Unbelievably Gooey Nutella Stuffed Red Velvet Cookies Recipe

Nutella brings pure magic to these red velvet cookies, creating a decadent surprise in every single bite.

Soft crimson dough wraps around a molten center of rich chocolate-hazelnut spread.

Chocolate lovers will absolutely adore this delightful twist on classic cookie recipes.

Each batch promises an irresistible experience that melts perfectly in your mouth.

Warm from the oven, these cookies offer a luxurious treat that feels like a sweet embrace.

Crumbly edges and gooey centers make these nutella-filled delights impossible to resist.

Prepare to fall head over heels for this indulgent dessert that transforms an ordinary afternoon into something extraordinary.

What Makes Nutella Stuffed Red Velvet Cookies a Crowd-Pleaser

• Indulge in Surprise Delights: Each cookie hides a luscious Nutella center, creating an unexpected burst of chocolatey goodness that will make taste buds dance with excitement.
• Effortless Baking Magic: With simple ingredients and straightforward steps, these red velvet cookies are perfect for bakers of all skill levels, from novice to expert.
• Crowd-Pleasing Dessert: The vibrant red color and rich Nutella filling make these cookies a showstopper at parties, potlucks, and family gatherings, guaranteed to impress everyone.
• Comfort Meets Creativity: Combining the classic red velvet flavor with the beloved Nutella spread, this recipe transforms an ordinary cookie into an extraordinary treat that feels both familiar and innovative.

Nutella-Stuffed Red Velvet Cookies Ingredient List

• Flour: Fine base for cookie structure.
• Cocoa Powder: Rich chocolate flavor enhancer.
• Butter: Creamy binding ingredient.
• Sugar: Sweetness provider.
• Egg: Moisture and binding agent.
• Nutella: Decadent chocolate-hazelnut filling.

• Buttermilk, Red Food Coloring, Vanilla Extract: Moisture and flavor boosters.

• Baking Soda, Salt: Essential for cookie texture and taste.

Nutella-Stuffed Red Velvet Cookies Instructions

Step 1: Prepare Baking Space

Warm up the oven to 350°F. Cover a baking sheet with parchment paper for smooth cookie removal.

Step 2: Mix Dry Ingredients

Grab a small bowl and whisk together flour, cocoa powder, baking soda, and salt until perfectly blended.

Step 3: Create Creamy Base

In a large mixing bowl, beat butter and sugar until they transform into a fluffy cloud-like mixture. Add egg, vibrant red food coloring, and vanilla extract. Mix until everything combines smoothly.

Step 4: Combine Wet and Dry Ingredients

Slowly incorporate the flour mixture into the wet ingredients. Alternate with buttermilk, starting and ending with flour. Stir gently until just combined to keep the dough tender.

Step 5: Stuff with Nutella

Scoop a tablespoon of cookie dough and flatten it gently. Place a dollop of Nutella in the center. Cover with another tablespoon of dough, carefully sealing the edges to create a perfect Nutella-filled cookie.

Step 6: Arrange on Baking Sheet

Position the cookies on the prepared sheet, leaving about 2 inches between each cookie to allow for spreading.

Step 7: Bake to Perfection

Slide the baking sheet into the oven and bake for 10-12 minutes. Look for cookies that are set but still soft and slightly gooey. Let them rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Best Advice for Nutella Red Velvet Cookies

• Seal Nutella Perfectly: Use cold Nutella from the refrigerator to prevent it from spreading during baking, keeping the filling intact.
• Prevent Color Bleeding: Add food coloring gradually and mix thoroughly to ensure an even, vibrant red color without streaks.
• Manage Dough Consistency: If the dough feels too sticky, chill it for 15-20 minutes before shaping to make handling easier and prevent spreading.
• Control Cookie Size: Use a cookie scoop for uniform cookies that bake evenly and look professionally made.
• Enhance Flavor Depth: Add a pinch of espresso powder to the dry ingredients to intensify the chocolate notes without changing the cookie's color.

Nutella Stuffed Red Velvet Cookies: Storage Guide

• Store cookies in an airtight container lined with parchment paper, keeping layers separated. Keep refrigerated for up to 5 days, maintaining their soft texture and preventing Nutella from melting.
• Wrap individual cookies in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, preserving their delicious flavor and texture.
• Place cooled cookies in a sealed container with a tight lid, separating layers with wax paper. Keep at room temperature for 2-3 days, ensuring maximum freshness.
• Warm refrigerated or frozen cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-5 minutes until slightly warm and soft.

