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Chocolate-Stuffed Gingerbread Cookies

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Chocolate-Stuffed Gingerbread Cookies
  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 20
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Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that’s so easy to pull off!
Updated Nov 30, 2016

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For even baking, make sure cookies are the same shape and size.
  • tip 2
    Coarse sparkling sugar adds extra sparkle to holiday cookies and can be found in the cake decorating section at most grocery stores.

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