Choco-Hazelnut Latte Cookies

 

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.