Description
These Decadent Red Velvet Oreo Crumble Cookies are a dessert lover’s dream! With their vibrant red color, crushed Oreos, creamy white chocolate chips, and a soft, chewy texture, they’re perfect for any special occasion or as an everyday indulgence.
Ingredients
- 4 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 ½ cups (3 sticks) salted butter, softened
- ¾ cup granulated sugar
- 1 ¾ cups packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 bottles red food coloring (liquid, 5–6 oz total)
- 1 ½ cups white chocolate chips
- 22 Oreos, crushed
Instructions
-
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
-
Cream the Butter and Sugars: In a large mixing bowl, use an electric or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
-
Add the Wet Ingredients: Mix in the eggs, one at a time, until fully incorporated. Add the vanilla extract and red food coloring, stirring until the dough is evenly colored.
-
Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
-
Fold in the Mix-ins: Gently fold in the white chocolate chips and crushed Oreos using a spatula.
-
Portion the Dough: Scoop golf ball-sized portions of dough and place them 2 inches apart on a parchment-lined baking sheet.
-
Chill and Bake: Chill the dough balls in the refrigerator for at least 30 minutes. Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are set and the centers remain soft.
-
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling Is Essential: Chilling the dough prevents the cookies from spreading too much during baking.
- Oreo Crushing Method: Place the Oreos in a zip-top bag and crush them with a rolling pin or pulse them in a food processor for desired chunkiness.
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
- Freezing Option: You can freeze the unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American