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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
