ROLL well-chilled dough into 1½-inch balls. Place about 2 inches apart on ungreased baking sheets.
BAKE for 12 to 14 minutes or until cookies are light brown on top. While cookies are hot out of the oven, make indentation in center of each cookie with back of measuring teaspoon. Fill each indentation with 8 to 10 morsels. Remove to wire racks to cool completely. Store in tightly covered container.