Get your tastebuds ready for this deliciously gooey red velvet Nutella stuffed cookies. These stuffed cookies are so addictive: you've been warned.
So there is kind of exciting news for my house that probably isn't exciting for anyone else. We finally caved and got TV back after a year without it.
I think the breaking point was missing out on The Walking Dead and Game of Thrones last year and then our blueray dying a couple of weeks ago.
Anyway, I hate to admit it, but I am excited to be able to catch up on The Walking Dead and not have to wait for things to come out on Netflix and hide from any and all spoilers.
In celebration, I thought I'd do something different and try to use up the rest of my red velvet emulsion I bought for Halloween. I've always wanted red velvet cookies before, so I thought this would be something really fun.
I love stuffed cookies (as you already know... I mean come on, it's the American way), and I haven't used Nutella in a while.... so red velvet Nutella stuffed cookies seemed like a delicious combo.
And it was. It really, really was. How can I explain the deliciousness that is a red velvet Nutella stuffed cookie? It is so rich and incredibly moist and the edges are nice and crispy.
And that Nutella.... oh that Nutella. It just oozes out once you take a bite (but not so much that you need to wear a bib while you eat). It is the perfect combination and I think I will need to make more of these cookies soon.
I gave some to the neighbors and almost regretted it. I guess I will need to make more. Not mad about it... not mad at all.
Craving More Cookies?
You need to try these brownie-stuffed cookies and these cinnamon roll cookies. Chocolate lovers will love these giant double chocolate cookies and these German chocolate cookies. For the holidays, everyone loves these brown butter snickerdoodles, triple ginger spice cookies, and these chocolate peppermint cookies.
Red Velvet Nutella Stuffed Cookies
Deliciously gooey red velvet Nutella stuffed cookies. Perfect for satisfying any sweet cravings you may have!
Ingredients
- 1 ⅔ cups (213 grams) all-purpose flour
- ¼ cup (32 grams) Dutch processed cocoa powder
- 1 teaspoon (5 grams) baking soda
- ½ (2.5 grams) teaspoon salt
- ½ cup (113 grams) unsalted butter, room temperature
- ¾ cups (165 grams) lightly packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 egg, room temperature
- 1 tablespoon(14.3 grams) milk, room temperature
- 2 teaspoons (10 grams) vanilla extract
- 1 ¾ tablespoons (23 grams) red velvet emulsion (or regular red food coloring)
- ¾ cup (131 grams) chocolate chips, plus extra for topping.
- 18 teaspoons (114 grams)Nutella
Instructions
- Mix together the flour, cocoa powder, baking soda, and salt. Set aside.
- Beat the butter and both sugars together until light and fluffy.
- Mix in the egg and beat well.
- Beat in the milk, vanilla, and red velvet emulsion (or red food coloring).
- Add in the flour mixture and mix until combined. Fold in the chocolate chips.
- Chill the dough for an hour. At the same time, drop teaspoon dollops of Nutella onto parchment paper and freeze.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Take out 1 tablespoon of dough and place a frozen teaspoon of Nutella onto the dough.
- Add another half tablespoon of dough over the Nutella and cover the dollop.
- Roll the dough between your hands to form a ball. Repeat the the remaining dough and Nutella. You may need to chill the dough again halfway through. I found the dough to be a bit sticky. I also kept my Nutella in the freezer and took out a teaspoon as I needed it because it thaws out fairly quickly.
- Bake the cookies for 9 - 10 minutes. The cookies will still be puffy. Gently press down with a spatula and top with mire chocolate chips if desired.
Notes
Recipe adapted from Sally's Baking Addiction
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 47mgCarbohydrates: 16gFiber: 0gSugar: 7gProtein: 2g
Michelle @ Hummingbird High says
You know that emoji with the heart eyes? That's what I am right now, looking at this. XOXO
Amy | Club Narwhal says
Oh man, these cookies look to die for! And I hear you on Walking Dead--you can't miss that show!
Maritza says
Hey! Love the look of this! Going to try it sometime this week(:
Just wanted to ask, will these still be good overnight Meaning, the nutella will still be ooey gooey delicious?
Thanks!
Amanda says
Yay, I'm so glad you'll be trying it! The Nutella won't be GOOEY, but it will still be really delicious!! If you want the Nutella to ooze out like this, a couple of seconds in the microwave will do the trick. But I wouldn't do more than 5 seconds in the microwave!
Maritza says
Thank you!
Jessica says
How much better should be used? 1/2 of... ?
Jessica says
*butter
Amanda says
It should say 1/2 cup (1 stick) of butter! Sorry! I'm fixing that now!!
Serena says
Ps- the 1 stick (1/2 cup) still isn't fixed. Thank goodness for the comments or I wouldn't have known!
