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Home - cookies - Red Velvet Nutella Stuffed Cookies

Published: Nov 11, 2015 · Modified: Nov 13, 2019 by Amanda Powell · Estimated time to read: About 2 minutes to read this article. · This post may contain affiliate links.

Red Velvet Nutella Stuffed Cookies

Get your tastebuds ready for this deliciously gooey red velvet Nutella stuffed cookies. These stuffed cookies are so addictive: you’ve been warned. 

Nutella-stuffed red velvet cookies. These cookies are everything and the only recipe you need for dessert!

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.

You are going to fall head over heels over these red velvet nutella-stuffed cookies! This is the only recipe you need for dessert or Christmas cookie!
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.

Red Velvet Nutella stuffed cookies
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.

Nutella stuffed red velvet cookies
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. 


Yield: 18 cookies

Red Velvet Nutella Stuffed Cookies

Red Velvet Nutella Stuffed Cookies

Deliciously gooey red velvet Nutella stuffed cookies. Perfect for satisfying any sweet cravings you may have!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Mix together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Beat the butter and both sugars together until light and fluffy.
  3. Mix in the egg and beat well.
  4. Beat in the milk, vanilla, and red velvet emulsion (or red food coloring).
  5. Add in the flour mixture and mix until combined. Fold in the chocolate chips.
  6. Chill the dough for an hour. At the same time, drop teaspoon dollops of Nutella onto parchment paper and freeze.
  7. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
  8. Take out 1 tablespoon of dough and place a frozen teaspoon of Nutella onto the dough.
  9. Add another half tablespoon of dough over the Nutella and cover the dollop.
  10. 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.
  11. 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:

1

Amount Per Serving: Calories: 82 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 11mg Sodium: 47mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 2g
© Amanda Powell
Cuisine: American / Category: dessert
Nutella-stuffed red velvet cookies. These cookies are everything and the only recipe you need for dessert!
Nutella-stuffed red velvet chocolate chip cookies Nutella-stuffed red velvet chocolate chip cookies

About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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Reader Interactions

Comments

  1. Michelle @ Hummingbird High says

    November 11, 2015 at 11:00 am

    You know that emoji with the heart eyes? That’s what I am right now, looking at this. XOXO

    Reply
  2. Amy | Club Narwhal says

    November 11, 2015 at 11:38 am

    Oh man, these cookies look to die for! And I hear you on Walking Dead–you can’t miss that show!

    Reply
  3. Maritza says

    December 05, 2015 at 7:16 pm

    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!

    Reply
    • Amanda says

      December 05, 2015 at 8:00 pm

      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!

      Reply
      • Maritza says

        December 05, 2015 at 8:43 pm

        Thank you!

        Reply
  4. Jessica says

    December 20, 2015 at 7:17 pm

    How much better should be used? 1/2 of… ?

    Reply
    • Jessica says

      December 20, 2015 at 7:18 pm

      *butter

      Reply
    • Amanda says

      December 20, 2015 at 7:37 pm

      It should say 1/2 cup (1 stick) of butter! Sorry! I’m fixing that now!!

      Reply
      • Serena says

        March 26, 2017 at 7:24 pm

        Ps- the 1 stick (1/2 cup) still isn’t fixed. Thank goodness for the comments or I wouldn’t have known!

        Reply
        • Amanda says

          March 28, 2017 at 4:51 pm

          Thank you for that! I actually did forget to update the recipe. I am going to do that right now!

          Reply
    • Trish says

      February 11, 2016 at 4:07 am

      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?

      Reply
      • Amanda says

        February 11, 2016 at 3:52 pm

        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!

        Reply
  5. Michelle @ThriftyDIYDiva says

    January 23, 2016 at 8:51 pm

    Wooow…. combining red velvet with Nutella … that’s like, illegal. I can’t wait to try this recipe!! It looks ahhhmazing.

    Reply
    • Amanda says

      January 25, 2016 at 11:37 am

      Haha thank you!! I does taste like it should be illegal, but I live on the edge!

      Reply
  6. Lara Massano says

    March 01, 2016 at 3:38 pm

    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!!

    Reply
  7. Janette says

    April 30, 2016 at 12:24 am

    I am drooling on myself just looking at these! They look amazing. Can’t wait to try!

    Reply
  8. Michael says

    May 26, 2016 at 5:47 pm

    Can I replace the Dutch cocoa with regular cocoa or would that mess up the whole recipe

    Reply
    • Amanda says

      May 26, 2016 at 6:10 pm

      Hi Michael, in most cases you don’t want to substitute, but you should be able to without too much of a difference.

      Reply
  9. reha says

    June 28, 2016 at 8:03 am

    Good day.im kindly would like to know how many minutes should i baked velvet stuffed cookies n d temp in calcius is?10q

    Reply
  10. Anushi jain says

    September 14, 2016 at 9:56 am

    Hey.
    What is the substitute for egg?

    Reply
    • Amanda says

      September 16, 2016 at 4:36 pm

      Hi! You can try 1 tablespoon of ground flax seeds and 3 tablespoons of water. Please let me know how that turns out!

      Reply
  11. Noor says

    November 13, 2016 at 9:07 am

    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 ?

    Reply
    • Amanda says

      November 13, 2016 at 10:29 am

      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.

      Reply
  12. Kate says

    December 02, 2016 at 12:59 am

    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.

    Reply
  13. Greeneduckface says

    December 04, 2016 at 4:26 pm

    How many servings does this make??? I was

    Reply
    • Greeneduckface says

      December 04, 2016 at 4:27 pm

      Didn’t mean the “I was” lol

      Reply
    • Amanda says

      December 04, 2016 at 5:03 pm

      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!

      Reply
      • Greeneduckface says

        December 04, 2016 at 9:44 pm

        Thank you

        Reply
  14. Kristina says

    January 19, 2017 at 5:30 pm

    What degree do we cook to?

    Reply
    • Amanda says

      January 19, 2017 at 10:46 pm

      350 degrees F for 9 – 10 minutes

      Reply
  15. Chris says

    February 23, 2017 at 3:50 pm

    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.

    Reply
  16. Cook says

    March 08, 2017 at 10:53 am

    What should I do if I can’t get parchment paper

    Reply
    • Amanda says

      March 08, 2017 at 11:32 am

      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!!

      Reply
      • Cook says

        March 09, 2017 at 3:24 pm

        Thnx

        Reply
  17. Nicole says

    January 30, 2018 at 3:09 pm

    Can I use Hershey unsweetened cocoa powder instead of the dutch pressed?

    Reply
    • Amanda says

      January 30, 2018 at 7:27 pm

      Yes, that should be okay

      Reply
  18. Mimi says

    March 22, 2018 at 2:56 pm

    How to store the left over frozen nutella dropplets for next time? So they don’t stick to each other?

    Reply
    • Amanda says

      March 22, 2018 at 3:48 pm

        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.
      Reply
  19. NIKITA says

    March 31, 2018 at 2:13 pm

    Can we usa you substitute for egg?

    Reply
    • Amanda says

      April 02, 2018 at 4:18 pm

      There are a few vegan egg replacements you can try, but I’ve never tried it using anything but eggs before!

      Reply
  20. Tania says

    November 14, 2018 at 6:59 am

    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.

    Reply
    • Amanda says

      November 14, 2018 at 3:25 pm

      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!

      Reply
  21. Mawahib says

    May 25, 2019 at 3:54 pm

    Mine turned out Great!!! Thank you ❤️

    Reply

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Author Bio
Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with ice cream and run-on sentences. Check out my bio for more information about me, or email [email protected] with questions!

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