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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.

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

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

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-5/