Nutella Stuffed Red Velvet Cookies
Indulge in the decadence of Nutella Stuffed Red Velvet Cookies—a dessert that’s as visually stunning as it is irresistibly delicious. These soft and chewy cookies combine the tangy sweetness of classic red velvet with a luscious Nutella-filled center for the ultimate treat. Made with rich cocoa powder, a touch of red gel food coloring, and a buttery dough, these cookies strike the perfect balance between festive charm and gourmet indulgence. Each bite reveals a gooey, chocolate-hazelnut core that will delight any Nutella lover. With just 25 minutes of prep time, these show-stopping cookies are perfect for holiday gatherings, Valentine’s Day, or anytime you’re craving something extraordinary. For an elegant finishing touch, dust the tops with powdered sugar before serving. Grab your ingredients and bake up these decadent red velvet delights!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 Large egg
- 2 teaspoons Vanilla extract
- 1 teaspoon Red gel food coloring
- 0.75 cups Nutella (or chocolate hazelnut spread)
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Line a baking sheet with parchment paper. Scoop 12 small dollops of Nutella (about 1 teaspoon each) onto the sheet. Flatten slightly, and freeze for at least 30 minutes, or until solid.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, and red gel food coloring until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. If the dough is too sticky, refrigerate for 20-30 minutes.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion out 12 balls of dough. Flatten each ball slightly in your palm and place a frozen Nutella dollop in the center of each. Wrap the dough around the Nutella, sealing it completely, and roll into a smooth ball.
Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are set and the tops look slightly cracked. Do not overbake.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Optional: Lightly dust the tops with powdered sugar before serving for an extra festive touch.
Nutrition Facts
Calories |
3301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 249.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 329 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
