Step 1: Gather Ingredients
Here's what you'll need:
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
1/2 cup hazelnuts (filberts), toasted, skins removed and nuts chopped
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil
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Step 2: Mix Ingredients
Heat oven to 375°F. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms. Stir in hazelnuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
Step 3: Bake Cookies
Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
Step 4: Add Melted Chips
In small resealable freezer plastic bag, place white chips and oil; seal bag. Microwave on High 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies. Place on waxed paper; let stand until set.
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