Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3
tablespoons unsweetened baking cocoa
3/4
cup chopped Oreo chocolate sandwich cookies (about 6 cookies)
30
Hershey’s Hugs brand chocolates, unwrapped
1/4
cup white vanilla baking chips
Preparation
Heat oven to 350°F.
In large bowl, break up cookie dough; stir or knead in cocoa and chopped cookies until well mixed. Shape dough into 30 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
Bake 8 to 12 minutes or until edges are set. Do not overbake. Immediately, top each cookie with 1 chocolate, pressing down firmly so cookie cracks around edge; remove from cookie sheets to cooling racks. Cool completely, about 2 hours or until chocolate is set.
In small bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Drizzle over cooled cookies. Let stand about 15 minutes or until drizzle is set. Store in airtight container in refrigerator up to 1 week.
