Introduction

These Quick Red Velvet Oreo Cookies combine the classic flavors of red velvet cake with the crunch of Oreos and creamy white chocolate chips. Perfectly tender and rich, they make a delightful treat that’s easy to whip up any time you crave something sweet and special.

Quick Red Velvet Oreo Cookies Recipe - Recipe Image

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

Step 1: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the dry ingredients.
Step 2: In a separate large bowl, cream the butter with sugar and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add eggs one at a time to the butter mixture, beating well after each. Mix in vanilla and red food coloring until the batter is evenly tinted.
Step 4: Gradually add the dry ingredients to the wet mixture in stages, stirring until just combined after each addition. Stop mixing when no flour streaks remain.
Step 5: Chop Oreos into varied 1/2-inch pieces by hand for texture. Fold Oreos and white chocolate chips into the dough carefully to distribute.
Step 6: Shape the dough into 20 golf ball-sized portions and place them 2 inches apart on parchment-lined baking sheets. Slightly press each ball down for even thickness.
Step 7: Refrigerate the shaped dough for at least 30 minutes to prevent spreading during baking.
Step 8: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set and centers look just underbaked.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For deeper flavor, use Dutch-process cocoa powder and high-quality vanilla extract.
Substitute Oreos with your favorite sandwich cookies or add nuts for crunch.
To make smaller cookies, reduce dough ball size and adjust baking time accordingly.
Chilling the dough is essential to control spreading and enhance texture.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months; thaw at room temperature before serving. Reheat gently in a warm oven for a few minutes to bring back their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, use regular unsweetened cocoa powder if you don’t have Dutch-process, but expect a slightly different flavor profile—regular cocoa is more acidic and less mellow.

Why should I chill the cookie dough before baking?

Chilling solidifies the fat in the dough, which helps prevent excessive spreading during baking. It also improves flavor and texture, resulting in thicker, chewier cookies.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.9 from 101 reviews

These Quick Red Velvet Oreo Cookies combine the rich, velvety taste of red velvet with the crunch and creaminess of chopped Oreos and white chocolate chips. Soft and chewy with a hint of cocoa and espresso powder for depth, these cookies are perfect for a decadent yet easy-to-make treat.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 tsp 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. Whisking ensures even distribution of the cocoa and leavening agents for a consistent texture.
Cream Butter and Sugars: In a separate large bowl, cream the butter, sugar, and brown sugar together for 2-3 minutes until light and fluffy. This process incorporates air and creates tender cookies.
Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and red food coloring until the mixture is evenly tinted a vibrant red.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined after each addition. Do not overmix; stop once no flour streaks remain. The dough should be thick and richly colored.
Prepare Mix-ins and Fold In: While the dough rests briefly, roughly chop the Oreos into varied 1/2-inch pieces. Fold the Oreo chunks and white chocolate chips into the dough using a spatula, ensuring even distribution without overmixing.
Shape and Chill Dough: Using a cookie scoop or hands, form the dough into 20 golf ball-sized balls. Place them 2 inches apart on parchment-lined baking sheets and gently press each down slightly. Refrigerate for at least 30 minutes to prevent spreading and maintain shape during baking.
Bake Cookies: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until edges are set but centers appear slightly underbaked. This ensures a soft and chewy center.
Cool and Serve: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Cooling allows the white chocolate to set and the Oreo pieces to stay distinct within the cookie texture.

Notes

Using room temperature eggs helps them incorporate smoothly and improves the texture of the dough.
Chilling the dough before baking is crucial to prevent excessive spreading and maintain the cookies’ shape and texture.
Roughly chopping the Oreos into varied sizes creates a better contrast of textures in the cookies.
Don’t overbake; slightly underbaking the centers ensures a soft, chewy cookie.
Use good-quality cocoa powder and food coloring for the best flavor and vibrant color.

Keywords: red velvet cookies, Oreo cookies, quick cookies, white chocolate chips, holiday cookies, baked cookies