Nutella-Stuffed Red Velvet Cookies – a delicious recipe with nutella, red velvet cake mix, baking powder, eggs, vegetable oil, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a small baking sheet with parchment or wax paper. Transfer nutella to a large ziplock or piping bag fit with a 1/2-inch pastry tip. Pipe 2 teaspoons rounds of nutella on paper and freeze until very firm, at least one hour.
2
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
3
In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine.
4
Add eggs and oil and combine. Fold in chocolate chips.
5
Using a tablespoon measure or one tablespoon-capacity ice cream scoop, scoop a tablespoon of dough and place one portion of frozen nutella atop.
6
Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet.
7
Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm.
8
Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.
570
kcal
Calories
48
g
Fat
27
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup nutella, 1 (18 1/4 ounce) box red velvet cake mix, 1 teaspoon baking powder, 2 large eggs, and more.
Yes, Nutella-Stuffed Red Velvet Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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