CHOCO-HAZELNUT LATTE COOKIES

By bjnelson55

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/3 cup unsweetened baking cocoa
• 3 tablespoons instant coffee granules or crystals
• 1/2 cup butter, softened
• 3 tablespoons hazelnut-flavored syrup for beverages
• 1 egg
• 1-1/2 cups toasted hazelnuts, chopped
• 1 cup miniature semisweet chocolate chips
• 2/3 cup Betty Crocker Rich and Creamy chocolate frosting (from 1 lb. container)
• 4-1/2 teaspoons hazelnut-flavored syrup for beverages

Preparation

Step 1

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.