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
- 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 gramsNutella
- 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.
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
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)
After scooping the cookies out roll each cookie in powdered sugar, place them in a baking sheet and flat them slightly with the palm of your hand. Place cooking sheet in the fridge to firm up the cookies a little, just 5 to 10 minutes before baking. As it cooks, the leavening puffs up the cookie. As the dough softens and it flattens out, it will cracks the outer shell.
I hope it helps!
Mine turned out Great!!! Thank you ❤️
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.
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!
Can we usa you substitute for egg?
There are a few vegan egg replacements you can try, but I've never tried it using anything but eggs before!
How to store the left over frozen nutella dropplets for next time? So they don't stick to each other?
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.
Can I use Hershey unsweetened cocoa powder instead of the dutch pressed?
Yes, that should be okay
What should I do if I can't get parchment paper
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!!