Red Velvet stuffed with Nutella!!

Who doesn’t love a giant red velvet cookie?

Plus stuffed with Nutella in the center? It’s so fabulous… I can’t even describe how wonderful it is, so you’ll just have to make it for yourself and see…

I love this cakey version of a red velvet cookie. The texture is a perfect balance between a cake and cookie and the Nutella brings the right amount of sweetness in one bite. I also had a lot of fun decorating these cookies with Neon Yolk sprinkles, which I absolutely love.

For where I buy some of my ingredients along with must-have tools and ingredients for baking, check out my page on Amazon!

Yields: 2 giant cookies!


  • 1 cup plus 6 tablespoons all-purpose flour
  • ½ cup cake flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup plus 1 tbsp unsalted butter, at room temperature
  • ½ cup packed dark brown sugar
  • ½ cup granulated white sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp red food coloring or gel coloring
  • ½ cups white chocolate chips, divided
  • 1/4 cup Nutella, divided
  • Sprinkles, optional


  • Whisk together the dry ingredients – all-purpose and cake flour, cocoa powder, baking soda and baking powder and salt.
  • Use paddle attachment to standing mixer to cream together butter and sugars on medium speed for about 2 to 3 minutes, until the mixture is light in color and fluffy in texture.
  • Reduce the mixer speed to low and add in the egg, followed by vanilla extract and food coloring.
  • With mixer speed on low, slowly add in flour mixture.
  • Once the cookie dough comes together, stop the mixer.

Assemble the Cookie for Baking

Usually, I work on a parchment paper surface or plastic wrap so its easier to move the cookie dough to the freezer.

  • Divide the cookie dough into quarters and each cookie will use two of the quartered cookie dough.
  • Take one quartered cookie dough and roll it into a ball and then use the palms of your hands to flatten it to a round circle that is about 4.5 to 5 inches in diameter. Repeat this step for the second quartered cookie dough, to have one flattened cookie dough for the top of the cookie and one of the bottom.

  • Place 2 tablespoons of Nutella in the center of one of the flattened cookie doughs.

  • Place the other flattened cookie dough over the Nutella.
  • Pinch together the top and bottom edges of the cookie dough together.

  • Repeat the above steps for the second giant cookie.
  • Cover each cookie with 1/4 cup of chocolate chips and add sprinkles, if desired.

  • Place the cookies in the freezer for about 15 minutes.
  • Preheat the oven to 350 degrees and bake for about 25 to 30 minutes.



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