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.
Servings: 14
Calories: 298kcal
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.
- 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