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Quick Red Velvet Oreo Cookies Recipe

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★★★★★

4.6 from 77 reviews

These Quick Red Velvet Oreo Cookies are a delightful twist on classic cookies, combining the rich, vibrant flavor of red velvet with crunchy Oreo pieces and melty white chocolate chips. Soft in the center with crisp edges, these cookies are perfect for any occasion and easy to bake from scratch.

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 recommended), softened
  • 3/4 cup granulated 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 preferred)
  • 24 Oreos, roughly chopped into 1/2-inch pieces

Instructions

  1. Combine Dry Ingredients: In a bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to distribute the cocoa and leavening agents evenly, ensuring a consistent cookie texture.
  2. Cream Butter and Sugars: In a large separate bowl, beat the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy. This aeration step helps develop tender cookies.
  3. Add Eggs and Flavorings: Add the room temperature eggs one at a time to the creamed mixture, beating well after each addition. Then, stir in the vanilla extract and red food coloring until the dough is evenly tinted a vibrant red.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture in stages, gently stirring until just combined after each addition. Avoid overmixing to prevent tough cookies. The dough should be thick and fully colored.
  5. Prepare Mix-ins: Roughly chop the Oreos into 1/2-inch pieces by hand for varied texture. Fold the chopped Oreos and white chocolate chips into the dough with a spatula until evenly distributed, taking care not to overmix.
  6. Shape and Chill Dough: Using a cookie scoop or hands, form the dough into 20 golf ball-sized portions. Place them about 2 inches apart on parchment-lined baking sheets and gently press each ball down slightly for even baking. Refrigerate the baking sheets for at least 30 minutes to prevent 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 remain slightly underbaked. This ensures a soft interior.
  8. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This final step helps set the white chocolate and preserves the distinct Oreo texture.

Notes

  • Using room temperature eggs helps achieve a smoother dough and better texture.
  • Sifting the cocoa powder removes lumps and ensures even color distribution.
  • Chilling the dough is essential to prevent spreading and maintain cookie shape.
  • Pressing the dough balls before chilling promotes even baking and uniform thickness.
  • Allow cookies to cool completely for optimal texture and flavor.
  • You can substitute white chocolate chips with semi-sweet chips if preferred.

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Cookies, Quick Cookies, Dessert Recipes, Baking Recipes

Find it online: https://cookwithyana.com/quick-red-velvet-oreo-cookies-recipe-2/