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