Introduction

These Quick Red Velvet Oreo Cookies combine the rich, classic flavors of red velvet with crunchy chunks of Oreo and sweet white chocolate chips. They are soft, tender, and perfect for anyone looking to impress with a vibrant, delicious homemade treat.

Quick Red Velvet Oreo Cookies Recipe - Recipe Image

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
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 teaspoons vanilla extract
2 fluid ounces red food coloring
1.5 cups white chocolate chips (Ghirardelli suggested)
24 Oreos (roughly chopped into 1/2-inch pieces)

Instructions

Step 1: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the dry ingredients.
Step 2: In a separate large bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes, to incorporate air for tender cookies.
Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and red food coloring until the batter is evenly tinted.
Step 4: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined after each addition. Avoid overmixing to keep the cookies tender.
Step 5: While the dough rests briefly, chop the Oreos into roughly 1/2-inch pieces by hand for varied texture.
Step 6: Fold the chopped Oreos and white chocolate chips into the dough with a spatula until evenly distributed, taking care not to overmix.
Step 7: Shape the dough into 20 golf ball-sized balls and place them 2 inches apart on parchment-lined baking sheets. Press each ball down slightly for even thickness.
Step 8: Refrigerate the shaped dough for at least 30 minutes to prevent excessive spreading during baking.
Step 9: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set but centers look slightly underbaked.
Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For a more intense red color, add a few extra drops of red food coloring as needed.
If you prefer less sweetness, reduce the white chocolate chips to 1 cup or substitute with dark chocolate chips.
Chilling the dough is key to preventing cookies from spreading too much and helps retain their shape and texture.
Try using mini Oreos for smaller, more evenly distributed cookie pieces throughout the dough.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Reheat gently in a warm oven for a few minutes to restore their softness and melt the white chocolate chips.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of sifted?

Yes, but make sure to sift regular cocoa powder before mixing to remove lumps. This helps ensure an even texture in the cookies.

What if I don’t have espresso powder?

You can omit the espresso powder; it enhances the chocolate flavor but is not essential. The cookies will still have great taste without it.

Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.6 from 252 reviews

These Quick Red Velvet Oreo Cookies combine the rich, tangy flavor of red velvet with the crunch of chopped Oreos and creamy white chocolate chips. Perfectly balanced and bursting with texture, these cookies are a delightful dessert for any occasion, offering a festive look and a fantastic mix of flavors in every bite.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

1.5 cups unsalted butter (Kerrygold preferred)
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 preferred)
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 to evenly distribute the dry ingredients and ensure consistent cookie texture.
Cream Wet Ingredients: In a separate large bowl, cream together the butter, granulated sugar, and brown sugar for about 2-3 minutes until the mixture becomes light and fluffy, incorporating air for tenderness. Then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until the dough is evenly tinted.
Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients in stages, stirring until just combined after each addition. Avoid overmixing to prevent tough cookies. The dough should be thick, red in color, and without flour streaks.
Prepare Mix-ins: Roughly chop the Oreos into 1/2-inch pieces by hand, varying sizes for texture. Fold the chopped Oreos and white chocolate chips gently into the dough until evenly distributed, taking care not to overmix.
Shape and Chill Dough: Using a cookie scoop or your hands, form the dough into 20 golf ball-sized balls and space them 2 inches apart on parchment-lined baking sheets. Press each ball slightly with your hand to create an even thickness, then refrigerate the sheets for at least 30 minutes to chill and prevent excessive spreading during baking.
Bake Cookies: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until edges are set but centers remain slightly underbaked. Cookies will finish cooking on the baking sheet after removal.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This allows the white chocolate chips to set and the Oreo pieces to maintain their crunch against the soft cookie texture.

Notes

For best results, use room temperature eggs to help incorporate air into the batter properly.
Chilling the dough is essential to prevent spreading and to maintain the cookies’ soft but structured texture.
Sifting the cocoa powder removes lumps and ensures an even chocolate flavor throughout the dough.
Using high-quality butter and chocolate chips enhances the richness and melt quality of the cookies.
You can adjust the amount of red food coloring to achieve your preferred shade of red velvet.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: red velvet cookies, oreo cookies, white chocolate chips, quick cookies, holiday cookies, easy dessert recipe