Gluten Free Decadent Double Chocolate-Cherry Cookies


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


1. Heat oven to 350°F. 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 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.

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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