Ingredients
The following ingredients have 12 Servings
- 1 batch sugar cookie dough (enough for 24 cookies (Store bought or homemade))
- 24 Andes Toffee Crunch Thins
- 1 cup chocolate chips
Instruction
- Prepare sugar cookie dough according to recipe or package directions.
- Use a medium cookie scoop to portion out 1 cookie.
- Flatten dough slightly in your hand and place unwrapped Toffee Crunch Thin in the center.
- Cover candy with dough and form a ball, the candy should be hidden inside of the center of the dough ball.
- Repeat with remaining dough and candies.
- Place cookies several inches apart on cookie sheets.
- Bake at 350 degrees for 8-10 minutes or until cookies are baked through and golden around the edges.
- Allow to cool for 2 minutes before removing them from the cookie sheets and placing them on cooling racks.
- While the cookies cool completely, melt chocolate chips.
- Place melted chocolate in a zipper bag; snip the tip off of one corner and drizzle chocolate on top of cookies.
- All chocolate to cool completely before storing.
