CRUSHED OREO RED VELVET COOKIES
Crushed Oreo Red Velvet Cookies are soft, chewy, and filled with Oreo chunks and white chocolate chips. These bright red cookies are perfect for holidays or anytime you crave a sweet, chocolatey treat with a creamy twist.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
- 1 cup crushed Oreo cookies
- ¾ cup white chocolate chips
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and red food coloring until well combined.
- Combine: Gradually add dry ingredients to the wet mixture, mixing until a dough forms.
- Fold In: Gently stir in crushed Oreos and white chocolate chips.
- Shape the Cookies: Scoop dough (about 1½ tablespoons each) onto the baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10–12 minutes or until edges are set and centers look slightly soft.
- Cool: Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Make Ahead: Dough can be refrigerated for up to 2 days or frozen for up to 1 month.
- Flavor Boost: Add a few extra Oreo chunks on top before baking for a bakery-style look.
- Serving Suggestions: Serve with cold milk or pack in gift boxes for holidays.
- Allergy-Friendly Options: Use gluten-free Oreos and plant-based butter for a dairy-free version.
- Storage Tips: Store in an airtight container at room temperature for up to 5 days.