Name: Quick Red Velvet Oreo Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
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 teaspoon espresso powder; 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; 1.5 cups white chocolate chips (Ghirardelli recommended); 24 Oreos (roughly chopped into 1/2-inch pieces)

Ingredients

4 1/4 cups flour (King Arthur all-purpose flour 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 suggested)

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 distribute the dry ingredients.

Step 2: In a large bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes, to incorporate air and create a tender cookie base.

Step 3: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract and red food coloring until the mixture is evenly colored.

Step 4: Gradually add the dry ingredients to the wet mixture in stages, stirring gently until just combined after each addition. Avoid overmixing to prevent tough cookies.

Step 5: Let the dough rest for a minute. Meanwhile, roughly chop the Oreos into varied 1/2-inch pieces for texture.

Step 6: Fold the chopped Oreos and white chocolate chips into the dough with a spatula until evenly distributed, being careful not to overmix.

Step 7: Shape the dough into 20 golf ball-sized balls and place them about 2 inches apart on parchment-lined baking sheets. Press each ball down slightly for even thickness.

Step 8: Refrigerate the shaped dough for at least 30 minutes to prevent excessive spreading during baking.

Step 9: Preheat the oven to 375°F. Bake the chilled cookies for 12 minutes until edges are set but centers remain slightly underbaked.

Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing the white chocolate and Oreos to set.

Tips & Variations

Use sifted cocoa powder to avoid lumps and ensure smooth cookie texture.

Chilling the dough is essential to prevent spreading and maintain cookie shape.

For extra richness, substitute half the butter for browned butter before creaming.

Mix in chopped nuts like pecans or walnuts for added crunch and flavor.

Try different Oreo flavors such as mint or peanut butter for variety.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute regular or semi-sweet chocolate chips if you prefer a different chocolate flavor, though white chocolate adds a creamy contrast to the red velvet and Oreos.

Is it necessary to chill the dough before baking?

Chilling the dough helps prevent the cookies from spreading too much and keeps them thick and chewy. If you skip this step, your cookies may turn out thinner and crispier.