Print

Quick Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.4 from 92 reviews

Delicious Quick Red Velvet Oreo Cookies combine the rich, moist texture of classic red velvet with the crunchy, creamy excitement of Oreo cookie chunks and melty white chocolate chips. These cookies are smooth, tender, and visually striking, perfect for holiday treats or everyday indulgence.

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 Mixture

  • 1.5 cups unsalted butter (softened, Kerrygold suggested)
  • 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 for best melting)
  • 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 until evenly mixed to ensure uniform texture and leavening.
  2. Cream Butter and Sugars: In a separate large bowl, cream the softened butter with granulated sugar and brown sugar for about 2-3 minutes until the mixture is light and fluffy, incorporating air for a tender cookie.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in vanilla extract and red food coloring until the dough is uniformly tinted.
  4. Mix Dry Into Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring carefully after each addition just until no streaks of flour remain — avoid overmixing to keep the cookies tender.
  5. Prepare Mix-Ins: While the dough rests, chop Oreos roughly into 1/2-inch pieces for varied texture and fold them along with white chocolate chips into the dough evenly with a spatula, taking care not to overmix.
  6. Shape and Chill Dough: Using a cookie scoop or your hands, form the dough into 20 golf-ball-sized balls, spacing them 2 inches apart on parchment-lined baking sheets. Press each ball gently to flatten slightly, then refrigerate for at least 30 minutes to prevent spreading and ensure shape retention.
  7. Bake Cookies: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set but centers remain slightly soft, allowing residual heat to finish cooking inside.
  8. Cool Completely: Let the cookies cool on the baking sheet for 5 minutes first, then transfer to a wire rack to cool completely so the white chocolate sets and the Oreos maintain their texture.

Notes

  • Chilling the dough is crucial to prevent excessive spreading during baking.
  • Sifting cocoa powder removes lumps for even incorporation and smooth batter.
  • Using room temperature eggs helps them blend more easily into the batter.
  • Pressing dough balls before chilling promotes uniform thickness, ensuring even baking.
  • Letting cookies cool fully enhances flavor and texture, especially for white chocolate to solidify.

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate, Quick Cookies, Holiday Cookies, Dessert Cookies

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