Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
- 1/3 cup unsweetened baking cocoa
- 3 tablespoons instant coffee granules or crystals
- 1/2 cup butter, room temperature
- 3 tablespoons hazelnut-flavored syrup for beverages
- 1 egg
- 1 1/2 cups toasted hazelnuts, chopped (I pulse mine just a few times in the food processor) and divided
- 1 cup miniature semisweet chocolate chips
- 2/3 cups Betty Crocker Rich & Creamy chocolate frosting
- 4 1/2 teaspoons hazelnut-flavored syrup for beverages
Directions
- Preheat oven to 350°. In a large bowl or mixer stir together cookie mix, cocoa, and instant coffee. Ad butter, 3 tablespoons of syrup, and the egg. Stir until a soft dough forms. Mix in 1 cup of the nuts and the chocolate chips.
- On an ungreased cookie sheet, drop rounded tablespoons of dough about 2 inches apart. Press each mound with the bottom of a measuring cup to flatten softly, then pick up dough so it isn't stuck to cookie sheet.
- Bake 8-10 minutes, rotating halfway through, until set. Cool 3 minutes, then transfer to wire rack and cool completely (about 15 minutes).
- In a small bowl, stir frosting and 4 1/2 teaspoons syrup. Spread about 1 teaspoon of frosting on each cookie. Sprinkle with remaining 1/2 cup of nuts.
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