Peppermint Stuffed Cookies

By á-46299

Ingredients

• 1 pouch Betty Crocker™ sugar cookie mix
• Butter, flour and egg called for on cookie mix pouch for Cutout Cookies
• 36 HERSHEY’S® peppermint bark bell candies, unwrapped
• 1/3 cup HERSHEY’S® semi-sweet chocolate chips
• 1 teaspoon shortening
• 1/4 cup coarsely crushed peppermint candy canes (10 miniature)

Details

Servings 1
Cooking time 140mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. In medium bowl, make dough as directed on pouch for Cutout Cookies.

Shape dough into 36 (1-inch) balls. Press 1 HERSHEY’S peppermint bark bell into center of each dough ball, covering completely. Place 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheets. Cool completely, about 20 minutes.

Meanwhile, in small microwavable bowl, place chocolate chips and shortening. Microwave uncovered on High 30 seconds; stir until melted and smooth. Drizzle over cookies. Immediately sprinkle with candy. Let stand until set, about 1 hour. Store cookies in tightly covered container.