Crushed Oreo Red Velvet

This crushed Oreo red velvet cookie recipe blends classic flavors with a fun twist, perfect for those who love both the rich, tender crumb of red velvet and the iconic crunch of Oreos. These cookies deliver a harmonious mix of textures and a vibrant look that brightens any dessert table. Whether you need a batch for a family gathering or just crave something special, these cookies are a crowd-pleaser with that homemade touch.

I first made this recipe on a chilly weekend to impress some friends and it quickly became our favorite indulgence. Everyone raved about how the Oreos added a delightful crunch and the red velvet gave it an elegant twist.

Gather Your Ingredients

• All-purpose flour: Four cups provides the base for sturdy yet soft cookies
• Cocoa powder: Half a cup to bring that subtle chocolate flavor essential to red velvet
• Salt: One teaspoon to balance sweetness and enhance all flavors naturally
• Baking soda: Two teaspoons for leavening to help the cookies rise just right
• Softened salted butter: One and a half cups adds richness and keeps the dough tender
• Granulated sugar: Three quarters of a cup to sweeten and give structure
• Brown sugar: One and three quarters cups for moisture and a caramel-like depth
• Eggs: Three large that bind ingredients and add moisture
• Vanilla extract: Two teaspoons for warm aromatic notes
• White chocolate chips: One and a half cups melt and add bursts of creaminess
• Oreo cookies: Twenty two crushed for texture and that unmistakable cookie crunch
• Liquid red food coloring: Two bottles totaling about five to six ounces to achieve the signature vibrant red color

How to Make It

Preparing the Butter Base:

In a stand mixer bowl beat the softened butter on medium speed until it becomes soft and airy. This aerates the butter which helps the cookies stay tender and light.

Mixing Sugars into Butter:

Add both the granulated sugar and brown sugar to the butter and continue beating until the mixture is fully combined and looks creamy. This step creates a smooth texture and helps dissolve the sugars for even sweetness.

Combining Wet Ingredients:

Crack in the eggs then pour in vanilla extract and the liquid red food coloring. Beat everything together thoroughly so the color is evenly distributed and the wet ingredients are fully incorporated into the butter mixture.

Mixing Dry Ingredients:

In a separate bowl whisk together the flour, cocoa powder, salt, and baking soda until uniformly mixed. This ensures that the leavening and flavors are evenly spread through the dry mix.

Adding Dry to Wet:

Gradually add the dry ingredients to the wet butter mixture while running the mixer on low speed. This prevents flour clouds and helps the dough come together smoothly without overmixing, which can toughen cookies.

Folding in Oreo Pieces and White Chocolate Chips:

Using a spatula gently fold in the crushed Oreo cookies and white chocolate chips. Distribute them evenly but avoid breaking the Oreos too much to maintain those delightful chunks and varying textures.

Chilling the Dough:

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least two hours. This rests the dough, allowing flavors to develop and makes it easier to handle for shaping.

Baking the Cookies:

Preheat your oven to 350 degrees Fahrenheit. Scoop the dough onto parchment-lined baking sheets leaving space between each mound for spreading. Bake for 25 minutes or until the edges are set but the centers still look slightly soft. Let the cookies cool on the tray for five minutes before transferring to a wire rack to finish cooling.

What I love most about these cookies is the way the crushed Oreos complement the luscious red velvet base. One of my favorite memories is baking a giant batch with my kids and sneaking Oreo chunks into the dough, listening to their crunch with each bite. It’s moments like these that turn baking from a task into cherished family tradition.

Flavor Boosters

Storage Tips Store cookies in an airtight container at room temperature for up to five days to maintain softness. For longer storage place them in the freezer once completely cool and thaw at room temperature before serving.

Serving Suggestions

Serve these cookies with a cold glass of milk or a scoop of vanilla ice cream to balance their richness. They also pair beautifully with a hot cup of coffee or tea in the afternoon.

Creative Twists

Cultural and Historical Context Red velvet is an American cake classic famous for its velvety texture and distinctive color, often linked to the southern United States. Combining the iconic Oreo cookie with red velvet dough is a modern twist that reflects today’s playful approach to baking traditions. Seasonal Adaptations Add mini peppermint candies and swap the white chocolate chips for festive red and green ones around the holidays. In warmer months try mixing in chopped fresh strawberries or raspberries to complement the chocolate notes.

Chilling the dough before baking ensures the perfect texture and flavor balance in every bite.

Common Questions About This Recipe

→ What type of Oreos work best in the cookies?

Classic Oreo cookies with the cream filling are recommended for the best balance of texture and flavor.

→ How do I achieve the red velvet color?

Using liquid red food coloring in the dough provides the vibrant red hue typical of red velvet desserts.

→ Can I substitute white chocolate chips?

Yes, you can use milk or dark chocolate chips, though white chocolate offers a smooth sweetness that complements the red velvet taste.

→ What is the recommended baking time and temperature?

Bake the cookies at 350°F (175°C) for about 25 minutes until edges are set but centers remain soft.

→ How should I store these cookies to maintain freshness?

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.