The showstopper of all cookies. A vibrant, cocoa-infused red velvet dough studded with chocolate chips, hiding a molten, creamy Nutella center. Pure dessert bliss in every bite.
Molten Center
Chilling Required
Ultra Fudgy
Why This Recipe Wins
- Textural Contrast: A crisp outer edge with a soft, fudgy cookie interior and a liquid chocolate heart.
- Stunning Visuals: The deep ruby red color makes these perfect for Valentine’s Day, Christmas, or any special occasion.
- Proven Method: Freezing the Nutella dots ensures they don’t dissolve into the dough while baking.
What You’ll Need
- 1/2 cup Nutella (for the centers)
- 1/2 cup Unsalted Butter (softened)
- 3/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg + 1 tsp Vanilla
- 1.5 cups All-Purpose Flour
- 2 tbsp Unsweetened Cocoa Powder
- 1 tbsp Red Food Coloring
- 3/4 cup Mini Chocolate Chips
Step-by-Step Instructions
- Freeze Nutella: Drop 12 small teaspoons of Nutella onto a parchment-lined plate. Freeze for at least 30–60 minutes until solid.
- Cream: Beat butter and sugars until pale and fluffy. Mix in the egg, vanilla, and red food coloring until the color is uniform.
- Dry Mix: Fold in the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chips.
- Stuff: Take 2 tablespoons of dough, flatten it, place a frozen Nutella dot in the center, and roll the dough around it to seal completely.
- Bake: Chill the dough balls for 30 minutes. Preheat oven to 350°F (175°C). Bake for 10–12 minutes. The centers will look soft; they will firm up as they cool.
Pro Tip: Don’t skip the chill time! If the dough is too warm, the Nutella center will leak out during the baking process.
