Deluxe Triple-Chocolate Cookies

By cecelia26_

Ingredients

• 1 cup LAND O LAKES® Unsalted or Salted Butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 EGGLAND’S BEST eggs
• 1 teaspoon vanilla
• 1/2 cup hazelnut spread with cocoa
• 1/2 cup Jif® Creamy Peanut Butter
• 1 box (5 oz) Hershey’s® Goodnight Kisses milk chocolate hot cocoa mix (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry)
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 cup old-fashioned or quick-cooking oats
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 1 bag (12 oz) Hershey’s® semi-sweet or milk chocolate baking chips (2 cups)

Details

Servings 5
Adapted from pillsburybaking.com

Preparation

Step 1

Heat oven to 350°F. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.