Ingredients
1
pouch (17.5 oz) Betty Crocker™ 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
Preparation
Heat oven to 375°F. Make cookie dough as directed on pouch.
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.
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.
