These cookies will surprise you and your guests and nobody will ever know they are gluten free! This cookie variation is excellent! My non-gluten-free friends thinks they’re great too. Tastes like a regular cookie.
Gluten-Free Decadent Double Chocolate Cherry Cookies
2015-01-24 18:00:38
Yields 32
Prep Time
1 hr 10 min
Total Time
1 hr 30 min
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
Instructions
- 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.
- 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.
- 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.
Notes
- * Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Cookie
- Calories 190, Total Fat 8g, Cholesterol 25mg, Sodium 150mg, Total Carbohydrate 26g, Protein 2g, Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 2%
- Percent Daily Values are based on a 2,000 calorie diet.
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