So these stuffed red velvet cookies happened. And it was the most glorious thing ever. Advice: eat these right out of the oven. It’s so worth potentially burning your mouth a little bit.
I don’t know why, but when I was little I had no idea what people did to make red velvet desserts. I thought it involved crazy technique and ingredients, and was convinced that anything red velvet was moister than anything… not red velvet. Like, do you remember eating red velvet as a kid and being like I don’t know what they did, but I like it.
So when I started baking and found out the only thing that makes something red velvet is a ton of red food coloring, I didn’t believe it. There had to be something else that made it different. But no. That’s it. It’s just dyeing something really, really red.
However, I still believe that using that amount of dye somehow makes the dessert more moist. Who’s with me?
Tips on making these stuffed red velvet cookies
Although these Nutella-stuffed red velvet cookies are super easy to make, they do require some prep work. A few things to keep in mind are:
Make the dough the daybefore—I know, chilling dough before baking sucks, but it really is a crucial step in this recipe. Because you’re stuffing Nutella into these cookies, the dough needs to be super firm before they’re popped into the oven. This will keep all that Nutella goodness from spilling out of the cookies and will make for a better bake.
Don’t overstuff these cookies—Confession: I used a little extra Nutella in the cookies I photographed for this recipe to make them look extra pretty. However, you do not need more Nutella than what this recipe calls for! When divided between all the cookies, 3/4 cup of Nutella doesn’t seem like much, but it totally is.
Seal these cookies really well—After you’ve dolloped the Nutella into these cookies, make sure to take the time to properly seal these babies before baking them. If the edges aren’t fully sealed, the Nutella will leak everywhere and your cookies will look slightly depressing.
Slightly under bake the cookies—If there’s one thing you learn from me, please let it be to always under bake cookies. Not a lot, just a little! These red velvet cookies taste incredible when they’re still slightly squishy and soft.
In other news, the Victoria’s Secret Fashion Show was last night, and I certainly sat in my pajamas in front of the TV eating these with the sound on full blast. #Basic?
Preheat your oven to 350°F. Lightly grease a baking sheet and set aside.
In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and airy (with a KitchenAid, about 2 minutes. with a manual whisk, about 5 minutes). Add in the egg, vanilla, and red food coloring.
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the chocolate chips, being careful not to overmix the dough.
Chill the dough overnight, for at least 12 hours.
Bake the cookies
Using a 1/4 cup dough scoop, scoop the dough onto a cookie sheet, leaving about 2 inches of space in between each ball of dough. You should have half spheres of dough. Prepare the handle end of a wooden spoon by wetting it. Hold the dough in your palm so the flat side is facing you and the spherical side is hugged by your palm. Use the damp spoon handle to create a large well in the center of the dough. Spoon 1 tablespoon of nutella into the hole. Using your palm and free hand, guide the dough up above the nutella, sealing it in. Flip the dough back around so the sealed side is face down on the tray. Repeat with the rest of the dough. Decorate the tops of the cookies with ~5 chocolate chips by placing softly onto the top of the dough.
Bake for 12 minutes, making sure not to overcook the cookies! Let cool on a rack for 10 minutes before serving.
I used extra nutella when photographing my cookies in the main picture. If yours don’t have nutella oozing out of them when they break open, don’t worry. There’s enough in them. I promise!