Red Velvet Cookies Stuffed with Chocolate Hazelnut Spread

Line a baking sheet with wax paper. Using a cookie scoop, drop the chocolate hazelnut spread into 10 equal portions onto the lined baking sheet. Freeze for at least 30 minutes or until firm.

In a medium bowl, stir the cookie mix, butter, eggs, and milk until combined. Stir in 1/2 cup white baking chips. Refrigerate about 15 minutes to make the dough easier to handle.

Using a large (3-tablespoon) cookie scoop, divide the dough into 10 equal portions. Flatten each dough ball in your hand and place one of the chocolate hazelnut spread portions in the center. Wrap the dough around the chocolate hazelnut spread, sealing the edges completely and then roll into a ball. If the dough is too sticky, dust your hands in flour first.

Place stuffed dough balls, about 2 inches apart, on parchment-lined baking sheets. Bake for 12 to 14 minutes, or until the edges are set, but centers are still soft.

Immediately after removing from the oven, gently press a few white baking chips into the tops of each warm cookie for that fresh-from-the-bakery look. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for maximum gooey goodness!