Print

Quick Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-2/