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Crushed Oreo Red Velvet Cookies Recipe

★★★★★

4.8 from 93 reviews
  • Author: Marina
  • Total Time: 32 minutes
  • Yield: Approximately 20 cookies 1x

Description

Indulge in the delightful Crushed Oreo Red Velvet Cookies, featuring a vibrant red velvet base combined with the irresistible crunch of crushed Oreos and creamy white chocolate chips. These thick, chewy, and gooey cookies are perfect for any occasion, offering a soft texture with a rich cocoa flavor and a festive look. Easy to prepare and bake, they promise a delicious treat that’s sure to impress friends and family.

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 (about 2 bottles)

Mix-Ins

  • 1 1/2 cups white chocolate chips
  • 22 Oreos (6 crushed finely, 16 broken into chunks)

Instructions

  1. Prepare the Batter: In the bowl of a stand mixer, beat the softened butter until soft and airy. Add the granulated and brown sugars, mixing until well combined. Incorporate the eggs, vanilla extract, and liquid red food coloring, blending until smooth.
  2. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients in the stand mixer and beat until just combined, being careful not to overmix.
  3. Prepare the Oreos: Using a food processor, crush 6 Oreos into fine pieces. Lightly break the remaining 16 Oreos into chunks by hand. Fold both the crushed Oreos and chunks, along with the white chocolate chips, into the cookie batter using a spatula or by hand.
  4. Shape Your Cookies: Scoop heaping tablespoons of the dough and roll gently to form about 20 cookie dough balls.
  5. Place on Baking Sheet: Line a baking sheet with parchment paper. Place the cookie balls about 2 inches apart and gently press them down with your fingers to slightly flatten each ball without making them too flat.
  6. Chill Dough: Refrigerate the baking sheet with the cookie dough balls for 30 minutes to prevent excessive spreading during baking.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the cookies for approximately 12 minutes or until they look set but remain soft in the center.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Enjoy warm or at room temperature!

Notes

  • Use room temperature butter for a light and airy batter.
  • Do not skip the chilling step to prevent cookies from spreading too much.
  • Use liquid red food coloring for vibrant color, not gel.
  • Avoid overmixing the dough to keep cookies soft and chewy.
  • Store leftover cookies in an airtight container to maintain freshness.
  • Feel free to substitute white chocolate chips with semi-sweet or dark chocolate chips if desired.
  • Customize add-ins by adding nuts or drizzling melted chocolate after baking.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Chips, Chewy Cookies, Dessert, Baking, Holiday Cookies, Soft Cookies

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