Prep Time 45m
Cook Time 10m
Ready Time 135m
Yield 6 dozen cookies


Ingredients
  • 1 (17.5 oz.) package Pillsbury™ Snickerdoodle Cookie Mix
  • 1/3 cup butter, softened*
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup Jif® Chocolate Flavored Hazelnut Spread
Preparation Directions
  • Step 1Heat oven to 375°F. Line baking sheets with parchment paper.
  • Step 2Combine cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed.
  • Step 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.
  • Step 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.
  • Tip* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
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