| 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 or margarine, softened |
| 3 | tablespoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle) |
| 1 | egg |
| 1 1/2 | cups toasted hazelnuts, chopped* |
| 1 | cup miniature semisweet chocolate chips |
| 2/3 | cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container) |
| 4 1/2 | teaspoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle) |
| 1. | Heat oven to 350°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. |
| 2. | 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. |
| 3. | Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. |
| 4. | 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. |
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| "This is my first contest ever. I came up with this recipe because I absolutley love hazelnut coffee." |
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| Look for flavored syrups in the coffee and tea section of your supermarket. |
Nutrition Information:
190 ( 90); 10g ( 3 1/2g, 1g); 15mg; 85mg; 22g ( 1g, 14g); 2g 2%; 0%; 0%; 4% 1/2 ; 1 ; 0 ; 2 1 1/2