Categories: Dessert

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/3 cup unsweetened baking cocoa
• 3 tbsp. instant coffee granules or crystals
• 1/2 cup butter or margarine, softened
• 3 tbsp. hazelnut-flavored syrup for beverages (from 12.7 oz-bottle)
• 1 egg
• 1 1/2 cups toasted hazelnuts, chopped
• 1 cup miniature semisweet chocolate chips
• 2/3 cup Rich & Creamy chocolate frosting (from 1-lb container)
• 4 1/2 tsp hazelnut-flavored syrup for beverages (from 12.7-oz bottle)

Directions

1. Heat oven to 350. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tbsp syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.

2. On ungreased cookie sheets, drop dough with rounded 1 1/2 tbsp-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In small bowl, stir frosting and 4 1/2 tsp syrup. Spread about 1 tsp frosting on each cookie. Sprinkle with remaining 1/2 cup nuts.

Email to a friend | Print this recipe | Back