Chocolate-Stuffed Gingerbread Cookies

  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 20

Ingredients

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.

  • For even baking, make sure cookies are the same shape and size.
  • Coarse sparkling sugar adds extra sparkle to holiday cookies and can be found in the cake decorating section at most grocery stores.

Nutrition Facts

Serving Size: 1 Cookie
Calories
180
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
170mg
7%
Potassium
20mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
17g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 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 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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