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Nutella Stuffed Red Velvet Chocolate Chip Cookies

Indulge in these soft, chewy red velvet cookies filled with a rich, gooey Nutella center. A perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour Use King Arthur Flour for an excellent texture!
  • 1/2 cup cocoa powder Unsweetened, preferably Dutch-processed for richer flavor.
  • 1/4 teaspoon baking soda To give these cookies a lift.
  • 1/4 teaspoon salt Enhances the overall flavor.
  • 1/2 cup unsalted butter, softened Room temperature butter helps create a smooth dough.
  • 1/2 cup sugar For sweetness and a tender cookie.
  • 1/2 cup brown sugar Adds moisture and a hint of caramel flavor.
  • 1 large egg Binds everything together.
  • 1 teaspoon vanilla extract A secret ingredient for warmth.
  • 1 tablespoon red food coloring A must for that iconic red velvet coloration.
  • 1/2 cup chocolate chips Semi-sweet or dark, depending on your preference.
  • 1 teaspoon Nutella For stuffing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, beat together unsalted butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the egg and vanilla extract until fully combined, then mix in the red food coloring until vivid.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Fold in chocolate chips.
Shaping and Baking
  1. Scoop about a tablespoon of dough, flatten it, and place a teaspoon of Nutella in the center.
  2. Wrap the dough around the Nutella, shaping it back into a ball.
  3. Place on the prepared baking sheet, leaving space between each cookie.
  4. Bake for 10-12 minutes until edges are set and centers look slightly underbaked.
  5. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store leftover cookies in an airtight container at room temperature for up to five days, or refrigerate for a week. Dough can be frozen for up to three months.