Nutella filled red velvet cookies

I love Nutella and I love red velvet, so I decided to combine the two and come up with this amazing cookie. I have been meaning to make this Nutella filled red velvet cookie for quite sometime now, and the time has finally come! These are super easy and takes about 30 minutes to make. It’s basically frozen nutella placed between two flattened discs of dough sealed from the edges.

Scoop small discs and freeze!

Frozen Nutella discs should be made smaller than the cookie, so they can easily fit in the cookie and not spill out after baking

Place frozen Nutella on flattened dough

Cover the Nutella with another flattened piece of dough, seal the edges and top it with white chocolate chips

Smooth and seal the edges

Ingredients

  • 2 & 1/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4  teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tea spoon red gel food color ( add more or reduce amount according to preference)
  • 1 cup white chocolate chips
  • 1 & 1/2 cup Nutella

Instructions

  1. Pre heat oven to 180C or 350F and line your baking tray with parchment paper or silicone mat
  2. Using a spoon, scoop Nutella and make small discs on parchment paper (these will later go inside the cookie, so they should be an inch smaller than the actual cookie). Freeze
  3. In a bowl, mix the flour, cocoa powder, baking powder and salt. Set aside
  4. In another bowl, cream together the butter and sugar
  5. Next, add the eggs, vanilla, red food color and whisk until mixed completely
  6. Add the wet ingredients to the dry ingredients and mix until a dough is formed
  7. Form small balls using the dough, flatten it and then place the frozen nutella on it. Take another ball, flatten it and cover the Nutella with it. Pinch and smooth the sides to seal
  8. Repeat step 7 till you have used up all the dough
  9. Once you have made all the cookies, top them with white chocolate chips and bake them for 10-12 minutes
  10. Once done, allow the cookies to cool completely. Leftover cookies should be stored in an air tight container
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