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.
Ingredients
Scale
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
Instructions
- 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.
- Combine the dry ingredients in a medium mixing bowl, whisking flour, cocoa powder, baking soda, and salt until thoroughly integrated.
- Using an electric mixer, blend butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cookie dough.
- Introduce the egg, vibrant red food coloring, and vanilla extract to the butter mixture, stirring until the ingredients are seamlessly incorporated.
- Alternately fold the flour mixture and buttermilk into the wet ingredients, ensuring a uniform consistency without overmixing.
- Portion out a tablespoon of cookie dough, gently flatten it into a disc, and nestle a dollop of Nutella in the center.
- Carefully encase the Nutella with another tablespoon of dough, pinching and smoothing the edges to create a sealed, round cookie shape.
- Arrange the stuffed cookies on the prepared baking sheet, spacing them approximately two inches apart to allow for spreading.
- Bake for 10-12 minutes, watching for set edges while maintaining a soft center that indicates perfect moisture.
- 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