Why You’ll Love This Recipe
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The perfect balance of red velvet flavor and Oreo crunch.
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Soft, chewy texture that melts in your mouth.
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Easy to make with everyday ingredients.
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Vibrant, visually appealing cookies that impress at any occasion.
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Customizable with food coloring for the perfect shade of red.
ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed Oreo cookies
1/2 cup buttermilk
1 tablespoon red food coloring
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
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Preheat your oven to 350°F (175°C).
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
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Add the eggs and vanilla extract, mixing until well combined.
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In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
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Stir in the red food coloring and crushed Oreo cookies until evenly distributed.
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Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
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Bake for 10-12 minutes, or until the cookies are set.
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Allow cookies to cool on a wire rack before serving.
Servings and timing
Servings: 24 cookies
Prep Time: 10 minutes
Cooking Time: 10-12 minutes per batch
Total Time: 27 minutes
Variations
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For thicker cookies, chill the dough for 30 minutes before baking.
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Use white chocolate chips for added sweetness.
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Replace Oreos with chocolate sandwich cookies or your favorite cookie for a different twist.
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Make mini cookies for bite-sized treats.
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Adjust the red food coloring to achieve your preferred shade of red.
storage/reheating
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Store cookies in an airtight container at room temperature for up to 5 days.
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To refresh slightly soft cookies, warm in the oven at 300°F (150°C) for 3-5 minutes.
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Cookies can be frozen before or after baking; thaw at room temperature.
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Avoid microwaving, as it may make the cookies too soft or chewy.
FAQs
Are these cookies vegetarian?
Yes, they are vegetarian-friendly.
Can I make these cookies vegan?
You can substitute butter with plant-based alternatives and use a flax egg instead of regular eggs.
How do I make thicker cookies?
Chill the dough for 30 minutes before baking to prevent spreading.
Can I use chocolate milk instead of buttermilk?
Yes, but it will slightly alter the texture and sweetness of the cookies.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, both work, but Dutch-processed cocoa gives a richer color.
Can I make these cookies without red food coloring?
Yes, they will still taste delicious but won’t have the classic red velvet appearance.
How do I store these cookies?
In an airtight container at room temperature for up to 5 days or freeze for longer storage.
Can I substitute Oreos with another cookie?
Yes, any sandwich cookie or chocolate cookie can be crushed and used.
Can I make mini cookies?
Absolutely, just reduce the baking time by 2-3 minutes.
How do I avoid cookies spreading too much?
Chill the dough before baking and use parchment paper or a silicone baking mat.
Conclusion
Crushed Oreo Red Velvet Cookies are the ultimate indulgence, combining vibrant red velvet flavor with crunchy Oreo cookies for a sweet, chewy, and irresistible treat. Easy to make and perfect for gifting or sharing, they are sure to impress both in flavor and appearance. Whether for a special occasion or an everyday treat, these cookies are guaranteed to wow your taste buds.
Crushed Oreo Red Velvet Cookies
Crushed Oreo Red Velvet Cookies are a show-stopping twist on a classic favorite. Soft, chewy, and perfectly chocolatey, these cookies combine the vibrant flavor of red velvet with the irresistible crunch of Oreo cookies.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed Oreo cookies
1/2 cup buttermilk
1 tablespoon red food coloring
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
- Stir in red food coloring and crushed Oreo cookies until evenly distributed.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10–12 minutes, or until cookies are set.
- Allow cookies to cool on a wire rack before serving.
Notes
For thicker cookies, chill the dough for 30 minutes before baking.
Use white chocolate chips for added sweetness.
Replace Oreos with chocolate sandwich cookies for a different twist.
Make mini cookies for bite-sized treats.
Adjust red food coloring to achieve your preferred shade of red.
Store in an airtight container at room temperature for up to 5 days.
Cookies can be frozen before or after baking; thaw at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
