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Easy Chocolate Pomegranate Cookies Recipe

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These Easy Chocolate Pomegranate Cookies have a creamy truffle filling that makes them super irresistible. The juicy pomegranate seeds on top make them perfect for the holiday season!

Chocolate cookies with chocolate ganache filling and pomegranate seeds.
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Why you will Love these Cookies

  • Pomegranates are easy to find during the winter months. While you can find them all year, they are normally cheaper and more readily available around Christmas.
  • The deep red color is gorgeous on top of the chocolate cookie.  They look amazing on top of these Truffle Cookies and are the perfect combination.
  • The cookies start with a cake mix which means they are super simple to make. They also create a soft and perfectly chocolate cookie.
  • The two ingredient truffle filling inside the thumbprint of the cookie could not be more delicious. It has a luxurious flavor and texture.

What goes into this Recipe

The ingredients needed to make Pomegranate Cookies.
  • Chocolate Cake Mix– One of the main ingredients and the perfect start to these awesome chocolatey cookies.
  • Eggs- Large eggs are added to help bind the cookies together.
  • Vegetable Oil- Helps to add an amazing softness to the best cookies.
  • Milk Chocolate Chips- The main ingredient to create the ultimate truffle filling.
  • Heavy Cream- Added to the milk chocolate chips to get the smooth and creamy truffle center with a delicious texture.
  • Pomegranate Seeds- Fresh pomegranate arils have a burst of flavor that is the perfect compliment to the chocolate filling.

Recipe Variations

  • Change up the cake mix to a different flavor if you don’t want them to be double chocolate. Try vanilla or white cake mix for different ways to add other flavors to this pomegranate recipe. Lemon Pomegranate Cookies, made with a lemon cake mix would be so fun.
  • Make a different flavor of truffle filling. Change the type of chocolate chips you use. White chocolate chips, semi-sweet or dark chocolate would all be wonderful.
  • Add nuts to the topping would be a great addition with the pomegranate seeds. Pistachios and pomegranates work great together but any kind of nut that you like would be delicious.
  • Add mini chocolate chips to the cookie dough for chewy chocolate chip pomegranate cookies.

How to make Pomegranate Cookies

  1. Combine the cookie ingredients in a medium bowl and mix together using an electric mixer {or by hand}. Then use a medium cookie scoop to scoop mounds of cookie dough into your hand. Roll the dough into a smooth ball and place them onto a silicone mat {or parchment} lined baking sheet.
  2. Bake cookies in a 350 degree oven for 9-11 minutes or until they are set up but not over baked.
Steps 1 and 2 of making pomegranate cookies. 1, make dough and scoop onto sheet. 2, bake cookies.
  1. Remove from the oven and then use a tart shaper {or the bottom of a wooden spoon/or your thumb} to make an indentation in the middle.
  2. Allow the cookies to cool completely onto a large baking sheet that is placed on a wire rack.  Continue to bake the rest of the dough.
Steps 3 and 4 of making pomegranate cookies. 3, make an indentation in each cookie. 4, cool cookies.
  1. After the cookies are cooled, combine the truffle filling ingredients in a separate bowl and microwave until smooth. Add a heaping teaspoon of filling into the indentation of each cookie.
  2. Gather the pomegranate seeds. I prefer to purchase them already seeded but you can buy a whole pomegranate and remove the seeds. Add a few little seeds to the middle of each cookie before the chocolate filling sets up.
Steps 5 and 6 of making pomegranate cookies. 5, make truffle filling and fill cookie. 6, top with pomegranate seeds.

Expert Tips

  • Use a cookie scoop to keep all of the chocolate cake mix cookies the same size. This will help all of the pomegranate cookies bake evenly and make them look uniform.
  • Do not over bake the cookies. Bake the chocolate cake mix cookies until they are set up but not hard in the middle {it can be a bit hard to tell because you can’t tell if chocolate cookies are turning golden brown}.  Once you remove the cookies from the oven, allow them to cool completely on the baking sheet. The residual heat from the baking sheet will give you a perfect chewy cookie like these gooey chocolate chip cookies.
  • Make the indentation in the middle of each cookie right after you remove them from the oven. I love to use a tart shaper but the end of a wooden spoon or your thumb works too. This is also a step in these Strawberry Jam Cookies.
  • Add a heaping teaspoon of orange zest to the filling.  This will add another great flavor that pairs perfectly with pomegranate seeds.
  • Once the delicious cookies have cooled completely add the truffle filling to the indentation of each pomegranate cookie. Sprinkle the pomegranate seeds to the top of the filling quickly, so that it doesn’t set up.

