4 1/2 teaspoons hazelnut-flavored syrup for beverages(from 12.7-oz bottle)
Instructions
heat oven to 350 degrees F. In large bowl, stir together cookie mix, cocoa and isntant 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 cookies sheet, 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 minuts; 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. To toast hazelnuts, heat oven to 350 degrees F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Originally Submitted
12/13/2009
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