Ingredients
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
egg
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)
Preparation
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.
