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Cocoa-Hazelnut Stuffed Cookies

Cocoa-Hazelnut Stuffed Cookies
  • Prep 10 min
  • Total 25 min
  • Servings 5

The easy-prep glaze adds a delicious chocolate favorite to these irresistibly nutty cookies, made easy with Betty Crocker peanut butter cookie mix. ...MORE+ LESS-

Brooke Lark Brooke Lark
September 26, 2017

Ingredients

1
pouch Betty Crocker™ peanut butter cookie mix
3
tablespoons butter, melted
1
egg
4
to 5 tablespoons milk
1
cup Nutella™ hazelnut spread with cocoa
1
cup powdered sugar
1/2
cup chopped peanuts

Steps

Hide Images
  • 1
    Heat oven to 350°F. In large bowl, stir together cookie mix, melted butter, egg and 1 tablespoon of the milk; set aside.
  • 2
    In small bowl, mix hazelnut spread and powdered sugar until well blended. Roll half of hazelnut mixture into 5 balls, using about 1 tablespoon mixture per ball.
  • 3
    For each cookie, press 1/4 cup cookie dough with hands until flat; make small well in center of dough. Place hazelnut ball in well. Seal cookie dough around hazelnut ball, sealing mixture completely inside. Place on ungreased large cookie sheet.
  • 4
    Bake 11 to 13 minutes or just until edges of cookies are golden brown. Remove from cookie sheet to cooling rack.
  • 5
    Into remaining half of hazelnut mixture, stir enough remaining milk until thin icing forms. Drizzle icing over top of cooled cookies; sprinkle with chopped peanuts. Let icing set before serving.

Expert Tips

  • Not a fan of hazelnut? Turn these cookies into double peanut butter cookies by swapping out the hazelnut spread with cocoa for creamy peanut butter!
  • These cookies bake up HUGE! Try serving them cut into four pieces as a perfect-sized party treat.

Nutrition Information

No nutrition information available for this recipe
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