Chocolate Hazelnut Cookies

By á-64866

Chocolate Hazelnut Cookies are a great treat for any time of the year! Chocolatey with a delicious toasted nut flavor, you're going to love them!

Ingredients

• 1 pouch 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, toasted, skins removed and nuts chopped
• 3/4 cup white vanilla baking chips
• 2 teaspoons vegetable oil

Preparation

Step 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.

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

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.