Nutella Stuffed Red Velvet Cookies Recipe

Nutella Stuffed Red Velvet Cookies Recipe packs chewy edges, plush centers, and warm hazelnut chocolate in every bite. It suits chocolate lovers, bake-sale heroes, and holiday cookie trays, and you can finish a batch in about 1 hour including chill time. I once baked these after a long run and had to hide two cookies from myself.

Why You Should Try This Nutella Stuffed Red Velvet Cookies Recipe

This Nutella Stuffed Red Velvet Cookies Recipe delivers deep cocoa flavor, a hint of tang, and a molten Nutella surprise that oozes when you break a cookie open. The dough mixes fast, the method stays simple, and the results look bakery-level without fancy tools.

You get classic red velvet vibes with cocoa and vanilla plus a pop of color from gel food coloring. I keep a tray of frozen Nutella rounds in the freezer so I can assemble a batch anytime the craving hits.

These cookies taste like a mash-up of your favorite brownie and a spoon of Nutella, and I would happily bake them every weekend ★★★★★

Ingredients You’ll Need

• Nutella or chocolate hazelnut spread: 3/4 cup, scooped and frozen into small rounds. Store brand works, though Nutella sets up best.
• All-purpose flour: 2 cups plus 2 tablespoons, about 260 g. Spoon and level or weigh for accuracy.
• Unsweetened natural cocoa powder: 2 tablespoons. Hershey’s Natural or Ghirardelli works.
• Cornstarch: 1 tablespoon for soft, thick cookies.
• Baking soda: 1 teaspoon.
• Fine salt: 1/2 teaspoon.
• Unsalted butter: 3/4 cup, 170 g, softened to cool room temp.
• Granulated sugar: 3/4 cup, 150 g.
• Light brown sugar: 1/2 cup, 100 g, packed.
• Large egg: 1 plus 1 extra yolk for chew.
• Pure vanilla extract: 2 teaspoons.
• Red gel food coloring: 2 teaspoons, or 1 tablespoon liquid food coloring. Americolor or Wilton gels hold color well; 1 teaspoon beet powder works as a natural swap with a deeper cocoa hue.
• White vinegar: 1 teaspoon for that red velvet tang and lift.
• Optional garnish: white chocolate chips for tops or coarse sugar for sparkle.

Pantry shortcut option:

• Red velvet cake mix: 1 box plus 1/2 cup melted butter and 1 egg to form a quick dough. Stuff with frozen Nutella the same way. Texture lands softer and more cakey.

Equipment:

• Hand mixer or stand mixer with paddle
• Sheet pans lined with parchment
• Medium cookie scoop, about 2 tablespoons
• Small spoon or mini scoop for Nutella rounds
• Cooling rack

How to Make Nutella Stuffed Red Velvet Cookies Recipe

Step 1: Freeze the Nutella centers

• Line a small tray with parchment. Scoop Nutella into 16 to 18 heaping teaspoon mounds. Freeze 30 minutes until firm.

Step 2: Mix the dry ingredients

• In a bowl, whisk flour, cocoa, cornstarch, baking soda, and salt until well combined. Set aside.

Step 3: Cream the butter and sugars

• In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed for 2 minutes until creamy and slightly light. Scrape the bowl.

Step 4: Add wet ingredients and color

• Beat in the egg, extra yolk, vanilla, vinegar, and red food coloring until smooth and evenly tinted. Start with less color and adjust until the dough reads as a bold red.

Step 5: Bring the dough together

• Add dry ingredients to the wet in two additions. Mix on low until no dry streaks remain. The dough should feel soft but not sticky; chill 15 minutes if warm.

Step 6: Stuff and shape

• Scoop 2 tablespoons of dough and flatten into a thick disk in your palm. Place a frozen Nutella round in the center, wrap the dough around it, and pinch to seal. Roll into a smooth ball and place on a lined sheet. Repeat, spacing 2 inches apart.

Step 7: Bake

• Bake at 350°F for 10 to 12 minutes until the edges set and the tops puff with tiny cracks. The centers should still look soft. If you like a neater look, press a few white chocolate chips on top right after baking.

Step 8: Cool

• Let cookies rest on the pan 10 minutes to finish setting. Move to a rack to cool until warm enough to handle without lava fingers.

