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
3/4 tsp Salt
1 cup pomegranate arils {about 2 pomegranates}
Instructions
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.
Bake at 350 degrees for 10-12 minutes.
Notes
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!