Ingredients

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

1 cup (200g) brown sugar, packed

2 large eggs, room temperature

1 teaspoon vanilla extract

2 teaspoons red food coloring (gel works best for vibrant color)

2 ½ cups (315g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups (about 15 cookies) crushed Oreos

½ cup (85g) white chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.

Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 3: Mix in the eggs one at a time, then add the vanilla extract and red food coloring. Beat until the mixture is smooth and evenly colored.

Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Gently fold in the crushed Oreos and white chocolate chips (if using) with a spatula.

Step 7: Scoop 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.

Step 8: Bake for 10-12 minutes, until the edges are set and the centers look slightly underbaked—they will firm up as they cool.

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use gel food coloring for a more vibrant red without altering the dough’s texture.

White chocolate chips add a nice sweetness, but you can omit them or substitute with dark chocolate chips if preferred.

Try crushing different flavors of sandwich cookies for a creative twist on the original Oreo.

For chewier cookies, slightly underbake and store them in an airtight container with a slice of bread to maintain moisture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving. Reheat gently in the microwave for a few seconds to bring back softness.

FAQs

Can I use regular food coloring instead of gel?

You can use regular food coloring, but gel is preferred because it provides a more intense color without adding extra liquid that could affect the dough consistency.

Can I make these cookies vegan or dairy-free?

To make a vegan or dairy-free version, substitute the butter with a vegan butter alternative and replace eggs with flax eggs or another egg replacer. Ensure the Oreos and white chocolate chips used are also vegan if needed.