Cherry White Chocolate Pudding Cookies-using Jello to give them that perfect Cherry flavor
I’ll probably sneak a few treats in for the teachers and staff along the way. This year will be an end of an era. All of my children went to this school. the teachers and staff are like a second family. Both the Middle school and High School are good schools also but …
You moms all know what I’m saying. It’s going to be different next year.
When I saw these cookies from Sally’s Baking Addiction, I just had to run to the kitchen. So pink, so pretty and a great flavor combination! I love using Jello in baking and I knew I could make something almost as pretty with what I had in the cabinets.
I made 2 different recipes for these cookies. This is the recipe the family voted to share. I’m still going to work on the other one. I think it has possibilities.
Cherry White Chocolate Pudding Cookies
Cherry White Chocolate Pudding Cookies
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 tablespoons Cherry flavored Jello
- 2 eggs
- 1/2 teaspoon vanilla
- 1 package instant white chocolate pudding (3.3 ounces)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag white chocolate chips
Instructions
- Cream butter, sugar and Jello together. Add eggs and vanilla, cream again.
- Combine flour, pudding mix, baking soda and salt in a separate bowl then slowly add to butter mixture.
- Once all combined, fold in chocolate chips.
- Spoon cookie dough by rounded tablespoons (I use a medium cookie scoop) onto parchment lined baking sheet. Bake in a preheated 350 degree oven for 8-10 minutes. Let cool on cookie sheets for 5 minutes before removing to racks to cool completely.
Notes
recipe source ChocolateChocolalteandmore.com
Koors says
Made these with semisweet chocolate chips instead, so they’d go nicely with red wine when I had the girls over. Also had to use vanilla pudding because I couldn’t find the white chocolate variety. These are deeeeelicious! Definitely a recipe to save!
Shaelyn says
I was thinking of making these for my sisters wedding. About how many cookies or dozens does this batch make?
Joan Hayes says
depending on the size of your cookies, it should make about 4 dozen.
Leena says
These cookies look delicious, I would like to bake some, but I wonder what ingredient I could use instead of eggs? Can you please suggest.
kathleen says
Sooooo delicious!!!
Kaitlyn says
I’m so excited to make these cookies. I had a quick question….What state is the jello when added to the mix? Do I add it as a powder, liquid or set? Thank you!
Joan Hayes says
you mix in the dry powder. Enjoy!
Debbie says
I made these cookies and although they taste fabulous, whenever I try and make a colored cookie they brown ever so slightly around the edge and pink and brown in a cookie is just not a good look! 😉 How do you avoid having that happen? I tried covering w/foil, but the foil stuck to the cookies. Thanks!
Joan Hayes says
Sometimes you have to turn the temperature of the oven down. Lower and slower. Try reducing the heat by 25 degrees and adding a minute or 2 to your baking time.
Compliance Hong Kong says
Wow, this looks delicious! Thanks for the recipe. I hope this will too good to eat.
ENTERTAINMENT STORY UPDATES says
Thanks for the recipe. Its look delicious. I will try it.
Kelley Marie says
These have actually replaced chocolate chip cookies as my family’s favorite! Thank you!
Joan Hayes says
That’s awesome!
Karen Howard says
Oh Thank You so Much for this recipe. I’m planning on making these for Valentine’s Day, & wonder how they will do on a stick. Maybe if I bake them longer -say 5-7 min. or so & then check them. Wish me luck! : )
pwolf says
There weren’t to many comments from those that made it. Most just say how pretty- I wanna make…
Well I made them and here are my thoughts that may help others. First of all they are really good. With that being said here are some helpful hints. By the time you add eggs and vanilla they aren’t as pink- add food coloring! Next don’t be to afraid to substitute. My family isn’t a white choc. fan, so I put silvered almonds in. I used to different pans. the ones on my pampered chef stone did not flatten like the others on are regular aluminum pan. also stone pan required longer baking time
Joan Hayes says
All great tips! Thanks for sharing!
Troy Sidwell says
These Are Awesome, They Remind Me Of “Mothers Circus Animal Cookies”
Thanks For Sharing!
Chris says
Friend is having a birthday party this weekend and I’m going to try these, I’ll keep you posted on how it goes!
Chris says
I made these a couple of months ago for a party and while everyone liked them, I thought they were greatly lacking in the cherry taste (I followed the recipe exactly, this was my first time making them). Should I try increasing the amount of Jell-O and if so, by how much? Thanks!
Don Hansen says
Well I didn’t have regular flour so I used oat flour, I didn’t have regular eggs so I used powdered eggs, I didn’t have sugar so I used honey. I didn’t have baking soda so I used baking powder. I didn’t have cherry instant jello but I had peach. I didn’t have white chocolate pudding mix but I had banana pudding mix. I didn’t have vanilla but I had almond extract. I didn’t have salt but I had smoked salt. I have to say, this wasn’t a great recipe, they tasted and looked nothing like the picture. Hey, I tried.