Chocolate-Stuffed Gingerbread Cookies

 Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that’s so easy to pull off!



Ingredients

  • 1
    pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix
  • Butter, water and egg called for on cookie mix pouch
  • 2
    bars (1.55 oz each) Hershey'smilk chocolate candy
  • 1/2
    cup coarse white sparkling sugar

Steps

1 Heat oven to 375°F. Make cookie dough as directed on pouch.

2 Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Reserve remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet.

3 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 airtight container at room temperature.

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