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
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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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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.
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