These cookies were inspired by a friend who loves all things red velvet and requested some red velvet cookies. While I have a few other recipes for red velvet cookies, I wanted to test a new idea – using cheesecake flavored pudding mix and cocoa powder to mimic the buttermilk/vinegar/cocoa powder flavors of traditional red velvet cake. Using a recipe for Chocolate Chip Pudding Mix Cookies as a start, I substituted a little cocoa powder for some flour, used cheesecake flavored instant pudding, a few big drops of red food paste and white chips. The cookies turned out exactly as I’d hoped, with a cheesecake/cocoa flavor that’s pretty close to red velvet.
These are pretty easy to make, but I do recommend using a stand mixer if you have one because the dough is quite thick. Here’s the recipe if you want to give it a try!
Also, if you read this and are thinking you don’t want red velvet cookies but you would like to try chocolate chip cookies made with pudding mix, I recommend these cookies with pudding mix. This version of pudding mix cookies is not actually the one I used to make the red velvet version, but it’s my current favorite of all pudding mix cookies.
- 2 1/4 cups unbleached all-purpose flour (11.25 oz)**
- 1/4 cup natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (omit if using salted butter)
- 2 sticks (230 grams) unsalted butter, softened
- 1⁄ 4 cup sugar (50 grams)
- 3/4 cup light brown sugar, firmly packed (150 grams)
- 1 teaspoon vanilla
- 2 large eggs
- A few drops of Super Red or Wilton Christmas Red paste
- 1 (3.4 oz) package cheesecake flavor instant pudding mix
- 1 ½ cups white chips, more or less as desired
- Preheat oven to 350 degrees F.
- Mix together the flour, cocoa powder, baking soda and salt and set aside.
- In the bowl of a stand mixer with the paddle attached, combine softened butter, both sugars, and vanilla. Beat until smooth and creamy. Beat in eggs, one at a time, then add a few drops of red food paste or enough to give you a bright red color (not pink!). Add pudding mix and beat until blended.
- Gradually add flour mixture and mix on low or medium low until you have a thick, red dough. Stir in chips.
- Using a medium size cookie scoop, scoop up about 28 balls for dough and arrange 2 ½ inches apart on ungreased baking sheets. Bake one sheet at a time for 10-12 minutes or until cookies appear set.
- Let cookies cool for about 5 minutes on baking sheets, then transfer to a wire rack and let cool completely.
- Makes about 28 cookies