Double Chocolate Cranberry Cookies

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  • 40 min prep time
  • 1 hr 20 min total time
  • 5 ingredients
  • 24 servings

Ingredients

2
cups 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

  1. 1 Heat oven to 350°F. 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.
  2. 2 Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Repeat with remaining dough.
  3. 3 Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  4. 4 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.
  5. 5 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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