Nutella Stuffed Red Velvet Cookies

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. 

I remember.

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?

red velvet cookie being pulled apart

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 day before—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.

 

red velvet cookies on a wire cooling rack

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?

Print

Nutella Stuffed Red Velvet Cookies

  • Author: Sarah Fennel
  • Yield: 11 large cookies 1x
Scale

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/3 cup cocoa
  • 1/2 cup unsalted butter, room temperature
  • 1 egg
  • 1 cup packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring
  • 1/2 cup chocolate chips, plus more for decorating
  • 3/4 cup nutella

Instructions

Make the dough overnight

  1. Preheat your oven to 350°F. Lightly grease a baking sheet and set aside.
  2. 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.
  3. 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.
  4. Chill the dough overnight, for at least 12 hours.

Bake the cookies

  1. 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.
  2. Bake for 12 minutes, making sure not to overcook the cookies! Let cool on a rack for 10 minutes before serving.

Notes

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!

More red velvet desserts from Broma Bakery:

Red Velvet Macarons with Cream Cheese Frosting

30-Minute Red Velvet Cake for Two

Red Velvet Brookies

46 comments

Avatar
Tasbih @ Cleobuttera
Reply

There they are! I was anxiously waiting for these. Well worth the wait, they look crazy delicious! Anything oozing with Nutella is ultimate food in my book. Your photography is so clean, sharp and beautiful. You really inspire me. I’m soooo pinning these!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you, Tasbih! I may or may not have eaten two of them yesterday… And thank you for the photography compliment! Those are my favorite to receive 🙂

Avatar
Liz @ Floating Kitchen
Reply

You are a goddess. That’s all I have to say.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I mean… I won’t complain about that! But we should both be goddesses together <3

Avatar
mira
Reply

You are the best Sarah! I love these cookies! Definitely trying these, they will make the perfect holiday treat! Pinned, of course!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you for pinning, Mira! Don’t you just love holiday cookies?

Avatar
Amanda @ Cookie Named Desire
Reply

I was dying for you to post this recipe!!! I used to love red velvet and like you thought it was some magic ingredient that was not food coloring that did it. The coloring DOES make it extra moist though. I know there is a red Dutch processed cocoa, I wonder if using that will give something a more natural reddish tone? Must experiment.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

OK, I’m really glad I’m not the only one that thought that, then!! Let me know what you find out about red dutch processed cocoa

Avatar
Oriana @Mommyhood's Diary
Reply

Oh boy…these look like trouble hahahaha!!! I like trouble though. Making these very soon. Pinned!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks for pinning, Oriana!! Yeah they are trouble. But the good kind of trouble that leaves you happy and full. 😀

Avatar
The Blonde Chef
Reply

Ummm red velvet and nutella? What an awesome combination!! And these look like SUCH crowd pleasers, I might have to make them for all of my upcoming holiday parties 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You MUST!! And then invite me so we can hang 🙂

Avatar
Annie @ ciaochowbambina
Reply

You are killing me with this one! I’ve never made red velvet anything – but I will now! Pinned

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You’re missing out. It’s the BEST. Thanks for pinning, Annie!

Avatar
Gayle @ Pumpkin 'N Spice
Reply

Red velvet and nutella are two of my favorite ingredients! Love that you combined the two, Sarah! These are totally worth eating straight from the oven and burning your mouth! Delish!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Seriously though. One little sore spot on your tongue is worth not waiting 10 minutes for them to cool…

Avatar
Amy | Club Narwhal
Reply

Sarah, you don’t even KNOW what these cookies are doing to me 🙂 You had me at nutella-stuffed and I love the idea of pairing it with red velvet. Gorgeous!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks, Amy. Red velvet just makes everything better!

Avatar
Abby @ The Frosted Vegan
Reply

I mean seriously, these look AMAZING!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks, Abby! Wish I could share one (or three) with you!

Avatar
Geraldine | Green Valley Kitchen
Reply

Wow – these are gorgeous! I’m adding these to my must bake list. Really stunning photos, Sarah!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you, Geraldine! Please let me know if you make them!!

Avatar
Sarah @ SnixyKitchen
Reply

Bahahaha your hashtag at the end made me LOL (someone once called me a “basic white girl” on a pumpkin recipe I posted on instagram). These cookies are anything but basic though – they’re amazing. And I want all of them.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

HAHA someone called you out on Instagram? That’s intense. There is nothing basic about you. You is kind, you is smart, you is important

Avatar
Jess
Reply

I am absolutely drooling over these! They sound and look incredible. I’m scared I would eat the entire batch before they have even cooled!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

So you know my ways… Haha! Thanks, Jess!

Avatar
Nora @ Savory Nothings
Reply

Nutella oozing out of cookies – I didn’t know there was such perfection.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yeah, it’s pretty intense. I don’t know how to recover from this recipe. It might be the ultimate.

Avatar
Jennifer @ Seasons and Suppers
Reply

Nutella and red velvet … never wrong 🙂 So luscious!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks, Jennifer! Luscious is a great word to describe them 🙂

Avatar
Christina @ Bake with Christina
Reply

Oh my these cookies look perfect! Red velvet and Nutella have got to an awesome combo! Pinned!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you for pinning, Christina! They are a match made in dessert heaven

Avatar
Traci | Vanilla And Bean
Reply

Uh, more moist (or moister?)…. IDK…. But yes, a moistness that is noticeable in red velvet sweets. Red velvet is/was king in Texas when I was a kid. It was my sister’s favorite cake in the wide world. We ALWAYS had red velvet cake on her birthday, and she still requests it today. But it’s that Nutella that got me all bothered… ‘eat these cookies right out of the oven’ ? I’ll take a bit of mouth burn for that! hehe! (BTW – I had to look up #basic – I didn’t get it?! #getwithit). Thank you, Sarah!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hahaha, glad you got with it, Traci! <3 you.

Avatar
Jocelyn (Grandbaby cakes)
Reply

First of all, these cookies are a masterpiece. Secondly, I ALSO sat and watched the Victoria’s Secret fashion show. Yep I did.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

SO glad I’m not alone. Ariana Grande’s performance was amazing. Girl can sing.

Avatar
Karishma
Reply

I also watched some of the Victoria’s Secret Fashion Show….being basic sometimes is okay with me!!!

Ahh these look SO good. I love that there is chocolate inside + out yum!!

Also, yeah, what the heck?! There is definitely something up with that red velvet..or like we’ve just grown up with people being like “ohmygod this is so much different than regular cake” so we just psychologically think it tastes different.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

OK, enough people are on board with this moistness theory that it HAS to be true. Right?
And yes! Being basic is ok a small percentage of the time. Heheh

Avatar
Lisa @ Healthy Nibbles & Bits
Reply

I loved that you ate these while watching the VS show. These looks so good. I have no more words.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Sometimes, words fail me too. And I’m OK with that 🙂

Avatar
Kelly @ Trial and Eater
Reply

These pictures (almost) make me speechless! Mouth. Watering.
i’ve heard that red velvet originally was red not from dye but from some chemical reaction in the ingredients. I don’t really understand it but I think it was from a chemical that used to be in cocoa powder!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Ahhh, that makes so much sense! Whatever the case, at least everyone can agree it’s delish, right? 🙂

Avatar
Sinthia
Reply

Could the butter in the recipe be substituted with equal amount of coconut oil ?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes, absolutely! The texture may be slightly different, but that is a fine substitution 🙂

Avatar
Irene
Reply

These came out so insanely good!!1

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yay, so glad to hear it!

Leave a Reply

Your email address will not be published. Required fields are marked *