Red Velvet Cookies Filled with White Chocolate Chips and Oreo Crumbles Recipe
These thick, chewy, and gooey red velvet cookies combine the classic flavor of red velvet cake with the crunch of crushed Oreo cookies and the sweetness of white chocolate chips. Perfect for dessert lovers looking for a rich, indulgent treat that’s bursting with texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 4 cups flour
- ½ cup cocoa powder
- 1 teaspoon salt
- 2 teaspoons baking soda
Wet Ingredients
- 1 ½ cups salted butter, softened
- ¾ cup sugar
- 1 ¾ cups brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 bottles red food coloring (liquid, about 5–6 oz total)
Add-ins
- 1 ½ cups white chocolate chips
- 22 Oreos cookies
Instructions
- Prepare Wet Mixture: In the bowl of a stand mixer, beat the softened butter until soft and airy. Add the sugar and brown sugar, then beat until fully combined. Add the eggs, vanilla extract, and red food coloring; beat again until everything is incorporated and the mixture is smooth and vibrant red.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and cocoa flavor.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture in the stand mixer. Beat until just combined, careful not to overmix to maintain a tender cookie texture.
- Prepare Oreos: Add 6 Oreos to a food processor and pulse until finely crushed. Lightly break up the remaining 16 Oreos by hand into medium-sized chunks to add texture to the cookies.
- Add Oreos and Chocolate Chips: Fold the crushed and broken Oreos and white chocolate chips into the cookie dough manually using a spatula or your hands, ensuring they are evenly distributed.
- Shape Cookies: Using a tablespoon, scoop heaping balls of dough and roll each into a ball. You should get about 20 balls. Place them onto a cookie sheet lined with parchment paper, spacing each ball about 2 inches apart. Gently press down each ball with your fingers until slightly flattened but not completely flat.
- Chill Dough: Place the tray of cookie dough balls in the refrigerator for 30 minutes to chill. This helps the cookies maintain their shape during baking.
- Bake Cookies: Preheat your oven to 375°F (190°C). Bake the cookies for 12 minutes until they are set around the edges but still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these chewy and decadent red velvet Oreo cookies!
Notes
- A stand mixer simplifies the mixing process, but you can mix ingredients by hand with a sturdy spoon or whisk.
- Store cookies in an airtight container in the refrigerator for up to 3-4 days to keep them fresh.
- You can freeze baked cookies in a Ziploc bag; thaw them in the refrigerator before serving for best texture.
- Nutrition information is an estimate and may vary depending on exact ingredient brands and amounts used.