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Cocoa-Hazelnut Stuffed Cookies
Cocoa-Hazelnut Stuffed Cookies
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Prep Time:
10 minutes
Total Time:
25 minutes
Chocolate-glazed peanut butter cookies made effortlessly with Betty Crocker mix.
Ingredients:
  • 1 pouch Betty Crocker™ peanut butter cookie mix
  • 3 tablespoons butter, melted
  • 1 egg
  • 4 to 5 tablespoons milk
  • 1 cup Nutella® hazelnut spread with cocoa
  • 1 cup powdered sugar
  • 1/2 cup chopped peanuts
Instructions:
  • Preheat your oven to 350°F. Combine cookie mix, melted butter, egg, and 1 tablespoon of milk in a large bowl; then set aside.
  • Combine hazelnut spread and powdered sugar in a small bowl until smooth. Shape half of the mixture into 5 balls, using around 1 tablespoon for each ball.
  • Take 1/4 cup of cookie dough and flatten it with your hands for each cookie. Create a small well in the center of the dough and place a hazelnut ball in it. Seal the cookie dough around the hazelnut ball, ensuring it is completely covered. Then, place it on a large ungreased cookie sheet.
  • Bake until the edges of the cookies turn a beautiful golden brown, about 11 to 13 minutes. Then transfer the cookies from the baking sheet to a cooling rack.
  • Stir in more milk into the remaining half of the hazelnut mixture until a thin icing forms. Drizzle the icing over the cooled cookies and sprinkle with chopped peanuts. Allow the icing to set before serving.

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