Quick Red Velvet Oreo Cookies Recipe

Introduction

These Quick Red Velvet Oreo Cookies combine the rich, velvety flavor of red velvet with crunchy Oreo chunks and melty white chocolate chips. Perfectly chewy and vibrant, they make a delightful treat for any occasion.

Ingredients

• 4 1/4 cups all-purpose flour (King Arthur recommended)
• 1/2 cup cocoa powder (sifted)
• 1 tsp salt
• 2 tsp baking soda
• 1/2 tsp espresso powder
• 1.5 cups unsalted butter (Kerrygold preferred)
• 3/4 cup sugar
• 1 3/4 cups brown sugar
• 3 eggs (room temperature, about 70°F)
• 2 tsp vanilla extract
• 2 fl oz red food coloring
• 1.5 cups white chocolate chips (Ghirardelli preferred)
• 24 Oreos (roughly chopped into 1/2-inch pieces)

Instructions

1. Step 1: In a bowl, whisk together flour, sifted cocoa powder, salt, baking soda, and espresso powder until well combined and evenly mixed.
2. Step 2: In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in vanilla extract and red food coloring until the mixture is evenly tinted.
4. Step 4: Gradually add the dry ingredient mixture to the wet ingredients in stages, stirring gently after each addition just until combined. Stop mixing once no streaks remain to avoid tough cookies.
5. Step 5: Roughly chop the Oreos into approximately 1/2-inch pieces. Fold the chopped Oreos and white chocolate chips into the dough with a spatula until evenly distributed, being careful not to overmix.
6. Step 6: Using a cookie scoop or your hands, form the dough into 20 golf ball-sized balls. Place them about 2 inches apart on parchment-lined baking sheets and gently press each ball down slightly with the heel of your hand.
7. Step 7: Refrigerate the shaped dough balls for at least 30 minutes to prevent spreading during baking.
8. Step 8: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes, until edges are set but centers appear slightly underbaked.
9. Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps white chocolate set and Oreo pieces remain distinct.

Tips & Variations

• Use room temperature eggs to help the dough blend smoothly and create tender cookies.
• Chilling the dough is essential to prevent cookies from spreading too thin and ensures proper texture.
• Try substituting white chocolate chips with semi-sweet or dark chocolate for a different flavor contrast.
• Hand-chop Oreos into varied sizes for texture variety—some pieces will stay chewy while others get crispy.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, allow cookies to come to room temperature or warm gently in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of sifting it?

Yes, but sifting removes lumps and helps create an even mix with dry ingredients, ensuring consistent cookie texture.

Why do I need to chill the cookie dough before baking?

Chilling solidifies the fat and prevents excessive spreading, which helps the cookies keep their shape and develop a better texture during baking.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.7 from 108 reviews

• Author: Sarah
• Total Time: 62 minutes
• Yield: 20 cookies 1x

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Description

These Quick Red Velvet Oreo Cookies combine the rich, velvety flavor of red velvet with crunchy Oreo chunks and creamy white chocolate chips for an irresistibly delightful treat. Perfectly chewy with a slight crisp edge, these cookies are easy to make and ideal for sharing at any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 1/4 cups King Arthur all-purpose flour
• 1/2 cup sifted cocoa powder
• 1 tsp salt
• 2 tsp baking soda
• 1/2 teaspoon espresso powder

Wet Ingredients

• 1.5 cups Kerrygold unsalted butter
• 3/4 cup sugar
• 1 3/4 cups brown sugar
• 3 eggs, room temperature (about 70°F)
• 2 tsp vanilla extract
• 2 fl oz red food coloring

Mix-ins

• 1.5 cups white chocolate chips (preferably Ghirardelli)
• 24 Oreos, roughly chopped into 1/2-inch pieces

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Instructions

1. Combine Dry Ingredients: In one bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder. This ensures even distribution of cocoa and leavening agents for consistent cookie texture.
2. Cream Butter and Sugars: In a separate large bowl, cream together the unsalted butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes. This incorporates air and helps create tender cookies.
3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla extract and red food coloring until the mixture has a uniform red tint.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture in stages, stirring until just combined after each addition. Avoid overmixing to prevent tough cookies. Stop mixing when no streaks of flour remain and the dough is thick and red.
5. Prepare Mix-ins: Roughly chop the Oreos into 1/2-inch pieces by hand, creating varied chunk sizes for texture contrast. Fold the chopped Oreos and white chocolate chips gently into the dough until evenly distributed, being careful not to overmix.
6. Shape and Chill Dough: Using a cookie scoop or your hands, form 20 dough balls about the size of golf balls. Place them spaced about 2 inches apart on parchment-lined baking sheets. Lightly press each ball down with the heel of your hand to ensure uniform thickness. Refrigerate the shaped cookies for at least 30 minutes to prevent spreading during baking.
7. Bake Cookies: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set but centers remain slightly underbaked. This allows the cookies to firm up without overbaking, maintaining chewy centers.
8. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Cooling fully lets the white chocolate set and Oreo pieces maintain their distinct texture within the cookie.

Notes

• Use room temperature eggs to ensure easier mixing and better texture.
• Chilling the dough is crucial to prevent excessive spreading and helps the cookies keep their shape.
• Do not overmix after adding dry ingredients to avoid tough cookies.
• Hand-chopping Oreos into uneven pieces enhances texture by providing contrasts of chewy and crispy.
• Let cookies cool completely for best texture and flavor experience.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cookies, Oreo cookies, chocolate chip cookies, easy cookie recipe, homemade cookies, holiday cookies, dessert, quick cookies, bakery-style cookies