Introduction

These Quick Red Velvet Oreo Cookies combine the rich flavors of red velvet with crunchy Oreo pieces and creamy white chocolate chips. Perfectly tender with a slight chew, they’re a delightful treat that comes together in no time.

Quick Red Velvet Oreo Cookies Recipe - Recipe Image

Ingredients

4 1/4 cups all-purpose flour (King Arthur recommended)
1/2 cup sifted cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon 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 teaspoons vanilla extract
2 fluid ounces red food coloring
1.5 cups white chocolate chips (Ghirardelli recommended)
24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

Step 1: In a bowl, whisk together flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the dry ingredients.
Step 2: In a large bowl, cream butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla and red food coloring until the mixture is evenly tinted.
Step 3: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently after each addition until just combined but no streaks remain. Avoid overmixing to keep cookies tender.
Step 4: Fold in the chopped Oreos and white chocolate chips using a spatula or wooden spoon until evenly distributed, being careful not to overmix.
Step 5: 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 for even thickness.
Step 6: Refrigerate the shaped dough for at least 30 minutes to prevent spreading during baking.
Step 7: Preheat oven to 375°F. Bake chilled cookies for 12 minutes until edges are set but centers look slightly underbaked.
Step 8: Let cookies 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 to help create a smooth batter and better texture.
Chilling the dough is key to preventing excessive spreading and maintaining shape.
Hand-break Oreos into varied piece sizes for a mix of crispy and chewy textures.
Substitute dark or milk chocolate chips if you prefer a different flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat briefly in a microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of King Arthur?

Yes, all-purpose flour from other brands works fine, but King Arthur is recommended for consistent results due to its protein content.

What if I don’t have espresso powder?

Espresso powder is optional; it enhances the chocolate flavor but you can omit it without greatly affecting the recipe.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.5 from 143 reviews

These Quick Red Velvet Oreo Cookies combine the classic flavors of red velvet cake with chunks of Oreo cookies and creamy white chocolate chips, creating a delightful treat with a tender yet chewy texture. Perfect for those craving a visually striking and indulgent cookie, they are easy to prepare and bake to perfection with a chilling step to ensure they hold their shape.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

4 1/4 cups all-purpose flour (King Arthur recommended)
1/2 cup cocoa powder (sifted to remove lumps)
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon espresso powder

Wet Ingredients

1.5 cups unsalted butter (Kerrygold preferred), softened
3/4 cup granulated sugar
1 3/4 cups brown sugar
3 large eggs (room temperature, about 70°F)
2 teaspoons vanilla extract
2 fluid ounces 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 a medium bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the cocoa and leavening agents, ensuring consistent texture in your cookies.
Cream Butter and Sugars: In a separate large bowl, beat the softened butter with granulated and brown sugar until the mixture becomes light and fluffy, about 2-3 minutes. This incorporates air into the batter, resulting in tender cookies.
Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugars, beating well after each addition. Then mix in the vanilla extract and red food coloring until the dough achieves an even vibrant red color.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients from step 1 into the wet mixture, stirring gently after each addition. Mix just until no streaks of flour remain to avoid overdeveloping gluten and creating tough cookies. The dough should be thick and richly red.
Prepare Mix-ins: While the dough rests briefly, roughly chop the Oreos into about 1/2-inch pieces. Folding these uneven pieces and white chocolate chips into the dough with a spatula or wooden spoon ensures even distribution without overmixing.
Form and Chill Cookies: Using a cookie scoop or your hands, form about 20 balls of dough the size of golf balls. Place them spaced 2 inches apart on parchment-lined baking sheets. Gently press each ball down slightly to help them bake evenly. Refrigerate the dough balls for at least 30 minutes to prevent spreading during baking.
Bake Cookies: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures a soft, chewy center once cooled.
Cool and Serve: Allow cookies to cool on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely. Cooling lets the white chocolate set and maintains the distinct texture of the Oreo pieces within the cookie.

Notes

Using room temperature eggs helps achieve a smooth, well-incorporated dough.
Sifting the cocoa powder removes lumps, ensuring an even color and texture.
Chilling the dough before baking is crucial to prevent excessive spreading and maintain cookie shape.
Gently pressing dough balls before chilling promotes uniform thickness for even baking.
Allow cookies to cool completely to let the chocolate chips set properly and enhance flavor.
Espresso powder enhances the depth of cocoa flavor without imparting a coffee taste.

Keywords: red velvet cookies, Oreo cookies, white chocolate chips, quick cookies, dessert, baked cookies, red food coloring, holiday cookies