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!
Servings: 22 cookies
Calories: 200kcal
Ingredients
Chocolate Cookies
- 1 box chocolate fudge cake mix {15.25 ounces}
- 2 large eggs
- ⅓ cup vegetable oil
Truffle Filling
- 1 ¼ cups milk chocolate chips
- ⅓ 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