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These cookies come together in a snap since it uses refrigerated cookie dough.

Chocolate Dipped Almond Cookies

1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough, softened
1/2 cup chopped almonds
1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

1. Preheat oven to 325°F.
2. Combine cookie dough and almonds in medium bowl. Refrigerate 15 minutes for easier handling. Shape cookie dough into 1 1/2-inch balls; place on ungreased baking sheets.
3. Bake for 15 to 17 minutes or until light golden brown around edges. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
4. Line baking sheets with wax paper. Microwave morsels in a small microwave-safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Dip cookies halfway into chocolate; shake off excess. Place on prepared baking sheets; refrigerate for 15 minutes or until coating is set.

Makes 18 cookies.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.