Dessert

Crushed Oreo Red Velvet Cookies Recipe

ByElla Hart April 18, 2026April 18, 2026

Introduction

These Crushed Oreo Red Velvet Cookies combine the rich, classic flavor of red velvet with the crunch of Oreos and the sweetness of white chocolate chips. Perfectly soft and slightly chewy, they make a delightful treat for any occasion.

A close-up view of round red velvet cookies topped with white chocolate chunks and mini Oreo cookies. The cookies have a soft, chewy texture with bright red color showing through, and the white chocolate pieces are scattered unevenly across the top. The mini Oreos are placed on the surface, slightly pressed into the dough, adding dark brown and white contrast. The cookies are stacked casually on a white marbled background, creating a visually rich mix of colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp salt
2 tsp baking soda
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
1 1/2 cups white chocolate chips
22 Oreos

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Add the eggs, vanilla extract, and liquid red food coloring to the butter mixture and beat until smooth and well combined.
Step 4: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5: Crush 6 Oreos finely in a food processor, then break the remaining 16 Oreos into chunks. Fold both the crushed and chunked Oreos along with the white chocolate chips into the cookie batter.
Step 6: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart. Slightly flatten each dough ball with your hand or a spatula.
Step 7: Chill the cookie dough in the refrigerator for 30 minutes to prevent excessive spreading during baking.
Step 8: Bake the cookies for about 12 minutes, or until they are set but still soft in the centers.
Step 9: Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

Use gel food coloring instead of liquid for a more intense color without altering dough consistency.
For extra texture, add chopped nuts such as pecans or walnuts along with the Oreos.
If you prefer less sweetness, reduce the white chocolate chips by half.
Make smaller cookies for bite-sized treats and adjust baking time accordingly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave for a soft, warm cookie experience.