These Crushed Oreo Red Velvet Cookies are a fun treat that combines the soft and rich flavor of red velvet with crunchy Oreo bits. It’s a cookie lover’s dream!
Trust me, the mix of the velvety cookie and the cookies’ creamy filling is just perfect. I can hardly stop at one—it’s so good! Just bake, cool, and enjoy with a glass of milk!
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness and helps create a tender cookie. If you’re looking for a dairy-free option, use coconut oil or a vegan butter substitute.
Red Food Coloring: Gel coloring gives the best results since it doesn’t add extra liquid. If you need a natural option, try beet juice or omit it for a chocolate cookie instead.
Oreo Cookies: The classic Oreo is perfect for this recipe. You can swap it with gluten-free Oreos for a gluten-free version or use other sandwich cookies like Hydrox.
White Chocolate Chips: They add a sweet, creamy touch. If you prefer less sweetness, consider dark chocolate chips or even semi-sweet chocolate as a swap.
How Do You Get the Perfect Texture for These Cookies?
The texture is everything! Here’s how to ensure your cookies come out soft and chewy:
- Beating the butter and sugars until fluffy incorporates air, making your cookies lighter.
- Don’t over-mix the dough after adding the flour. Stop mixing once no dry flour is visible.
- Leave the centers slightly soft when baking; they’ll continue to set on the cooling rack.
- If you want a thicker cookie, chill the dough for about 30 minutes before baking.
Crushed Oreo Red Velvet Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2 tablespoons red food coloring (gel or liquid)
- 1 cup crushed Oreo cookies (about 10 Oreos)
- 1 cup white chocolate chips or chunks
For the Topping:
- 1/2 cup cream cheese frosting or white chocolate cream (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus an additional baking time of 10-12 minutes. Don’t forget about a cooling period of about 10 minutes before enjoying these delightful cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract until everything is well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until they are evenly combined. This will help the baking soda distribute properly throughout the dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Be careful not to overmix; you want to keep those cookies soft!
6. Add Red Coloring:
Now it’s time to add the red food coloring! Start with a teaspoon and mix it in, adding more until you reach your desired vibrant red color. It’s the signature touch for red velvet!
7. Fold in Cookies and Chips:
Gently fold in the crushed Oreo cookies and white chocolate chips to the dough, making sure they are evenly distributed without breaking them too much.
8. Shape the Dough:
Scoop cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each ball with your hand or the back of a spoon for even baking.
9. Bake the Cookies:
Bake in your preheated oven for about 10-12 minutes, until the edges are set but the centers still look slightly soft. They will continue to cook on the baking sheet after you remove them from the oven!
10. Cool Down:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them maintain their shape.
11. Top the Cookies:
Once cooled, it’s time for the fun part! Spread a dollop of cream cheese frosting or white chocolate cream on top of each cookie. Don’t forget to sprinkle some additional crushed Oreo cookies over the top for a crunchy finish!
12. Serve and Enjoy:
Now your Crushed Oreo Red Velvet Cookies are ready to be devoured! Share with friends or enjoy them all for yourself. Happy baking!
Can I Use a Different Type of Sugar?
Yes! You can substitute granulated sugar with coconut sugar for a slightly different flavor, though it may darken the color. Just keep in mind that the sweetness level might vary slightly.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week, or freeze them for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture.
Can I Omit the White Chocolate Chips?
Sure! If you prefer a less sweet cookie, feel free to leave out the white chocolate chips, or substitute them with dark chocolate chips for a richer flavor!
