Nutella-Stuffed Red Velvet Cookies
Indulge in soft, vibrant red velvet cookies filled with creamy Nutella, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 cup Nutella For filling
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In another large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Chill the dough for 30 minutes in the refrigerator.
Baking
- Scoop a tablespoon of chilled dough into your hands and flatten it slightly.
- Place about a teaspoon of Nutella in the center and wrap the dough around it, forming a ball.
- Place the filled cookie balls on the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
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Notes
Cookies can be arranged on a decorative platter and served with milk or a warm beverage. For longer storage, refrigerate for up to a week or freeze for up to 3 months.