*60 Second* Red Velvet Lava Cookie AT Home
*60 SECOND* RED VELVET LAVA COOKIE AT HOME is a easy American recipe that serves 4. 210 calories per serving. Recipe by Bake With Shivesh on YouTube.
Prep: 5 min | Cook: 1 min | Total: 11 min
Cost: $8.15 total, $2.04 per serving
Ingredients
- 4 tablespoons Unsalted Butter (softened, salted butter used in the video)
- 4 tablespoons Granulated Sugar (regular white sugar)
- 1 teaspoon Vanilla Extract (pure vanilla extract)
- 1 ml Red Gel Food Coloring (gel type for vibrant color)
- 1 teaspoon Unsweetened Cocoa Powder (adds depth to the red velvet flavor)
- 0.125 teaspoon Baking Soda (helps the cookie rise slightly)
- 0.5 cup Nutella (frozen beforehand; use hazelnut‑chocolate spread)
- 2 tablespoons Semi‑Sweet Chocolate Chips (for topping)
- 2 tablespoons Oreo Biscuits (crushed; use the whole cookie including cream)
Instructions
Cream Butter and Sugar
In a mixing bowl, beat the softened butter with the granulated sugar and vanilla extract until the mixture is light, fluffy, and slightly pale.
Time: PT2M
Add Color and Dry Ingredients
Add the red gel food coloring, cocoa powder, and baking soda to the creamed mixture. Mix just until fully incorporated and the dough turns a uniform deep red.
Time: PT1M
Shape and Fill
Divide the dough into 4 equal portions. Press each portion into a ball, then make a deep indentation in the center and fill it with a spoonful of frozen Nutella.
Time: PT1M
Top with Chocolate and Oreo
Sprinkle the chocolate chips and crushed Oreo biscuits over the top of each cookie, gently pressing them into the dough.
Time: PT30S
Microwave
Place the cookies on a microwave‑safe plate and microwave on high for 60 seconds. The cookie should puff slightly and the toppings should melt.
Time: PT1M
Cool and Serve
Allow the cookies to cool for about 30 seconds before transferring to a serving plate. Enjoy while warm for the best gooey center.
Time: PT30S
Nutrition Facts
- Calories
- 210
- Protein
- 2g
- Carbohydrates
- 25g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Vegetarian, Eggless, Contains nuts, Contains gluten
Allergens: Dairy, Gluten, Hazelnuts, Soy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Caster sugar
- Instead of Vanilla Extract: Vanilla paste, Imitation vanilla
- Instead of Red Gel Food Coloring: Red liquid food coloring
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
- Instead of Baking Soda: Baking powder (use half amount)
- Instead of Nutella: Chocolate hazelnut spread, Peanut butter chocolate swirl
- Instead of Semi‑Sweet Chocolate Chips: Mini chocolate chips, Chopped dark chocolate
- Instead of Oreo Biscuits: Chocolate sandwich cookies
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Measuring Spoons
- Microwave‑Safe Plate
- Small Bowl (optional)
- Knife (optional)
- Plate for Serving (optional)
Critical Steps — Do Not Skip
- Cream butter, sugar, and vanilla until light and fluffy.
- Keep Nutella frozen until filling the dough.
- Microwave exactly 60 seconds; adjust only if your microwave is unusually powerful.
Chef Tips from the Video
- Use room‑temperature butter for easier creaming.
- For a deeper red hue, add a second drop of gel coloring after mixing.
- A pinch of salt enhances the chocolate flavor, even though the butter is salted.
Troubleshooting
Cookie is too hard after microwaving.
Reduce microwave time by 10 seconds or lower the power to 70%.
Nutella leaks out during microwaving.
Ensure the Nutella is fully frozen and seal the dough around it tightly.
Cookie does not rise or looks dense.
Make sure the butter is soft, not melted, and that the baking soda is fresh.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑heat 10‑15 seconds in the microwave before serving.
Freezer: Freeze individually wrapped for up to 1 month; thaw in the fridge and microwave briefly before eating.
Room temperature: Best eaten same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Freeze the dough balls with Nutella filling; microwave directly from frozen for a quick treat.
- Prepare the crushed Oreo and chocolate chips in advance and store in a small bowl.
Frequently Asked Questions
What is the cultural significance and history of red velvet cookies in American dessert tradition?
Red velvet originated as a cake in the early 20th‑century American South, prized for its striking color and subtle cocoa flavor. Over time, the flavor profile migrated to smaller treats like cupcakes and cookies, becoming a popular novelty for celebrations and everyday indulgence.
What are the traditional regional variations of red velvet desserts in the United States?
In the Southern United States, red velvet is often paired with cream cheese frosting, while in the Midwest it may feature a simple buttercream. Some regions add a hint of beet juice for natural color, whereas others rely on food‑grade red gel coloring as shown in this recipe.
How is a red velvet cookie traditionally served in American households?
Red velvet cookies are typically served as a sweet snack with coffee or tea, sometimes topped with a drizzle of white chocolate or a dusting of powdered sugar. The stuffed version, like this Nutella‑filled cookie, is a modern twist often enjoyed warm right after microwaving.
What occasions or celebrations is the red velvet cookie traditionally associated with in American culture?
Red velvet treats are popular for birthdays, Valentine’s Day, and holiday gatherings because of their vibrant color. They also appear at bake‑sales and casual family gatherings as a quick, eye‑catching dessert.
What other American desserts pair well with a red velvet stuffed cookie?
Pair it with classic vanilla ice cream, a scoop of salted caramel gelato, or a glass of cold milk. For a full dessert platter, include red velvet cupcakes, cream cheese frosting brownies, and chocolate mousse.
What makes the 60 second red velvet cookie special or unique in American dessert cuisine?
Its ultra‑quick microwave method eliminates baking time, delivering a warm, gooey center in just one minute. The combination of a frozen Nutella core, chocolate chips, and crushed Oreo adds texture layers rarely found in traditional baked cookies.
How has the red velvet cookie evolved over time in American home cooking?
Originally a baked treat, home cooks have experimented with microwave techniques, frozen fillings, and hybrid toppings like Oreo crumbs. This evolution reflects a trend toward faster, convenience‑focused desserts without sacrificing flavor.
What are common misconceptions about making red velvet cookies without eggs?
Many think eggs are essential for structure, but the butter‑sugar creaming method provides enough aeration. The small amount of baking soda also helps the cookie rise slightly, making eggs unnecessary for this quick microwave version.
What are the most common mistakes to avoid when making the 60 second red velvet cookie?
Avoid over‑mixing the dough, which can make the cookie tough, and do not let the Nutella thaw before filling. Also, watch the microwave closely; cooking longer than 60 seconds can dry out the cookie and cause sugar caramelization.
Why does this recipe use a microwave instead of a conventional oven for the red velvet cookie?
Microwaving provides rapid, uniform heat that puffs the small cookie in seconds, preserving the soft interior and gooey Nutella center. An oven would require a longer bake time and could dry out the delicate texture.
What does the YouTube channel Bake With Shivesh specialize in?
The YouTube channel Bake With Shivesh focuses on quick, creative baked and microwave desserts, often featuring bold flavors, eye‑catching colors, and simple techniques that home cooks can replicate with minimal equipment.
How does the YouTube channel Bake With Shivesh's approach to American dessert cooking differ from other dessert channels?
Bake With Shivesh emphasizes ultra‑fast preparation, using shortcuts like microwave cooking and frozen fillings, whereas many other channels stick to traditional oven‑baking methods. This results in recipes that fit busy lifestyles while still delivering indulgent flavors.
Last updated: August 30, 2026
