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Choco-Hazelnut Latte Cookies
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Prep Time:
50 minutes
Total Time:
1 hour 25 minutes
Award-winning 2009 recipe! Indulge in addictive hazelnut coffee latte flavor in a simple yet delicious chocolate cookie.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup unsweetened baking cocoa
  • 3 tablespoons instant coffee granules or crystals
  • 1/2 cup butter or margarine, softened
  • 3 tablespoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle)
  • 1 1/2 cups toasted hazelnuts, chopped*
  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 4 1/2 teaspoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle)
Instructions:
  • Preheat oven to 350°F. Combine cookie mix, cocoa, and instant coffee in a large bowl. Mix in butter, 3 tablespoons syrup, and egg until dough forms. Fold in 1 cup of nuts and chocolate chips.
  • Drop rounded 1 1/2 tablespoon-size dough mounds onto ungreased cookie sheets, spacing them 2 inches apart. Gently flatten each mound before baking.
  • Bake for 8 to 10 minutes until set. Allow to cool for 3 minutes, then transfer from cookie sheets to cooling racks. Let cool completely for about 15 minutes.
  • Combine the frosting and 4 1/2 teaspoons syrup in a small bowl. Spread approximately 1 teaspoon of the frosting on each cookie, then top with the remaining 1/2 cup of nuts.

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