1/3 cup butter, softened
1 cup hazelnut spread with cocoa (Nutella)
1 egg
1/2 cup hazelnuts (filberts), toasted, skins removed, chopped*
3/4 cup white vanilla baking chips (or white chocolate chips)
2 tsp oil
1. Heat oven to 375 F
2. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms, stir in nuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
4. Place baking chips and oil in small resealable freezer plastic bag. Microwave on high 45 to 60 seconds, turning bag after 25 seconds. Squeeze bag until chips are melted and smooth.
NOTE: I used white chocolate chips here and skipped the oil with great results.
Cut small tip off one corner of bag, and drizzle over cookies. Let stand until set, about 10 minutes.
*To toast hazelnuts, spread on a baking sheet. Bake at 350 F 12 minutes or until light golden brown. Cool slightly; place the nuts in a clean kitchen towel and rub vigorously to remove the skins.
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