YIELD Makes about 3 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/2||cup unsweetened cocoa powder|
|3||bars (1.55 ounces each) milk chocolate with crisp rice candy, chopped|
- Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- Combine dough, cocoa and egg in large bowl; beat until well blended. Stir in candy. Shape dough into 3/4-inch balls; place 2 inches apart on prepared cookie sheets.
- Bake 7 to 9 minutes or until set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.
This recipe appears in: Chocolate
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