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