Red Velvet Nutella Macadamia Cookies {Make Ahead Drop Cookies}

July 5, 2016

 I can't even with this recipe.

 

It went from being an original chocolate chip cookie - to a red velvet chocolate chip cookies....

 

Then realizing I didn't have cocoa powder for the "red - velvet" then to substituting in nutella instead...

 

 

Then macadamia nuts popped up. It just happened. Like the rest of my life. hehe

You can definitely use your own recipe for this - make ahead, but what is different about this one is that I didn't put any eggs in it.

 

 

Reason being, I like my cookies extra gooey and when using eggs, not so sure it really cooks thru so I subbed in coconut oil and used extra nutella.

 

These came out super gooey and rich.

Just use a 1 inch scoop and place on a parchment lined baking sheet and freeze for 2 hours and BOOM

There's yo coooookies.

 

Super cute I must say.

Then, either bake them right away or throw them in a baggie for next week, tomorrow night....breakfast......

 

you know..

But I ended up baking some literally after the two hour freezing and you just plop them on a baking sheet as you would with the store bought break aparts

and bake

super easy!!!

I hope you love these just as much as I do.

 

Cookie anytime anywhere doeee

 

 

Red Velvet Nutella Macadamia Cookies {Make Ahead Drop Cookies}

 

yield: 24 cookies

prep time: 2 hours 15 minutes

cook time: 10 minutes

 

Ingredients:

  • 1 1/2 sticks of butter

  • 1/2 c light brown sugar

  • 1/2 c granulated sugar

  • 1/2 c nutella

  • 1 Tbs vanilla extract

  • 2 tsp red food coloring (or more if you need a deeper red)

  • 2 Tbs melted coconut oil

  • 1 1/2 c flour (+ 1/2 c if needed, add 1/4 at a time until dough is really smooth)

  • 1 tsp baking powder

  • 1/4 c milk chocolate chips

  • 1/3 c dark chocolate chips

  • 1 /2 c roughly chopped macadamia nuts

Directions:

  1. In a bowl with a mixer (handheld or stand) combine the butter, sugars, nutella, vanilla, food coloring and coconut oil - blend until smooth

  2. Add in the baking powder and flour 1/4 c at a time until dough comes together and is really smooth. You may need more flour or the 1 and 1/2 will do just fine. 

  3. Hand mix in the chocolate chips and the macadamia nuts. 

  4. Using a 1 inch scoop, scoop the cookie dough on a parchment lined baking sheet, cover tightly with plastic wrap and freeze for 2 hours. 

  5. Transfer into a plastic baggie or container for future use or bake right away.

  6. When time to bake, preheat oven to 350 degrees and bake (right out of the freezer, do not let thaw) for 10 minutes or so until center is still gooey and edges are slightly crispy.

  7. AND ENJOY! 

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