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 red 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.
- 1 2/3 cups (213 grams) all-purpose flour
- 1/4 cup (32 grams) Dutch processed cocoa powder
- 1 teaspoon (5 grams) baking soda
- 1/2 (2.5 grams) teaspoon salt
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cups (165 grams) lightly packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 egg, room temperature
- 1 tablespoon(14.3 grams) milk, room temperature
- 2 teaspoons (10 grams) vanilla extract
- 1 3/4 tablespoons (23 grams) red velvet emulsion (or regular red food coloring)
- 3/4 cup (131 grams) chocolate chips, plus extra for topping.
- 18 teaspoons (114 grams)Nutella
- 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.
Recipe adapted from Sally's Baking Addiction