Deluxe Triple-Chocolate Cookies

Rich, chocolaty hot cocoa mix is the secret ingredient in a decadent and chewy cookie.

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Servings 5

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( 40 ) Ratings

40 Ratings

5 Stars 82%

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Member Reviews ( 12 )

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Bake-Off® Contest 44, 2010

Denise Hooper

Reisterstown, Maryland

ingredients 13
Prep Time 1 hr 10 min
Total Time 1 hr 10 min

Ingredients

1: cup LAND O LAKES® Unsalted or Salted Butter, softened

3/4: cup packed brown sugar

3/4: cup granulated sugar

2: LAND O LAKES® Eggs

1: teaspoon McCormick® Pure Vanilla Extract

1/2: cup hazelnut spread with cocoa

1/2: cup Jif® Creamy Peanut Butter

1: box (5 oz) Hershey’s® Goodnight Kisses milk chocolate hot cocoa mix (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry)

2: cups Pillsbury BEST® All Purpose Flour

1: cup old-fashioned or quick-cooking oats

1: teaspoon salt

1: teaspoon baking soda

1: bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

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Directions

1 Heat oven to 375°F. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2 In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
3 Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.