Go Back
Crushed Oreo Red Velvet Cookies

Crushed Oreo Red Velvet Cookies

These are thick, incredibly chewy red velvet cookies with a gooey center, combining the subtle tang of red velvet cake, the creamy sweetness of white chocolate, and the iconic crunch of crushed Oreos. They are a decadent dessert experience, perfect for any occasion. The secret to their perfect, thick texture is chilling the dough before baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 servings
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups, all-purpose flour
  • 1/2 cup, unsweetened cocoa powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 1/2 cups salted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 3/4 cups packed brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups white chocolate chips
  • 22 Oreos, coarsely crushed
  • 2 bottles (about 5-6 oz total) red food coloring, liquid is recommended

Equipment

  • medium bowl
  • Large bowl
  • Stand mixer or hand mixer
  • Spatula
  • Tablespoon or medium cookie scoop
  • Parchment paper
  • Cookie sheet
  • Wire rack
  • Zip-top bag
  • Rolling Pin

Method
 

Instructions
  1. Prepare Your Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set this aside for later.
  2. Cream Butter and Sugars: In a large bowl using a stand mixer or a hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the entire amount of red food coloring until the color is uniform and vibrant.
  4. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until just combined—be careful not to overmix.
  5. Fold in the Good Stuff: Gently fold in the white chocolate chips and the crushed Oreos with a spatula.
  6. Scoop and Shape: Using a tablespoon or a medium cookie scoop, portion out heaping balls of dough. Roll each one gently between your palms. You should get about 20 cookies.
  7. Press and Chill: Place the dough balls on a parchment paper-lined cookie sheet, leaving about 2 inches of space between them. Gently press down on the top of each ball to slightly flatten it. Place the entire tray in the fridge to chill for at least 30 minutes.
  8. Bake: Preheat your oven to 375°F (190°C). Bake the chilled cookies for 12 minutes. The edges should be set, but the center will still look slightly underdone.
  9. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

The most important tip is to chill the dough for at least 30 minutes to prevent the cookies from spreading and to develop a deeper flavor. Do not over-crush the Oreos; a variety of sizes adds the best texture. Pull the cookies from the oven when the center still looks a little soft for a gooey, chewy middle. Liquid food coloring is recommended for the most vibrant red hue.