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Crushed Oreo Red Velvet Cookies

Crushed Oreo Red Velvet Cookies That Steal the Show

Discover the irresistible Crushed Oreo Red Velvet Cookies—a delightful blend of cookies and red velvet cake that creates a chewy masterpiece.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 20 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Provides structure
  • 1/4 cup cocoa powder Adds deep chocolate flavor
  • 1/2 teaspoon salt Enhances flavor
  • 1 teaspoon baking soda Essential for leavening
  • 1 cup salted butter Contributes to texture
  • 1 cup brown sugar For sweetness
  • 1/2 cup white sugar Optional for sweetness
  • 2 large eggs Binds ingredients
  • 2 teaspoons vanilla extract Adds depth of flavor
For the Sweet Additions
  • 1 cup white chocolate chips Sweet and creamy contrast
  • 22 pieces Oreos Crushed and chunked for texture
  • 1 tablespoon liquid red food coloring Provides characteristic red color

Equipment

  • Stand mixer
  • Food Processor
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Cream the butter and sugars by beating 1 cup softened salted butter until airy. Add 1 cup brown sugar, 1/2 cup white sugar, 2 large eggs, 2 teaspoons vanilla extract, and 1 tablespoon liquid red food coloring and mix.
  2. Whisk together 2 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl. Gradually mix into the wet ingredients until just combined.
  3. Crush 6 Oreos into fine crumbs and break 16 Oreos into chunks. Fold both into the cookie dough with 1 cup white chocolate chips.
  4. Scoop dough into round balls, yielding about 20 cookies. Place on a lined baking sheet, pressing each ball slightly.
  5. Chill the dough for 30 minutes in the refrigerator while preheating your oven to 375°F (190°C).
  6. Bake cookies for 12 minutes, looking for slightly firm edges and soft centers.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Dough can also be frozen and thawed before baking.

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