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Quick Red Velvet Oreo Cookies Recipe

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4.7 from 63 reviews

Quick Red Velvet Oreo Cookies combine the classic richness of red velvet with crunchy Oreo chunks and creamy white chocolate chips, resulting in an indulgent, moist, and colorful treat that’s perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 4 1/4 cups King Arthur all-purpose flour
  • 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 Kerrygold unsalted butter
  • 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 (Ghirardelli preferred)
  • 24 Oreos (roughly chopped into 1/2-inch pieces)

Instructions

  1. Prepare Dry Ingredients: In one bowl, whisk together the 4 1/4 cups flour, 1/2 cup sifted cocoa powder, 1 tsp salt, 2 tsp baking soda, and 1/2 tsp espresso powder. Whisking helps distribute the cocoa and leavening agents evenly for consistent texture in the cookies.
  2. Cream Butter and Sugars: In a separate large bowl, cream 1.5 cups unsalted butter, 3/4 cup granulated sugar, and 1 3/4 cups brown sugar together until light and fluffy, about 2-3 minutes. This incorporates air, producing a tender cookie texture.
  3. Add Eggs and Flavorings: Add the 3 room temperature eggs one at a time to the creamed mixture, beating well after each addition. Then mix in 2 tsp vanilla extract and 2 fl oz red food coloring until the mixture is evenly tinted bright red.
  4. Combine Dry and Wet Ingredients: Add the dry ingredient mixture in stages to the wet ingredients, stirring gently after each addition. Mix until no streaks of flour remain but avoid overmixing to prevent tough cookies. The dough should be thick and vividly red.
  5. Incorporate Mix-ins: Roughly chop 24 Oreos into 1/2-inch pieces. Fold these and 1.5 cups white chocolate chips into the dough with a spatula until evenly distributed. Be careful not to overmix to keep the cookie texture intact.
  6. Shape and Chill Dough: Using a cookie scoop or hands, form the dough into 20 golf ball–sized balls. Place them spaced 2 inches apart on parchment-lined baking sheets. Gently press each ball down slightly with the heel of your hand to ensure even thickness. Refrigerate the baking sheets for at least 30 minutes to prevent excessive spreading during baking.
  7. Bake 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 residual heat to finish cooking the centers for a chewy texture.
  8. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This resting time lets the white chocolate set and keeps Oreo pieces distinct within the cookie.

Notes

  • Using room temperature eggs ensures better incorporation and smoother dough.
  • Sifting cocoa powder removes lumps and prevents clumps in the cookie dough.
  • Chilling the dough balls before baking helps maintain shape and prevents spreading.
  • Red food coloring creates the signature vibrant red velvet color; use gel food coloring for less liquid impact.
  • White chocolate chips melt nicely, adding sweetness and contrast to the Oreo pieces.
  • For varied texture, break Oreo chunks by hand rather than chopping uniformly.

Keywords: red velvet cookies, Oreo cookies, white chocolate chip cookies, quick cookies, festive cookies, dessert cookies

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-18/