Chocolate Hazelnut Snickerdoodle Cookies

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• Ready In: 55 mins
• Yields: 6 dozen

Ingredients

• 1 (17 1/2ounce) package  Pillsbury® Snickerdoodle Cookie Mix
• 1⁄3 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.