These cookies will surprise you and your guests and nobody will ever know they are gluten free!
1 box (19 ounces) 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
1 teaspoon vanilla
1 cup semisweet chocolate chips (6 ounces)
1/4 cup whipping cream
Heat oven to 350 degrees 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.
Drop dough by rounded measuring tablespoonsful 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 teaspoonful on each cookie; spread over cookies. Allow chocolate to set until firm, about 1 hour.
Prep time 1 Hr 10 Min
Total time 1 Hr 30 Min
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Cookies can be placed in a single layer in refrigerator to make chocolate frosting set up faster.
Nutrition Information: 1 Serving (1 Cookie) Calories 190 (Calories from Fat 70), Total Fat 8g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 17g), Protein 2g
Percent Daily Value*: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 2.00%
Exchanges: 1 Starch; 1 Other Carbohydrate; 1 1/2 Fat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph courtesy of Betty Crocker.
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