Chewy Chocolate-Cherry Cookies
- Source
- Kraft recipe card
- Serves
- 42
- Prep
- 15 min
- Cook
- 10-12 min
Ingredients
- [illegible, likely 1/2] cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 2 eggs
- 1 tsp. baking soda
- 2 cups flour
- 1-1/2 cups BAKER’S Premium White Chocolate Morsels
- 1 cup dried cherries
- 1/2 cup chopped PLANTERS Pecans
Steps
- HEAT oven to 350°F.
- BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and baking soda; mix well. Gradually beat in flour until blended. Stir in remaining ingredients.
- DROP tablespoons of dough, 2 inches apart, onto baking sheets.
- BAKE 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Notes
Kraft Kitchens Tips:
- SIZE-WISE: Sweets can be part of a balanced diet but remember to keep tabs on portions.
- GIFT IT: Pack cooled cookies in festive resealable food storage bags. A gift tag and bow are the perfect finishing touches to the colorful bags that look great while locking in freshness.
- VARIATION (printed): Prepare using other flavor combinations of JELL-O Instant Pudding and stir-ins, such as Pistachio Pudding with dried [cut off by handwriting]…
- Handwritten continuation in blue ink (partially legible): “…Cherries, Lemon pudding with chopped pecans, or Vanilla Pudding with chopped Baker’s Semi-Sweet Chocolate.”