Prep Time 1 hr 10 min
Total Time 1 hr 55 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, chopped
3/4 cup white vanilla baking chips
2 teaspoons oil
Step 1
Heat oven to 375°F
Step 2
In large bowl stir cookie mix, butter, chocolate spread and egg until soft dough forms, stir in hazelnuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Step 3
Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes
Step 4
Place baking chips and oil in small resealable freezer plastic bag. Microwave on High for 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cookies. Let stand until set, about 10 minutes
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