Hazelnut Cappuccino Crinkles


  • 1 (1 pound 1.5 ounce) pouch Betty Crocker® double chocolate chunk cookie mix
  • 3 tablespoons vegetable oil
  • 2 tablespoons hazelnut-flavored syrup
  • 2 teaspoons instant coffee granules or crystals
  • 1 egg
  • ½ cup powdered sugar
  • 30 coffee bean chocolate pieces

1. Heat oven to 375 degrees F. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms. 2. Roll dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheet. 3. Bake about 9 minutes or until set. Immediately press candy piec...

View full recipe at SpringPad


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