Introduction

These Quick Red Velvet Oreo Cookies combine classic red velvet flavor with crunchy Oreo chunks and creamy white chocolate chips. They’re rich, soft, and perfect for anyone craving a festive, indulgent treat without a long wait.

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 recommended)
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 preferred)
24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

Step 1: In a bowl, whisk together 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 until light and fluffy, about 2-3 minutes to incorporate air.
Step 3: Add eggs one at a time, beating well after each addition, then mix in vanilla and red food coloring until the mixture is evenly colored.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined after each addition; avoid overmixing to keep cookies tender.
Step 5: Chop Oreos into varied 1/2-inch pieces by hand and fold them along with white chocolate chips into the dough until evenly distributed, being careful not to overmix.
Step 6: Shape dough into 20 golf ball-sized balls and place on parchment-lined baking sheets about 2 inches apart. Press each ball down slightly for even baking.
Step 7: Chill the shaped dough in the refrigerator for at least 30 minutes to prevent spreading during baking.
Step 8: Preheat oven to 375°F and bake chilled cookies for 12 minutes, until edges are set but centers look slightly underbaked.
Step 9: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Chilling the dough is key to preventing excessive spreading and helping the cookies maintain their shape.
Hand-chopping Oreos into varied sizes creates interesting textures with some pieces crispy and others chewy.
Using good quality white chocolate chips like Ghirardelli ensures they melt smoothly and add richness.
For a more intense red velvet flavor, you can add a teaspoon of vinegar or buttermilk to the wet ingredients.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls before baking or freeze baked cookies for up to 3 months. To reheat, warm cookies gently in a low oven or microwave for a few seconds to soften white chocolate chips.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate instead of white chocolate chips?

Yes, semi-sweet or milk chocolate chips work well too, though they will alter the flavor balance slightly. White chocolate pairs best with the red velvet.

Do I have to chill the dough before baking?

Chilling is highly recommended to prevent the cookies from spreading too much and to help them develop a better texture, but if you’re short on time, you can bake immediately—just expect thinner cookies.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.9 from 96 reviews

These Quick Red Velvet Oreo Cookies combine the rich, velvety flavor of classic red velvet with chunks of crunchy Oreos and melty white chocolate chips. Perfectly soft with slightly crisp edges, these cookies offer a delightful texture and a visually festive red hue enhanced by red food coloring. Ideal for holiday treats or indulgent snack times, this recipe yields 20 delicious, beautifully balanced cookies made with a simple yet carefully crafted mix of cocoa, espresso powder, and a tender butter-sugar base.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients:

4 1/4 cups all-purpose flour (King Arthur preferred)
1/2 cup cocoa powder, sifted
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon espresso powder

Wet Ingredients:

1.5 cups unsalted butter (Kerrygold recommended)
3/4 cup granulated sugar
1 3/4 cups brown sugar
3 large eggs, room temperature (about 70°F)
2 teaspoons vanilla extract
2 fluid ounces red food coloring

Mix-ins:

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

Instructions

Mix Dry Ingredients: In one bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder. This ensures even distribution of cocoa and leavening agents to achieve consistent cookie texture.
Cream Butter and Sugars: In a separate large bowl, cream the butter with granulated and brown sugars until light and fluffy, about 2-3 minutes. This aerates the mixture and helps create a tender cookie.
Add Eggs and Flavoring: Beat in the room temperature eggs one at a time, fully incorporating each before adding the next. Then mix in vanilla extract and red food coloring until the batter is evenly tinted bright red.
Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients in stages, stirring gently after each addition just until no flour streaks remain. Avoid overmixing to prevent tough cookies.
Prepare Mix-ins: Roughly chop Oreos into 1/2-inch pieces by hand for varied texture. Fold Oreos and white chocolate chips into the dough evenly, using a spatula or wooden spoon without overmixing.
Shape and Chill Dough: Using a cookie scoop or hands, form 20 golf ball-sized dough balls. Place them on parchment-lined baking sheets spaced 2 inches apart, gently pressing them down slightly for even thickness. Refrigerate baking sheets for at least 30 minutes to prevent spreading during baking.
Bake: Preheat oven to 375°F (190°C). Bake chilled cookies for 12 minutes until edges are set but centers remain slightly underbaked. This allows them to finish cooking on the hot baking sheet after removal.
Cool: Let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This cooling step sets the white chocolate and keeps Oreo pieces distinct.

Notes

Using room temperature eggs helps the batter emulsify properly, leading to better texture.
Sifting the cocoa powder removes lumps and distributes it evenly throughout the flour mixture.
Chilling the dough is crucial to prevent excessive spreading and maintain cookie shape.
Hand-chopping Oreos into varied sizes creates a contrast in texture between crispy and chewy bits inside the cookie.
Allow cookies to cool fully for the best texture and to let white chocolate chips set properly.
Espresso powder enhances the cocoa flavor without adding a coffee taste.

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