Introduction

These Quick Red Velvet Oreo Cookies offer a delightful twist on classic cookies, combining rich red velvet dough with crunchy Oreo pieces and creamy white chocolate chips. Perfect for when you want a festive, indulgent treat that’s easy to make at home.

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 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon espresso powder
1 1/2 cups unsalted butter (Kerrygold preferred)
3/4 cup granulated sugar
1 3/4 cups brown sugar
3 eggs (room temperature, about 70°F)
2 teaspoons vanilla extract
2 fluid ounces red food coloring
1 1/2 cups white chocolate chips (Ghirardelli recommended)
24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

Step 1: In a medium bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder. This ensures the dry ingredients are well combined for even texture.
Step 2: In a large bowl, cream the butter, sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes. This adds air to the dough for tender cookies.
Step 3: Add eggs one at a time to the creamed mixture, beating well after each addition. Then mix in vanilla extract and red food coloring until the mixture is uniformly tinted.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently after each addition until just combined. Avoid overmixing to keep the cookies tender.
Step 5: Let the dough rest briefly while you chop the Oreos into roughly 1/2-inch pieces by hand for varied texture. Fold the Oreo pieces and white chocolate chips into the dough until evenly distributed.
Step 6: Use a cookie scoop or your hands to shape the dough into 20 golf ball-sized balls. Place them about 2 inches apart on parchment-lined baking sheets and press down slightly to flatten for even baking.
Step 7: Chill the cookie dough balls in the refrigerator for at least 30 minutes to prevent spreading during baking.
Step 8: Preheat the oven to 375°F and bake the chilled cookies for 12 minutes. The edges should be set while centers remain slightly soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving. This allows white chocolate to set and Oreo pieces to keep their texture.

Tips & Variations

For a richer chocolate flavor, add a teaspoon of instant espresso powder to the dry ingredients or use dark cocoa powder.
Substitute white chocolate chips with semi-sweet or milk chocolate chips if you prefer a less sweet cookie.
Chilling the dough is essential; it helps the cookies maintain shape and texture.
Try folding in other mix-ins like chopped nuts or dried cherries to add more texture and flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a sealed bag or container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm briefly in the microwave for about 10 seconds to soften white chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute white chocolate chips with your preferred type of chocolate chips. Semi-sweet or milk chocolate chips work well and will create a different but equally delicious flavor balance.

Why is it important to chill the dough before baking?

Chilling the dough firms it up and prevents excessive spreading during baking, which helps the cookies hold their shape and achieve the ideal texture.

Quick Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

These Quick Red Velvet Oreo Cookies combine rich cocoa, creamy white chocolate chips, and crunchy Oreo pieces in a tender, vibrant red velvet cookie. Perfect for a festive treat or anytime you crave a decadent homemade cookie, this recipe yields soft, chewy cookies with a delightful texture and a pop of color that will impress friends and family alike.

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 to remove lumps)
1 tsp salt
2 tsp baking soda
1/2 tsp espresso powder

Wet Mixture:

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 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

Combine Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder. This helps evenly distribute the cocoa and leavening agents for consistent texture in the cookies.
Cream Butter and Sugars: In a large bowl, beat together the butter, granulated sugar, and brown sugar for 2-3 minutes until the mixture is light and fluffy. This process incorporates air, resulting in a tender cookie.
Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each. Then mix in the vanilla extract and red food coloring until the batter is evenly colored.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring after each addition just until combined. Avoid overmixing to prevent tough cookies. The dough should be thick and uniformly red.
Prepare Mix-ins and Fold In: Roughly chop the Oreos into 1/2-inch pieces by hand to create varied sizes, which contributes to texture. Fold the chopped Oreos and white chocolate chips into the dough gently using a spatula or wooden spoon until evenly incorporated without overmixing.
Shape and Chill Dough: Use a cookie scoop or your hands to form 20 dough balls about the size of golf balls. Place them 2 inches apart on parchment-lined baking sheets and gently press each down slightly with your hand for even thickness. Refrigerate the baking sheets for at least 30 minutes to reduce spreading during baking and help the cookies retain their shape.
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. The cookies will finish cooking on the baking sheet after removal.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Cooling allows the white chocolate to set and preserves the distinct Oreo pieces within the soft cookie texture.

Notes

Using room temperature eggs ensures even mixing and better texture.
Sifting the cocoa powder removes lumps and ensures uniform distribution.
Chilling the dough is crucial to prevent excessive spreading during baking.
Breaking Oreos by hand into varied sizes enhances cookie texture.
Allow cookies to cool completely for best flavor and structure.
Kerrygold butter and Ghirardelli chocolate chips are preferred for rich flavor but can be substituted.

Keywords: Red velvet cookies, Oreo cookies, white chocolate chip cookies, easy cookie recipe, festive cookies, quick cookies