These Crushed Oreo Red Velvet Cookies are a fun twist on a classic favorite! Soft, chewy, and sprinkled with crushed Oreo pieces, they’re a treat for the eyes and the taste buds.
Every bite is like a little party! I love serving them warm out of the oven with a glass of milk. Trust me, you’ll want to share—though I usually keep a few for myself! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is essential for flavor control. If you’re in a pinch, you can use margarine, but keep the taste soft. I love using organic butter for that rich taste!
Granulated & Brown Sugar: This combo gives the cookies the right sweetness and texture. For a less sweet alternative, try coconut sugar or a sugar substitute like monk fruit sweetener.
Red Food Coloring: This adds the signature color to red velvet cookies. If you’re looking for a natural option, beet juice can work, though it may slightly change the flavor.
Cocoa Powder: Unsweetened is key here. If you want a milder taste, use Dutch-processed cocoa. It’s also possible to swap out for carob powder if you’re avoiding chocolate.
Oreos: Using classic Oreos gives the best crunch! If you’re vegan or gluten-free, choose vegan or gluten-free sandwich cookies instead.
How Do I Get My Cookies Soft and Chewy?
The secret to soft and chewy cookies lies in the baking time and technique. Here’s how to ensure they come out just right:
- Don’t overmix the dough when adding dry ingredients; mix just until incorporated.
- Scoop the dough and flatten it slightly before baking. This helps them bake evenly without becoming too flat.
- Keep an eye on your oven; remove the cookies when the edges are set but the centers look slightly underbaked. They will continue to set as they cool!
- Let them rest on the baking sheet for a few minutes before transferring them to a wire rack.
Crushed Oreo Red Velvet Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup crushed Oreo cookies (including cream filling)
- 10-12 whole Oreo cookies (for topping)
- Cream cheese frosting or white chocolate chips (for dollops on top)
- Crushed peppermint or additional Oreo crumbs to garnish (optional)
How Much Time Will You Need?
You’ll need about 15-20 minutes for preparation and around 10-12 minutes for baking. Overall, plan for about 30-40 minutes from start to finish, plus cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butters and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use a mixer to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the egg, vanilla extract, and red food coloring until everything is well combined. Don’t worry if it looks a little messy; just mix it until it’s all blended in!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is incorporated. Avoid over-mixing; you want the dough to stay soft!
6. Fold in Crushed Oreos:
Gently fold in the crushed Oreo pieces until they’re distributed throughout the dough. This adds a delicious crunch to the cookies.
7. Scoop the Cookie Dough:
Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, making sure to space them about 2 inches apart. This will give them room to spread while baking.
8. Press in Whole Oreos:
Slightly flatten each cookie dough ball and press a whole Oreo cookie into the center or top of each one. They’ll be so good with that surprise inside!
9. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for about 10-12 minutes. The edges should be set while the centers remain soft; this creates that chewy interior.
10. Add the Frosting:
As soon as the cookies come out of the oven, add a small dollop (about a teaspoon) of cream cheese frosting or a few white chocolate chips on top of each cookie while they’re still warm. They’ll melt just right!
11. Garnish and Cool:
For an extra touch, you can sprinkle additional crushed Oreo crumbs or crushed peppermint candies over the frosting. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
12. Serve and Enjoy:
These cookies are delicious warm or at room temperature. Enjoy your rich, colorful Crushed Oreo Red Velvet Cookies with a glass of milk or your favorite beverage!
Can I Use a Different Type of Sugar?
Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute like erythritol for a lower-calorie option. Just keep in mind that this may slightly alter the texture and flavor.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Cookies Without Food Coloring?
Absolutely! If you’d prefer to skip the food coloring, the cookies will still taste great. You could also use natural alternatives like beet juice for a hint of color without artificial dyes, but the color will be less vibrant.
What If I Don’t Have Cream Cheese Frosting?
No worries! If you don’t have cream cheese frosting, you can simply use white chocolate chips or even a simple buttercream frosting. They’ll still be delicious!