Chocolate-Stuffed Gingerbread Cookies
Prep Time: 20 min
Total: 1 hr 40 min
Servings: 20
Ingredients:
1 pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix
Butter, water, and egg are called for in the cookie mix pouch
2 bars (1.55 oz each) Hershey’s chocolate candy
1/2 cup coarse white sparkling sugar
Directions:
Heat oven to 375°F. Make cookie dough as directed on the pouch.
Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into the center of each cookie, making sure to form dough around the chocolate to enclose; reshape into balls. Reserve the remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in an airtight container at room temperature.
Nutritional Facts:
180 Calories
8g Total Fat
1g Protein
27g Total Carbohydrate
17g Sugars
Recipe courtesy of Betty Crocker.com
