Chocolate Hazelnut Cookies

By lindybug

Ingredients

• 1/2 cup chopped pecans
• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 egg
• 1 pkg (about 18 oz) devil's food cake mix
• 1 jar (12 oz) Nutella
• 1/4 cup powdered sugar

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Place pecans in small ziplock bag. Using meat mallet or rolling pin, finely crush pecans. Place pecans in small skillet over med-high heat; toast pecans 1 1/2 min or until browned, stirring constantly. Remove from heat and set aside.

3. Beat cream cheese and butter in med bowl 30 seconds on low speed of electric mixer or until smooth. Add egg; beat on med speed until well blended. Add cake mix; beat 2 min on low speed until mixture is smooth and resembles thick cookie dough. Stir in pecans.

4. Roll dough into 1" balls; spray palms lightly with cooking spray, if necessary, to make handling easier. Place balls 1" apart onto ungreased cookie sheets.

5. Bake 8 min (Cookies will appear undercooked) Cool on cookie sheets 5 min. Remove cookies to wire rack; cool completely.

6. Spoon 1 tsp Nutella on top of each cookie; sprinkle with powdered sugar.