Chocolate Covered Cherry Cookie Bites
Gluten free baking can be a challenge so it's ok to rely on ready made products. Just take the time to dress them up and make them your own!
Ingredients
- 1 container Pillsbury Gluten Free Chocolate Chip Cookie Dough
- 10 oz maraschino cherries (drained well and roughly chopped)
- 1 - 1 ½ cups chocolate chips
Instructions
- Zap the cookie dough in the microwave for 10 seconds to make it easier to stir.
- Stir the chopped cherries into the cookie dough.
- Line a mini cupcake pan with mini cupcake liners.
- Fill the cupcake liners ¾th of the way full, ½ - ¾th teaspoon of cookie dough.
- Bake on 350 for 10 -12 minutes.
- Remove from oven and immediately sprinkle enough chocolate chips to cover the entire surface of the baked cookie.
- After five minutes use the back of a spoon to smooth the melted chocolate chips over the top of each cookie.
- Allow to cool completely and the chocolate firm up.
- Store in an air tight container.
Recipe Expert Tips
- Enjoy Gluten Free Chocolate Chip Cookies using the new Pillsbury GF Cookie Dough
Nutrition
Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 2mgFiber: 1gSugar: 3gVitamin A: 4IUCalcium: 4mgIron: 1mg
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