Description
Delight in these thick, chewy Crushed Oreo Red Velvet Cookies, which blend the rich flavors of red velvet with creamy white chocolate chips and crunchy crushed Oreos. Perfectly soft with a slight cocoa undertone and bursts of Oreo goodness, these cookies are ideal for any occasion, whether for celebrations or a cozy treat. Easy to prepare with a classic baking method, they deliver a festive look and irresistible taste that will wow your family and friends.
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
- Prepare the Batter: In the bowl of a stand mixer, beat softened butter until light and airy. Add granulated and brown sugars, mixing until fully combined. Incorporate eggs, vanilla extract, and liquid red food coloring, blending until smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients in the stand mixer, mixing just until combined to avoid overworking the dough.
- Prepare the Oreos: Using a food processor, crush 6 Oreos finely. Break the remaining 16 Oreos into bite-sized chunks by hand. Gently fold both the crushed and chunked Oreos along with the white chocolate chips into the cookie batter using a spatula or by hand.
- Shape Your Cookies: Scoop heaping tablespoons of dough and roll gently between your palms to form about 20 evenly sized cookie dough balls.
- Arrange for Baking: Line a baking sheet with parchment paper. Space cookie dough balls about 2 inches apart. Lightly flatten each ball with your fingers to a slightly pressed shape, but do not make them completely flat.
- Chill Before Baking: Refrigerate the baking sheet with cookie dough balls for 30 minutes to firm up the dough and help prevent excessive spreading during baking.
- Bake: Preheat the oven to 375°F (190°C). Bake cookies for approximately 12 minutes until the edges are set and the centers remain soft but not raw.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely or serve warm for a gooey experience.
Notes
- Use room temperature butter for a lighter, airy texture.
- Do not overmix to maintain soft, chewy cookies.
- Always chill the cookie dough before baking to prevent spreading.
- Use liquid red food coloring, not gel, for the best vibrant red velvet color.
- Measure flour accurately using a kitchen scale or spoon and level method to avoid dry cookies.
- Keep an eye on baking as oven temperatures vary; cookies should appear slightly underbaked when removed.
- Customize by adding nuts or different chocolate chips if desired.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Crushed Oreo Cookies, White Chocolate Chip Cookies, Chewy Cookies, Holiday Cookies, Dessert Recipe, American Cookies
