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
Preparation
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.
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.
