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.
Ingredients
- 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®
Directions
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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