Crushed Oreo Red Velvet Cookies

Crushed Oreo Red Velvet Cookies. In the mood for a thick and delicious red velvet cookie? Try these thick and gooey red velvet cookies filled with white chocolate chips and crushed Oreo cookies!

Learn how to make Crushed Oreo Red Velvet Cookies below.

I am obsessed with homemade cookies! I always make my cookies huge and thick so they are show stoppers.

Before this recipe my favorite cookies were my salted caramel stuffed chocolate chip cookie and my strawberry cheesecake cookie. However I took inspiration from my giant oreo chocolate chip cookies and decided to make a new cookie for all of my oreo lovers out there.

Thats how these crushed oreo red velvet cookies were born!

Top Reasons To Make Red Velvet Cookies with White Chocolate Chips

• They’re soft and delicious!
• This soft cookie recipe will literally have each bite melting in your mouth.
• You can make these Oreo Red Velvet cookies in advance and freeze them for later.

Ingredients Needed To Make Crushed Oreo Cookies

For the full printable recipe and ingredients, make sure to scroll to the bottom of the post. (Trust me, you’re not going to want to miss this!)

Oreos: The crushed Oreos give these cookies their cookie and cream flavor. They are the best combo there is! You can substitute these for no-name brands or even a different type of cookie!

Cocoa powder: Cocoa powder is a crucial part of red velvet. It gives these cookies a chocolate flavor.

Red food coloring: This gives these cookies that bright red color. I use liquid food coloring, not gel, because the color is more concentrated, giving these cookies a more brilliant color.

White chocolate chips: I love the look of white chocolate against the red cookies. They also taste the best! You can, of course, replace these with semi sweet chocolate instead.

Salted butter: Butter gives these cookies an excellent chewy and gooey texture. I use salted because I love that hint of salt that balances out all the sugar. You can use unsalted butter as well.

Brown sugar: I use primarily brown sugar over regular sugar, making them super thick cookies rather than flat and helping with the chewy texture. If you have only to use one type of sugar, replace the white sugar with brown!

Baking soda: Baking soda is what makes these cookies light and fluffy. This is necessary, do not replace this.

Variations & Substitutions

Change up the flavor of Oreos - Have fun here! You can use regular Oreos or get some flavored Oreos and add them in.

Add crushed nuts  - Adding crushed nuts like pecans or walnuts can add a great texture, too.

Drizzle with melted chocolate - You can never have too much chocolate, so melt a few of the chocolate chips and drizzle them across the top.

Step by step instructions

Step one: In the bowl of a stand mixer, beat your butter until soft and airy. Then add your sugar and brown sugar and beat until combined. Then add your eggs, vanilla and red food coloring and beat until combined.

Step two: In a separate bowl combine your flour, cocoa powder, baking soda, and salt. Then add this mixture to your wet ingredients and beat until combined.

Step three: In a food processor, add 6 of your Oreos and blend until finely crushed. With your remaining 16 Oreos, lightly break them up using your hands. Then add all of your Oreos and white chocolate chips to your batter. Fold using your hands or spatula. Once evenly combined roll out your cookies.

Step four: Using a tablespoon, scoop out a heaping ball of dough. Roll out each ball of dough. You should get about 20.

Step five: Place cookie balls on prepared cookie sheet (using parchment paper) keeping 2 inches of space in-between them. Using your fingers lightly press down each cookie (not completely flat, just slightly).

Step six: Place tray and cookies in the fridge for 30 minutes to let dough chill.

Step seven: Bake cookies at 375 degrees for 12 minutes. Let cool and enjoy!

Tips for Making Red Velvet Soft Cookies

1. If you forget to soften your butter, I have a trick. Place your stick in the microwave for 5 seconds. Then repeat for the remaining three sides of the stick… flipping your stick each time. Once done, your stick should be perfectly soft throughout.
2. An easy tip for mixing ingredients. Using your stand mixer, I like to start with the beater attachment to really beat and soften your butter and wet ingredients together. Then I switch to the whisk attachment to slowly and evenly mix in your flour.
3. Always use parchment paper on your cookie sheet. I thought I was supposed to use butter spray on my cookie sheet, but this is WRONG. Do not do this! This causes burnt and flat cookies.
4. Always chill your cookie dough before baking. Chilling your dough brings the temperature of your butter back down, which will make for thicker chewier cookies. If you skip this step, your cookies will almost melt in your oven, and you will have super flat thin crisp cookies that run into each other. SO DO NOT SKIP THIS STEP!

FAQ

Storing and freezing

This recipe makes a lot of red velvet oreo cookies. I usually like to divide the dough in half and bake half at a time (freezing the other half) so that when people come over, I can always make fresh baked cookies in a pinch.

If freezing the dough or cookies, wrap it up in plastic wrap and then place it in a freezer bag and freeze for up to 3 months.

The cookies themselves should be stored in an air-tight container for up to 3 days.

Lastly, if you try out these Crushed Oreo Red Velvet Cookies, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!