Cocoa-Hazelnut Stuffed Cookies

  • Prep 10 min
  • Total 25 min
  • Servings 5


pouch Betty Crocker™ peanut butter cookie mix
tablespoons butter, melted
to 5 tablespoons milk
cup hazelnut spread with cocoa
cup powdered sugar
cup chopped peanuts


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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