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Quick Red Velvet Oreo Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  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. The cookies will finish cooking on the baking sheet after removal.
  8. 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

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-4/