Introduction

These Quick Red Velvet Oreo Cookies combine the rich, tender flavor of red velvet with chunks of creamy white chocolate and crunchy Oreo pieces. They bake up soft and slightly chewy, making them perfect for a special treat or an everyday indulgence.

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 teaspoon espresso powder
1.5 cups unsalted butter (Kerrygold recommended)
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 preferred)
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 and ensure a consistent texture.
Step 2: In a separate large bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes, to incorporate air for a tender cookie.
Step 3: Add eggs one at a time, beating well after each. Then mix in the vanilla and red food coloring until the dough is evenly tinted.
Step 4: Add the dry ingredient mixture to the wet ingredients gradually, stirring gently until just combined. Stop when no streaks of flour remain to avoid tough cookies.
Step 5: Roughly chop the Oreos into varied 1/2-inch pieces by hand, then fold together with the white chocolate chips into the dough just until evenly distributed.
Step 6: Shape the dough into 20 golf ball-sized balls and place on parchment-lined baking sheets about 2 inches apart. Gently press each ball down slightly to flatten.
Step 7: Chill the cookie dough balls in the refrigerator for at least 30 minutes to prevent spreading and help them keep their shape during baking.
Step 8: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes, until edges are set but centers still look slightly underbaked.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Chilling the dough is essential to prevent the cookies from spreading too much and ensures a thicker, chewier texture.
If you prefer a less intense red, reduce the food coloring slightly or use gel food coloring for deeper color without extra liquid.
Swap white chocolate chips for dark or milk chocolate if you want a different flavor contrast with the Oreos.
For extra texture, try adding chopped nuts like pecans or walnuts along with the Oreos and chocolate chips.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed container or freezer bag for up to 3 months. Reheat frozen cookies briefly in a low oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of King Arthur?

Yes, you can use any all-purpose flour, but King Arthur flour is preferred for its consistency and protein content, which helps create a tender but sturdy cookie.

What if I don’t have espresso powder?

Espresso powder enhances the chocolate flavor but can be omitted if unavailable. Without it, the cookies may have a slightly less intense cocoa taste but will still be delicious.

Quick Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

Delicious and festive Quick Red Velvet Oreo Cookies combine classic red velvet cookie dough with chunks of Oreos and white chocolate chips for a rich, textured treat. These cookies offer a perfect balance of cocoa, sweetness, and creamy chocolate chunks, baked to perfection with a slightly chewy center and crisp edges.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 5 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

4 1/4 cups King Arthur all-purpose flour
1/2 cup cocoa powder (sifted)
1 tsp salt
2 tsp baking soda
1/2 tsp espresso powder

Wet Mixture

1.5 cups unsalted butter (preferably Kerrygold), softened
3/4 cup 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 (preferably Ghirardelli)
24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

Combine Dry Ingredients: In one bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the dry components and ensure a consistent texture in the cookies.
Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, sugar, and brown sugar for 2-3 minutes until light and fluffy, incorporating air to create a tender cookie base.
Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and red food coloring until the dough is evenly tinted a vibrant red.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in batches, stirring gently after each addition. Mix just until no streaks of flour remain to avoid tough cookies.
Prepare Mix-ins: While the dough rests briefly, roughly chop the Oreos into 1/2-inch pieces, varying the chunk sizes for texture variety. Fold the Oreo pieces and white chocolate chips into the dough using a spatula until evenly distributed, taking care not to overmix.
Shape and Chill: Using a cookie scoop or hands, form 20 golf ball-sized dough balls. Place them about 2 inches apart on parchment-lined baking sheets. Gently press each ball down to provide uniform thickness, then refrigerate the trays for at least 30 minutes to prevent spreading during baking.
Bake the Cookies: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until edges are set but centers appear slightly underbaked, allowing them to firm up after removal.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This step allows the white chocolate chips to set and Oreo chunks to keep their texture distinct.

Notes

Chilling the dough is essential to prevent excessive spreading and helps maintain cookie shape.
Using room temperature eggs allows for better incorporation and a smoother dough texture.
Sifting the cocoa powder avoids lumps and contributes to a uniform dough consistency.
Vary the Oreo chunk sizes for an interesting contrast between crispy and chewy textures in each cookie.
Letting cookies cool completely enhances flavor and texture, especially for the white chocolate chips to solidify.
Red food coloring measurements can be adjusted according to desired intensity of red color.

Keywords: red velvet cookies, Oreo cookies, white chocolate chips, quick cookies, holiday cookies, festive cookies, easy dessert, homemade cookies