Quick Red Velvet Oreo Cookies Recipe

Introduction

These Quick Red Velvet Oreo Cookies combine the rich flavor of red velvet with the crunch of Oreos and creamy white chocolate chips. They’re perfect for a festive treat or when you want something a little extra special but still easy to make.

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 recommended)
• 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. This ensures even distribution of 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.
3. Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and red food coloring until the mixture is evenly tinted.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined after each addition. Stop mixing as soon as the dough comes together.
5. Step 5: Fold in the chopped Oreos and white chocolate chips gently until evenly distributed.
6. Step 6: Shape the dough into 20 golf ball-sized balls. Place them 2 inches apart on parchment-lined baking sheets and gently press each down slightly.
7. Step 7: Chill the baking sheets in the refrigerator for at least 30 minutes to prevent spreading.
8. Step 8: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes, until edges are set but centers look slightly underbaked.
9. Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra flavor, swap espresso powder with instant coffee granules or omit if you prefer a milder cocoa taste.
• Hand-breaking Oreos into varied sizes adds contrast in texture for more interesting bites.
• Use gel food coloring for more vibrant red color without adding extra liquid.
• Try mixing in dark or milk chocolate chips instead of white chocolate for a different twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat briefly in a microwave or oven to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of King Arthur all-purpose flour?

Yes, regular all-purpose flour will work fine, though King Arthur flour is recommended for consistent results due to its protein content.

Why do I need to chill the cookie dough?

Chilling the dough prevents the cookies from spreading too much during baking, helping them hold a nice shape and improving texture.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.6 from 147 reviews

• Author: Lily
• Total Time: 1 hour 5 minutes
• Yield: 20 cookies 1x

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Description

These Quick Red Velvet Oreo Cookies combine the classic rich cocoa flavor of red velvet with crunchy Oreo chunks and melty white chocolate chips for an indulgent treat. The cookies are soft and tender with a vibrant red hue, perfect for a special dessert or festive occasion. This recipe uses a straightforward creaming method with a chill time to ensure thick, chewy cookies that hold their shape and texture beautifully.

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Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 1.5 cups unsalted butter (Kerrygold preferred), softened
• 3/4 cup granulated sugar
• 1 3/4 cups brown sugar
• 3 large eggs, room temperature (about 70°F)
• 2 teaspoons vanilla extract
• 2 fluid ounces red food coloring

Mix-Ins

• 1.5 cups white chocolate chips (Ghirardelli preferred)
• 24 Oreos, roughly chopped into 1/2-inch pieces

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Instructions

1. Mix dry ingredients: In a bowl, whisk together flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute leavening and cocoa for consistent texture.
2. Cream butter and sugars: In a separate large bowl, cream softened butter with granulated and brown sugars for 2-3 minutes until light and fluffy, incorporating air to create tender cookies.
3. Add eggs and flavorings: Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract and red food coloring until the dough is evenly tinted.
4. Combine wet and dry: Gradually add the dry mixture to the wet ingredients in stages, stirring until just combined after each addition. Be careful not to overmix to avoid toughness; stop when no flour streaks remain and dough is thick and vibrant red.
5. Prepare mix-ins: Roughly chop Oreos into varied 1/2-inch chunks by hand to create texture variation. Fold Oreos and white chocolate chips gently into the dough until evenly distributed, avoiding overmixing.
6. Shape and chill cookies: Scoop or form dough into 20 golf ball-sized balls, placing them 2 inches apart on parchment-lined baking sheets. Press each ball down slightly with your hand for even thickness. Refrigerate the dough balls on baking sheets for at least 30 minutes to prevent spreading during baking.
7. Bake: Preheat oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set but centers remain slightly underbaked. This ensures a soft center after cooling.
8. Cool: Let cookies cool on baking sheet for 5 minutes to set, then transfer to wire racks to cool completely. This allows white chocolate to firm up and Oreo chunks to remain distinct.

Notes

• Chilling the dough is essential for controlling cookie spread and achieving thick, tender cookies.
• Room temperature eggs help the batter blend smoothly with the creamed butter and sugar.
• Sifting cocoa powder removes lumps and ensures even color and flavor distribution.
• Breaking Oreos into varied sized chunks improves texture by creating both chewy and crispy bites.
• Do not overmix once dry ingredients are added to avoid tough cookies.
• Allow cookies to cool completely before storing to maintain structure and flavor.

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

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