Chocolate Hazelnut Snickerdoodle Cookies

[zeneva]

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Ingredients
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
Directions
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.