Nutella Stuffed Red Velvet Cookies

Ingredients

• 156 g (1 1/4 cups)plain flour
• 28 g (1/3 cup)cocoa powder
• 113 g (1/2 cup), at room temperatureunsalted butter
• 1egg
• 220 g (1 cup), packedlight brown sugar
• 1/2 teaspoonbicarbonate of soda
• 1 teaspoonsalt
• 1 teaspoonvanilla extract
• 30 ml (2 tablespoons)red food colouring
• 85 g (1/2 cup), plus extra for decoratingchocolate chips
• 225 g (3/4 cup)Nutella

Instructions

1. 1

   Prepare the tray

   Heat the oven to 177°C (350°F). Lightly grease a baking tray and set it aside.

2. 2

   Cream butter and sugar

   In a medium bowl, beat the butter and brown sugar until light and airy, about 2 minutes with a stand mixer or 5 minutes by hand. Mix in the egg, vanilla and red food colouring.

3. 3

   Mix the dough

   In a separate bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt. Stir the dry mixture into the butter mixture just until combined, then gently fold in the chocolate chips without overmixing.

4. 4

   Chill overnight

   Cover and chill the dough for at least 12 hours.

5. 5

   Fill the cookies

   Use a 60 ml (1/4 cup) scoop to portion the dough onto the baking tray, spacing the portions about 5 cm (2 inches) apart. Each portion should be a half-sphere. Wet the handle end of a wooden spoon, hold a portion in your palm with its flat side facing you and its curved side against your palm, then use the spoon handle to make a large well in the centre. Spoon 1 tablespoon of Nutella into the well. Use your palm and free hand to bring the dough up over the filling and seal it in. Turn the dough so the sealed side faces down on the tray, then repeat with the remaining dough. Gently press about 5 chocolate chips onto the top of each cookie.

6. 6

   Bake and cool

   Bake for 12 minutes, taking care not to overbake. Leave the cookies to cool on a rack for 10 minutes before serving.

What are red velvet cookies?

Red velvet is an American-style cake and dessert flavour, typically associated with a mild cocoa taste and a red colour. These cookies adapt that idea into a chocolate-chip dough with a hidden Nutella centre.

The cocoa gives the dough depth, while the filling adds a smooth, chocolate-hazelnut contrast. Chilling the dough overnight makes the portions easier to shape and fill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 6g protein, 48g carbs, 18g fat.

The flour, sugar and Nutella contribute most of the carbohydrates, while butter, chocolate chips and Nutella account for much of the fat. The egg and flour provide some protein. Pair a cookie with fresh fruit or plain yoghurt for a more balanced plate.

Why chill the dough overnight?

Chilling: the recipe calls for at least 12 hours in the fridge. This firming time helps the dough hold its shape while you create a well and seal the filling inside.

Planning ahead: make the dough the day before you want to bake. Keep it covered while it chills so it does not dry out or pick up other fridge smells.

How to seal in the filling

Make a well: a damp wooden spoon handle helps press into each dough portion without sticking as readily. Leave enough dough around the base and sides to contain the Nutella.

Close the top: bring the dough up over the filling and pinch it closed, then place the sealed side down. If Nutella reaches the outside, it may leak during baking.

Bake for a soft centre

Timing: bake for 12 minutes as directed, and avoid leaving the cookies in longer just to make them look fully set. They will continue to firm as they cool.

Cooling: give them 10 minutes on a rack before serving. This allows the cookies to settle while the centres remain soft.

Choosing the chocolate

Cocoa powder: sift it with the flour and raising agent to break up lumps and distribute it evenly through the dough.

Chocolate chips: fold them in gently, then add about 5 more to each top. The extra chips are for decoration and make the chocolate in the dough more visible.

Serving ideas

Serve the cookies slightly warm or at room temperature, allowing the Nutella centre to show its soft texture. They are rich enough to enjoy on their own.

For a more rounded snack or dessert, pair one with fresh berries or a glass of milk. Keep any accompaniments separate until serving.

Recipe notes & tips

• Use butter that is soft enough to beat smoothly but not melted.
• Measure the Nutella filling with a tablespoon to help keep portions consistent.
• Keep the dough portions spaced about 5 cm apart on the tray.
• Dampen the wooden spoon handle before making each well if it starts to stick.
• Press the decorative chocolate chips on gently so they stay on top.
• Let the cookies rest for the full 10 minutes before moving or serving them.

Variations

• White chocolate: swap some or all of the chocolate chips for white chocolate chips.
• Hazelnut finish: scatter a few finely chopped toasted hazelnuts over the tops before baking.
• Less filling: use a smaller spoonful of Nutella in each cookie for easier sealing.
• Extra cocoa: replace a small portion of the flour with cocoa powder, keeping in mind the dough may become drier.
• No food colouring: leave out the red colouring for cocoa-coloured cookies.

Common mistakes to avoid

• Skipping the chill: the dough can be harder to shape; refrigerate it for at least 12 hours as directed.
• Overmixing after adding flour: this can make the cookies tougher; stir only until the dough comes together.
• Making the well too deep: a thin base can split; leave dough beneath the filling.
• Leaving gaps in the seal: Nutella may escape during baking; bring the dough fully over the filling and close the seam.
• Overbaking: the cookies can lose their soft texture; follow the 12-minute bake and allow them to set as they cool.
• Crowding the tray: cookies need room to bake; leave about 5 cm between portions.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to 3 days. Warm one briefly in the microwave if you would like to soften the centre, checking it after a few seconds.

Frequently asked questions