Hazelnut Cappuccino Crinkles

 

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

3

tablespoons vegetable oil

2

tablespoons hazelnut-flavored syrup

2

teaspoons instant coffee granules or crystals

1

egg

1/2

cup powdered sugar

30

chocolate-covered coffee beans

• 1 Heat oven to 375°F. In large bowl, stir cookie mix, oil, syrup, coffee granules and egg until soft dough forms.
• 2 Shape dough into 1-inch balls; roll in powdered sugar. On ungreased cookie sheet, place balls 2 inches apart.
• 3 Bake about 9 minutes or until set. Immediately press 1 coffee bean into top of each cookie. Cool 1 minute; remove from cookie sheet to cooling rack.