Nutella Red Velvet Cookies Serving Companions

• Pair Decadent Red Velvet Nutella Cookies With
• Indulge in Rich Espresso: A bold, dark espresso cuts through the sweetness of the Nutella, creating a perfect complementary flavor profile that enhances the cookie's chocolatey depth.
• Match with Vanilla Bean Ice Cream: Creamy, cold vanilla ice cream provides a smooth contrast to the warm, gooey Nutella center, offering a delightful temperature and texture combination.
• Complement with Raspberry Liqueur: A small glass of raspberry liqueur adds a fruity, tangy note that brightens the rich chocolate and hazelnut flavors, creating a sophisticated dessert experience.
• Serve Alongside Chilled Milk: Classic cold milk balances the cookie's intense sweetness, providing a refreshing and nostalgic pairing that highlights the Nutella's creamy texture.

Red Velvet Cookie Filling Options

• Gluten-Free Delight: Replace all-purpose flour with gluten-free flour blend and ensure cocoa powder is certified gluten-free for those with wheat sensitivities.
• Vegan Version: Swap butter with coconut oil, use a flax egg instead of regular egg, and choose a vegan chocolate-hazelnut spread as Nutella replacement.
• Reduced Sugar Option: Substitute sugar with monk fruit sweetener or stevia, and use a sugar-free chocolate spread to lower overall sugar content.
• Keto-Friendly Adaptation: Use almond flour instead of regular flour, replace sugar with erythritol, and select a low-carb chocolate-hazelnut spread to maintain a keto-friendly profile.

FAQs

• Why is red food coloring used in the recipe?

Red food coloring gives the cookies their signature vibrant red velvet color, creating a visually striking dessert that looks as good as it tastes.

• Can I make these cookies without Nutella?

While Nutella is key to this recipe, you could substitute with another chocolate spread or peanut butter if needed, though it will change the original flavor profile.

• How do I prevent the Nutella from leaking out during baking?

Ensure you seal the edges of the cookie dough completely around the Nutella and avoid using too much filling. Chilling the stuffed cookies for 15 minutes before baking can also help prevent leakage.

• What makes red velvet cookies different from regular chocolate cookies?

Red velvet cookies typically contain cocoa powder and red food coloring, giving them a unique reddish-brown color and a slight tangy flavor from the buttermilk, which distinguishes them from standard chocolate cookies.

Nutella Stuffed Red Velvet Cookies Recipe

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4.6 from 28 reviews

• Total Time: 42 minutes
• Yield: 12 1x

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Description

Indulgent Nutella stuffed red velvet cookies offer a delightful twist on classic desserts, blending rich cocoa and creamy chocolate hazelnut spread. Chocolate lovers will savor each gooey, melt-in-your-mouth bite of these irresistible treats that promise pure culinary bliss.

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Ingredients

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Main Ingredients:

• 1 1/2 cups (190 grams) all-purpose flour
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1 cup (200 grams) granulated sugar
• 1/2 cup (113 grams) unsalted butter, softened
• 1/2 cup (120 milliliters) buttermilk
• 1/3 cup (100 grams) Nutella

Wet Ingredients:

• 1 egg
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Arrange the oven rack in the middle position and heat to 350°F, then line a baking sheet with parchment paper for optimal cookie preparation.
2. Combine the dry ingredients in a medium mixing bowl, whisking flour, cocoa powder, baking soda, and salt until thoroughly integrated.
3. Using an electric mixer, blend butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cookie dough.
4. Introduce the egg, vibrant red food coloring, and vanilla extract to the butter mixture, stirring until the ingredients are seamlessly incorporated.
5. Alternately fold the flour mixture and buttermilk into the wet ingredients, ensuring a uniform consistency without overmixing.
6. Portion out a tablespoon of cookie dough, gently flatten it into a disc, and nestle a dollop of Nutella in the center.
7. Carefully encase the Nutella with another tablespoon of dough, pinching and smoothing the edges to create a sealed, round cookie shape.
8. Arrange the stuffed cookies on the prepared baking sheet, spacing them approximately two inches apart to allow for spreading.
9. Bake for 10-12 minutes, watching for set edges while maintaining a soft center that indicates perfect moisture.
10. Let the cookies rest on the baking sheet for a few minutes to stabilize, then transfer to a wire cooling rack to complete the cooling process.

Notes

• Chill the dough for 30 minutes before shaping to prevent spreading and maintain a thick, luxurious cookie texture.
• Freeze Nutella in small teaspoon-sized dollops beforehand to make stuffing easier and prevent quick melting during baking.
• Use gel food coloring for a more vibrant red color without altering the cookie’s moisture content compared to liquid food coloring.
• For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft, rich structure.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 14 g
• Sodium: 100 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg