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Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.7 from 62 reviews

These Quick Red Velvet Oreo Cookies combine the rich, vibrant flavors of classic red velvet with delightful chunks of Oreo cookies and creamy white chocolate chips. Perfectly tender with a hint of espresso for depth, these cookies are easy to make and irresistibly delicious, ideal for any occasion or sweet craving.

Ingredients

Scale

Dry 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

Wet Mixture

  • 1.5 cups unsalted butter (Kerrygold recommended)
  • 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

Mix-ins

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

Instructions

  1. Prepare Dry Ingredients: In one bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute these components for a consistent cookie texture.
  2. Cream Wet Ingredients: In a separate large bowl, cream the butter, sugar, and brown sugar together until light and fluffy, about 2-3 minutes, to incorporate air and create tender cookies.
  3. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and red food coloring until the batter is evenly tinted a vibrant red.
  4. Combine Dry and Wet Mixtures: Add the dry ingredient mixture slowly in stages, stirring gently after each addition until just combined to avoid toughening the dough. The dough should be thick and richly colored.
  5. Fold in Mix-ins: Chop Oreos roughly into 1/2-inch pieces and fold them together with the white chocolate chips into the dough using a spatula, mixing just until evenly distributed.
  6. Shape and Chill Dough: Using a cookie scoop or hands, form the dough into 20 golf ball-sized portions. Place them spaced on parchment-lined baking sheets and gently press down each ball slightly to even thickness. Refrigerate for at least 30 minutes to reduce spreading.
  7. Bake Cookies: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until edges are set but centers look slightly underbaked. This ensures soft centers once cooled.
  8. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing white chocolate to set and Oreo pieces to remain distinct.

Notes

  • Using room temperature eggs helps the batter emulsify properly for even mixing.
  • Chilling the dough is crucial to prevent excessive spreading and maintain cookie shape.
  • Do not overmix when combining dry and wet ingredients to keep cookies tender.
  • White chocolate chips and Oreo chunks add delightful textures and flavors; variations can be tried but may alter texture.
  • If red food coloring is not preferred, reduce or omit, but this changes classic red velvet appearance.
  • Cookies continue to bake slightly after removal from oven, so do not overbake.

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

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