Nutella Marshmallow Cookies
These Nutella marshmallow cookies feature a rich chocolate cookie base stuffed with creamy Nutella and gooey marshmallow for the ultimate bakery-style treat. Soft in the center with slightly crisp edges, they deliver indulgent chocolate flavor in every bite.
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
For bakery-style results, use high-quality cocoa powder and real vanilla extract. Slightly underbake the cookies to keep the centers molten and soft. Freezing small dollops of Nutella before assembling helps prevent spreading and leakage.