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Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.8 from 111 reviews

These Quick Red Velvet Oreo Cookies combine the classic rich red velvet flavor with chunks of crunchy Oreos and creamy white chocolate chips. The cookies are soft in the center with slightly crisp edges, and the chilling step ensures they hold their shape perfectly during baking. An indulgent treat perfect for any occasion, blending unique textures and flavors in every bite.

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 Ingredients

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

Instructions

  1. Combine Dry Ingredients: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder. This ensures all dry components are evenly distributed, which helps the cookies have a consistent texture.
  2. Cream Butter and Sugars: In a separate large bowl, cream the unsalted butter with granulated and brown sugars using a mixer for about 2-3 minutes until the mixture is light and fluffy. This step incorporates air into the batter to create tender cookies.
  3. Add Eggs and Flavorings: Add the room temperature eggs one at a time, beating thoroughly after each addition. Then mix in the vanilla extract and red food coloring until the dough is uniformly colored.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture in stages. Stir gently after each addition until just combined—avoid overmixing to prevent tough cookies. The dough should be thick and vividly red.
  5. Fold in Mix-ins: Roughly chop the Oreos into about 1/2-inch pieces and fold them along with the white chocolate chips into the dough using a spatula, ensuring even distribution without overmixing.
  6. Shape and Chill Dough: Using a cookie scoop or hands, form about 20 golf ball-sized dough balls and place them 2 inches apart on parchment-lined baking sheets. Gently press each ball down slightly to ensure even thickness. Refrigerate the trays for at least 30 minutes to prevent excessive spreading when baked.
  7. Bake: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes, or until the edges are set but the centers look slightly underbaked. This allows the residual heat to finish the cookies for a soft center.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps the white chocolate set and keeps the Oreo pieces distinct in texture.

Notes

  • Chilling the dough is essential to control spreading and maintain cookie shape.
  • Use room temperature eggs to ensure smooth incorporation into the butter and sugar mixture.
  • Sifting cocoa powder removes lumps for even mixing.
  • Roughly chopping Oreos creates varied texture in the cookie bites.
  • Allow cookies to cool fully for best texture and flavor.

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Cookies, Soft Cookies, Holiday Cookies, Baking Cookies

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-13/