Red velvet cake and cream cheese frosting are a classic flavor combination, but we couldn’t stop there! Naturally we had to level up this famous pairing and turn the red velvet cake into a cookie, and add a heaping scoop of Nutella to our cream cheese frosting.
Don’t worry, the Nutella flavor does not overpower the rest of the flavors—which was my mother’s main concern. It’s definitely there, but subtle enough that the cream cheese and red velvet flavor are perfectly complemented.
One thing I recently found out was that Red Velvet and Nutella both were popularized under the same circumstances—food rations during World War II.
Nutella was created by a man named Pietro Ferrero (you may know the name from the favorite candy—Ferrero Rocher). He created it in Italy in the 1940s as a cheaper alternative to chocolate. Hazelnuts were abundant in the region, so he combined them with a little cocoa and the blissful Nutella was born! Nutella actually means “sweet nut”—the name itself took the English word “nut” and combined it with the Latin suffix for sweet—“ella.”
The origin of red velvet is a bit more controversial. The Adams Extract Company claims that it is responsible for the original red velvet cake in the 1920s, while the Waldorf Astoria Hotel also likes to claim this title. It’s hard to say who did it first or if either actually did!
Velvet cakes were popular long before the Adams Extract Company and the Waldorf Astoria starting fighting over red velvet’s claim to fame. When red velvet was originally made, its color came from the reaction of naturally acidic cocoa, and buttermilk. During World War II when baking essentials were scarce, beet juice was used in cakes to enhance the color and give the cake extra moisture. This was right when red velvet was coming into the spotlight.
Today, red velvet’s famous red hue is due to added food coloring and Nutella is made because we love the flavors and not because of food shortages. These flavors are as popular as ever and thank goodness, because without it where would these delightful little cookies be?!
If you actually read all of that history, I’m impressed, and hopefully you found it interesting! I know I did. But back to the really important things—like making these cookies!
- ¼ cup butter, softened
- ½ cup Nutella (chocolate hazelnut spread)
- 3.5 ounces (7 tablespoons) cream cheese, room temperature
- 2 cups powdered sugar
- ¼ unsweetened cup cocoa powder, unsweetened
- 2 tablespoons milk
- 1 teaspoon vanilla
- Pinch of salt
- 1-15 ounce Red Velvet Cake mix
- 2 eggs
- 1/3 cup of oil
- ¼ cup chocolate chips (I used semisweet0
- 2 teaspoons coconut oil or butter
- 1. Preheat oven to 350 degrees Fahrenheit. Beat together cake mix, eggs, and oil until smooth.
- 2. Take 1 tablespoon of dough, roll between hands to create a perfect sphere. Place on a greased cookie sheet and bake for 7-8 minutes. Let cool on baking sheet for 5 minutes before transferring to cooling rack. While cookies are baking and cooling make frosting.
- 1. Cream together cream cheese and butter for about 2 minutes until light and fluffy. Add in Nutella, salt, and vanilla. Beat until smooth.
- 2. Alternate adding in cocoa powder and powdered sugar, beating in between. Add in milk. Beat together until smooth.
- Once cookies are cool, place frosting in a piping bag (or you can use a gallon size bag and cut the tip off). Pipe frosting onto the bottom side of one cookie and place another cookies on top—creating a sandwich. Repeat until all cookies are used.
- In a microwave safe bowl place chocolate chips and coconut oil. Microwave in 15-second increments, stirring in between, until chocolate is smooth. Use a spoon to drizzle chocolate on top of the cookie sandwiches. Chill until chocolate is set up.
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