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Quick Red Velvet Oreo Cookies Recipe

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★★★★★

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.

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

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

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-6/