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Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.6 from 136 reviews

These Quick Red Velvet Oreo Cookies blend the rich flavors of classic red velvet with crunchy Oreo chunks and creamy white chocolate chips, creating a decadent and visually stunning treat. Ideal for cookie lovers craving a colorful and textured dessert, this recipe offers a perfect balance of moistness, sweetness, and a slight crunch.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1.5 cups unsalted butter (Kerrygold recommended)
  • 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 (Ghirardelli preferred)
  • 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 leavening agents and cocoa for a consistent cookie texture.
  2. Cream Butter and Sugars: In a separate large bowl, cream the butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy, incorporating air to ensure tender cookies.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Mix in 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 ingredients to the wet mixture in stages, stirring gently after each addition just until the flour streaks disappear to avoid overmixing which could toughen the cookies.
  5. Prepare Mix-ins: Roughly chop the Oreos into approximately 1/2-inch pieces by hand for varied texture, then fold them along with white chocolate chips into the red velvet dough until evenly distributed, being careful not to overmix.
  6. Shape and Chill Cookies: Using a cookie scoop or your hands, form 20 balls roughly the size of golf balls and place them 2 inches apart on parchment-lined baking sheets. Press each slightly with your hand to flatten for uniform baking. Refrigerate the shaped dough for at least 30 minutes to prevent spreading.
  7. 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, allowing residual heat to finish cooking them for a chewy center.
  8. Cool Before Serving: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely so the white chocolate solidifies and Oreo pieces retain their texture.

Notes

  • Using room temperature eggs helps create a smooth and well-incorporated dough.
  • Sifting cocoa powder ensures no lumps and a uniform chocolate flavor.
  • Chilling the dough is crucial to control spreading and improve cookie shape.
  • Hand chopping Oreos into uneven sizes adds a better contrast between crunchy and chewy textures.
  • Letting cookies cool completely enhances flavor blending and texture firmness.

Keywords: red velvet cookies, Oreo cookies, white chocolate chips, homemade cookies, festive cookies

Find it online: https://www.cheftara.com/quick-red-velvet-oreo-cookies-recipe-9/