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Easy Chocolate-Stuffed Russian Tea Cakes

  • Prep 40 min
  • Total 40 min
  • Ingredients 6
  • Servings 20

Make your holiday cookies extra special with a hidden chocolate center in our easiest-ever version of Russian Tea Cakes. MORE+ LESS-

Dorothy Kern
September 20, 2016


roll Pillsbury™ refrigerated sugar cookies
cup all-purpose flour
cup finely chopped pecans or walnuts
teaspoon vanilla
Hershey's® Kisses® Brand milk chocolates, chocolate stars, chocolate chips, or other small chocolate candies, unwrapped if needed
1 1/2
cups powdered sugar


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  • 1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mats.
  • 2
    Into large bowl, crumble 1 roll Pillsbury™ refrigerated sugar cookies with hands. Add 1/2 cup all-purpose flour, 3/4 cup finely chopped pecans or walnuts, and 1/2 teaspoon vanilla; mix with electric mixer until dough is stiff and well combined.
  • 3
    Shape dough into 1 tablespoon balls (about 40); gently flatten each ball. For each cookie, place 1 milk chocolate candy or several chips in center of each flattened ball. Place second flattened ball of dough on top of candy; press edge to seal and roll between hands to make a ball. Place cookie sheets.
  • 4
    Bake about 10 minutes or until edges are just slightly golden. (Depending on candy used, balls may flatten more than others.) Cool 2 to 3 minutes on cookie sheets until they can be picked up without falling apart.
  • 5
    Place 1 1/2 cups powdered sugar in small bowl. Roll each cookie in powdered sugar to coat. Store cookies in airtight container up to 4 days.

Expert Tips

For a super-powdered sugar look, re-roll the cookies a second time before serving.

Peanut butter cups or caramel candies would also be great for stuffing inside!

Nutrition Information

No nutrition information available for this recipe
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