Ingredients

• 3/4 cup nutella
• 1 (18 1/4 ounce) box red velvet cake mix
• 1 teaspoon baking powder
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup chocolate chips

Instructions

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

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

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

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

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

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