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Cookie Nuggets


Cookie Nuggets

Cookie Nuggets

Yield

Makes about 2-1/2 dozen cookies

Ingredients

35 rich round crackers
1 package (18 ounces) refrigerated chocolate chip cookie dough with peanut butter filling in squares or rounds (20 count)
Honey and strawberry or raspberry jam

Preparation

  1. Preheat oven to 350°F. Grease cookie sheets. Let dough stand at room temperature about 15 minutes.
  2. Meanwhile, place crackers in resealable food storage bag; seal bag. Crush crackers with rolling pin until fine crumbs form. Reserve 1/2 cup crumbs.
  3. Combine dough and remaining crumbs in large bowl; beat at medium speed of electric mixer until well blended. Shape 2 rounded teaspoonfuls of dough into oval; flatten slightly. Roll in reserved crumbs; place on prepared cookie sheets. Pinch in sides of oval to make cookie resemble chicken nugget. Repeat with remaining dough and crumbs.
  4. Bake 8 to 10 minutes or until set. Cool on cookie sheets 10 minutes. Remove to wire racks; cool completely.
  5. Serve cookies with honey and jam for dipping.

Tip

If dough becomes too soft to shape, refrigerate 15 minutes.

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