Chocolate Covered Almond Stuffed Cookies

Almonds get used two ways in these easy-to-make cookies. Roll and stuff 'em for a great crunchy-chocolate combo.

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  • prep time 55 min
  • total time 55 min
  • ingredients 3
  • servings 24
 

Ingredients

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

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LOCATION

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

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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.

Nutritional information

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