Gluten-Free Decadent Double Chocolate Cherry Cookies

• Produce

  • 1 cup Cherries, dried

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 box Betty crocker chocolate chip cookie mix, Gluten Free
  • 1 cup Chocolate chips, semisweet
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Whipping cream

• Tools & Equipment

  • 1 Reynolds parchment paper

• Other

  • 1 box (4-serving size chocolate instant pudding and pie filling mix

Found on bettycrocker.com

Description

Ingredients

• Reynolds™ Parchment Paper
• 1 box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
• 1 box (4-serving size) chocolate instant pudding and pie filling mix
• 1 cup dried cherries
• 1/2 cup coarsely chopped pecans
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla
• 1 cup semisweet chocolate chips (6 oz)
• 1/4 cup whipping cream

Directions

• 1 Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, mix dry cookie mix, dry pudding mix, cherries and pecans. Add melted butter, eggs and vanilla; stir until soft dough forms.
• 2 Drop dough by rounded measuring tablespoonfuls onto lined cookie sheets; flatten slightly. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• 3 Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread over cookies. Allow chocolate to set until firm, about 1 hour.

Nutrition