Amanda says
Thank you for that! I actually did forget to update the recipe. I am going to do that right now!
Trish says
Hi, I am planning on making the cookies this weekend and was wondering if the cookies would be alright if i roll them with the nutella, then leave them in the fridge overnight to bake in the morning?
Amanda says
Hi Trish, I think that would work just fine! My tip of freezing the Nutella is mostly just to help make rolling the Nutella into the cookie easier, but once it's in and fully covered by the cookies, you should be fine!
Michelle @ThriftyDIYDiva says
Wooow.... combining red velvet with Nutella ... that's like, illegal. I can't wait to try this recipe!! It looks ahhhmazing.
Amanda says
Haha thank you!! I does taste like it should be illegal, but I live on the edge!
Lara Massano says
These look delicious. I am planning on making them tomorrow. With the chips on top, do you put them on the cookie BEFORE they bake or AFTER they've been baked (as in, as soon as they're out of the oven)? Thanks!!
Janette says
I am drooling on myself just looking at these! They look amazing. Can't wait to try!
Michael says
Can I replace the Dutch cocoa with regular cocoa or would that mess up the whole recipe
Amanda says
Hi Michael, in most cases you don't want to substitute, but you should be able to without too much of a difference.
reha says
Good day.im kindly would like to know how many minutes should i baked velvet stuffed cookies n d temp in calcius is?10q
Anushi jain says
Hey.
What is the substitute for egg?
Amanda says
Hi! You can try 1 tablespoon of ground flax seeds and 3 tablespoons of water. Please let me know how that turns out!
Noor says
I tried it two times and it was super delicious.. the only thing it doesn't look good us your pictures And its not puffy at all How can i make the cookies puffy ?
Amanda says
After baking, I added chocolate chips to the tops. As for puffiness, I am not sure as mine always end up on the puffy side. Is your baking soda fresh? If it is, perhaps try chilling your cookie dough balls (after you've added the Nutella) prior to baking for about 90 - 120 minutes.
Kate says
I've tried this and this was a hit! I used Hershey's Cocoa and Chocolate Chips! It was amaaaazing!!! <3
Thank you for the recipe.
Greeneduckface says
How many servings does this make??? I was
Greeneduckface says
Didn't mean the "I was" lol
Amanda says
I'll be completely honest with you and tell you that I am not 100% sure. -Someone- ate a lot of cookie dough prebaking along the way, but I would venture to guess that it makes about 18-20 cookies!
Greeneduckface says
Thank you
Kristina says
What degree do we cook to?
Amanda says
350 degrees F for 9 - 10 minutes
Chris says
Firstly, fantastic recipe! I love making these cookies. I try not to eat them, as I am fully not capable of controlling myself. I made these once for my spouses work and they ate them up, then I took them to work. As a result, I'm always being asked when I will be making the "Cookies" again. I absolutely love making them to give to people and give them a big smile. It always lights up their faces, by either talking about them or eating them.
Awesome recipe.
Cook says
What should I do if I can't get parchment paper
Amanda says
You can use a silicone baking at if you have one or aluminum foil that has the thinnest layer of flour to keep the cookies from sticking. I hope that helps!!
Cook says
Thnx
Nicole says
Can I use Hershey unsweetened cocoa powder instead of the dutch pressed?
Amanda says
Yes, that should be okay
Mimi says
How to store the left over frozen nutella dropplets for next time? So they don't stick to each other?
Amanda says
can freeze them on the baking sheet, and once they are thoroughly frozen, place them in an airtight container which you may keep in the freezer.
NIKITA says
Can we usa you substitute for egg?
Amanda says
There are a few vegan egg replacements you can try, but I've never tried it using anything but eggs before!
Tania says
Hi. These look amazing. Could I omit milk from the recipe? Will I need to replace it with something else? I am looking at keeping these cookies for a long duration, that's why want to avoid dairy. Let me know pls.
Amanda says
You could technically use water, but there is dairy in the butter, Nutella, and chocolate chips, too! To keep them for a while, I would also recommend possibly freezing them!
Mawahib says
Mine turned out Great!!! Thank you ❤️
Renee says
So gooooood
Can i make them crincle cookies any tips
Amanda Powell says
Hi Renee! I’ve never converted a regular cookie into a crinkle cookie, so I’d have to try and do some research and testing on that. In the meantime, you can see what happens! (It shouldn’t affect the overall taste besides making it a bit sweeter if the cookie doesn’t crinkle right)
Lory says
Hi! The cookies turned out great but there was no red colour....they came out brown. I've used liquid food colouring and the dough was a very dark red before baking but when I took them out ,they were brown,like chocolate. What did you use ?
Amanda Powell says
I find that the gel food colors work really well, they tend to be more potent. Wilton has great gel food colors! I also like using red velvet emulsion from LorAnn Oils