Introduction

These Quick Red Velvet Oreo Cookies combine the rich, velvety flavor of red velvet with the crunch of Oreo cookies and sweetness of white chocolate chips. Perfect for those who want a decadent treat with a fun twist, they bake up soft, chewy, and full of texture.

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 to remove lumps)
1 tsp salt
2 tsp baking soda
1/2 tsp 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 tsp vanilla extract
2 fl oz 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 the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in vanilla and red food coloring until the batter is evenly colored.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to prevent tough cookies.
Step 5: While the dough rests briefly, chop Oreos into varied 1/2-inch pieces. Fold the Oreos and white chocolate chips gently into the dough.
Step 6: Shape the dough into 20 golf ball-sized balls and place them 2 inches apart on parchment-lined baking sheets. Lightly press each ball down for even thickness.
Step 7: Refrigerate the shaped dough for at least 30 minutes to prevent spreading during baking.
Step 8: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set but centers appear slightly underbaked.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a more intense red color, add a bit more red food coloring or use gel-based coloring for better vibrancy.
Substitute dark chocolate chips for white chocolate if preferred, for a richer chocolate contrast.
Chilling the dough is key to preventing excessive spreading and ensuring soft centers with chewy edges.
Use room temperature eggs to help the batter mix smoothly and achieve better rise in cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of sifted cocoa?

You can use regular cocoa powder but sifting helps remove lumps and ensures even mixing, which improves texture and appearance.

Do I have to chill the dough before baking?

Chilling the dough helps prevent the cookies from spreading too much and allows for a chewier, more tender cookie. Skipping this step may result in flatter cookies.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.8 from 83 reviews

These Quick Red Velvet Oreo Cookies combine the classic velvety cocoa flavor of red velvet with chunks of crunchy Oreo cookies and melty white chocolate chips. Soft and slightly chewy with rich red coloring, these cookies are perfect for holiday treats or any time you want a show-stopping cookie with a twist. The dough is chilled before baking to prevent spreading, resulting in thick, tender cookies with irresistible texture contrasts.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

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

Wet Mixture

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

Instructions

Combine dry ingredients: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder. This ensures even distribution of cocoa and leavening agents for a consistent cookie texture.
Cream butter and sugars: In a large separate bowl, cream the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy. This aerates the mixture for tender cookies.
Add eggs and flavorings: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Then mix in the vanilla extract and red food coloring until the batter is evenly red.
Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients in stages, stirring gently after each addition just until no flour streaks remain. Avoid overmixing to keep the cookies tender.
Prep mix-ins: While the dough rests briefly, roughly chop the Oreos into varied 1/2-inch pieces for texture contrast.
Fold in mix-ins: Fold the chopped Oreos and white chocolate chips evenly into the dough using a spatula or wooden spoon. Mix just until incorporated.
Shape cookies: Using a cookie scoop or hands, shape dough into 20 golf ball-sized balls and place them 2 inches apart on parchment-lined baking sheets. Slightly press each ball down with your hand for even thickness.
Chill dough: Refrigerate the shaped dough balls for at least 30 minutes to prevent excessive spreading during baking and to help maintain shape.
Bake cookies: Preheat oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until edges are set but centers remain slightly underbaked, as they will continue to cook on the hot pan after removal.
Cool cookies: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This allows the white chocolate to set and Oreos to retain texture.

Notes

Use room temperature eggs for better mixing and texture.
Chilling the dough is essential to prevent spreading and achieve thick cookies.
The espresso powder enhances the chocolate flavor subtly but can be omitted if unavailable.
Roughly chopping Oreos into varied sizes creates a more interesting texture than uniform chunks.
Letting cookies cool completely before serving improves the white chocolate chip texture and overall cookie structure.

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Chip Cookies, Holiday Cookies, Chocolate Cookies, Easy Cookie Recipe