Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that’s so easy to pull off!
Chocolate-Stuffed Gingerbread Cookies
- Prep Time 20 min
- Total 1 hr 40 min
- Servings 20
- Ingredients 4
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix
- 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
Instructions
-
Step1Heat oven to 375°F. Make cookie dough as directed on pouch.
-
Step2Shape 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.
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Step3Bake 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.
Nutrition
180
Calories
8g
Total Fat
1g
Protein
27g
Total Carbohydrate
17g
Sugars
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
2Recipe Tips
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