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
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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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Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Place food directly on parchment paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
Cookies can be placed in a single layer in refrigerator to make chocolate frosting set up faster.
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