Introduction

These Quick Red Velvet Oreo Cookies combine the rich flavors of classic red velvet with chunks of crunchy Oreos and creamy white chocolate chips. They’re perfect for a festive treat or anytime you want a chewy, colorful cookie with a little extra crunch.

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), softened
3/4 cup granulated 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 recommended)
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 large separate bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
Step 3: Add eggs one at a time to the butter mixture, beating well after each. Then mix in vanilla extract and red food coloring until the batter is evenly tinted.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently after each addition until just combined. Avoid overmixing to keep the cookies tender.
Step 5: Chop the Oreos into roughly 1/2-inch pieces by hand for varied texture. Fold the Oreo pieces and white chocolate chips into the dough gently until evenly distributed.
Step 6: Shape the dough into 20 golf ball-sized balls and place them 2 inches apart on parchment-lined baking sheets. Flatten each ball slightly with your hand for even baking.
Step 7: Chill the shaped dough in the refrigerator for at least 30 minutes to prevent spreading during baking.
Step 8: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes, until the edges are set but the centers remain slightly soft.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow cookies to cool completely for best texture.

Tips & Variations

Try using different types of chocolate chips, such as milk or dark chocolate, to change the flavor profile.
For extra depth, substitute half the cocoa powder with Dutch-processed cocoa.
Chilling the dough longer than 30 minutes will further prevent spreading and enhance flavor development.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To refresh slightly, warm them in the microwave for 10 seconds. For longer storage, freeze the cookies in a sealed container for up to 3 months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute white chocolate chips with regular milk or semi-sweet chocolate chips for a different but equally delicious flavor.

Do I need to chill the dough before baking?

Chilling the dough helps prevent excessive spreading and ensures the cookies have a nice chewy texture and hold their shape well during baking.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.4 from 92 reviews

Delicious Quick Red Velvet Oreo Cookies combine the rich, moist texture of classic red velvet with the crunchy, creamy excitement of Oreo cookie chunks and melty white chocolate chips. These cookies are smooth, tender, and visually striking, perfect for holiday treats or everyday indulgence.

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 all-purpose flour (King Arthur recommended)
1/2 cup cocoa powder (sifted)
1 tsp salt
2 tsp baking soda
1/2 tsp espresso powder

Wet Mixture

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

Mix-ins

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

Instructions

Combine Dry Ingredients: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder until evenly mixed to ensure uniform texture and leavening.
Cream Butter and Sugars: In a separate large bowl, cream the softened butter with granulated sugar and brown sugar for about 2-3 minutes until the mixture is light and fluffy, incorporating air for a tender cookie.
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 dough is uniformly tinted.
Mix Dry Into Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring carefully after each addition just until no streaks of flour remain — avoid overmixing to keep the cookies tender.
Prepare Mix-Ins: While the dough rests, chop Oreos roughly into 1/2-inch pieces for varied texture and fold them along with white chocolate chips into the dough evenly with a spatula, taking care not to overmix.
Shape and Chill Dough: Using a cookie scoop or your hands, form the dough into 20 golf-ball-sized balls, spacing them 2 inches apart on parchment-lined baking sheets. Press each ball gently to flatten slightly, then refrigerate for at least 30 minutes to prevent spreading and ensure shape retention.
Bake Cookies: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set but centers remain slightly soft, allowing residual heat to finish cooking inside.
Cool Completely: Let the cookies cool on the baking sheet for 5 minutes first, then transfer to a wire rack to cool completely so the white chocolate sets and the Oreos maintain their texture.

Notes

Chilling the dough is crucial to prevent excessive spreading during baking.
Sifting cocoa powder removes lumps for even incorporation and smooth batter.
Using room temperature eggs helps them blend more easily into the batter.
Pressing dough balls before chilling promotes uniform thickness, ensuring even baking.
Letting cookies cool fully enhances flavor and texture, especially for white chocolate to solidify.

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate, Quick Cookies, Holiday Cookies, Dessert Cookies