Introduction

These Quick Red Velvet Oreo Cookies combine rich cocoa, vibrant red coloring, and delightful chunks of Oreos and white chocolate chips for a truly irresistible treat. Perfect for when you want something special but don’t want to spend hours baking.

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 preferred)
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 for best melt)
24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

Step 1: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the dry ingredients.
Step 2: In a separate large bowl, cream the butter, sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add eggs one at a time, beating well after each, then mix in vanilla and red food coloring until the mixture is evenly tinted.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring after each addition until just combined. Stop mixing as soon as the dough comes together to avoid toughness.
Step 5: Roughly chop the Oreos into varied 1/2-inch pieces and fold them along with the white chocolate chips into the dough gently until evenly distributed.
Step 6: Shape the dough into 20 golf ball–sized balls and place them about 2 inches apart on parchment-lined baking sheets. Press each ball down slightly to create even thickness.
Step 7: Refrigerate the dough balls for at least 30 minutes to prevent spreading during baking and help retain shape.
Step 8: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes, until edges are set but centers look slightly underbaked.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use room temperature eggs for better mixing and a smoother dough.
Chilling the dough is key to prevent spreading and achieving chewy centers with crispy edges.
For extra flavor, try adding a teaspoon of instant coffee granules if you don’t have espresso powder.
Substitute the white chocolate chips with milk or dark chocolate chips to change the flavor profile.
Hand-break Oreos into uneven-sized pieces for varied textures in each bite.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm them gently in a microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate chips?

Yes, you can substitute white chocolate chips with milk or dark chocolate chips based on your preference. It will slightly change the flavor but still be delicious.

Why do I need to chill the cookie dough before baking?

Chilling the dough helps prevent the cookies from spreading too much during baking. It also improves the texture by allowing the flavors to meld and the dough to firm up, resulting in a chewier cookie with a nice shape.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.6 from 145 reviews

These Quick Red Velvet Oreo Cookies combine the classic rich flavors of red velvet cake with the crunch of chopped Oreos and sweet bursts of white chocolate chips. Soft and chewy with a tender crumb, these vibrant cookies are an irresistible treat that’s perfect for any occasion.

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 unsweetened cocoa powder (sifted)
1 tsp salt
2 tsp baking soda
1/2 tsp espresso powder

Wet Ingredients:

1.5 cups unsalted butter (Kerrygold preferred)
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 recommended)
24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

Combine Dry Ingredients: In a bowl, whisk together 4 1/4 cups flour, sifted 1/2 cup cocoa powder, 1 tsp salt, 2 tsp baking soda, and 1/2 tsp espresso powder. This ensures even distribution of the cocoa and leavening agents for consistent texture.
Cream Butter and Sugars: In a large separate bowl, cream 1.5 cups butter, 3/4 cup sugar, and 1 3/4 cups brown sugar until light and fluffy, about 2-3 minutes. This incorporates air, creating tender cookies.
Add Eggs and Flavorings: Add 3 room temperature eggs one at a time, beating well after each addition. Stir in 2 tsp vanilla extract and 2 fl oz red food coloring until evenly mixed and the dough is uniformly tinted.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in stages, stirring gently until just combined after each addition. Avoid overmixing to prevent tough cookies. The dough should be thick and vividly red.
Prepare Mix-ins: Roughly chop 24 Oreos into approximately 1/2-inch pieces, varying the sizes for texture. Fold the chopped Oreos and 1.5 cups white chocolate chips into the dough carefully to evenly distribute without overmixing.
Shape and Chill: Using a cookie scoop or hands, form 20 dough balls about the size of golf balls. Place them 2 inches apart on parchment-lined baking sheets. Gently press each ball down slightly for even thickness. Chill the shaped dough in the refrigerator for at least 30 minutes to prevent spreading during baking.
Bake Cookies: Preheat oven to 375°F. Bake chilled cookies for 12 minutes until edges are set but centers remain slightly underbaked. This ensures a soft center as they finish cooking off the hot pan.
Cool: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. Allow to cool completely so white chocolate sets and Oreo pieces maintain distinct texture.

Notes

Use room temperature eggs to ensure proper mixing and tender texture.
Sifting cocoa powder removes lumps and helps even distribution.
Chilling dough is essential for preventing excessive cookie spread and shape loss.
Do not overmix dough to avoid developing gluten which causes toughness.
Let cookies cool fully for best texture and to let white chocolate chips set.
Vary Oreo piece sizes to create a mix of crispy and chewy textures.

Keywords: red velvet cookies, Oreo cookies, white chocolate chips, quick cookies, dessert, baking