INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2
cup pomegranate seeds
1/4
cup cocoa (cacao) nibs
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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