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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
