1bag12 oz semisweet chocolate baking chips (2 cups)
Instructions
Preheat oven to 375°F. Line cookie sheets with parchment paper.
Beat butter and sugars with electric mixer on medium speed until light and fluffy.
Beat in eggs and vanilla, then reduce heat to low and beat in hazelnut spread, peanut butter and cocoa mix.
Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets and bake 9 to 12 minutes or until edges are set. Let cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.