Ingredients for Nutella Stuffed Red Velvet Cookies
- Approximately ½ cup Nutella® (amount will depend on desired size of filling)
- 1 box (15.25 oz) red velvet cake mix
- 1 teaspoon baking powder
- 2 large eggs
- Vegetable Oil
- ½ cup chocolate chips
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How to Make Nutella Stuffed Red Velvet Cookies
- Line a baking sheet with parchment paper.
- Transfer Nutella® to a piping bag fitted with a ½-inch pastry tip. Alternatively, use a zip-top bag with a corner snipped off.
- Pipe 1-inch rounds of Nutella® onto the parchment-lined baking sheet. Freeze until very firm, at least 1 hour.
- Preheat oven to 350°F (175°C).
- Line additional baking sheets with parchment paper and set aside.
- In a large bowl, combine 1 box (15.25 oz) red velvet cake mix and 1 teaspoon baking powder.
- Whisk until just combined.
- Add 2 large eggs and ⅓ cup vegetable oil. Mix until well combined.
- Gently fold in ½ cup chocolate chips.
- Using a tablespoon measure or cookie scoop, scoop 1 tablespoon of dough. Place one frozen Nutella® round on top.
- Enclose the Nutella® with an additional 1 tablespoon of cookie dough, rolling into a ball. Place on the prepared baking sheet, spacing cookies 2 inches apart.
- Repeat with remaining dough and Nutella®, chilling dough or Nutella® as needed to maintain firmness.
- Bake for 10-12 minutes, or until edges are slightly crisp and the cookies are baked through. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
49g
Fat
32g
Carbs
4g
