Pomegranate Cocoa Nib Chocolate Chip Cookies Recipe

Ingredients

1

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

1/2

cup pomegranate seeds

1/4

cup cocoa (cacao) nibs

Preparation

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.

Bake 20 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Store in airtight container.