It’s that busy time of year. I pulled myself away from the computer and spent most of yesterday baking cookies for today’s annual cookie swap with my childhood friends. I think this is our 24th year!
Since I needed 7 dozen and most recipes come out to less cookies than they state…I tripled the recipe and ended up with way too many—134 cookies! They taste great, though, so I’m glad there are plenty leftover to share at upcoming events.
Double Chocolate Cranberry Cookies
1 box (19 oz) chocolate chip cookie mix (I used a gluten-free one.)
1 box (3.9 oz) chocolate instant pudding and pie filling mix
1 cup dried cranberries (or cherries)
½ cup chopped pecans
½ cup butter, melted
1 teaspoon vanilla
1 cup semi-sweet chocolate chips (6 oz)
¼ cup whipping cream
Mix first four ingredients. Add melted butter, eggs, and vanilla. Stir until soft dough forms.
Drop by spoonfuls onto cookie sheets (lined or greased). Squish them into shape.
Bake about 10 minutes or until set. Remove from sheets after a few minutes. Cool completely.
Melt chocolate chips and cream, stir until smooth. Spoon onto cookies. Cool until topping is firm.
Makes 32 cookies (or more!).