1/1 Photo of Chocolate Hazelnut Snickerdoodle Cookies
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- 1HEAT oven to 375°F Line baking sheets with parchment paper.
- 2COMBINE 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.
- 3USE 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.
- 4BAKE 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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Nutritional Facts for Chocolate Hazelnut Snickerdoodle Cookies
Serving Size: 1 (130 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 104.2
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 6.7 g
- Cholesterol 58.0 mg
- Sodium 101.8 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 1.1 g
The following items or measurements are not included:
Pillsbury® Snickerdoodle Cookie Mix
Jif® Chocolate Flavored Hazelnut Spread