Red Velvet Nutella Cookies

These delicious red velvet Nutella cookies are filled with gooey Nutella! They’re such a crowd pleaser and are completely irresistible.

While I like to think of these as a holiday cookie, they really are delicious all year round! They’re perfect for summer picnics, Valentine’s Day, or even for a bake sale.

This recipe is based off my pumpkin cheesecake cookie recipe, which is always a big hit every Fall.

How To Make These Red Velvet Nutella Cookies

Let’s walk through each step of this recipe to make sure these cookies turn out as amazing as possible!

Step 1: Scoop and Freeze the Nutella

The first step is to make the Nutella filling because it needs time to chill.

Line a cookie sheet with parchment paper and use two spoons to scoop out 14 dollops of Nutella. Use a rounded tablespoon of Nutella per scoop.

Place the pan in the freezer for about 10 minutes to let them firm up.

Step 2: Make the Red Velvet Cookie Dough

Next, make the red velvet cookie dough! Whisk together the dry ingredients and set them aside. Then cream together the butter and sugar.

Add an egg, sour cream, vanilla extract, and red gel food coloring into the wet ingredients and mix until fully combined.

Next, pour the dry ingredients into the wet ingredients and mix until just combined.

Fold in the chocolate chips, then use a large cookie scoop to scoop 14 cookie dough balls. Use about 3 Tbsp of dough per cookie dough ball.

Step 3: Fill the Red Velvet Cookies with Nutella

Then it’s time for the best part, filling the cookies!! Remove the Nutella dollops from the freezer. They should be completely firm to the touch.

Flatten one of the cookie dough balls in the palm of your hand. If you have warm hands, flatten the cookie dough between two sheets of parchment paper.

Place a dollop of Nutella in the center and wrap the overhanging cookie dough around the filling, doing your best to cover it.

If there is a little bit of Nutella filling peeking through, don’t worry! Just make that the bottom of the cookie when you bake them. They’ll still bake up just fine!

Repeat with the remaining cookie dough balls. If you notice the Nutella filling is getting too soft to handle, pop it in the freezer to let it firm up again.

Step 4: Bake the Nutella Red Velvet Cookies

Place the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. I like to place 7 cookies on each baking sheet.

Flatten them a bit with your fingers by gently pressing down on top of each cookie to help them bake more evenly.

Bake for 12-14 minutes, or until the edges of the cookies have set. Let the cookies cool fully on the pan, then enjoy!

I like to press some extra chocolate chips on top of the cookies right when they come out of the oven and are still hot.

Fresh cookies always taste best, but leftover cookies can sit at room temperature for up to 5 days in an airtight container.

Red Velvet Nutella Cookie Ingredients & Substitutions

I love this recipe just the way it is, but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• All-purpose flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
• Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
• Brown Sugar – I like using light brown sugar, but dark brown sugar will work too.
• Granulated Sugar – This recipe turns out best with a combination of granulated sugar and light brown sugar, but you can also use additional light brown sugar in place of the granulated sugar if that’s what you have on hand.
• Red Gel Food Coloring – If you can only find red liquid food coloring, use a tablespoon in place of the gel food coloring in this recipe.
• Nutella – I love using Nutella to fill these cookies, but any brand of chocolate hazelnut spread should work great.

Nutella Stuffed Red Velvet Cookie Troubleshooting

While these cookies are absolutely worth the effort, filling and rolling them can be a bit challenging. It can be a messy process, so get ready to get your hands a little dirty!

My hands are always cold, so it’s pretty easy for me to flatten the dough in the palm of my hand. If your hands run warm or the dough is sticking to your hands, flatten the cookie dough between two pieces of parchment paper.

If there is a bit (or a lot) of Nutella peeking through the cookie dough, don’t worry! Just make sure that part is the bottom of the cookie when you bake them. They’ll still bake up great.

Or if you notice the cookie dough or Nutella is getting too soft (like in the picture above), pop the Nutella dollops in the freezer to make them easier to handle.

Tips for Making the Best Nutella Stuffed Red Velvet Cookies

• Use a cookie scoop to make sure the cookies are uniformly sized.
• Add a generous squirt of red gel food coloring to give these cookies a beautiful red color.
• If you have warm hands, flatten the cookie dough between two sheets of parchment paper.
• Don’t worry if there’s a little bit of Nutella filling peeking through a small crack in the cookie dough. It will bake up just fine!
• Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on these cookies. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.

How Many Cookies Does this Recipe Make?

This recipe makes about 14 cookies (3 Tbsp of dough per cookie). However, you can also make mini red velvet Nutella cookies that are half the size!

Scoop 28 cookie dough balls (about 1.5 Tbsp each) and 28 Nutella dollops (2 tsp each) and bake for 7-9 minutes at 350°F/175°C.

Making These Red Velvet Nutella Cookies in Advance & Storage Tips

Fresh cookies are always best, but leftover cookies can be stored at room temperature for 5 days in an airtight container.

You can also freeze baked cookies for up to a month. I like to thaw them overnight, then heat them in the microwave for 10 seconds to make the centers gooey again.

If you make the cookie dough in advance, you can freeze unbaked, stuffed cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then come to room temperature the next day and bake as instructed.

Let Me Know What You Think!

If you make these red velvet Nutella cookies, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets if you share on social media so I can see your delicious creations!

