Crushed Oreo Red Velvet Cookies
These Oreo red velvet cookies are soft, chewy, and stuffed with crushed Oreos in every bite. They're easy to make in one bowl and ready to eat in 20 minutes! Their rich chocolate red velvet flavor pairs perfectly with the sweet, creamy Oreo filling. Delicious!
Equipment
- 2 Large Baking Sheets lined with parchment paper
- 1 Large Mixing Bowl
- 1 Electric Hand Mixer (or Stand Mixer)
- 1 Medium Cookie Scoop (about 1.5 tablespoons)
Ingredients
- ½ cup unsalted butter, slightly softened (see notes for DF option)
- ¾ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1-3 teaspoons liquid red food coloring
- 1 ½ cup all-purpose flour (see notes for GF option)
- 3 tablespoons unsweetened cacao powder or dark cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 15 crushed oreo cookies
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper (or spray thoroughly with non-stick cooking spray). Set aside.
- Set aside about 15 oreo cookies and use your hands to crush them into small bite-sized chunks. If easier, you can crush the oreos in a ziploc bag. Set the crushed oreo cookies aside for later.15 crushed oreo cookies
- In a stand mixer or large mixing bowl with an electric hand mixer, mix the slightly softened butter, brown sugar, and granulated sugar together until light and fluffy. This usually takes 1-2 minutes.½ cup unsalted butter, slightly softened, ¾ cup light brown sugar, ¼ cup granulated sugar
- Beat in the egg and vanilla extract until combined. Then, mix in the red food coloring one teaspoon at a time. Depending on your food coloring, you may have to add more to achieve a bright red color.1 large egg, 2 teaspoons pure vanilla extract, 1-3 teaspoons liquid red food coloring
- Add the dry ingredients and mix on low speed until well incorporated. The dough will be quite thick, but do not over-mix!1 ½ cup all-purpose flour, 3 tablespoons unsweetened cacao powder, ½ teaspoon salt, ½ teaspoon baking soda
- Use a rubber spatula to gently fold the crushed oreo cookies into the dough until just combined. Do not mix too much or the oreos will break up too much.15 crushed oreo cookies
- Use a medium cookie scoop (about 1.5 tablespoons) to form evenly-sized balls of cookie dough. Place the dough balls on the baking sheet, leaving 2-3 inches between each ball to allow for spreading.
- Press additional chunks of oreo cookies into the top of the dough balls before baking, if desired.
- Bake the cookies (one sheet at a time) for 8-10 minutes. They will spread and appear firm around the edges. Don't worry if the centers seem under-baked; they will continue to set up on the baking sheet as they cool. It is better to under-bake them slightly so they are soft and chewy.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy!
Notes
Storage: Store leftover red velvet cookies in an airtight container at room temperature for 5-7 days to keep them soft and moist. To freeze the cookies, place them in an airtight, freezer-safe container to freeze for up to 3 months. Allow them to thaw at room temperature before enjoying them again.
Dairy-Free Option: Oreo cookies are dairy-free, so all you need to do to make this recipe dairy-free is use vegan butter instead. For best results, I recommend using vegan stick butter instead of a butter spread. Note: Oreos list dairy as a cross-contact, so be mindful of this if you have a severe dairy allergy.
Gluten-Free Option: Use gluten-free Oreos and replace the all-purpose flour with gluten-free all-purpose flour. A 1:1 flour blend with xanthan gum is ideal.
Food Coloring: Liquid red food coloring is recommended to gel, however, you can experiment with either. Different brands of red food coloring provide different levels of pigmentation. Add one teaspoon at a time to ensure you don't overdo it. If the dough looks pink, add more food coloring one teaspoon at a time to achieve a bright red color.
Cacao vs. Cocoa Powder: Unsweetened cacao powder is recommended for best results, but you may also use dutch-processed cocoa powder or "dark" cocoa powder. Low-quality cocoa powders that are light in color are not recommended because they will not provide enough chocolate flavor or deep color to the red velvet cookies.