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Crushed Oreo Red Velvet Cookies Recipe

★★★★★

4.6 from 86 reviews
  • Author: Marina
  • Total Time: 1 hour 2 minutes
  • Yield: About 24 large cookies 1x

Description

Delight in these Crushed Oreo Red Velvet Cookies, a decadent twist on the classic red velvet dessert loaded with chunks of Oreo cookies and white chocolate chips. Perfectly soft with a slight chew and a rich chocolate flavor highlighted by the vibrant red hue, these cookies are sure to impress at any gathering or as a sweet treat for yourself.

Ingredients

Scale

Dry Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 2 tsp baking soda

Wet Ingredients

  • 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

Mix-ins

  • 1 1/2 cups white chocolate chips
  • 22 Oreo cookies

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: Using a stand mixer, beat the softened butter with granulated and brown sugars until the mixture becomes light and fluffy, which helps create a tender crumb in the cookies.
  3. Add wet ingredients: Incorporate the eggs, vanilla extract, and liquid red food coloring into the creamed mixture, mixing until the batter is smooth and uniform in color.
  4. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa for consistent flavor.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to prevent overworking the dough which can lead to tough cookies.
  6. Prepare Oreos and fold in: Finely crush 6 Oreos in a food processor and break the remaining 16 into chunks by hand. Fold both the crushed and chunked Oreos along with the white chocolate chips into the cookie dough evenly.
  7. Shape cookies: Scoop heaping tablespoons of dough and place them onto the prepared baking sheet spaced about two inches apart. Flatten each cookie slightly to help them bake evenly.
  8. Chill dough: Refrigerate the cookie dough for 30 minutes to chill, which helps minimize spreading and preserves the shape during baking.
  9. Bake: Bake the cookies for about 12 minutes or until they are set on the edges but still soft in the center to maintain a chewy texture.
  10. Cool: Allow cookies to cool briefly on the baking sheet, then transfer to wire racks to cool completely before serving to set the texture and flavor.

Notes

  • Chilling the dough is essential to prevent excessive spreading and helps achieve the perfect cookie texture.
  • You can adjust the red food coloring quantity to achieve your desired shade of red.
  • For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate notes.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cookies, Oreo cookies, crushed Oreos, white chocolate chip cookies, red velvet recipe, baked cookies, dessert cookies

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Find it online: https://marinamontclair.com/crushed-oreo-red-velvet-cookies-recipe-2/