Super easy and loaded with white chocolate chips, crunchy pecans and little pops of pomegranate seeds, these Pomegranate White Chocolate Cookies with Pecans are the crisp and chewy cookie of your dreams!JUMP TO RECIPE
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Moist, chewy and delicious Pomegranate Cookies!
As cliched as it sounds, every time I make these pomegranate cookies, they are gone as quickly as they are made. With a soft, buttery, and chewy dough made with vanilla pudding mix, and plenty of pomegranate seeds, white chocolate chips and pecans- it's no wonder these Pomegranate White Chocolate Cookies with Pecans are so hard to resist!
These pomegranate cookies are great for the holidays, or just for a night when you're jonesing for a REALLY GOOD cookie.
What goes into the cookies?
- 2 sticks unsalted butter, softened to room temperature.
- Organic cane sugar, or granulated sugar.
- Light brown sugar.
- Pure vanilla extract.
- All-purpose flour.
- Baking soda.
- A box of vanilla pudding mix. This is key to extra moist and chewy cookies!
- Fresh pomegranate seeds.
- White chocolate chips.
- Chopped pecans.
Prepping the cookies
The dough for these pomegranate cookies comes together very easily with a hand mixer. Simply cream the sugars and butter with vanilla, then add the dry ingredients and mix-ins.
Note: The cookie dough will seem a bit dry. Never fear- after a few hours (or overnight for best results) it will be plenty moist and easily formed.
Baking the Pomegranate cookies
Once the dough has rested a few hours to overnight, it's time to bake 'em up! Roll the pomegranate cookies with your hands (about a tablespoon each) and transfer to parchment lined baking sheets.
Bake for 12-14 minutes in a preheated 350 degree oven until lightly browned and crisp.
Transfer to wire racks to cool, and try and resist the urge to shove flaming hot cookies in your mouth. Bask in the smell of your cookie-perfumed home.
A fun cookie for your holiday tray!
These pomegranate cookies are the perfect addition to any holiday tray, and make a great after dinner snack with a tall glass of your milk of choice, or a nice hot coffee or latte!
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Pomegranate White Chocolate Cookies with Pecans
- hand mixer
- 2 sticks unsalted butter, softened
- ½ cup organic cane sugar*
- ½ cup light brown sugar*
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 3.4 oz box vanilla pudding mix
- ¾ cup pomegranate seeds
- 1 cup white chocolate chips
- ½ cup chopped pecans
- Makes about 30 cookies. 1. In a medium mixing bowl, cream butter, sugar and vanilla together with a hand mixer until smooth, about 1-2 minutes. 2. Add in dry ingredients and continue mixing until well combined (dough will be slightly dry) 3. Fold in the pomegranate seeds, chocolate chips and pecans. 4. Form dough into a ball with your hands, cover with plastic wrap or a resealable gallon bag, and refrigerate at least 2 hours, and up to overnight. Dough will be slightly more moistened after it rests in the refrigerator. 5. When ready to bake, preheat the oven to 350 degrees. 6. Line cookie sheets with parchment paper, and roll dough into balls, about 1 tablespoon each. Space evenly, and allow space around each cookie. 7. Transfer to preheated oven and bake on middle rack(s) for 12-14 minutes, until lightly browned. Transfer to a wire rack and allow to cool.
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