1. Prepare the melting middles

    Line a small baking sheet with nonstick baking paper and clear a space in the freezer for the tray to sit flat. Scoop 16 small mounds of hazelnut chocolate spread onto the lined tray using a teaspoon. Freeze for at least 30 mins or until set.

  2. Make the red velvet dough

    To make the cookie dough, put 215g unsalted butter, softened, 150g light muscovado sugar and 50g granulated sugar into a large mixing bowl. Beat together with an electric whisk until pale and fluffy, then add 1 egg, 1 tbsp whole milk and 1 tsp vanilla extract and beat again to combine. Squeeze in 1½ tubes extra strong red food colour gel and stir to combine.

  3. Finish the dough and chill

    Sieve in 215g plain flour, 25g cocoa powder, 1 tsp baking powder and a pinch of salt, then fold gently into the red mixture until well combined. Cover the bowl with clingfilm and chill in the fridge for 30 mins to firm up.

  4. Shape and fill the cookies

    Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking trays with baking paper. Scoop a large spoonful of the cookie dough into the palm of your lightly floured hand, then press a frozen hazelnut spread piece into the middle. Gently squash and roll the dough around the filling to seal completely. Place on one of the trays and repeat to make 16 cookies, spacing out on the trays so that they have room to spread as they bake. Chill the trays in the fridge for 10 mins to firm up again.

  5. Bake

    Bake the cookies for 10-12 mins until just crisp on the outside, they should still be a little bit soft in the middle as they will firm up as they cool. Transfer to a wire rack to cool slightly.

  6. Decorate with white chocolate

    Melt 100g white chocolate, roughly chopped or broken into pieces, in a bowl placed over a pan of barely simmering water, being careful not to let the bowl touch the water. Stir until smooth. Transfer the melted chocolate to a disposable piping bag or sandwich bag and snip off the corner to create a small hole. Zig-zag the melted chocolate across the tops of the cookies to decorate.

  7. Serve

    Allow the white chocolate to just set before serving. These cookies are delicious served slightly warm so that the centre is extra gooey, but they can be made ahead and will keep for 5 days in a sealed container. Warm through for 1 min in a low oven if liked before serving.

    HOW TO MAKE MELT IN THE MIDDLE RED VELVET COOKIESFINALEVERGREENCalories 277 (14%), sugar 20.8g (23%), fat 16.2g (23%), saturates 8.7g (44%), salt 0.34g (6%), based on 16 servings. As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

  8. Make ahead

    The shaped and filled uncooked cookies can be chilled in the fridge for up to 3 days before baking as below, or frozen for baking another time. Freeze on the baking tray until solid, then transfer to a sealed, freezer-proof container and freeze for up to 1 month. Bake from frozen at gas 4, 180°C, fan 160°C for 12-15 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

  9. Ingredients

    We’ve made a handy shopping list so you can get everything you need to make these oozy red velvet cookies. Don’t forget to screenshot before you go shopping!

    16 tsp (about 100g) hazelnut chocolate spread
    215g unsalted butter, softened
    150g light muscovado sugar
    50g granulated sugar
    1 egg
    1 tbsp whole milk
    1 tsp vanilla extract
    1½ tubes extra strong red food colour gel
    215g plain flour
    25g cocoa powder
    1 tsp baking powder
    pinch of salt
    100g white chocolate, roughly chopped