Chocolate Hazelnut Snickerdoodle Cookies - cooking recipe

Ingredients

1 (17 1/2 ounce) 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

Preparation

HEAT oven to 375\u00b0F Line baking sheets with parchment paper.
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.
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.
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.