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!
Table of Contents
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
- 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.
- 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.
- 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.
- 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
Why do I have to chill my cookie dough?
This is so important. 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!
Why do I need to grind half of my Oreos finely?
I like to have the Oreo flavor throughout the batter and have chunks of Oreos to bite into. This creates the most optimal overall Oreo flavor.
Can I replace the Oreos with another sandwich cookie?
Of course! Choose your favorite iconic childhood cookie and try it out. This would be delicious with Nutter Butter, Fudge Stripes, Thin Mints, or Golden Oreos. The possibilities are endless!
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!
Crushed Oreo Red Velvet Cookies
Equipment
- Stand mixer
- Sheet Pan
Ingredients
- 4 cups flour
- ½ cup coco powder
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1 ½ cups salted butter (softened)
- ¾ cup sugar
- 1 ¾ cups brown sugar
- 3 eggs
- 2 teaspoon vanilla
- 1 ½ cups white chocolate chips
- 22 oreos
- 2 bottles red food coloring (liquid not gel) about 5-6oz total
Instructions
- 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.
- In a separate bowl, combine your flour, cocoa powder, baking soda, and salt. Then add mixture to your wet ingredients and beat until combined.
- 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.
- Using a tablespoon, scoop out a heaping ball of dough. Roll out each ball of dough. You should get about 20.
- Place 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).
- Place your tray of cookies in the fridge for 30 minutes to let the dough chill.
- Bake cookies at 375 degrees for 12 minutes.
- Let cool and enjoy!
Ashifa
It's looks awesome🥰♥️
And also Can I get the metric measurements for the ingredients?
Megan
Yes will start adding metric measurements going forward!
Kelly
Megan you say two bottles of red food coloring they have ounces be more specific please they have the pack with four small bottles of different colors they are .25 ounce bottles then they have the one big bottle that is one full ounce which one should I use thank you
Megan
.6 oz of liquid food coloring total
Arwaah
I loved your recipes but I am comfortable using only metric system. Is there a way you can a button/tab for metric and us customary? I have seen a few websites.
Megan
This is definitely something I am working on and should have up in the near future! Look out for that soon!
Lilly
Fantastic recipe! Made this for a Christmas Cookie Swap, and they were very well received!! The only tinsy little problem I have this would be the servings - I doubled the recipe and it made WELL over 40 cookies… in fact it made enough for the cookie swap AND plenty to left over to freeze. I used a normal cookie scoop, which is about 2 TBS of dough per scoop. I got close to 76 cookies from one doubled dough… plenty to freeze for later and well over the 4 dozen I needed for me cookie swap. Still wonderful though!!! Thank you for the recipe!!!
Megan
Oh no! I'll have to take a look at that and update it! I'm glad you loved the recipe though!!
Angel
What size eggs did you use?
Megan
Large eggs!
Tee
Can I use dutched process cocoa powder?
Megan
Yes you can! It would be the same measurements.
Anishka Singal
Can we replace the eggs?
Megan
I have not tested this recipe with egg substitutes so I do not know the outcome. Feel free to try it out! enjoy!
Kelly
Megan can you give the answers or tablespoons you say two bottles of red food coloring are they 1 ounce bottles .30 or ..25 Can you please be more specific thank you I tried this recipe with a cake mix he came out nice but it’s spread too much so I’m gonna try it from your recipe but I need the food coloring measurements
Megan
.6oz of liquid food coloring total!
Tina
How much liquid red food coloring do i use?
Megan
.6 oz of liquid red food coloring total.
Amy
These cookies did not come to play. Got a request to make them for my friends birthday. They are HUGE. And delicious. Recipe makes 20 - these bad boys are 4 inches in diameter fyi (or at least mine are) 😂😂 I’m already getting requests for more!
Megan
Yay haha I know they are gigantic!! I'm so glad everyone loves them!
Krutika
Can we ditch eggs?? If yes, what can we put instead of them?
Beatriz
Hello, please could you give me the amount of liquid food coloring in grams or tablespoons. Thank you
Megan
.6oz of liquid red food coloring total
Natalie
I added a whole oz 🤦🏾♀️....definitely misread it until I read the comments.....baking in progress.... I hope they come ok
Megan
Oh no! I hope they came out okay!!
Tonii
What is the weight of the red food coloring?
Megan
.6oz of liquid food coloring total
Tricia Thompson
Why does it need to be liquid food coloring instead of gel?
Megan
Gel food coloring tends to not be as colorful. You can use gel food coloring if that is all you have but I would recommend adding a few extra drops!
Stephanie Cadena
Mine are in the fridge chilling now and I am so excited!!! I’m glad I read through the comments because the list of ingredients states 5-6 oz food coloring, not .5-.6!!!!! Also, these are MONSTER size (NOT a complaint) and I got 31 balls, not the 20 that I should have. These are going to be sooooo good! Thanks!
Megan
Yay I'm so excited for you to bake them! They are going to be delicious!
Chareena
I have made these 2 times now and they always come out really thick and don’t spread much but go upwards? Not sure why or what I’m doing wrong
Theodora
Why do my cookies are not flat??
Cassidy
Soooo good! This recipe makes a ton of cookies! My first two trays were a bit crispy on the bottoms so I lowered the temp to 350F and baked for 13 minutes. Not sure if it’s because I have a gas oven or what, but they turned out great!
Megan
Yayyy! I'm so glad you liked them!
Tara
Dark brown or light brown sugar?
Abby Anderson
WOW. I love these cookies. I would not say I'm huge red velvet fan but these cookies have so much depth and flavor. I love the softness of the cookie and the crunchiness of the Oreo. I made these for my wedding and they were a huge hit. I share the recipe every time I make them. Thank you for one of our all-time favorite cookies recipes!
Melanie
Super tasty. The recipe definitelys more than 20 cookies!