Chocolate Hazelnut Cookies

 

1

pouch (1 lb 1.5 oz) 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 (filberts), toasted, skins removed and nuts chopped

3/4

cup white vanilla baking chips

2

teaspoons vegetable oil

• 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.
• 2 Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
• 3 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.