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Betty Crocker Kitchens
These chocolate cookies have a festive burst of Christmas sprinkles on top, but they’re even more than meets the eye!
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup HERSHEY’S natural cocoa
1/2 cup butter, softened
2 tablespoons water
1 cup HEATH milk chocolate toffee bits (from 8-oz bag)
1/2 cup HERSHEY’S milk chocolate chips (from 11.5-oz bag)
2 tablespoons heavy whipping cream
1 tablespoon butter
2 teaspoons Betty Crocker™ Decorating Decors Jingle Mix nonpareils (from 2.1-oz container)
Heat oven to 375°F. In medium bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in toffee bits.
Shape dough into 48 (1 1/4-inch) balls. Place balls 1 inch apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using back of round metal measuring 1/2 teaspoon, make 1-inch circle indentation in center of each cookie, wiping spoon occasionally to reduce sticking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave Filling ingredients uncovered on High 30 seconds; stir. Continue to microwave in 10-second increments until chips are melted and mixture can be stirred smooth. Spoon 1/2 teaspoonful of the filling into indentation in each cookie. Top with nonpareils. Let stand about 2 hours or until filling is set. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens:
– To avoid overbaking, bake just until edges set on cookie.
– Don’t have a round measuring 1/2 teaspoon? Use end of wooden spoon to make 1-inch indentation.
– For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
– Line cookie sheets with cooking parchment paper for easier cleanup.
100 Calories, 5g Total Fat, 0g Protein, 13g Total Carbohydrate, 9g Sugars