Red Velvet Pudding Cookies

So….I am at it again with the pudding cookies.  I have a true love for pudding cookies and the soft cookies that they produce.  With the holiday season right around the corner, I started brainstorming a fun and unique pudding cookie to do as handouts. Almost instantly, the thought “Red Velvet!” came to mind.  The end result was so pretty and delicious! MMM!

Red Velvet Pudding Cookies from chef-in-training.com #recipe #cookie

RED VELVET PUDDING COOKIES

3/4 cup butter (or 1-1/2 sticks)
1/4 cup sugar3/4 cup brown sugar
1 (3.4 oz) box chocolate fudge instant pudding mix
2 eggs1 tsp vanilla
1 tsp red food coloring
2-1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips (you could also use semi-sweet chocolate chips if you would like)

Preheat oven to 350 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla. Beat in red food coloring until blended.
Add flour mixture slowly until well incorporated.
Stir in white chocolate chipsRoll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 9-12 minutes.

Enjoy!


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Comments

  1. Tiffany Anne

    Coming over from Today's Creative Blog – these cookies look divine! My husband loves pudding cookies and I love red velvet – what more could you ask for?!

  2. Tricia @ SweeterThanSweets

    Those sound awesome! I've made chocolate chip cookies with a packet of vanilla pudding and they look so perfect and beautiful every time. Nice and fluffy! I hadn't thought of trying a different kind of cookie with pudding. Thanks for sharing (via TT&J).

  3. I made chocolate chip pudding cookies at Christmas time and they were delish! Can't wait to try these out! Good thing Valentine's Day is around the corner so I have an excuse :-)

  4. Courtney

    I’m head over heels in love with these cookies and always get compliments when I make them. I’m trying to make the batter in advance and bake at a later date. How well will these freeze? How should I go about baking after being frozen? Thanks!