- 1 (17.5 ounce) package Pillsbury® Snickerdoodle Cookie Mix
- 1/3 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Jif® Chocolate Hazelnut or Mocha Cappuccino Flavored Spread
- Heat oven to 375 degrees F. Line baking sheets with parchment paper, if desired.
- Combine cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed.
- 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.
- 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.