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White Chocolate Red Velvet Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 - 12 minutes
  • Servings: 66 cookies
  • Course: Dessert

Bake better cookies by lining your baking sheet pan with Reynolds Kitchens® Parchment Paper with SmartGrid®. SmartGrid® makes measuring easy; cut the perfect size for your pan and space out cookies just right.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 2 cups flour
  • 1 tsp. baking soda
  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
  • 2 eggs
  • 2 tsp. red food coloring
  • 2 pkg. (4 oz. each) BAKER'S White Chocolate, coarsely chopped
  • Reynolds Kitchens®  Parchment Paper with SmartGrid® 


Step 1

Heat oven to 350°F.  Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.

Step 2

Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and food coloring; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chopped chocolate.

Step 3

Drop tablespoonsful of dough, 2 inches apart, onto parchment-covered baking sheets.

Step 4

Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Special Extra:

Add 1 cup dried cranberries to prepared cookie dough along with the chopped chocolate.

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