Nutella Stuffed Red Velvet Cookies
Inside: These Nutella Stuffed Red Velvet Cookies are the ultimate decadent Valentine’s Day (or anytime) dessert!
Nutella Stuffed Red Velvet Cookies
Two of our favorite things put together in one cookie – rich red velvet cake and creamy, chocolate-y Nutella!
At first glance they look like a simple chocolate-drizzled red velvet cookie, but one bite reveals the sweet secret inside. These chewy red velvet cookies are stuffed with decadent Nutella!
This is a Valentine’s Day treat that the whole family will love!
Related: For another easy & decadent treat, try our Peanut Butter and Jelly Cupcakes!
Nutella Stuffed Red Velvet Cookies Ingredients/Supplies:
- 1 2/3 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted sweet cream butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 Tablespoon whole milk
- 2 teaspoons vanilla extract
- 1 3/4 Tablespoons red velvet extract or emulsion
- 3/4 cup chocolate chips, plus extra to melt for drizzle
- 1 medium container of Nutella
- 1 disposable piping bag
- 2 Cookie sheets
- Non-stick silicone baking mats
How to make Nutella Stuffed Red Velvet Cookies
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a standing mixer, beat the pre-softened butter and both sugars together until light and fluffy.
Add in the egg and continue mixing.
Mix in milk, vanilla, and red velvet extract.
Gradually add dry ingredients to wet ingredients and mix until well combined.
Fold in the chocolate chips by hand.
Chill the dough for an hour.
Preheat oven to 350°F.
On a cookie sheet fitted with parchment paper or a non-stick silicone baking mat, add 18 dollops of Nutella (about 1 heaping teaspoon each). Place in freezer until Nutella hardens enough to handle.
Put a teaspoon-sized scoop of dough into one hand and press down slightly so you have a “bowl” shape. Place one of your frozen dollops of Nutella into this bowl, then cover with another scoop of dough, pressing the edges to seal the Nutella inside.
Roll the dough between your hands to form a ball, taking care not to squeeze out the Nutella.
Repeat with the remaining dough and Nutella until all is used. (You may want to chill the dough again halfway through). Place them on a prepared cookie sheet to bake, with space between dough balls.
Bake the cookies for 9 – 10 minutes at 350°F. Remove from oven and allow to cool.
Using a microwave safe bowl, melt 1 cup of chocolate chips. Heat in 20 second increments, stirring between. (Handle with caution as bowl and contents may become hot.
Scoop melted chocolate into the plastic piping bag. Cut off the tip of the piping bag (just enough that the tip of a pencil could fit through).
Drizzle chocolate on top of cooled cookies. Allow to set before serving or storing.
Free printable copy of this recipe available at bottom of post.
Be sure to pin this Red Velvet Nutella-filled Cookies recipe on Pinterest:
More of our favorite Valentine’s Day cookie recipes:
Valentine’s Day Teddy Bear Oreos
Grab a free printable copy of this Nutella Filled Red Velvet Cookie recipe:
Ingredients
- 1 2/3 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted sweet cream butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 Tablespoon whole milk
- 2 teaspoons vanilla extract
- 1 3/4 Tablespoons red velvet extract
- 3/4 cup chocolate chips, plus extra to melt for drizzle
- 1 medium container of Nutella
Instructions
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using a standing mixer, beat the pre-softened butter and both sugars together until light and fluffy.
- Add in the egg and continue mixing.
- Mix in milk, vanilla, and red velvet extract.
- Gradually add dry ingredients to wet ingredients and mix until well combined.
- Fold in the chocolate chips by hand.
- Chill the dough for an hour.
- Preheat oven to 350°F.
- On a cookie sheet fitted with parchment paper or a non-stick silicone baking mat, add 18 dollops of Nutella (about 1 heaping teaspoon each). Place in freezer until Nutella hardens enough to handle.
- Put a teaspoon-sized scoop of dough into one hand and press down slightly so you have a "bowl" shape. Place one of your frozen dollops of Nutella into this bowl, then cover with another scoop of dough, pressing the edges to seal the Nutella inside.
- Roll the dough between your hands to form a ball, taking care not to squeeze out the Nutella.
- Repeat with the remaining dough and Nutella until all is used. (You may want to chill the dough again halfway through). Place them on a prepared cookie sheet to bake, with space between dough balls.
- Bake the cookies for 9 - 10 minutes at 350°F. Remove from oven and allow to cool.
- Using a microwave safe bowl, melt 1 cup of chocolate chips. Heat in 20 second increments, stirring between. (Handle with caution as bowl and contents may become hot.
- Scoop melted chocolate into the plastic piping bag. Cut off the tip of the piping bag (just enough that the tip of a pencil could fit through).
- Drizzle chocolate on top of cooled cookies. Allow to set before serving or storing.
