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Total Time
35mins
Prep 25 mins
Cook 10 mins

From Better Homes & Garden's 2004 Christmas Cookie Magazine

Ingredients Nutrition

  • 1 (18 ounce) package refrigerated chocolate chip cookie dough
  • 34 cup finely chopped hazelnuts or 34 cup almonds
  • 14 cup milk
  • 12 cup purchased nutella (chocolate-hazelnut spread)
  • candy sprinkles, for garnish

Directions

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, knead together cookie dough and flour until combined.
  3. Shape tablespoon-size pieces of dough into balls.
  4. Place nuts in a shallow dish.
  5. Place milk in another shallow dish.
  6. Roll dough balls in milk and then in nuts.
  7. Place balls 2 inches apart on an un-greased cookie sheet.
  8. Press your thumb into the center of each ball to make an indentation.
  9. Bake in preheated oven 10 – 12 minutes or until lightly browned.
  10. Transfer to a wire rack and cool.
  11. Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
  12. Pipe spread into each indentation.
  13. Sprinkle cookies with candy sprinkles.
  14. To store: Place cookies in layers separated by waxed paper in an airtight container.
  15. Store at room temp for up to 3 days.
Most Helpful

I would like to try this recipe because it sounds great; however, in the second step it says to knead the cookie dough and flour until combined. What flour? The recipe doesn't mention any.