Nutella Stuffed Red Velvet Cookies

Red velvet cookies get upgraded with a rich nutella filling.

Line a small baking sheet with parchment or wax paper.

Transfer nutella to a large ziplock or piping bag fit with a -inch pastry.

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.

nutella, red velvet cake mix, baking powder, eggs, vegetable oil, chocolate chips