Candy Cookies

Satisfy your candy fancy with candy-topped chocolate cookies.

Prep Time

Minutes

Total Time

Minutes

Makes

About 2 dozen cookies

1/3

cup butter or margarine, softened

oz unsweetened baking chocolate, melted, cooled

1 1/4

cups powdered sugar

egg

1 1/4

cups Gold Medal® all-purpose flour

1/2

teaspoon baking soda

1/4

teaspoon salt

Assorted candies, broken in half or cut into 1/2- to 3/4-inch pieces, if desired

Heat oven to 350°F.
In medium bowl, stir butter, chocolate and powdered sugar with spoon. Stir in egg. Stir in flour, baking soda and salt. Cover and refrigerate dough at least 15 minutes but no longer than 30 minutes.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until almost no indentation remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Immediately top with candies (candies will melt slightly).

Makes About 2 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Do-Ahead

Make cookies up to baking. Freeze on cookie sheet; transfer balls to freezer bag or container and freeze up to two months. When ready to bake, place on cookie sheet and thaw.

Nutrition Information:

1 Serving (1 Cookie)

Calories 90

(Calories from Fat 35),

Total Fat 4g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 95mg;
Total Carbohydrate 12g

(Dietary Fiber 0g,
Sugars 6g),

Protein 1g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Candy Cookies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens