Quick Red Velvet Oreo Cookies Recipe
Introduction
These Quick Red Velvet Oreo Cookies combine the rich flavor of red velvet with the crunchy surprise of Oreo pieces and creamy white chocolate chips. Perfectly soft with just the right amount of chew, they make an irresistible treat for any occasion.
Ingredients
- 4 1/4 cups all-purpose flour (King Arthur recommended)
- 1/2 cup cocoa powder (sifted to remove lumps)
- 1 tsp salt
- 2 tsp baking soda
- 1/2 tsp 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 tsp vanilla extract
- 2 fl oz red food coloring
- 1.5 cups white chocolate chips (Ghirardelli recommended)
- 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 combine and remove lumps.
- Step 2: In a separate large bowl, cream the butter, sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and red food coloring until the color is uniform.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently after each addition until just combined. Avoid overmixing to keep cookies tender.
- Step 5: Meanwhile, chop the Oreos roughly into 1/2-inch pieces. Fold the chopped Oreos and white chocolate chips into the dough until evenly distributed.
- Step 6: Shape the dough into 20 golf ball-sized portions and place them about 2 inches apart on parchment-lined baking sheets. Gently press each ball down slightly for even thickness.
- Step 7: Refrigerate the shaped dough for at least 30 minutes to prevent spreading during baking.
- Step 8: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes, until edges are set but centers remain slightly underbaked.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use room temperature eggs to help the dough mix evenly and create a tender crumb.
- Hand-chop the Oreos into varied sizes for a mix of chewy and crispy textures in each bite.
- Substitute the white chocolate chips with milk or dark chocolate chips for a different flavor twist.
- For extra flavor, add 1/2 teaspoon of cinnamon to the dry ingredients.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat briefly in a microwave or warm oven to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the cookie dough?
Yes, you can freeze the shaped dough balls on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen, adding a couple of extra minutes to the baking time.
What if I don’t have espresso powder?
Espresso powder enhances the chocolate flavor but can be omitted or substituted with instant coffee granules for a similar effect.
PrintQuick Red Velvet Oreo Cookies Recipe
These Quick Red Velvet Oreo Cookies combine the rich, decadent flavor of red velvet with chunks of crunchy Oreo cookies and melty white chocolate chips. Perfectly chewy with just a hint of crisp around the edges, these cookies are quick to prepare and chill before baking for wonderfully uniform results. The use of espresso powder amplifies the cocoa flavor, while the vibrant red food coloring makes these treats visually stunning as well as delicious.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 20 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients:
- 4 1/4 cups King Arthur all-purpose flour
- 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 (preferably Ghirardelli)
- 24 Oreos, roughly chopped into 1/2-inch pieces
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, salt, baking soda, and espresso powder to evenly distribute the cocoa and leavening agents, ensuring a consistent texture in the cookies.
- Cream Butter and Sugars: In a separate large bowl, beat the unsalted butter with granulated and brown sugars until light and fluffy, about 2-3 minutes, incorporating air to create tender cookies.
- Add Eggs and Flavoring: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract and red food coloring until the mixture is uniformly tinted red.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients in stages, stirring after each addition just until no streaks of flour remain. Avoid overmixing to prevent tough cookies; the dough should be thick and vibrant red.
- Prepare Mix-ins: While the dough rests briefly, chop the Oreos into roughly 1/2-inch pieces by hand to ensure varied sizes for texture. Fold in the chopped Oreos and white chocolate chips gently with a spatula until evenly distributed without overmixing.
- Shape and Chill Dough: Using a cookie scoop or hands, form the dough into 20 golf ball-sized balls. Place them spaced about 2 inches apart on parchment-lined baking sheets. Lightly press each ball down with the heel of your hand for even thickness, then refrigerate for at least 30 minutes to prevent spreading during baking.
- Bake Cookies: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes until the edges are set but the centers appear slightly underbaked, allowing residual heat to finish cooking them on the baking sheet.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack. Cool completely to allow white chocolate to set and Oreo pieces to maintain distinct texture for the best eating experience.
Notes
- Chilling the dough is essential to prevent excessive spreading and to maintain cookie shape.
- Using room temperature eggs ensures even mixing and better texture.
- Sifting the cocoa powder removes lumps for a smooth dough and even cocoa distribution.
- Hand chopping Oreos into uneven pieces creates varied textures in the finished cookie.
- The cookies are best enjoyed once fully cooled to allow flavors to meld and mix-ins to set properly.
Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Chip Cookies, Quick Cookies, Dessert Cookies, Red Food Coloring Cookies
