Double-Chocolate Cranberry Cookies
- Level: Easy
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 130
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 14
- Sodium
- 67
- Total: 2 hr
- Prep: 40 min
- Cook: 1 hr 20 min
Ingredients
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup white chocolate chunks or white vanilla baking chips
1 teaspoon vegetable oil
Directions
- Heat oven to 350degreesF. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Work with half of dough at a time; refrigerate remaining dough until needed.
- Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Repeat with remaining dough.
- Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave white chocolate chunks and oil on High 30 seconds. Stir; if necessary, microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.
- Squeeze bag gently to drizzle white chocolate over cookies. Let stand until white chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container.
- Dried cherries and macadamia nuts can be used in place of the dried cranberries and pecans.