Decadent Double Chocolate-Cherry Cookies (Gluten Free)

 

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.