Begin by beating ¾ cup of softened salted butter in a stand mixer on medium speed until airy and creamy, about 2-3 minutes. Gradually add ½ cup granulated sugar and ½ cup brown sugar, mixing until fully combined. Incorporate 2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon of red food coloring, blending until smooth.

In a separate bowl, sift together 2 cups of flour, ¼ cup cocoa powder, ½ teaspoon baking soda, and ½ teaspoon of salt. Whisk until no lumps remain, then gradually add this mixture to the wet batter in the stand mixer, mixing on low speed until just combined.

Crush 6 Oreos finely using a food processor. Set aside and break the remaining 16 Oreos into larger chunks by hand. Fold both crushed and chunked Oreos into the cookie dough along with 1 cup of white chocolate chips, stirring gently.

Using a medium cookie scoop, scoop heaping tablespoons of dough and roll into balls. Place cookie balls on a parchment-lined baking sheet, leaving 2 inches of space between each.

Refrigerate the shaped dough for 30 minutes to solidify the butter, creating a chewy texture and helping the cookies hold their shape.

Preheat your oven to 375°F (190°C). Bake the cookies for 12 minutes, until just set with slightly golden edges. Avoid overbaking for a soft center.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. Enjoy your Crushed Oreo Red Velvet Cookies!