Chocolate Stuffed Gingerbread Cookies
This recipe for Chocolate Stuffed Gingerbread Cookies is easy and delicious.
Servings: 20
Equipment
Ingredients
- 1 17.5 ounce Gingerbread Cookie Mix
- 1 stick unsalted butter, at room temperature
- 1 large egg
- 1 tablespoon water
- 2 1.55 ounce Hershey's Milk Chocolate Bars
- ½ cup White Sparkling Sugar
Instructions
- Heat oven to 375°F. Make cookie dough as directed on the pouch. Line your baking sheets with parchment paper or silicone baking mats.
- Break candy bars into individual rectangles. Shape dough into 20 (1 ½ inch) balls. Flatten each ball slightly and place 1 rectangle onto the center of each cookie. Form the dough around the chocolate piece to enclose it. Reshape into balls. Reserve remaining rectangles for another use. Roll balls in coarse sugar. Place cookies 2 inches apart on a prepared cookie sheet.
- Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in an airtight container at room temperature.
