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Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.7 from 104 reviews

These Quick Red Velvet Oreo Cookies combine the classic rich red velvet flavor with chunks of crunchy Oreos and creamy white chocolate chips. With a soft, tender crumb and a slightly chewy texture, these cookies are perfect for an indulgent treat that’s quick to prepare yet impressive in taste and appearance.

Ingredients

Scale

Dry Ingredients:

  • 4 1/4 cups King Arthur all-purpose flour
  • 1/2 cup cocoa powder (sifted)
  • 1 tsp salt
  • 2 tsp baking soda
  • 1/2 tsp espresso powder

Wet Mixture:

  • 1.5 cups Kerrygold unsalted butter
  • 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

Mix-ins:

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

Instructions

  1. Mix dry ingredients: In one bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder thoroughly to ensure even distribution of the cocoa and leavening agents for consistent cookie texture.
  2. Cream butter and sugars: In a separate large bowl, cream the unsalted butter with sugar and brown sugar until light and fluffy, about 2-3 minutes, incorporating air for a tender cookie crumb.
  3. Add eggs, vanilla, and food coloring: Beat in the room temperature eggs one at a time, mixing well after each, then mix in vanilla extract and red food coloring until the dough is uniformly tinted.
  4. Combine dry and wet ingredients: Gradually add the dry ingredient mix to the wet mixture in stages, stirring gently until just combined and no flour streaks remain to avoid toughening the dough; the dough should be thick and richly red.
  5. Prepare mix-ins: While the dough rests, roughly chop Oreos into varied pieces about 1/2-inch to provide a mix of textures with some crunchy and some chewy bites. Fold Oreos and white chocolate chips evenly into the dough without overmixing.
  6. Shape and chill dough: Using a cookie scoop or hands, form about 20 balls the size of golf balls, place them 2 inches apart on parchment-lined baking sheets, and gently press each down slightly for even thickness. Chill the baking sheets in the refrigerator 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 edges are set but centers are slightly underbaked; this ensures a soft center once cooled.
  8. Cool the cookies: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack and cool completely so the white chocolate sets and Oreo pieces remain distinct.

Notes

  • Room temperature eggs ensure better incorporation and smoother dough.
  • Sifting cocoa powder helps prevent lumps for a consistent texture.
  • Chilling the dough is crucial for preventing excessive cookie spread during baking.
  • Use a cookie scoop for uniform cookie sizes and even baking.
  • Allow cookies to cool fully for best texture and flavor development.
  • Espresso powder enhances the chocolate flavor without adding a coffee taste.

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Chips, Quick Cookies, Dessert Recipe

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-14/