Chocolate Covered Almond Stuffed Cookies

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Chocolate Covered Almond Stuffed Cookies
  • Prep 55 min
  • Total 55 min
  • Ingredients 3
  • Servings 24
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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.
By Angie McGowan
Updated Oct 12, 2012


  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/2 cup chopped almonds
  • 24 chocolate-covered almonds


  • 1
    Heat oven to 350°F. 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Chopped walnuts, pecans or hazelnuts can also be used in this recipe.
  • tip 2
    For best results, refrigerate cookie dough after stuffing with chocolate-covered almonds for 15 to 20 minutes before baking.

Nutrition Information

No nutrition information available for this recipe
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