Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
3/4
cup chocolate flavored hazelnut spread
1/2
cup sweetened condensed milk (from 14-oz can)
1/4
cup chopped hazelnuts (filberts)
12
maraschino cherries, halved, well drained
Preparation
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each muffin cup. Bake 8 to 16 minutes or until light golden brown. Do not overbake.
Meanwhile, in medium bowl, mix hazelnut spread, condensed milk and hazelnuts until well blended. Shape into 24 (1-inch) balls.
Remove cookie cups from oven; cool 1 minute. Place 1 hazelnut ball in each cookie cup; press lightly. Top each with 1 maraschino cherry half. Cool completely in pan 30 minutes. Loosen with tip of knife; gently remove from pan. Store covered.
