Remember when Nutella and Red Velvet were all the rage? Is that still a thing? I never really got on that train. I remember in elementary school my dad bought us Nutella and tried to give it to us on toast. I think we ate it, but I'm pretty sure we were reluctant. The only way I've eaten Nutella that was memorable was on a toasted Eggo waffle haha. Literally, it was so good. I just love Eggo waffles anyway, but the Nutella made it so much better. But this post isn't about waffles. It's about cookies. Obviously. I know there are some serious fans of red velvet and Nutella still out there so I made this for you. I wanted a cookie that was thick without being too cakey, and that had legitimate chocolate flavor. Also it needed to have as much Nutella as possible in the center. These cookies are soft and fluffy and are bursting with gooey Nutella. Let's make cookies together...
beat together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/3 cup brown sugar on medium speed.
Pour together 1 egg, 1 tsp vanilla, 1 tsp vinegar and red food color.
mix it into your butter and sugars
Next whisk together 1 2/3 cups flour, 1/4 tsp salt, 3/4 tsp baking soda, 2 tsp cornstarch and 1 1/2 tbsp cocoa powder.
Slowly add in the dry ingredients while mixing on low speed until fully combined.
scoop out Tbsp sized scoops onto a lined baking sheet. Press half of them flat.
Fill up a sandwich bag with Nutella and snip off the corner with scissors.
Fill the centers of half the dough with Nutella (as much as you can fit, probably 1-2 tsp)
Top them with the other dough and press the edges to seal
Bake them for 7-9 minutes at 350
Let them cool for 2 minutes on the baking sheet then transfer them to a cooling rack.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade.co on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.
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