Dessert

Crushed Oreo Red Velvet Cookies Recipe

ByZoe Lane April 18, 2026April 18, 2026

Introduction

These Crushed Oreo Red Velvet Cookies combine the rich flavor of red velvet with bursts of creamy white chocolate and crunchy Oreo pieces. Perfectly soft and chewy, they make a delightful treat for any occasion.

A close-up of red velvet cookies with a soft, textured surface, each cookie featuring two small dark cookie pieces with a white cream filling embedded in the dough. Scattered irregular white chocolate chunks are spread over the top, adding contrast to the deep red color of the cookie. The cookies are arranged on a white marbled surface, highlighting the rich 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 granulated and brown sugars until the mixture is light and fluffy.
Step 3: Add the eggs, vanilla extract, and red food coloring to the butter mixture, mixing until smooth and fully combined.
Step 4: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
Step 5: Crush 6 Oreos finely using a food processor, and 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 fingers.
Step 7: Chill the cookie dough in the refrigerator for 30 minutes to help prevent spreading during baking.
Step 8: Bake the cookies for about 12 minutes, or until they are set but still soft in the center.
Step 9: Let the cookies cool briefly on the baking sheet before transferring them to wire racks to cool completely.

Tips & Variations

Use cream cheese frosting as a dip or spread to enhance the red velvet flavor.
For extra texture, add chopped nuts like pecans or walnuts to the batter.
If red food coloring isn’t preferred, substitute with beet juice powder for a natural color alternative.
To make these cookies dairy-free, swap butter with a plant-based alternative and use dairy-free white chocolate chips.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, warm individual cookies in the microwave for 10–15 seconds or until soft.

How to Serve

The image shows a close-up of a red velvet cookie with two small mini Oreo cookies and several white chocolate chunks on top. The cookie has a soft and slightly cracked texture with bright red color all over. The white chocolate pieces are scattered unevenly, creating contrast with the red cookie base, and the mini Oreos add a dark black and white pattern. The cookies are stacked closely together on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of liquid red food coloring?

Yes, gel or paste red food coloring can be used as a substitute. They typically provide a more vibrant color and you may need less compared to liquid coloring.