Nutella Marshmallow Cookies: A Gooey Treat Straight From the Heart

There’s something magical about the way a cookie can warm your soul. One bite into a freshly baked Nutella Marshmallow Cookie, and you’re transported—not just to your favorite cozy kitchen nook, but perhaps to a childhood memory by the campfire, where laughter echoed and fingers were sticky with roasted marshmallows. This isn’t just a cookie; it’s a nostalgic journey wrapped in a soft, chocolatey shell.

Nutella Marshmallow Cookies are everything you love about indulgent desserts, with a playful twist. Think of them as s’mores’ sophisticated cousin: layers of rich cocoa, gooey marshmallow, and that unmistakable hazelnut swirl of Nutella. Originating as a creative fusion of traditional American cookie culture and European sweet spreads, these cookies quickly became a favorite in bake sales, holiday boxes, and weekend kitchen experiments.

They’re a cozy treat for chilly evenings and a decadent delight for summer parties. Whether it’s the festive season or a rainy Tuesday, these cookies promise comfort with every bite.

Why You’ll Love This Recipe

• Ultimate Texture: Crisp around the edges, chewy in the center, and with a soft, gooey surprise inside.
• Perfect Pairing of Flavors: Rich chocolate dough complements the sweetness of marshmallow and the nutty depth of Nutella.
• Crowd Pleaser: Ideal for holiday platters, bake sales, or as a special homemade gift.
• Fun to Make: Shaping the dough around the gooey filling is almost as satisfying as eating the final result.

INGREDIENTS YOU’LL NEED:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 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
• ½ cup Nutella
• ½ cup marshmallow fluff

HOW TO MAKE NUTELLA MARSHMALLOW COOKIES:

This warm and cozy recipe is more than just measurements—it’s a story you create in your kitchen, with each cookie forming a piece of your own tradition.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prepare
Set your oven to 350°F (175°C). Line two baking trays with parchment paper. You’ll want the cookies to have room to spread and cook evenly.

Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar. The mixture should become light, fluffy, and pale—this takes about 2–3 minutes with a hand or stand mixer.

Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This is where the smell starts to become irresistible.

Step 4: Mix the Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this to the wet mixture, blending until just combined.

Step 5: Stir in the Chocolate Chips
Fold in the semi-sweet chocolate chips for an extra layer of chocolatey goodness.

Step 6: Assemble the Cookies
Scoop a heaping tablespoon of dough and flatten it slightly in your hand. Place a small dollop (about 1 teaspoon) each of Nutella and marshmallow fluff in the center. Cover with another piece of dough, pinching the edges to seal the fillings inside.

Step 7: Bake to Perfection
Place your filled cookie dough on the prepared trays, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers look soft. Do not overbake—these cookies are best slightly underdone for maximum gooeyness.

Step 8: Cool and Enjoy
Let the cookies rest on the tray for 5 minutes before transferring to a wire rack. They’ll continue to cook slightly as they cool, reaching that perfect chewy texture.

HELPFUL TIPS:

• Sticky Filling Tip: Use a small spoon dipped in cold water to help scoop marshmallow fluff without making a mess.
• Freezer-Friendly: These cookies can be shaped, filled, and frozen unbaked. Just bake from frozen and add 2 extra minutes.
• Want Extra Chocolate? Add a sprinkle of chocolate chunks or drizzle melted chocolate over the cooled cookies.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• These cookies are rich and filling—smaller portions make them perfect for lunchboxes or afternoon snacks.
• If you want toasted flavor, add a lightly broiled marshmallow on top after baking for a s’mores-inspired finish.

NUTRITIONAL INFORMATION (per cookie, approx.):

• Calories: 220
• Fat: 12g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make these ahead of time?
Yes! Make the dough up to 48 hours ahead and store it in the fridge, or freeze the filled cookie dough balls for future baking.

What can I substitute for Nutella?
Any chocolate-hazelnut spread will work, or try cookie butter for a fun twist.

Can I use mini marshmallows instead of fluff?
You can, but marshmallow fluff gives a more even gooey center. Mini marshmallows may melt differently during baking.

STORAGE INSTRUCTIONS:

• Room Temp: Store in an airtight container for up to 5 days.
• Fridge: Keeps well for up to 10 days when chilled.
• Freezer: Freeze unbaked or baked cookies in airtight bags for up to 3 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• nutella-marshmallow-cookies
• Choco Cheesecake Cookie Bites
• Buttery Raspberry Crumble Cookies (Jam Filling)

CONCLUSION:

Nutella Marshmallow Cookies aren’t just a dessert—they’re a shared experience. Whether you’re baking with kids, preparing a surprise for a loved one, or treating yourself after a long day, these cookies offer the perfect balance of comfort, indulgence, and just the right touch of nostalgia. Every bite tells a story—make it yours.

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