Chocolate Hazelnut Cookies

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.

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Prep Time 60 min
Total Time 1 hr 45 min
Servings 36

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.