1 16-oz refrigerated roll Pillsbury Chocolate Chip Cookie Dough
1/2 cup pomegranate arils
1/4 cup cocoa nibs
Preheat oven to 350. Line 2 cookie sheets with parchment paper. Set aside. Slice the dough into 1/4 inch thick rounds. Place 2 inches apart on the lined cookie sheets. Gently press some arils and nibs into the tops of each cookie. Bake 20 minutes or until golden brown. Cool completely on a wire rack.
Pillsbury contacted me about developing a recipe using one of their refrigerated cookie doughs. Honestly, I had never used one before but I was up for the challenge. I wanted to take the cookie out of the strictly kid realm so I came up with this more grown up cookie. Super simple to make but flavorful, attractive, tasty and fun. I love how the pomegranate pops!