Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1
bag (6 oz) 70% cacao bittersweet chocolate chunks (about 1 1/4 cups)
3/4
cup dried cranberries
2
teaspoons coarse sparkling white sugar
Preparation
Heat oven to 375°F.
Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