Storage and Freezing

Store

The best way to store Pomegranate Cookies is in an airtight container. Add a layer of wax paper {or parchment paper} between layers so that the cookies do not stick together.

They will last at room temperature for a couple of days but if you want them to last a little longer be sure to refrigerate the cookies.

Freeze

The great news is that you can freeze Pomegranate Cookies. Pomegranate seeds freeze well and so it makes freezing these decadent cookies easy.

Place the cookies in a single layer on a baking sheet and freeze for an hour or two for best results. Then take the individually frozen cookies and place them in a freezer bag. This step will keep the cookies from sticking together. The best part of doing that is that it also allows you to remove a few cookies at a time without any problem.

Recipe FAQs

Can I use a different type of cake mix for this recipe?

While the recipe calls for chocolate fudge cake mix, you can experiment with other cake mix flavors for variety.

Can I use dark chocolate chips for the truffle filling?

Yes, you can use dark chocolate chips if you prefer a richer chocolate flavor with the delicious pomegranate taste.

Can I make these cookies ahead of time?

Yes, you can prepare the cookies in advance and add the truffle filling and pomegranate seeds just before serving. Being able to make dessert recipes ahead of time can be a great time saving bonus.

How should I store fresh pomegranate seeds?

Fresh pomegranate seeds can be stored in an airtight container in the refrigerator for a few days. You can also freeze them for longer-term storage.

Looking down on a dozen chocolate pomegranate cookies.

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Chocolate cookies with chocolate ganache filling and pomegranate seeds.

Easy Pomegranate Cookies

Perfect for Christmas, these Pomegranate Cookies start with a cake mix. The decadent truffle filling and sprinkle of pomegranate seeds make them irresistible. Make a batch today!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 22 cookies
Calories: 200kcal
5 from 5 votes
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Ingredients

Chocolate Cookies

  • 1 box chocolate fudge cake mix {15.25 ounces}
  • 2 large eggs
  • cup vegetable oil

Truffle Filling

  • 1 ¼ cups milk chocolate chips
  • cup heavy cream

Topping

  • ¼ cup pomegranate seeds

Instructions

Chocolate Cookies

  • Preheat the oven to 350°.
  • Combine the cake mix, eggs and vegetable oil in a medium bowl. Mix using a hand held mixer {or by hand} until everything is totally combined and you have a thick and slightly sticky dough.
  • Use a medium cookie scoop and scoop mounds of dough into your hand. If the dough is too sticky, flour your hands and roll the dough into a smooth ball. Place the cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.
  • Bake for 9-11 minutes. Remove from the oven and make an indentation in the middle of each cookie using your thumb or a tart shaper. Allow the cookies to cool on the baking sheet.

Truffle Filling

  • Once the cookies are cool combine the milk chocolate chips and heavy cream in a microwave safe bowl and microwave for 30 seconds. Whisk the ingredients until everything is melted and shiny {if you need more time, add 10 second increments}.

Assembly

  • Use a small cookie scoop or spoon to fill each indentation with truffle filling and top with 5-6 pomegranate seeds while the filling is still wet.

Notes

  • While the recipe calls for chocolate fudge cake mix, you can experiment with other cake mix flavors for variety.
  • Do not over bake the cookies. Bake the chocolate cake mix cookies until they are set up but not hard in the middle {it can be a bit hard to tell because you can’t tell if chocolate cookies are turning golden brown}.  Once you remove the cookies from the oven, allow them to cool completely on the baking sheet. The residual heat from the baking sheet will give you a perfect chewy cookie.
  • Make the indentation in the middle of each cookie right after you remove them from the oven. I love to use a tart shaper but the end of a wooden spoon or your thumb works too.
  • Add a heaping teaspoon of orange zest to the filling.  This will add another great flavor that pairs perfectly with tart pomegranate.
  • Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 200kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 169mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
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