Nutella marshmallow cookies combine everything dessert lovers crave in one indulgent bite. These soft, bakery-style cookies feature a rich chocolate base, a molten Nutella center, and gooey marshmallow that melts beautifully as they bake. Inspired by classic s’mores flavors but elevated for the oven, this recipe delivers bakery-quality results at home with simple ingredients and easy steps. Perfect for family baking days, holidays, or whenever a serious chocolate craving strikes.
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Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ 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 crème
Instructions for Nutella Marshmallow Cookies
- Prepare the Dough
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla. - Combine Dry Ingredients
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined. Fold in chocolate chips. - Chill the Dough
Cover and refrigerate the dough for at least 30 minutes to make it easier to handle and improve texture. - Assemble the Cookies
Preheat oven to 350°F (175°C). Scoop 2 tablespoons of dough and flatten slightly. Add 1 teaspoon Nutella and 1 teaspoon marshmallow fluff in the center. Top with another tablespoon of dough and gently seal, leaving a small opening for marshmallow to peek through. - Bake
Place cookies 2 inches apart on lined baking sheets. Bake for 10–12 minutes until edges are set and tops are slightly cracked. - Cool and Serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for a gooey center.
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Pro Tips
- Freeze Nutella dollops for cleaner filling and less spreading.
- Use room-temperature butter for a smooth, well-mixed dough.
- Do not overbake—cookies will continue setting as they cool.
- For visible marshmallow, avoid fully sealing the edges.
Why This Recipe Works
- Balanced sweetness with rich chocolate flavor
- Soft centers and crisp edges for perfect texture
- Marshmallow stays gooey instead of dissolving
- Simple technique with impressive bakery-style results
Substitutions & Variations
- Swap Nutella with peanut butter or cookie butter
- Add crushed graham crackers to the dough for stronger s’mores flavor
- Use mini marshmallows instead of fluff
- Make jumbo cookies for a bakery-style presentation
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Dough can be chilled up to 48 hours
- Storage: Store baked cookies in an airtight container for 3 days
- Freezing: Freeze baked cookies up to 2 months
- Reheating: Warm in microwave for 10–15 seconds
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Serving Ideas for Nutella Marshmallow Cookies
- Serve with cold milk or hot coffee
- Sandwich with vanilla ice cream
- Crumble over brownies or sundaes
- Use as a s’mores alternative for indoor treats
Nutrition (Per Serving – Estimate)
- Calories: ~280
- Carbohydrates: 34g
- Fat: 15g
- Protein: 4g
- Sugar: 22g
Frequently Asked Questions
Can I use marshmallows instead of fluff?
Yes, cut large marshmallows in half for best results.
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Why did my filling leak out?
Overfilling or thin dough layers can cause leakage. Chill dough well.
Can I make these without cocoa powder?
Yes, but the flavor will be less chocolate-forward.
Do these cookies harden after cooling?
They remain soft inside when stored properly.
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Nutella marshmallow cookies are the ultimate comfort dessert—rich, gooey, and packed with nostalgic flavor. Whether baked for family, friends, or a special occasion, these cookies deliver consistent results and unforgettable taste. Once you try them, they’re guaranteed to become a repeat favorite.
Nutella Marshmallow Cookies
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- baking sheets
- parchment paper
- wire rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup Nutella
- 1/2 cup marshmallow fluff or marshmallow crème
Instructions
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined. Fold in chocolate chips.
- Cover and refrigerate the dough for at least 30 minutes to make it easier to handle and improve texture.
- Preheat oven to 350°F (175°C). Scoop 2 tablespoons of dough and flatten slightly. Add 1 teaspoon Nutella and 1 teaspoon marshmallow fluff in the center. Top with another tablespoon of dough and gently seal, leaving a small opening for marshmallow to peek through.
- Place cookies 2 inches apart on lined baking sheets. Bake for 10–12 minutes until edges are set and tops are slightly cracked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for a gooey center.
Notes
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