Nutella marshmallow cookies are virtually like the pinnacle of taking a hot, chewy cookie and just dying to go to dessert heaven.
These melt-in-your-mouth treats meld the puffed homemade marshmallow with the popular chocolate-hazelnut spread in a manner that forms an exceptional cookie experience. Rich, sweet, and totally irresistible, one taste will keep you wanting more.
Unbelievable, I just ‘found’ this Nutella marshmallow cookie quite incidentally. The story goes: there were leftover marshmallow fluff from making s’mores the night before with the kids, and the next day, we wanted chocolate chip cookies. Of course, there was no chocolate chips in the pantry, but a jar of Nutella just about implored me to use it. And then it hit me: to swirl great big spoonfuls of marshmallow and Nutella into my regular cookie dough. Couldn’t hardly believe the result—airy as air vanilla cookies, with dollops of swirled soft marshmallow and rich, melted Nutella dotting through all that beautiful space in between. The kids ate them up, and I knew I was onto something big.
The Ultimate S’mores-Inspired Treat
S’mores-stuffed cookies put all of the best things of a campfire treat in the most easy way to handle. A Nutella center, oozing marshmallow, all nestled in a tender chocolate cookie – kind of like biting into heaven.
Graham cracker flavors swirl into the dough for that real s’mores flavor in each cookie. This has a great balance of chewy Nutella and marshmallow goodness to the texture with each bite. Cookies really transport you right into your favorite summer moments.
Nutella adds a chocolatey depth, along with a very enticing depth of flavor. These cookies then capture the essence of s’mores in an exciting, new way. Rich, crunchy, and chewy, these are the ultimate treats for anyone who loves classic combinations—like chocolate and marshmallow— between grahams.
My Journey to Cookie Perfection
I loved the idea and instantly took it on board. With a vision created while munching on s’mores during a camping trip, I tried to create the perfect nutella marshmallow cookies.
Now, back at home, I began to play with recipes. Early trials brought burnt edges and gooey interiors. Continuing to modify ingredients and their ratios, I learned about cookie science with each batch.
Then came the epiphany: freezing. Freezing dollops of Nutella and pieces of marshmallow before adding to dough meant there would be no oozing out during baking.
After countless tries, I achieved the best balance. They were crunchy outside but chewy inside. This not only checked my patience but also enlarged my baking repertoire. I am excited to share the recipe with my like-minded cookie lovers now. It is such a treat for all who love the magical match of Nutella and marshmallows encased in chocolate chip cookies.
How to Make Nutella Marshmallow Cookies: The Recipe
So, onto these Nutella Marshmallow Cookies. Preheat your oven to 350°F In a large bowl cream together 1 cup softened butter with 1 cup brown sugar Then beat in 2 eggs and 1 teaspoon vanilla extract.
Combine 2 1/4 cups all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Fold in 1 cup chocolate chips. Refrigerate dough for 30 minutes if desired-consistency will make it easier to handle.
Take one tablespoon of the dough and proceed to flatten it. Place Nutella and half a marshmallow in the middle of the dough. Wrap the dough around the filling, sealing completely.
Bake until edges just start to be set, 10-12 minutes. Cool on baking sheets 5 minutes then transfer to a wire rack. Serve warm, the Nutella and marshmallow centers will be molten!
Marshmallow and Nutella Stuffed Chocolate Cookies
Course: Cake Ideas12
servings30
minutes12
minutes280
kcalIngredients
- For the cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
- For the filling:
½ cup Nutella
½ cup marshmallow fluff (or marshmallow creme)
Steps
- Step 1: Prepare the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips. Cover the dough and refrigerate for at least 30 minutes to firm up.
- Step 2: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out about 2 tablespoons of dough and flatten it slightly in your hand.
- Place 1 teaspoon of Nutella in the center of the dough, followed by 1 teaspoon of marshmallow fluff on top of the Nutella. Press the edges gently to partially seal them, leaving a small gap to allow the marshmallow to puff out slightly while baking.
- Take another 1 tablespoon of dough, flatten it, and place it on top, sealing the edges around the filling.
- Repeat this process for the remaining dough, spacing the cookies about 2 inches apart on the baking sheets.
- Step 3: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the cookies are slightly cracked on top.
- The marshmallow fluff will spread into a smooth, gooey layer inside the cookie as it bakes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Mastering the Art of Stuffed Cookies
After a few months of tweaking my original, I’ve come up with what I feel is the ultimate Nutella marshmallow cookie. It’s crispy around the edges, chewy and soft at the center, giving way to sweet pockets of chocolate hazelnut and wisps of ethereal marshmallow. Here are some of my tips for achieving cookie success:
Splurge on great ingredients. Use good-quality, real, pure vanilla extract and European butter, such as Plugra or Kerrygold, and these cookies will be very special indeed.
Mix the dough until just combined, and the cookies are not tough. The dough will be somewhat shaggy in appearance.
Use a small ice-cream scoop to form dough balls that will help you achieve perfectly uniform portions.
Chilling the dough well – a minimum of 2 hours; this will allow the buttery dough to firm up and work easier.
Watch cookies closely; these go from perfect to burnt quickly since they contain marshmallow.
Let cool thoroughly before attempting one—I know, it’s the most difficult step! Waiting allows cookies to firm up. But let’s face it, these Nutella marshmallow cookies are great just alone, making it not the end of fun. It offers here some delicious variety on how to serve them.
Serving and Storing Your Chocolate Delights
Creatively stack over a dessert tray with, for example, strawberries or bananas.
Sandwich two cookies with extra Nutella and marshmallow fluff between them for a super-rich ice cream sandwich.
Sprinkle some on top of the milkshake with Nutella and vanilla ice cream.
Use in place of graham crackers to make smores over a campfire or firepit, but with Nutella.
Top the Nutella hot chocolate with a floating cookie.
Conclusion
I’d love to hear from you if you try making these Nutella marshmallow cookies at home! What tweaks did you make? How did you serve it? Lastly, be sure to rate the recipe and leave me a comment below with what you think! It is feedback from readers just like you that keeps me creating delicious treats to share.
These incredible Nutella marshmallow cookies have quickly become my family’s favorite treat. Soft, pillowy vanilla dough swirled together with rich chocolate hazelnut spread and sweet marshmallow is really hard to beat. These go great with cold milk, tall, or even with a steamy cup of coffee. One batch of these easy-to-make-yet-decadent cookies can be perfect for those unexpected guests or even in curing those weirdly bothersome cravings on a weekday. Just get ready to share, since with flavors so bold it will be simply impossible to hoard them for your taste buds only!
You say to press the edges together, but the picture looks different
Hi Judy! You’re absolutely right – the cookies in the photo look a little different from what the original instructions suggest. There was a little mix-up between batches during the photoshoot! The batch we photographed wasn’t fully sealed around the filling, which is why you can see the marshmallow layer peeking out so beautifully.
To match the look in the photos, here’s what you can do:
Don’t Fully Seal the Edges:
When assembling the cookies, press the top and bottom dough layers gently together, leaving a small gap around the edges. This will allow the marshmallow to puff out slightly as the cookies bake.
Use a Thinner Top Layer:
Use a slightly smaller piece of dough for the top layer (about 1 tablespoon), so the filling has more room to shine through.
Mind the Bake Time:
Keep an eye on the cookies while baking. Pull them out as soon as they’re set and starting to crack—this helps the marshmallow stay gooey and visible.
I’ve also updated the recipe instructions to reflect this adjustment so future bakers won’t run into the same confusion. Thanks so much for pointing this out! If you try the tweaks, I’d love to hear how they turn out for you. 😊