Serve your guests with these chocolate hazelnut cookies baked using Betty Crocker® chocolate chip cookie mix and topped with melted white chocolate chips – a perfect dessert.
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
cup butter or margarine, softened
cup hazelnut spread with cocoa
cup hazelnuts (filberts), toasted, skins removed and nuts chopped
cup white vanilla baking chips
teaspoons vegetable oil
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.
Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
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.
To toast hazelnuts, spread on a ungreased cookie sheet. Bake at 375°F 8 to 10 minutes or until light golden brown. Cool slightly, place nuts in a clean kitchen towel and rub vigorously to remove the skins.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.