• Ingredients
  • 1 (1 pound 1.5 ounce) pouch 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
  • 1 egg
  • 1 1/2 cups toasted hazelnuts, chopped*
  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup Betty Crocker® Rich & Creamy chocolate frosting
  • 4 1/2 teaspoons hazelnut-flavored syrup for beverages

Directions

  • Heat oven to 350 degrees F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tablespoons syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.
  • On ungreased cookie sheets, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.
  • Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In small bowl, stir frosting and 4 1/2 teaspoons syrup. Spread about 1 teaspoon frosting on each cookie. Sprinkle with remaining 1/2 cup nuts.

Nutritional Information

Amount Per Serving  Calories: 190 | Total Fat: 10.9g | Cholesterol: 14mg Powered by ESHA Nutrient Database Nutritional Information Choco-Hazelnut Latte Cookies Servings Per Recipe: 32 Amount Per Serving Calories: 190

  • Total Fat: 10.9g
  • Cholesterol: 14mg
  • Sodium: 72mg
  • Total Carbs: 23.2g
  •     Dietary Fiber: 1.2g
  • Protein: 2.1g