Nutella is a hazelnut and chocolate spread made by Ferrero, an Italian confectionery company. When it was first introduced in the 1980s, Nutella became an instant hit because of its unique taste and easy-to-spread texture that easily melted on bread. Americans began to eat more Nutella than any other country in Europe; however, when Italy imposed a tax on imported goods during the 1990s war with neighboring Algeria – which led to a spike in prices for ingredients like cocoa beans – Nutella sales sputtered as consumers quickly switched back to alternatives such as jarred peanut butter or even Jif Natural Peanut Butter With Antioxidants. In 2008, Ferrero sold its North American business (but not the brand) to Kraft Foods in order to focus on European markets before eventually selling all global rights except those related to US operations over time after earlier purchases meant they still held them at present day

Nutella is a chocolate-hazelnut spread that originated in Italy. It is made from sugar, palm oil, and cocoa butter.


As a result, these filled red velvet cookies were born. And that was the most magnificent sight I’d ever seen. Eat them directly out of the oven, if possible. It’s well worth the risk of scorching your lips a little.

I’m not sure why, but I had no concept what folks did to produce red velvet sweets when I was a kid. I assumed it needed some kind of bizarre process and ingredients, and I was certain that everything red velvet was moister than anything that wasn’t red velvet. Do you recall eating red velvet as a youngster and thinking to yourself, “I have no idea what they did, but I enjoy it.” 

I remember this.

So I couldn’t believe it when I began baking and discovered that the only thing that makes anything red velvet is a lot of red food coloring. There has to be some factor that set it apart. However, this is not the case. That is all there is to it. It’s basically a case of dying anything bright red.

However, I continue to feel that adding that much colour to the dessert makes it more moist. Who’s on board with me?


Instructions for creating filled red velvet cookies

Although these Nutella-filled red velvet cookies are simple to prepare, they do need some preparation. There are a few things to bear in mind:

Make the dough the day before—I know, chilling dough before baking is a pain, but it’s necessary for this recipe. Because you’re going to put Nutella into these cookies, the dough has to be incredibly hard before baking. This will prevent the Nutella deliciousness from pouring out of the cookies, resulting in a better baked product.

Don’t overfill these cookies—I’ll admit, I topped the cookies I photographed for this recipe with a little more Nutella to make them appear extra gorgeous. However, you won’t need any more Nutella than what’s called for in this recipe! 3/4 cup of Nutella may not seem like lot when split among all the cookies, but it is.

After you’ve dolloped the Nutella into these cookies, be sure you take the time to fully seal them before baking them. Nutella will spill everywhere if the sides aren’t completely sealed, and your cookies will seem little gloomy.

Underbake the cookies slightly—If you only learn one thing from me, let it be to always underbake cookies. It’s not much, just a smidgeon! When these red velvet cookies are still somewhat spongy and soft, they’re amazing.



In other news, the Victoria’s Secret Fashion Show took place last night, and I sat in my pjs in front of the TV eating them with the volume turned up loud. #Basic?



  • 1 1/4 cup flour (all-purpose)
  • 1/3 cup cocoa powder
  • room temperature 1/2 cup unsalted butter
  • 1 egg
  • 1 cup light brown sugar, packed
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon kosher salt
  • 1 teaspoon extract de vanille
  • 2 tblsp. food coloring (red)
  • 1/2 cup chocolate chips, plus more for garnish
  • Nutella, 3/4 cup


Make the dough the night before.

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a baking sheet that has been lightly greased.
  2. Cream the butter and brown sugar together in a medium mixing bowl until light and fluffy (with a KitchenAid, about 2 minutes. with a manual whisk, about 5 minutes). Combine the egg, vanilla, and red food coloring in a mixing bowl.
  3. Sift together the flour, cocoa powder, baking soda, and salt in a separate basin. After that, toss in the dry ingredients until they’re barely incorporated with the butter mixture. Fold in the chocolate chips gently, taking care not to overwork the dough.
  4. Chill the dough for at least 12 hours overnight.

Make the cookies and bake them

  1. Scoop the dough onto a baking sheet using a 1/4 cup dough scoop, allowing approximately 2 inches between each ball of dough. Half-spheres of dough should be available. Wet the handle end of a wooden spoon to make it easier to use. With the flat side facing you and the spherical side embraced by your hand, hold the dough in your palm. Create a big well in the middle of the dough with the moist spoon handle. 1 tablespoon nutella, spooned into the hole Guide the dough up over the nutella with your palm and free hand, sealing it in. Return the dough to its original position on the tray, with the sealed side facing down. Rep with the remaining dough. 5 chocolate chips, delicately placed on top of the dough, may be used to decorate the tops of the cookies.
  2. Bake the cookies for 12 minutes, being careful not to overcook them! Allow to cool for 10 minutes on a wire rack before serving.


When shooting my cookies in the main image, I utilized more nutella. Don’t worry if yours don’t have nutella gushing out of them when they split apart. There’s enough in them to last a lifetime. I’ll keep my word!

More red velvet desserts may be found at:

Cream Cheese Frosted Red Velvet Macarons

Red Velvet Cake for Two in 30 Minutes

Brookies in Red Velvet

Watch This Video-

Nutella, also known as “nutella pronunciation“, is a popular chocolate hazelnut spread. It has been around since the 1920s and is made with sugar, cocoa butter, skim milk powder, hazelnuts and vanilla extract.

Frequently Asked Questions

Why is Nutella banned?

Is Nutella healthier than chocolate?

A: Nutella is not healthier than chocolate and has about the same amount of sugar.

Is Nutella a junk food?

A: Yes.

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