Cookie Nuggets - cooking recipe

Ingredients

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

Preparation

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.