Introduction

These Quick Red Velvet Oreo Cookies combine the rich flavors of classic red velvet with chunks of crunchy Oreos and creamy white chocolate. They are perfect for anyone looking for a vibrant, indulgent cookie that’s easy to bake at home.

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 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 separate large bowl, cream together butter, sugar, and brown sugar for 2-3 minutes until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then mix in vanilla and red food coloring until the mixture is evenly tinted.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined after each addition. Stop mixing as soon as the dough comes together and no flour streaks remain.
Step 5: Roughly chop the Oreos into 1/2-inch pieces and fold them along with the white chocolate chips into the dough using a spatula, mixing gently to distribute.
Step 6: Shape the dough into 20 golf ball-sized balls and place them on parchment-lined baking sheets spaced 2 inches apart. Press each ball down slightly to flatten.
Step 7: Refrigerate the shaped dough balls for at least 30 minutes to prevent spreading.
Step 8: Preheat the oven to 375°F and bake the chilled cookies for 12 minutes until edges are set but centers look slightly underbaked.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use room temperature eggs for better incorporation and a smoother dough.
Try substituting dark chocolate chips for white chocolate for a richer contrast.
Hand-break Oreos into varied sizes to add texture contrasts between crunchy and chewy.
Chill the dough thoroughly to maintain cookie shape and prevent excessive spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before enjoying. To refresh slightly, warm in the oven for a few minutes to soften the white chocolate chips.

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 swap white chocolate chips for regular or dark chocolate chips to suit your taste, though it will change the flavor profile slightly.

Do I have to chill the dough before baking?

Chilling the dough helps prevent excessive spreading and keeps the cookies thick and chewy, but if you’re short on time, you can bake them immediately with a slight risk of thinner cookies.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.8 from 136 reviews

These Quick Red Velvet Oreo Cookies combine the rich flavor of classic red velvet with the crunch and creaminess of Oreo cookies and white chocolate chips. Perfectly tender yet slightly chewy, these cookies are vibrant and decadent, ideal for cookie lovers looking for a fun twist on a favorite dessert.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: 20 cookies 1x
Category: Dessert, Cookies
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 recommended), 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

Mix-ins:

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

Instructions

Prepare Dry Ingredients: Whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder in a bowl to evenly distribute the cocoa and leavening agents for a consistent cookie texture.
Cream Butter and Sugars: In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. This incorporates air for tender cookies.
Add Eggs and Flavorings: Add eggs one at a time to the creamed mixture, beating well after each. Mix in vanilla extract and red food coloring until the batter is evenly colored bright red.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture in stages to the wet mixture, stirring gently after each addition just until combined. Avoid overmixing to prevent tough cookies. Dough should be thick and uniformly red.
Prepare Mix-ins and Fold In: Roughly chop Oreos into about 1/2-inch pieces by hand to create varied textures. Fold chopped Oreos and white chocolate chips gently into the dough until evenly distributed, without overmixing.
Shape and Chill Dough: Using a cookie scoop or hands, form 20 golf ball-sized dough balls. Place them 2 inches apart on parchment-lined baking sheets, then gently press down each ball to even thickness. Chill the trays in the refrigerator 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 and centers appear slightly underbaked. This ensures a chewy middle as they continue to cook slightly on the hot sheet after removal.
Cool and Serve: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Allow time for white chocolate to set and Oreo pieces to remain distinctly textured from the cookie base before serving.

Notes

Use room temperature eggs to ensure even mixing and better texture.
Sifting cocoa powder prevents lumps and improves dough consistency.
Chilling the dough is crucial to minimize spreading and maintain cookie shape.
Hand chopping Oreos into varied sizes adds texture contrast in the cookies.
Letting cookies cool fully enhances flavor and texture, particularly the white chocolate mix-ins.

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