Description
These Quick Red Velvet Oreo Cookies combine the rich, velvety flavor of classic red velvet with crunchy Oreo cookie pieces and melty white chocolate chips. They are easy to make, with a tender and moist texture, perfect for a festive treat or everyday indulgence.
Ingredients
Scale
Dry 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
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 (Ghirardelli recommended)
- 24 Oreos (roughly chopped into 1/2-inch pieces)
Instructions
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, sifted cocoa powder, salt, baking soda, and espresso powder. Whisking ensures even distribution of dry ingredients to achieve consistent texture in the cookies.
- Cream Butter and Sugars: In a large separate bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer for about 2-3 minutes until the mixture is light and fluffy. This process incorporates air, creating a tender cookie crumb.
- Add Eggs, Vanilla, and Food Coloring: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract and red food coloring until the batter is uniformly tinted bright red.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients in stages, stirring gently after each addition until just combined. Avoid overmixing to prevent tough cookies. The finished dough should be thick and vividly red.
- Fold in Mix-ins: Roughly chop Oreos into varied 1/2-inch pieces to add texture. Fold in the Oreo pieces and white chocolate chips into the dough using a spatula until spread evenly 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. Flatten slightly with the heel of your hand for even baking. Refrigerate the dough balls for at least 30 minutes to prevent excessive spreading during baking.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 12 minutes until edges are just set but centers remain slightly underbaked, allowing for a soft center as they finish cooking on the hot pan.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Allowing them to cool fully helps the white chocolate set and preserves the texture of the Oreo pieces for the best eating experience.
Notes
- Room temperature eggs help create a smooth batter and improve incorporation.
- Chilling the dough is essential to control spreading and enhance cookie shape.
- Using high-quality cocoa and white chocolate chips improves flavor and texture.
- Breaking Oreos into varied sizes adds an interesting texture contrast.
- Do not overbake; slightly underbaking centers ensures chewy, soft cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Chips, Quick Cookies, Holiday Cookies, Dessert Cookies
