Add the roll of cookie dough to a large bowl and then break up the roll with your hands. Add 1/4 cup of flour and mix with your hands or a wooden spoon until well blended.
Lightly flour your work surface, then roll the dough out to be no more than 1/8 inch thick. If your dough is any thicker than 1/8 inch, it will be too fluffy when it bakes and cover the candy center. Sprinkle additional flour on top of the dough, as needed, to prevent sticking.
Cut out dough with your larger cookie cutter shape, then place the dough on a cookie sheet lined with parchment paper. Cookies should be 2 inches apart.
Cut the centers out of each cookie with the smaller cookie cutter.
Unwrap 2 candies of the same color and place them in a small plastic bag, then crush them with the flat side of a mallet. Repeat with remaining candies of different colors.
Place a small spoonful of crushed candy in the center of each cutout cookie, making sure there is enough candy to touch the edges of the cookie without being a big mound.
Bake in the oven @350 degrees for 7 to 9 minutes or until the edges of the cookies are golden brown and the candy is melted.
Let the cookies cool for 10 minutes on the cookie sheet until candy is hardened, then cool completely on a cooling rack.