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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prep mix-ins: While the dough rests briefly, roughly chop the Oreos into varied 1/2-inch pieces for texture contrast.
  6. 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.
  7. 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.
  8. Chill dough: Refrigerate the shaped dough balls for at least 30 minutes to prevent excessive spreading during baking and to help maintain shape.
  9. 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.
  10. 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

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-8/