Extra thick and chewy red velvet cookies oozing with chocolate-y Nutella filling — these might just be the most decadent cookies ever!

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: Love Nutella? Try our 2-Ingredient Nutella Brownie Bites!

Ingredients

• 1 2/3 cups flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 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

Helpful Kitchen Tools

• 1 disposable piping bag
• 2 Cookie sheets
• Non-stick silicone baking mats

Instructions

The cookies themselves only take about 10 minutes to bake. However, the dough needs to chill for about an hour before baking, so be sure to plan ahead.

To Make The Dough:

1. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

2. 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.

3. Gradually add dry ingredients to wet ingredients and mix until well combined.

4. Fold in the chocolate chips by hand.

5. Chill the dough for an hour.

To Bake The Cookies:

1. Preheat oven to 350°F.

2. 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.

3. 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.

4. Roll the dough between your hands to form a ball, taking care not to squeeze out the Nutella.

5. 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.

6. Bake the cookies for 9 – 10 minutes at 350°F. Remove from oven and allow to cool.

7. 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.

8. 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).

9. Drizzle chocolate on top of cooled cookies. Allow to set before serving or storing.

Prep Tips

• Yield – This recipe will make about 18 cookies, depending on the exact size of dough used for each one.
• Storage – These cookies do not need to be refrigerated, though they are quite tasty chilled! You can also keep them in an airtight container at room temperature for up to 3 days.

More Valentine’s Day Cookie Recipes

• Strawberry Cake Mix Cookies
• Valentine’s Day Teddy Bear Oreos
• Red Velvet Cake Mix Cookies

Nutella Filled Red Velvet Cookie Recipe (Printable Recipe Card)

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