Cookie Nuggets

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READY IN: 25mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package refrigerated refrigerated chocolate chip cookie dough, with peanut butter filling
  • 35
    Ritz crackers
  • strawberries or raspberry jam
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DIRECTIONS

  • Preheat oven to 350 degrees. Grease cookie sheets.
  • Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
  • Meanwhile, place crackers in resealable plastic food storage bag; seal bag. Crush crackers with rolling pin until fine crumbs form. Reserve 1/2 cup crumbs.
  • Add remaing crumbs to dough in 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 remaingin dough and crumbs.
  • Bake 8 to 10 minutes or until set. Cool on cookie sheets 10 minutes. Remove to wire rack; cool completely.
  • Serve cookies with honey and jam for dipping.
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