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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://bitesizedbenny.com/quick-red-velvet-oreo-cookies-recipe/