Gluten Free Chocolate Chocolate Cherry Cookies Recipes
GLUTEN-FREE DECADENT DOUBLE CHOCOLATE CHERRY COOKIES
These cookies will surprise you and your guests and nobody will ever know they are gluten free!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 32
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g
GLUTEN FREE CHOCOLATE CHOCOLATE CHERRY COOKIES
These double chocolate cookies are intensely flavored. The cocoa gives it a deep note balanced by the milk chocolate chips. The pecans add a lovely crunch and the dried cherries a sweet chewiness.
Provided by Eric Rusch
Categories Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F with racks in upper and lower thirds of oven.
- Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs one at a time, beating until well combined. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chips or chunks, pecans, and cherries and mix until just incorporated.
- Using a cookie dough scoop (or two spoons) drop dough by heaped tablespoons about 2 inches apart onto an ungreased cookie sheet. With dampened fingers, flatten cookies slightly.
- Bake 12 to 14 minutes, switching position of sheets halfway through baking, until puffed and set. Cool on baking sheet for 3 minutes, then transfer cookies to a cooling rack to finish cooling.
- Makes about 2 dozen cookies.
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