Quick Red Velvet Oreo Cookies Recipe

Introduction

These Quick Red Velvet Oreo Cookies combine rich red velvet flavor with chunks of Oreo cookies and melty white chocolate chips for a fun twist on a classic treat. Perfectly soft and chewy with just the right amount of sweetness, they’re sure to be a new favorite.

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
• 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 suggested)
• 24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

1. Step 1: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the dry ingredients.
2. Step 2: In a separate large bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes, incorporating air for a tender cookie.
3. Step 3: Add eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla and red food coloring until the dough is evenly colored.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently and stopping as soon as the dough comes together with no flour streaks. Overmixing may cause tough cookies.
5. Step 5: Fold in the chopped Oreos and white chocolate chips using a spatula until evenly distributed, being careful not to overmix.
6. Step 6: Shape the dough into 20 golf ball-sized balls and place them about 2 inches apart on parchment-lined baking sheets. Gently press each ball down slightly for even baking.
7. Step 7: Refrigerate the shaped dough for at least 30 minutes to prevent excessive spreading during baking.
8. Step 8: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until the edges are set but the centers still look slightly underbaked.
9. Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set the white chocolate and maintain Oreo texture.

Tips & Variations

• Use room temperature eggs to ensure they incorporate easily into the batter for a smooth texture.
• Try substituting the white chocolate chips with dark chocolate chunks for a richer contrast.
• Hand-break Oreos into varied sizes for a mix of crispy and chewy bites throughout each cookie.
• If you prefer softer cookies, reduce the baking time by 1-2 minutes and cool completely on the rack.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave (10-15 seconds) to enjoy melty white chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of sifted cocoa?

Yes, but sifting the cocoa powder removes lumps, ensuring a smoother dough and even flavor distribution.

Is it necessary to chill the dough before baking?

Chilling the dough helps prevent the cookies from spreading too much and keeps their shape, resulting in a better texture.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.7 from 76 reviews

• Author: Zoe
• Total Time: 1 hour 2 minutes
• Yield: 20 cookies 1x

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Description

These Quick Red Velvet Oreo Cookies combine the classic flavors of red velvet cake with crunchy Oreo cookies and creamy white chocolate chips. Soft, chewy, and bursting with rich cocoa and a hint of espresso, these cookies are an irresistible treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Mixture

• 1.5 cups unsalted butter (Kerrygold recommended), softened
• 3/4 cup granulated sugar
• 1 3/4 cups brown sugar
• 3 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 recommended)
• 24 Oreos, roughly chopped into 1/2-inch pieces

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Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder thoroughly to ensure even distribution of cocoa and leavening agents, which helps achieve consistent texture throughout the cookies.
2. Cream Wet Ingredients: In a separate large bowl, cream the softened butter with both granulated and brown sugars for 2-3 minutes until light and fluffy. This process incorporates air into the batter for tender cookies. Add eggs one at a time, beating well after each addition, followed by vanilla extract and red food coloring until the batter is evenly tinted a vibrant red.
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in stages, stirring gently until just combined after each addition. Avoid overmixing to prevent tough cookies. The dough should be thick and uniformly red colored.
4. Prepare Mix-Ins: While the dough rests briefly, roughly chop the Oreos into about 1/2-inch pieces by hand to create varied sizes, enhancing texture. Fold the Oreo pieces and white chocolate chips gently into the dough using a spatula until evenly distributed without overmixing.
5. Shape and Chill Dough: Using a cookie scoop or hands, form 20 golf ball-sized dough balls. Place them on parchment-lined baking sheets spaced about 2 inches apart. Press down each ball slightly with your hand to create an even thickness for uniform baking. Refrigerate the dough balls for at least 30 minutes to prevent excessive spreading and help maintain their shape while baking.
6. Bake the Cookies: Preheat oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until the edges are set but centers remain slightly underbaked, allowing the centers to finish cooking on the hot sheet after removal.
7. Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely, ensuring the white chocolate chips set properly and Oreo pieces maintain their texture within the soft cookie matrix.

Notes

• Room temperature eggs help ensure the batter emulsifies properly.
• Chilling the dough is crucial to prevent cookies from spreading too much in the oven and keeps Oreo pieces intact.
• Sifting the cocoa powder removes lumps and helps with even mixing.
• Using good quality butter and chocolate chips enhances flavor and texture.
• The espresso powder intensifies the chocolate flavor without making the cookies taste like coffee.
• Do not overmix the dough after adding dry ingredients to keep cookies tender.
• Letting cookies cool completely will provide better texture and flavor experience before serving.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cookies, Oreo cookies, white chocolate chips, quick cookies, dessert recipe, soft cookies