White Chocolate Red Velvet Cookies
- Prep Time: 15 minutes
- Cook Time: 10 - 12 minutes
- Servings: 66 cookies
- Course: Dessert
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- 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® Parchment Paper
Heat oven to 350°F.
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.