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Chocolate Covered Almond Stuffed Cookies

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  0 reviews
  • 55 min prep time
  • 55 min total time
  • 3 ingredients
  • 24 servings
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Almonds get used two ways in these easy-to-make cookies. Roll and stuff 'em for a great crunchy-chocolate combo.

Recipe by Angie McGowan
October 12, 2012

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/2
cup chopped almonds
24
chocolate-covered almonds

Steps

  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add chopped almonds; knead into dough with hands until well combined.
  • 2 Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices.
  • 3 Place 1 chocolate-covered almond on each slice of dough; wrap dough around almond. With hands, shape dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
  • 4 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add chopped almonds; knead into dough with hands until well combined.
  • 2 Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices.
  • 3 Place 1 chocolate-covered almond on each slice of dough; wrap dough around almond. With hands, shape dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
  • 4 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Expert Tips

Chopped walnuts, pecans or hazelnuts can also be used in this recipe.

For best results, refrigerate cookie dough after stuffing with chocolate-covered almonds for 15 to 20 minutes before baking.

No nutrition information available for this recipe
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