COCOA-HAZELNUT STUFFED COOKIES
The easy-prep glaze adds a delicious chocolate favorite to these irresistibly nutty cookies, made easy with Betty Crocker peanut butter cookie mix.
Provided by Brooke Lark
Categories Dessert
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, melted butter, egg and 1 tablespoon of the milk; set aside.
- In small bowl, mix hazelnut spread and powdered sugar until well blended. Roll half of hazelnut mixture into 5 balls, using about 1 tablespoon mixture per ball.
- For each cookie, press 1/4 cup cookie dough with hands until flat; make small well in center of dough. Place hazelnut ball in well. Seal cookie dough around hazelnut ball, sealing mixture completely inside. Place on ungreased large cookie sheet.
- Bake 11 to 13 minutes or just until edges of cookies are golden brown. Remove from cookie sheet to cooling rack.
- Into remaining half of hazelnut mixture, stir enough remaining milk until thin icing forms. Drizzle icing over top of cooled cookies; sprinkle with chopped peanuts. Let icing set before serving.
Nutrition Facts : ServingSize 1 Serving
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