Chocolate Hazelnut Cookies

By melanieroe

PREP TIME 1 Hr
TOTAL TIME 1 Hr 45 Min
SERVINGS 36

Nutrition Information:

1 Serving (1 Serving)Calories 160(Calories from Fat 80),Total Fat 8g(Saturated Fat 3 1/2g,Trans Fat 0g),Cholesterol 10mg;Sodium 80mg;Total Carbohydrate 19g(Dietary Fiber 0g,Sugars 14g),Protein 1g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 4.00%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;nc Skim Milk;nc Low-Fat Milk;nc Milk;nc Vegetable;nc Very Lean Meat;nc Lean Meat;nc High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
• 1/3 cup butter or margarine, softened
• 1 cup hazelnut spread with cocoa
• 1 egg
• 1/2 cup hazelnuts (filberts), toasted, skins removed and nuts chopped
• 3/4 cup white vanilla baking chips
• 2 teaspoons vegetable oil

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms. Stir in hazelnuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.

2 Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.

3 In small resealable freezer plastic bag, place white chips and oil; seal bag. Microwave on High 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies. Place on waxed paper; let stand until set.

To toast hazelnuts, spread on a ungreased cookie sheet. Bake at 375°F 8 to 10 minutes or until light golden brown. Cool slightly, place nuts in a clean kitchen towel and rub vigorously to remove the skins.