Print

Quick Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-10/