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Pomegranate-Cocoa Nib Chocolate Chip Cookies

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  • 5 min prep time
  • 20 min total time
  • 3 ingredients
  • 8 servings
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The addition of pomegranate and cocoa nibs give an elegant twist to these easy-to-make cookies.

Recipe by Rachel Rappaport
November 28, 2011

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/2
cup pomegranate seeds
1/4
cup cocoa (cacao) nibs

Steps

  • 1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. Unwrap dough; cut into 32 (1/4-inch) slices, using sharp knife. Place slices 2 inches apart on cookie sheets. Gently press some seeds and nibs into tops of each cookie.
  • 2 Bake 20 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Store in airtight container.
  • 1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. Unwrap dough; cut into 32 (1/4-inch) slices, using sharp knife. Place slices 2 inches apart on cookie sheets. Gently press some seeds and nibs into tops of each cookie.
  • 2 Bake 20 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Store in airtight container.

Expert Tips

To remove seeds from pomegranate, trim away crown of pomegranate and cut into rind in a few places. Soak fruit in cold water 5 minutes. While underwater, break pomegranate into sections and separate seeds, being careful because seeds are slippery. Remove membrane that floats to surface, and strain water to collect seeds.

Look for cocoa (cacao) nibs in the baking section at your local grocery store.

No nutrition information available for this recipe
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