Dessert

Crushed Oreo Red Velvet Cookies Recipe

ByZoe Lane April 19, 2026April 19, 2026

Introduction

These Crushed Oreo Red Velvet Cookies combine the classic tangy flavor of red velvet with the rich crunch of Oreos for a truly indulgent treat. Soft, chewy, and loaded with white chocolate chips, they are perfect for any occasion or just a special homemade snack.

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 the softened butter with both sugars until the mixture is light and fluffy. Add the eggs, vanilla extract, and red food coloring, mixing until smooth and well combined.
Step 3: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Step 4: Crush 6 Oreos finely using a food processor or by hand, and break the remaining 16 Oreos into chunks. Fold both the crushed and chunked Oreos into the cookie batter along with the white chocolate chips.
Step 5: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart. Slightly flatten each cookie ball with your fingers or the back of a spoon.
Step 6: Chill the shaped dough in the refrigerator for 30 minutes to help prevent spreading during baking.
Step 7: Bake the cookies for about 12 minutes or until they are set but still soft in the center.
Step 8: Let the cookies cool briefly on the baking sheet before transferring them to wire racks to cool completely.

Tips & Variations

For extra chewiness, try substituting half of the all-purpose flour with bread flour.
If you prefer less intense red coloring, reduce the liquid food coloring slightly or use gel coloring for better control.
Swap white chocolate chips for dark or milk chocolate chips to change the flavor profile.
To make these cookies gluten-free, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 10 days. Reheat gently in a microwave for 10-15 seconds to regain softness if desired.

How to Serve

A close-up of red velvet cookies with two visible layers: the top layer shows deep red, soft cookie dough with slightly cracked texture, embedded with chunks of white chocolate and two small round chocolate sandwich cookies with white cream centers placed near the center. The background is a white marbled texture with parts of other cookies slightly visible around the main cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreo cookies without crushing them?

While the recipe calls for crushed and chunked Oreos to distribute texture evenly, you can simply chop the cookies into bite-sized pieces if you prefer chunkier bits in your cookies.