Tips & Tricks

• Freeze the Nutella fully so it stays centered while baking.
• Weigh the flour or spoon and level to avoid dry, cakey cookies.
• Use gel food color for bold red without excess liquid.
• Keep the dough slightly chilled for clean stuffing and thick cookies.
• Seal the seams well around the Nutella so it stays inside.
• Slightly underbake for gooey centers; the cookies set as they cool.
• Re-round hot cookies with a wide mug or biscuit cutter for tidy edges.
• Add a pinch of espresso powder to boost cocoa if you want deeper flavor.

What to Serve with Nutella Stuffed Red Velvet Cookies Recipe

Serve these red velvet cookies warm with cold milk, cappuccino, or a small glass of cold brew. Sandwich a scoop of vanilla or hazelnut gelato between two cookies for a bold dessert. For a party tray, drizzle melted white chocolate over cooled cookies and scatter chopped toasted hazelnuts. A few fresh raspberries on the side add a bright, tart pop.

Make-Ahead and Storage

• Store baked cookies in an airtight container at room temp for 3 to 4 days. Slip in a piece of sandwich bread to keep them soft.
• Refrigerate shaped, unbaked cookie balls for up to 48 hours; bake straight from the fridge.
• Freeze Nutella rounds for up to 1 month and unbaked stuffed cookie balls for up to 2 months. Bake from frozen at 350°F and add 1 to 2 minutes.
• Reheat baked cookies in a 300°F oven for 3 to 4 minutes or microwave one cookie for 8 to 10 seconds for a molten center again.

Ally Sanders

Nutella Stuffed Red Velvet Cookies Recipe

Nutella Stuffed Red Velvet Cookies pack chewy edges, plush centers, and warm hazelnut chocolate in every bite, with classic red velvet flavor and a molten Nutella surprise.

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Prep Time 35 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Servings: 16

Course: Dessert

Ingredients

  

• 3/4 cup Nutella or chocolate hazelnut spread, scooped and frozen into small rounds
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened natural cocoa powder
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter, softened to cool room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 2 teaspoons red gel food coloring
• 1 teaspoon white vinegar
• white chocolate chips for topping
• coarse sugar for sprinkling

• 1 box red velvet cake mix
• 1/2 cup unsalted butter, melted
• 1 egg
• 3/4 cup Nutella or chocolate hazelnut spread, frozen into small rounds

Instructions

 

1. Line a small tray with parchment paper. Scoop Nutella into 16 to 18 heaping teaspoon mounds and place on the tray. Freeze for about 30 minutes, or until firm.
2. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt until well combined. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and light brown sugar with a hand mixer or stand mixer on medium speed for about 2 minutes, until creamy and slightly lightened in color. Scrape down the bowl as needed.
4. Beat in the egg, egg yolk, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and evenly tinted. Adjust the food coloring to reach a bold red shade if needed.
5. Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until no dry streaks remain. The dough should be soft but not sticky. If it feels warm or too soft, chill for about 15 minutes.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop about 2 tablespoons of dough and flatten it into a thick disk in your palm. Place a frozen Nutella mound in the center, wrap the dough around it, and pinch the seams to seal completely. Roll into a smooth ball and place on the prepared baking sheet. Repeat with the remaining dough and Nutella, spacing the dough balls about 2 inches apart.
8. Bake the cookies for 10 to 12 minutes, or until the edges look set and the tops are slightly puffed with tiny cracks. The centers should still appear soft. If desired, immediately press a few white chocolate chips into the tops and sprinkle with coarse sugar after removing from the oven.
9. Let the cookies cool on the baking sheet for about 10 minutes to finish setting, then transfer to a wire rack to cool until just warm and safe to handle.
10. For the pantry shortcut option, mix the red velvet cake mix, melted butter, and egg in a bowl to form a soft dough. Chill briefly if sticky, then stuff and bake with frozen Nutella centers the same way as above. Expect a softer, more cakey cookie texture.

Notes

Nutrition Information
Approximate per cookie (1 of 16): 260 calories; fat 14 g; saturated fat 8 g; carbohydrates 32 g; fiber 1 g; sugars 20 g; protein 3 g; sodium 160 mg. Values will vary based on exact ingredients, brands, and cookie size.

Storage: Store cooled cookies in an airtight container at room temperature for 3 to 4 days. Refrigerate shaped, unbaked cookie balls for up to 48 hours or freeze for up to 2 months; bake from cold or frozen, adding 1 to 2 minutes to the baking time. Rewarm baked cookies in a 300°F oven for 3 to 4 minutes or in the microwave for 8 to 10 seconds for a molten center.