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Chocolate Hazelnut Snickerdoodle Cookies

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READY IN:
55mins
YIELD:
6 dozen
UNITS:
US

Ingredients Nutrition

  • 1 (17 1/2 ounce) package Pillsbury® Snickerdoodle Cookie Mix
  • 13 cup butter, softened*
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup Jif® Chocolate Flavored Hazelnut Spread or 1 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

Directions

  1. HEAT oven to 375°F Line baking sheets with parchment paper.
  2. COMBINE cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
  3. USE level measuring teaspoon of dough to make 3/4-inch balls. Roll in cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring teaspoon, to make a rounded indentation in the center of each cookie.
  4. BAKE 6 minutes. Remake rounded indentation in cookie. Fill a resealable plastic bag with 1 cup of chocolate hazelnut spread. Make a 1/2-inch cut off one corner of bag. Squeeze spread starting at outside edge of indentation, swirling toward center of each cookie. Bake an additional 4 minutes to set center. Remove to wire rack to cool completely.

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