White Chocolate Red Velvet Cookies
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.
Parchment Paper Rolls With Smartgrid
Heat oven to 350°F. Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid® set aside.
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.
Drop tablespoonsful of dough, 2 inches apart, onto parchment-covered baking sheets.
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.
Add 1 cup dried cranberries to prepared cookie dough along with the chopped chocolate.