Description
Delight in these festive Red Velvet Nutella Stuffed Cookies, featuring a soft red velvet dough filled with creamy frozen Nutella and studded with white chocolate chips. Perfectly baked to achieve a tender edge with a gooey center, these cookies promise a rich, indulgent treat ideal for the holidays or any special occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Add-ins
- ½ cup white chocolate chips
- 12 teaspoons Nutella, frozen in dollops
Instructions
- Freeze Nutella: Line a baking sheet with parchment paper and place 12 individual teaspoons of Nutella onto it. Freeze until solid, about 30 minutes, to prevent leaking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Incorporate the egg, milk, vanilla extract, and red food coloring into the creamed mixture, mixing until fully combined and the dough takes on a vibrant red hue.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring continuously until a soft dough forms that is neither too sticky nor too dry.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips to evenly distribute sweet bursts throughout the dough.
- Shape Cookies with Nutella Centers: Scoop 2 tablespoons of dough and flatten each portion slightly in your hand. Place one frozen Nutella dollop in the center and wrap the dough completely around it, sealing well to encase the filling.
- Chill Dough Balls: Arrange the filled dough balls on the prepared baking sheet and chill in the refrigerator for 20–30 minutes to help them hold their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough chills.
- Bake Cookies: Bake the cookies for 10–12 minutes, or until the edges are set and the centers remain soft and slightly underbaked for a gooey texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they maintain their structure.
Notes
- Freezing the Nutella before wrapping it in dough is essential to prevent the filling from oozing out during baking.
- Chilling the cookie dough balls helps maintain their shape and results in a better texture.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze them for extended storage.
- Use good-quality red food coloring for the best vibrant color.
- For a chocolateier taste, you can add a bit more cocoa powder but adjust flour accordingly.
