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Pomegranate-Cocoa Nib Chocolate Chip Cookies

Pomegranate-Cocoa Nib Chocolate Chip Cookies
  • Prep 5 min
  • Total 20 min
  • Ingredients 3
  • Servings 8
The addition of pomegranate and cocoa nibs give an elegant twist to these easy-to-make cookies.
Created November 28, 2011


  • 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
  • 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.

  • 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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