The Recipe Room: Chocolate-Filled Cashew Cookies
9 March, 2016 - 11:55
INGREDIENTS
- 1 roll Pillsbury™ refrigerated sugar cookies
- ¼ cup all-purpose flour
- 1 cup salted cashews or peanuts, chopped
- 1 bag (13 oz) milk chocolate candy drops or pieces (about 81), unwrapped
- 46 salted whole cashews or peanuts
INSTRUCTIONS:
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and chopped cashews until well blended. Shape dough into 46 (1-inch) balls. Wrap each ball of dough around 1 milk chocolate candy. On ungreased cookie sheets, place 2 inches apart.
- Bake 9 to 11 minutes or until cookies are set and edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 15 minutes.
- Meanwhile, in small microwavable bowl, microwave remaining milk chocolate candies uncovered on High 1 minute; stir until smooth. If necessary, microwave 10 seconds longer.
- Swirl 1/2 teaspoon melted chocolate on top of each cookie. Press 1 whole cashew into chocolate on each cookie.
