2 pkg. (4 oz. each) BAKER'S White Chocolate, coarsely chopped
Reynolds® Parchment Paper
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Let's Make It
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.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
Add 1 cup dried cranberries to prepared cookie dough along with the chopped chocolate.
Prepare using other combinations of JELL-O Instant Pudding and stir-ins, such as Pistachio Pudding and 1 cup dried cherries, Lemon Pudding and 1 cup chopped PLANTERS Pecans, and Vanilla Pudding and chopped BAKER'S Semi-Sweet Chocolate.
Pack cooled cookies in festive resealable food storage bags. Gift tags and bows add the perfect finishing touches to the colorful bags that look great while also locking in freshness.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
33 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.