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Chocolate-Stuffed Gingerbread Cookies

chocolate-stuffed gingerbread cookies Dessert
Chocolate-Stuffed Gingerbread Cookies
  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 20

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

November 30, 2016


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


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  • 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.

Expert Tips

  • 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 Information

No nutrition information available for this recipe
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