Print Recipe

4.94 from 65 ratings

Red Velvet Nutella Cookies

These delicious red velvet Nutella cookies are filled with gooey Nutella! They're such a crowd pleaser and are completely irresistible.

Prep Time15 minutes mins

Cook Time13 minutes mins

Total Time28 minutes mins

Course: Cookies

Cuisine: American

Servings: 14

Calories: 298kcal

Author: Chelsey White

Ingredients

Nutella Filling

• 1 cup Nutella 290g

Red Velvet Cookies

• 1 2/3 cups all-purpose flour 205g
• 1 Tbsp unsweetened cocoa powder, sifted 6g
• 1 tsp baking soda 6g
• 1/4 tsp fine salt 2g
• 1/2 cup (1 stick) unsalted butter, room temperature 113g
• 3/4 cup packed light brown sugar 150g
• 1/4 cup granulated sugar 50g
• 1 large egg, room temperature 56g
• 1 Tbsp full-fat sour cream, room temperature 16g
• 2 tsp vanilla extract or vanilla bean paste 8g
• red gel food coloring
• 1/2 cup semi-sweet chocolate chips

Instructions

Nutella Filling

• Start by preheating the oven to 350 F / 175 C and lining two large cookie sheets with parchment paper or silicone mats. Set aside.
• Make the Nutella filling first because it needs time to chill. Line a cookie sheet with parchment paper and use two spoons to scoop out 14 dollops of Nutella. Use a rounded Tbsp of Nutella to make each scoop.
• Place the pan in the freezer for about 10 minutes to let the Nutella firm up.

Red Velvet Cookies

• Whisk together 1 2/3 cups flour, 1 Tbsp cocoa powder, 1 tsp baking soda, and 1/4 tsp salt in a medium-sized bowl. Set aside.
• In a large bowl, cream together 1/2 cup butter, 3/4 cup packed brown sugar, and 1/4 cup white sugar with a stand mixer and paddle attachment or a hand mixer until the mixture lightens in color (about 1 minute). Add 1 large egg, 1 Tbsp sour cream or Greek yogurt, 2 tsp of vanilla extract, and a generous squirt of red gel food coloring. Mix on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Pour the dry ingredients into the butter/sugar mixture and mix on a low speed until just combined. The dough will be quite thick.
• Stir 1/2 cup of your favorite type of chocolate chips into the cookie dough with a rubber spatula, then use a cookie scoop or spoon to make 14 cookie dough balls. Use about 3 Tbsp of cookie dough per ball.
• If you're making these in advance, the unfilled dough balls can be stored in an airtight container in the fridge for up to a week or the freezer for up to a month.

Filling These Nutella Red Velvet Cookies

• Remove the Nutella dollops from the freezer.
• Flatten one of the cookie dough balls in the palm of your hand. If you find the dough is sticking to your hands, you can either chill the dough for about 20 minutes to make it easier to handle or flatten the cookie dough between two sheets of parchment paper.
• Place a dollop of Nutella in the center and wrap the overhanging cookie dough around the filling, doing your best to cover it. If there is a little bit of Nutella filling peeking through, don't worry! Just make that the bottom of the cookie when you bake them. They'll still bake up just fine!
• Repeat with the remaining cookie dough balls. If you notice the Nutella filling is getting too soft to handle, pop it in the freezer to let it firm up again.
• Place the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. I like to bake 7 cookies per baking sheet. Flatten the cookies a bit with your fingers by gently pressing them down on top of each cookie to help them bake more evenly.
• Bake for 12-14 minutes, or until the edges of the cookies have set. Even if the center seems a little soft, the cookies will continue to bake on the pan and set once they're out of the oven. Let the cookies cool fully on the pan, then enjoy! I like to press some extra chocolate chips on top of the cookies right when they come out of the oven and are still hot.
• Leftover cookies can be stored at room temperature for up to 5 days in an airtight container.

Notes

If you have any questions about substitutions in this recipe, please check out the "Substitutions and Swaps" section in the post above.

How Many Cookies Does this Recipe Make?

This recipe makes about 14 cookies (3 Tbsp of dough per cookie). However, you can also make mini red velvet Nutella cookies that are half the size!

Scoop 28 cookie dough balls (about 1.5 Tbsp each) and 28 Nutella dollops (2 tsp each) and bake for 7-9 minutes at 350 F / 175 C.

Tips for Making the Best Red Velvet Nutella Cookies

• Use a cookie scoop to make sure the cookies are uniformly sized.
• Add a generous squirt of red gel food coloring to give these cookies a beautiful red color.
• If you have warm hands, flatten the cookie dough between two sheets of parchment paper.
• Don't worry if there's a little bit of Nutella filling peeking through a small crack in the cookie dough. It will bake up just fine!
• Don't over-bake your cookies! They don't really brown, so you have to keep an eye on these cookies. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they're out of the oven.

Making These Nutella Red Velvet Cookies in Advance and Storing Them

Leftover cookies can sit at room temperature for 5 days in an airtight container.

You can also freeze baked cookies for up to a month. I like to thaw them overnight, then heat them in the microwave for 10 seconds to make the centers gooey again.

If you make the cookie dough in advance, you can freeze unbaked, stuffed cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then come to room temperature the next day and bake as instructed.

Nutrition

Serving: 1 | Calories: 298kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 152mg | Fiber: 2g | Sugar: 26g

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