Gluten Free Double Chocolate Cherry Cookies Friday, October 28, 2011


1 19 oz box Betty Crocker® Gluten Free chocolate chip cookie mix
1 4 serving size box chocolate instant pudding and pie filling mix (check to
be sure this is gluten free. Some are, some are not)
1 cup dried cherries
1/2 cup coarsely chopped pecans
1/2 cup butter, melted
2 eggs
1 tsp vanilla
1 cup semisweet chocolate chips (6 oz)
1/4 cup whipping cream


Heat oven to 350 deg. 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 TBSP onto ungreased 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 tspfuls on each cookie; spread over cookies. Allow chocolate to set until firm, about 1 hour.


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