These Crushed Oreo Red Velvet Cookies are a fun twist on a classic favorite! With rich red velvet flavor and bits of tasty Oreo, they’re simply delightful.
Honestly, how can you resist that mix? Every bite is a step toward cookie happiness! I love sharing these at parties or just enjoying them with a glass of milk.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cookies. If you’re looking to make them gluten-free, you can substitute with a gluten-free all-purpose flour blend. Just make sure it has xanthan gum included for best results!
Cocoa powder: Unsweetened cocoa powder adds a rich chocolate flavor. If you’re out, you could use Dutch-processed cocoa; just keep in mind it will be less bitter, which can alter the taste slightly.
Granulated sugar: This sweetens the cookies. If you prefer, you can replace some of it with brown sugar for added moisture and flavor, or use coconut sugar for a lower glycemic index option.
Red food coloring: It gives the cookies their signature red hue. If you’re aiming for a more natural approach, beet juice or powder can work as a substitute, though the shade may vary.
Cream Cheese: For an added twist and delicious creaminess, consider slipping in some cream cheese in place of half the butter. It’s especially good in red velvet recipes!
How Do I Achieve the Perfect Texture for My Cookies?
The texture of these cookies is key to their deliciousness. You want them to be soft and chewy yet still hold together. Here are some tips to achieve this:
- Be careful not to over-mix your dough; mix until just combined to keep cookies light and fluffy.
- Chilling the dough for about 30 minutes can help maintain their shape when baking.
- Don’t skip pressing extra Oreos on top before baking; they melt into the cookie and provide a lovely texture contrast.
- Keep an eye on the baking time; removing them from the oven when they’re slightly undercooked can give them that gooey center!
How to Make Crushed Oreo Red Velvet Cookies
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 cup crushed Oreo cookies (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 10-12 minutes for baking. So, you’re looking at a total of about 30 minutes from start to finish before enjoying those yummy cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This will ensure everything is evenly distributed and help the cookies rise nicely.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until it’s creamy and fluffy. This usually takes about 2-3 minutes—don’t rush this step!
4. Add Wet Ingredients:
Now, add in the egg, vanilla extract, red food coloring, and white vinegar to your butter and sugar mixture. Mix everything together until you see a beautiful red color forming.
5. Combine Dry and Wet Ingredients:
Next, gradually add your dry mixture to the wet mixture. Just mix until combined—don’t overdo it!
6. Fold in the Oreo Cookies:
Gently fold in the crushed Oreo cookies, keeping a few aside for topping later. This will add that delicious chocolatey crunch throughout the cookies.
7. Scoop and Shape:
Using a cookie scoop or a tablespoon, scoop out balls of dough and place them on your prepared baking sheet, leaving some space between each one to allow for spreading.
8. Garnish and Bake:
Lightly press a few extra crushed Oreo pieces on top of each cookie ball for a lovely touch. Then, pop the tray in the oven and bake for 10-12 minutes, or until the edges look set but the centers remain soft.
9. Cool and Enjoy:
Once they’re done baking, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these delightful cookies with a glass of milk or your favorite drink!
Now, share these sweet treats with friends or keep them all to yourself—no judgment here!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreos are delicious, you can substitute them with any cream-filled chocolate cookie. Just keep in mind that different cookies may alter the flavor slightly.
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for 15-30 minutes. This will help it firm up and be easier to scoop without sticking to your hands.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet to freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time from frozen.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for extended storage!
