You might just get on Santa’s good list this year if you leave him some of these Nutella Stuffed Red Velvet Chocolate Chip Cookies.
Before we get into these Nutella Stuffed Red Velvet Chocolate Chip Cookies (Ermagherd they are so good…), I need to give a big thank you shout-out to Lisa over at Garlic and Zest. She spotlights fellow food bloggers and featured me in an interview a couple weeks back. Check it out! And thanks Lisa!
So… Christmas is just a few days away. Who’s ready? Who’s still shopping? ::ahem:: Who hasn’t even starting shopping yet?
I’m super pumped about this Christmas. It’s the first time ever we will be hosting a holiday. We just moved into our forever house this past summer (it better be our forever house, since Asheley has sworn she is never moving again), and it’s so perfect for entertaining. Which, of course, is the whole reason why we fell in love with it in the first place.
I have to admit, this year was majorly lame in the outdoor decorating department. We didn’t put up any Christmas lights on the house… so yea, we are that house on our block. Everyone else has Clark Griswald-approved displays and we have… a little red bow on the front door.
But there’s a method to my madness. I figure, hey, it’s our first year in this house. The neighbors will understand why we don’t have any decorations up on the outside. Because, really, who wants to pay full price (and by full price, I mean way overpriced) for all that seasonal Christmas stuff. But then boom, the day after Christmas, I’m hitting up all those crazy sales and buying a ridiculous amount of crap for next year.
Inside is a different story. The tree is up. Asheley snagged a free poinsettia plant from work. And the kitchen is full of cookies. Like these Compost Cookies. And Cookie Butter Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. And Chocolate Orange Truffle Crinkle Cookies. And Red Velvet Peppermint Chocolate Chip Cookies.
And now… these Nutella Stuffed Red Velvet Chocolate Chip Cookies.
Kids, listen up. If you want to snag some extra presents from Santa this year… leave him a bunch these creative Christmas cookies. He’s a fan.
Nutella Stuffed Red Velvet Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 9 mins
- Total Time: 19 minutes
- Yield: Approximately 20-24 Cookies 1x
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup unsalted butter, softened
- 2/3 cup brown Sugar
- 1/3 cup granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon liquid red food coloring
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup (approximately) Nutella
- 1 cup powdered sugar (optional)
- Using a small spoon, drop approximately 20-24 little dollops of nutella (about 1/2-1 teaspoon each) onto a wax paper lined plate. Place in freezer and allow to firm up.
- Combine flour, cocoa powder, baking soda, and Kosher salt in a small bowl; set aside.
- In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric mixer, beat the butter, brown sugar, and granulated sugar until well combined. Scrape down sides of bowl and beat in egg and vanilla extract. On low speed, add in red food coloring, scraping down sides as necessary. Slowly add in dry ingredients on low speed and mix until just combined. Add chocolate chips and stir until combined.
- Place plastic wrap directly onto dough to tightly cover and chill in refrigerator for at least 1 hour or up to a few days.
- When ready to bake, preheat oven to 375°F. Remove Nutella from freezer and cookie dough from refrigerator. Take a spoonful of cookie dough, flatten it pretty thin between the palms of your hands, place a frozen Nutella nugget in the center, and form the dough around to completely enclose the Nutella. Roll dough into a ball. Repeat.
- If desired, place powdered sugar in a small bowl. Coat very generously in the powdered sugar. This is not required and purely if you want that crinkle appearance.
- Place on baking sheets and bake approximately 8-9 minutes. Remove from oven and let cool on baking tray for a few minutes to set. Transfer to a cooling rack to cool completely. Best when served warm.