Christmas Hugs

3 squares (1 oz each) bittersweet or semisweet chocolate
2 Tbsp unsalted stick butter
1 box (14.5 oz) gingerbread cake and cookie mix (we used Betty Crocker)
1 Tbsp all-purpose flour
1/4 cup hot water
1/2 cup granulated sugar
30 Hershey’s Hugs, unwrapped

Heat oven to 375°F. You’ll need a large baking sheet. Place chocolate and butter in a small microwave-safe bowl. Microwave on high 1 to 2 minutes, until melted. Stir until well blended and smooth. Stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until blended. Put sugar in a small bowl. With floured hands, shape scant tablespoons of dough into 1-in. balls. Roll balls in sugar to coat. Place 1 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops crack slightly but are still soft to the touch. Place baking sheet on a wire rack. Immediately press a Hug in center of each cookie. Transfer cookies from baking sheet to rack to cool completely.

Storage Tip: Store airtight at cool room temperature up to 2 weeks