I want to say a very big THANK YOU to Erika for telling me about these pomegranate cookies. Seriously, you need to find yourself 2 pomegranates and make a batch. And then hide them {from yourself}.
Chocolate Pomegranate Cookies {adapted from Danamadeit}
Ingredients
1/2 Cup Unsalted butter
1/2 Cup Crisco Vegetable Shortening
3/4 cups White Sugar
3/4 cups Brown Sugar
2 eggs
1 tsp Vanilla Extract
2 cups Flour
3/4 cup Hershey’s Cocoa Powder
1 tsp Baking Soda {15 Cool Uses for Baking Soda}
3/4 tsp Salt
1 cup pomegranate arils {about 2 pomegranates}
In a Kitchenaid mixer cream together the butter, shortening, 2 sugars, vanilla, and eggs.
In a separate bowl sift together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix until everything is incorporated.
Carefully fold the pomegranate arils into cookie dough.
Using a 2-inch cookie scoop place 6 balls of cookie dough evenly apart on a silpat or on a parchment lined cookie sheet and bake at 350 degrees for 10-12 minutes.
When I said you’ll need to hide these cookies. I meant it. I have devoured 6 cookies so far today. Oh.My.Word. they are good!
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