Nutella Stuffed Red Velvet Cookies Recipes

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NUTELLA-STUFFED RED VELVET COOKIES



Nutella-Stuffed Red Velvet Cookies image

Make and share this Nutella-Stuffed Red Velvet Cookies recipe from Food.com.

Provided by Food.com

Categories     Chocolate Chip Cookies

Time 30m

Yield 17 cookies

Number Of Ingredients 6

3/4 cup nutella
1 (18 1/4 ounce) box red velvet cake mix
1 teaspoon baking powder
2 large eggs
1/2 cup vegetable oil
1 cup chocolate chips

Steps:

  • Line a small baking sheet with parchment or wax paper. Transfer nutella to a large ziplock or piping bag fit with a ½-inch pastry tip. Pipe 2 teaspoons rounds of nutella on paper and freeze until very firm, at least one hour.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  • In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine.
  • Add eggs and oil and combine. Fold in chocolate chips.
  • Using a tablespoon measure or one tablespoon-capacity ice cream scoop, scoop a tablespoon of dough and place one portion of frozen nutella atop.
  • Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet.
  • Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm.
  • Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.

Nutrition Facts : Calories 183.3, Fat 13.8, SaturatedFat 6.5, Cholesterol 21.9, Sodium 36.1, Carbohydrate 14.5, Fiber 1.3, Sugar 12.5, Protein 1.9

NUTELLA-STUFFED COOKIES



Nutella-Stuffed Cookies image

Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 18 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella ®, chilled

Steps:

  • Whisk together the flour, salt, baking powder and baking soda in a large bowl.
  • Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
  • Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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