Quick 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
Scale
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
