Nutella-Stuffed Red Velvet Cookies

• nutella3⁄4 cup
• (18 1/4 ounce) box red velvet cake mix1

  (18 1/4 ounce) box

• baking powder↗1 teaspoon
• large eggs↗2
• vegetable oil↗1⁄2 cup
• chocolate chips↗1 cup

Step-by-step instructions

1. 1

   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.

2. 2

   Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

3. 3

   In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine.

4. 4

   Add eggs and oil and combine. Fold in chocolate chips.

5. 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. 6

   Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet.

7. 7

   Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm.

8. 8

   Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.