Nutella Stuffed Red Velvet Cookies Food

NUTELLA-STUFFED COOKIES

Steps:

• Whisk together the flour, salt, baking powder and baking soda in a large bowl.
• Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
• Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

NUTELLA-STUFFED RED VELVET COOKIES

Steps:

• 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.
• 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.

CHEESECAKE-STUFFED RED VELVET COOKIES

Steps:

• Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
• Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
• Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees F, rack in the middle position.
• Line your cookie sheets with parchment paper. Spray the parchment paper with nonstick cooking spray.
• Unwrap the squares of chocolate and break them apart. Put them in a small microwave-safe bowl. Melt them for 90 seconds on HIGH. Stir them until they're smooth and set them aside to cool while you mix up the cookie dough.
• Combine the butter, brown sugar, and sugar together in a large bowl. Beat them on medium speed until they're smooth. This should take less than a minute.
• Add the baking soda and salt, and beat on medium for another minute, or until they're mixed inches.
• Add the egg and beat on medium until the batter is smooth (another minute or so). Add the red food coloring and mix for 30 seconds.
• Shut off the mixer and scrape down the bowl. Add the melted chocolate and mix for another minute on medium speed.
• Shut off the mixer and scrape down the bowl again. At low speed, mix in half of the flour. When the flour is incorporated, add the sour cream and mix it inches.
• Scrape down the bowl again and add the rest of the flour. Beat until the flour is fully incorporated.
• Mix in the chocolate chips by hand.
• Use a teaspoon to spoon the dough onto the parchment-lined cookie sheets. If the dough is too sticky to work with, chill it for a half-hour or so and try again.
• Bake the cookies at 375 degrees F for 9 to 11 minutes, or until they rise and become firm.
• Slide the parchment from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next batch is baking. When the next sheet of cookies is ready, pull the cooled cookies onto the counter or table and slide the parchment paper with the hot cookies onto the rack. Keep alternating until all the dough has been baked.
• When all the cookies are cool, peel them off the parchment paper and put them on waxed paper for frosting.
• For the frosting:.
• Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth. Make sure all ingredients are at room temperature.
• Add the powdered sugar in half-cup increments until the frosting is of proper spreading consistency.