It’s a week until Christmas. Can you believe it? It totally snuck up on me. I know I say that every year, but I feel like this year it really really did. I’ve had a crazy business month. And when I’ve had time off, I’ve been so tired, I don’t have the energy to do much of anything.
Normally, holiday cookie baking is one of my favorite things. I love trying out new recipes, improving on old ones. But so far I haven’t baked a single holiday cookie. Not one. I finally had some time this weekend to do a quick one.
I do plan on mustering the energy and time to bake my usual holiday goodies so I can pass them to friends and family. But I realize that I won’t be able to blog about them on the blog before Christmas for anyone looking for inspiration or ideas, like I have in year’s past. So at the end of this post, I’m sharing some of my holiday favorites from previous years.
Now onto these red velvet cookies. I like making these during the holidays because they are so festive. For this version, I decided to make them extra big and with a nice Nutella center. Because my goal is to stuff Nutella into everything. (I’m half kidding.)
I loved the Nutella center. The cookies came out great. Crispy on the outside, chewy on the inside. I haven’t yet made red velvet cookies from scratch before. One of these years I do want to. These use a red velvet cake mix to start off with. It makes them super easy to make, especially if you are pressed for time. The recipe is at the bottom of the post.
Here are some of my other holiday favorites:
Nutella Filled Red Velvet Cookie
- 1 box red velvet cake mix I used Duncan Hines
- 2 eggs
- halfway between 1/3 and 1/2 cup of oil
- 1 cup chocolate chips
- Nutella for filling
- Prep baking sheets with parchment paper and preheat oven to 350°F. In a large bowl, mix the eggs, cake mix and oil. Once the batter is thoroughly combined, stir in the chocolate chips.
- Take a large spoonful of dough (about an ice cream scoop worth), flatten out. Place 1/2 tablespoon of Nutella in middle of cookie dough. Then pinch closed, form into ball and place on cookie sheet. Repeat with remaining cookies, spacing about 2 inches apart.
- Bake for approximately 10 minutes. Cookies are finished when you can slide them, without the bottoms sticking to the baking sheet. Best served while warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.