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From my kitchen to yours, thank you for stopping by today! There’s something so wonderful about sharing recipes that have brought joy and a little bit of magic to my own home. I hope this recipe brightens your day as much as it does mine. And let me tell you, these Nutella Stuffed Red Velvet Cookies are anything but ordinary!
I promised you versatile, and here’s proof! These cookies combine the rich, cocoa-infused red velvet flavor with a heartwarming surprise of gooey Nutella in the middle. Every bite is a decadent discovery that makes your taste buds dance with delight.
Ingredients
To make these scrumptious cookies, you’ll need:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/3 cup Nutella (or more, for the generous hearts!)
How to Make Nutella Stuffed Red Velvet Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, cocoa, baking soda, and salt in a bowl and set aside.
- In a larger bowl, cream together butter and sugar until light and fluffy. Beat in the egg, followed by the red food coloring and vanilla extract.
- Alternately mix in the flour mixture and buttermilk, starting and ending with the flour. Be sure not to overmix.
- Scoop about a tablespoon of dough, flatten slightly, and place a dollop of Nutella in the center. Cover with another flattened piece of dough and seal the edges.
- Place cookies on the prepared baking sheet, ensuring they are spaced apart.
- Bake for 10-12 minutes until just set. Let them cool on the pan for a couple of minutes before transferring to a wire rack.
Helpful Tips
- Chill the dough: If your dough feels too sticky to handle, chilling it for about 30 minutes can make it easier to work with.
- Don’t overbake: These cookies should be soft and chewy; they will set as they cool, so it’s better to pull them out early than late!
Substitutions/Variations
- Gluten-Free: Swap all-purpose flour for a gluten-free flour blend.
- Vegan: Use vegan butter, a plant-based milk in place of buttermilk, and a suitable egg substitute.
Frequently Asked Questions
- Can I make these cookies without food coloring? Absolutely! The cookies will taste the same, just without the red velvet flair.
- How much Nutella should I use per cookie? A teaspoonful is perfect, but feel free to adjust based on your love for Nutella!
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 5 days. For a longer shelf life, you can freeze them for up to 3 months. Just let them thaw at room temperature before enjoying.
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These Nutella Stuffed Red Velvet Cookies are sure to become a new favorite. The smell when these are in the oven is incredible, and the sight of the molten Nutella oozing out as you take your first bite is simply mouth-watering. Remember, baking isn’t just about feeding the stomach—it’s about feeding the soul. Enjoy the process and the delicious outcome!
PrintNutella Stuffed Red Velvet Cookies
- Total Time: 32 minutes
- Yield: 18 cookies 1x
Description
Welcome to a sweet adventure where red velvet meets a creamy surprise! These Nutella Stuffed Red Velvet Cookies are a perfect blend of velvety cocoa cookie and luscious Nutella. Ideal for any occasion, these cookies will enchant anyone looking to satisfy their sweet tooth with a touch of elegance. Dive into this recipe and let every bite take you on a delightful journey of taste and texture!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/3 cup Nutella
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the egg, red food coloring, and vanilla, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Stir until just combined.
- Take a tablespoon of the cookie dough, flatten it slightly, and place a teaspoon of Nutella in the center. Cover with another tablespoon of dough, seal the edges, and form into a cookie shape.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes. The cookies should be set but still soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For an extra touch of luxury, sprinkle a little sea salt on top of the cookies before baking.
- These cookies are best enjoyed the day they are made but can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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