Molten Nutella-Stuffed Red Velvet Cookies
30 minutes
757 reads
About Molten Nutella-Stuffed Red Velvet Cookies
Prepare for pure cookie bliss! These Molten Nutella-Stuffed Red Velvet Cookies are a symphony of soft, chewy texture and vibrant red velvet flavor, hiding a molten Nutella heart.The tangy kick of sour cream keeps them wonderfully moist, while a sprinkle of chocolate chips adds the perfect finishing touch. Truly irresistible, these cookies are the ultimate treat for any occasion, from cozy nights in to festive celebrations.
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
Nutella Filling
- 1 cup Nutella
- 1/4 cup Chocolate Chips
Red Velvet Cookie Dough
- 1/2 cup Butter softened, unsalted
- 2/3 cup Sugar brown, packed
- 1/3 cup Caster Sugar white
- 2 Tbsp Yogurt
- 1 Tbsp Food Coloring gel or liquid, red
- 1 tsp Vanilla Extract
- 2 cup All-Purpose Flour
- 2 Tbsp Cocoa Powder unsweetened
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Cream sour
Instructions
- Prepare the Nutella filling by microwaving the Nutella for 1 minute until softened. Drop small spoonfuls of Nutella onto a parchment-lined baking sheet. Freeze until solid.
- In a large bowl, cream together the softened butter, brown sugar, and white caster sugar until light and fluffy. This incorporates air for a tender cookie.
- Beat in the yogurt, red food coloring, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the sour cream until the dough comes together. Sour cream adds moisture and tang.
- Cover the dough with plastic wrap and chill for at least 2 hours. Chilling allows the flavors to meld and prevents spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Take a small portion of the chilled dough and flatten it slightly. Place a frozen Nutella disc in the center and wrap the dough around it, forming a ball.
- Place the cookie balls onto the prepared baking sheets, leaving some space between them.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Immediately after removing the cookies from the oven, gently press a few chocolate chips onto the top of each warm cookie.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Expert Tips
- For a deeper red hue, use a high-quality cocoa powder with a reddish tint. Dutch-processed cocoa powder will also contribute to a richer color.
- Don't overmix the batter! Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
- To ensure even baking, use a kitchen scale to measure your ingredients, especially the flour and sugar.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Also See
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Recipe Nutrition
Calories: 324kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 141mgPotassium: 144mgFiber: 2gSugar: 27gVitamin A: 285IUVitamin C: 0.1mgCalcium: 53mgIron: 2mg
divya jain
Articles: 38
4 Comments
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This looks amazing! Thanks for sharing.
This looks so appealing! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
I’m eager to make this recipe!