Pomegranate-Cocoa Nib Chocolate Chip Cookies

Blogger Rachel Rappaport of CoconutandLime shares a recipe for Pomegranate-Cocoa Nib Chocolate Chip Cookies to add to your holiday baking. The addition of pomegranate and cocoa nibs give an elegant twist to these easy-to-make cookies.

  • prep time 5 min
  • total time 20 min
  • ingredients 3
  • servings 8

Ingredients

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