Dessert

Crushed Oreo Red Velvet Cookies Recipe

ByMarina Montclair April 19, 2026April 19, 2026

Introduction

These Crushed Oreo Red Velvet Cookies combine the classic flavors of red velvet cake with crunchy Oreo pieces and creamy white chocolate chips. They offer a rich, indulgent treat perfect for any occasion.

A close-up of red velvet cookies with a soft, textured surface, each cookie featuring two small dark cookie pieces with a white cream filling embedded in the dough. Scattered irregular white chocolate chunks are spread over the top, adding contrast to the deep red color of the cookie. The cookies are arranged on a white marbled surface, highlighting the rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp salt
2 tsp baking soda
1 1/2 cups salted butter (softened)
3/4 cup granulated sugar
1 3/4 cups brown sugar
3 large eggs
2 tsp vanilla extract
5-6 oz liquid red food coloring
1 1/2 cups white chocolate chips
22 Oreos

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a stand mixer, cream the softened butter with both sugars until the mixture is light and fluffy. Then add the eggs, vanilla extract, and red food coloring, mixing until smooth.
Step 3: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Step 4: Crush 6 Oreos finely in a food processor, and break the remaining 16 Oreos into chunks. Fold both the crushed and chunked Oreos into the cookie batter along with the white chocolate chips.
Step 5: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart. Slightly flatten each dough ball with your fingers.
Step 6: Chill the cookie dough in the refrigerator for 30 minutes to help prevent spreading during baking.
Step 7: Bake the cookies for about 12 minutes, or until they are set but still soft in the center.
Step 8: Let the cookies cool briefly on the baking sheet before transferring them to wire racks to cool completely.

Tips & Variations

For a more intense red color, use gel food coloring instead of liquid food coloring, adding it gradually to reach your desired shade.
Try substituting the white chocolate chips with dark or milk chocolate chips for a different flavor profile.
To make the cookies extra chewy, replace half of the all-purpose flour with bread flour.
If you prefer less sweetness, reduce the brown sugar by 1/4 cup.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or bag for up to 3 months. To enjoy after freezing, let them thaw at room temperature or warm gently in the microwave for a few seconds.

How to Serve

The image shows a close-up of a red velvet cookie with two small mini Oreo cookies and several white chocolate chunks on top. The cookie has a soft and slightly cracked texture with bright red color all over. The white chocolate pieces are scattered unevenly, creating contrast with the red cookie base, and the mini Oreos add a dark black and white pattern. The cookies are stacked closely together on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreo cookies instead of Double Stuf?

Yes, regular Oreos work perfectly in this recipe and provide the right balance of cream and cookie pieces for texture and flavor.

What if I don’t have a stand mixer?

You can use a hand mixer or mix by hand with a sturdy spoon or whisk. Make sure to cream the butter and sugars well to incorporate air for a light dough.