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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.

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

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

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-7/