Chocolate Hazelnut Cookie Cups

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Chocolate hazelnut spread

• Baking & Spices

  • 1 Pouch betty crocker sugar cookie dough

• Dairy

  • 1 stick Butter

• Liquids

  • 1 tbsp Water

Found on kyleecooks.com

Description

Directions

• Make the dough, according the package directions (blend a stick of butter, an egg, and 2 Tbs water with the cookie dough mix, and blend until a soft dough forms).
• Roll the dough in your hands and put balls of dough in the wells of a mini muffin pan.
• Bake at 375 for 10 minutes.
• Remove, and using a tart shaper, or something else that fits into the well of the muffin pan, and gently press, creating cookie cups.
• Fill the cups with hazelnut chocolate spread.
• Cool, and devour.
• Preheat the oven to 375F.
• Make the dough, according the package directions (blend a stick of butter, an egg, and 2 Tbs water with the cookie dough mix, and blend until a soft dough forms).
• Spread dough in a parchment paper lined 9x13 baking pan.
• Bake 20 minutes (until edges are beginning to brown).
• Remove from the oven and spread the toffee bits over the top of the dough.
• Bake another 5 minutes until the toffee pieces are beginning to melt.
• Remove from oven, and cool completely before cutting into bars.
• Preheat oven to 375F
• Make the dough, according the package directions (blend a stick of butter, an egg, and 2 Tbs water with the cookie dough mix, and blend until a soft dough forms).
• Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until edges are light golden brown.
• Cool 1 minute before removing from cookie sheet to a wire rack.
• Cool completely, then dip in the melted candy, and decorate as you wish.