Gluten-Free Decadent Double Chocolate Cherry Cookies

 These cookies will surprise you and your guests and nobody will ever know they are gluten free!



Ingredients

  • 1
    box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
  • 1
    box (4-serving size) gluten-free 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 pure vanilla extract
  • 1
    cup semisweet chocolate chips (6 oz)
  • 1/4
    cup whipping cream

Steps

1 Heat oven to 350°F. Line cookie sheet with 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.

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