Peppermint Stuffed Cookies

By bossenga

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 36
Preparation time 80mins
Cooking time 140mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 375°F. In medium bowl, make dough as directed on pouch for Cutout Cookies.

2
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.

3
Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheets. Cool completely, about 20 minutes.

4
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.