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Chocolate Hazelnut Snickerdoodle Cookies

Rated as 5 out of 5 Stars

"Like a thumbprint snickerdoodle, these cookies are filled with chocolate hazelnut spread."
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Ingredients

2 h 15 m servings 62 cals
Original recipe yields 72 servings (6 dozen cookies)

Directions

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  1. Heat oven to 375 degrees F. Line baking sheets with parchment paper, if desired.
  2. Combine cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed.
  3. Use level measuring teaspoon of dough to make 3/4-inch balls. Roll into cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring spoon, 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 moving towards center of each cookie. Bake an additional 4 minutes to set center. Remove to wire rack to cool completely.

Footnotes

  • TIP:
  • * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Nutrition Facts


Per Serving: 62 calories; 2.9 g fat; 8.2 g carbohydrates; 0.6 g protein; 5 mg cholesterol; 41 mg sodium. Full nutrition

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Reviews

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super easy, very delicious. we couldn't find the jif so we used nutella but this cookie has beautiful flavors perfect for the holidays!

These are my GO TO holiday cookie because they are simple, quick to make and sooo delicious! I make mine w/ another hazlenut spread(sorry jif) and sprinkle finely diced hazlenuts on top of the h...