Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup all-purpose flour
3/4
cup finely chopped pecans or walnuts
1/2
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
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mats.
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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
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.
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.
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.
