Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/3
cup butter or margarine, softened
1
cup Nutella® hazelnut spread with cocoa
1
egg
1/2
cup hazelnuts (filberts), toasted, skins removed and nuts chopped
3/4
cup white vanilla baking chips
2
teaspoons vegetable oil
Preparation
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.
Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
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.
