CHOCO-HAZELNUT LATTE COOKIES

CHOCO-HAZELNUT LATTE COOKIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

  • cup unsweetened baking cocoa

  • 3

    tablespoons instant coffee granules or crystals

  • ½

    cup butter, softened

  • 3

    tablespoons hazelnut-flavored syrup for beverages

  • 1

    egg

  • 1-½

    cups toasted hazelnuts, chopped

  • 1

    cup miniature semisweet chocolate chips

  • cup Betty Crocker Rich and Creamy chocolate frosting (from 1 lb. container)

  • 4-½

    teaspoons hazelnut-flavored syrup for beverages

Directions

Heat oven to 350 degrees F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tablespoons syrup and the egg. Stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips. On ungreased cookie sheets, drop dough with rounded 1-1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In small bowl, stir frosting and 4-1/2 teaspoons syrup. Spread about 1 teaspoon frosting on each cookie. Sprinkle with remaining 1/2 cup nuts. **To toast hazelnuts, heat oven to 350 degrees F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.


Nutrition

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