Introduction

Quick Red Velvet Oreo Cookies combine the rich, velvety flavor of classic red velvet with the satisfying crunch of Oreo cookies and the sweetness of white chocolate chips. These cookies are moist, colorful, and perfect for any occasion when you want a special treat without a long wait.

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 to remove lumps)
1 tsp salt
2 tsp baking soda
1/2 tsp espresso powder
1.5 cups unsalted butter (Kerrygold recommended)
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 recommended)
24 Oreos (roughly chopped into 1/2-inch pieces)

Instructions

Step 1: In one bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to ensure even distribution of ingredients.
Step 2: In a separate large bowl, cream the butter, sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add eggs one at a time to the creamed butter mixture, beating well after each addition, then stir in vanilla and red food coloring until fully combined and evenly tinted.
Step 4: Add the dry ingredient mixture to the wet ingredients in batches, stirring gently after each addition until just combined. Be careful not to overmix.
Step 5: While the dough rests briefly, chop the Oreos into roughly 1/2-inch pieces. Fold the chopped Oreos and white chocolate chips into the dough gently until evenly dispersed.
Step 6: Using a cookie scoop or hands, form 20 dough balls about the size of golf balls. Place them 2 inches apart on parchment-lined baking sheets and press each ball down slightly to flatten.
Step 7: Chill the shaped dough balls in the refrigerator for at least 30 minutes to prevent excessive spreading during baking.
Step 8: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes, until edges are set but centers appear slightly underbaked.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the white chocolate set and keeps the Oreo pieces distinct.

Tips & Variations

Use room temperature eggs to help create a smooth, even dough texture.
Chilling the dough is essential to control spreading and maintain a thick, chewy cookie.
For a more intense chocolate flavor, try adding a tablespoon of espresso powder to the dry ingredients.
Substitute dark chocolate chips for white chocolate if you prefer a less sweet contrast to the red velvet.
Hand-chopping Oreos into varied sizes adds texture with some crunchy and some chewy pieces.

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 container for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or in a preheated oven at 300°F for about 5 minutes.

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 or dark chocolate chips for a different flavor balance, though the cookie will be less sweet and have a different color contrast.

Do I have to chill the dough before baking?

Chilling the dough is highly recommended as it helps prevent the cookies from spreading too much, resulting in a thicker, chewier texture. If you skip this step, the cookies may bake thinner and crispier.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.9 from 55 reviews

These Quick Red Velvet Oreo Cookies combine rich cocoa and vibrant red food coloring with chunks of crunchy Oreos and melty white chocolate chips. Perfectly chewy with crispy edges, these cookies are easy to make and chilled before baking to ensure they hold their shape. A delightful twist on classic red velvet with the added texture and flavor of Oreos and white chocolate.

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 to remove lumps)
1 tsp salt
2 tsp baking soda
1/2 tsp espresso powder

Wet Ingredients

1.5 cups unsalted butter (Kerrygold preferred), softened
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 recommended)
24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder until well combined. This ensures even distribution of cocoa and leavening agents for a consistent cookie texture.
Cream Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using a mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air for a tender cookie.
Add Eggs and Flavorings: Add the room temperature eggs one at a time, beating well after each addition. Then mix in the vanilla extract and red food coloring until the dough is uniformly red.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture in batches. Stir with a spatula or wooden spoon until just combined after each addition. Be careful not to overmix to avoid tough cookies; stop mixing as soon as no flour streaks remain and a thick dough forms.
Fold in Mix-ins: Roughly chop the Oreos into 1/2-inch pieces. Fold the chopped Oreos and white chocolate chips gently into the dough until evenly distributed, taking care not to overmix.
Shape and Chill Dough Balls: Using a cookie scoop or your hands, form about 20 dough balls the size of golf balls. Place them on parchment-lined baking sheets spaced about 2 inches apart. Press each ball gently to flatten slightly for even baking. Refrigerate the trays for at least 30 minutes to prevent spreading during baking.
Bake the Cookies: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until the edges are set but centers remain slightly underbaked. This allows the centers to stay soft as they finish cooking on the hot baking sheet after removal.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This helps the white chocolate set and the Oreo chunks maintain their texture within the cookie.

Notes

Chilling the dough before baking is essential to prevent excessive spreading and keep cookie shape.
Using room temperature eggs helps the batter incorporate smoothly.
Sifting the cocoa powder prevents lumps and ensures even coloration and texture.
Hand-chopping Oreos into uneven pieces adds a pleasant texture variation.
Letting cookies cool completely enhances flavor and texture by allowing mix-ins to set properly.

Keywords: red velvet cookies, Oreo cookies, white chocolate chips, quick cookies, red velvet dessert, easy cookies