Nutella Marshmallow Cookies

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A Gooey, Chocolatey Dream Come True

If there’s one dessert that can instantly transport your tastebuds to pure bliss, it’s a cookie that combines creamy Nutella, soft toasted marshmallows, and a chewy chocolate cookie base. These Nutella Marshmallow Cookies are the ultimate indulgence — a perfect marriage between gooey molten chocolate and nostalgic campfire-style toasted marshmallows, enclosed between two rich, fudgy cookies.

Imagine biting into a soft, chocolatey cookie only to be greeted by a luxurious river of warm Nutella. Pair that with the fluffy sweetness of marshmallow, and suddenly — it’s not just dessert anymore — it’s an experience. These cookies are show-stoppers for holidays, birthdays, movie nights, bake sales, or anytime you need a treat that earns applause.

What makes this recipe even better?
You can customize it — torch the marshmallows extra dark for a s’mores vibe, add flaky sea salt for a gourmet finish, mix in chocolate chunks for extra richness, or chill the cookies before serving for a thicker consistency. The possibilities are endless, and every version is legendary.

Why You’ll Love These Cookies

  • Soft and cocoa-rich cookie base

  • Gooey melted Nutella filling

  • Toasted marshmallow center for added sweetness

  • Perfect texture contrast — crispy edges with a tender middle

  • Stunning presentation but surprisingly easy

  • Great for sharing, gifting, or celebrations

  • Crowd-pleasing and kid-approved

These cookies deliver three amazing textures in one bite:

  1. Chewy cookie exterior

  2. Warm, creamy, melted chocolate inside

  3. Soft, slightly caramelized marshmallow layer

Recipe Overview

Feature Details
Prep Time 20 minutes
Chill Time 30 minutes
Bake Time 9–12 minutes
Assembly Time 10 minutes
Total Time About 1 hour
Servings 12–14 sandwich cookies
Calories Approx. 312 per cookie sandwich

Ingredients

Chocolate Cookies:

  • 1 cup (2 sticks / 226g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 1 cup (220g) packed brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 ½ cups (315g) all-purpose flour

  • ¾ cup (75g) unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon fine sea salt

  • Optional: 1 cup chocolate chips

Filling:

  • 1 jar Nutella or chocolate-hazelnut spread (about 1 ¼ cups)

  • 24–30 regular marshmallows or marshmallow fluff

Finishing:

  • Powdered sugar for dusting

  • Optional: flaky sea salt

Instructions

Step 1 — Prepare the Nutella Filling

  1. Line a tray with parchment paper.

  2. Scoop 12–14 small teaspoon-sized dollops of Nutella.

  3. Freeze for at least 30 minutes until firm.

Freezing prevents leaking and ensures a molten center.

Step 2 — Make the Cookie Dough

  1. Beat butter, brown sugar, and granulated sugar together until fluffy.

  2. Add eggs and vanilla; mix until smooth.

  3. In a separate bowl: whisk together flour, cocoa powder, baking soda, baking powder, and salt.

  4. Gradually add dry ingredients into the butter mixture until combined.

  5. Chill dough for 20–30 minutes to prevent spreading.

Step 3 — Shape and Bake

  1. Preheat oven to 350°F (175°C).

  2. Scoop portions of dough (1½ tablespoons each).

  3. Flatten slightly and wrap completely around a frozen Nutella piece.

  4. Seal edges carefully.

  5. Bake on a parchment-lined baking sheet for 9–12 minutes.

  6. Allow to cool 5 minutes before moving.

Cookies should look slightly soft in the center when removed — they will finish setting while cooling.

Step 4 — Toast the Marshmallows

Broiler or kitchen torch both work well.

Option A — Broil:

  • Place marshmallows on a baking sheet.

  • Broil 20–45 seconds until golden.

Option B — Torch:

  • Place marshmallows on each cookie and gently torch the tops.

Monitor closely; they brown quickly.

Step 5 — Assemble

  1. Add one marshmallow to the flat side of a cookie.

  2. Top with another cookie to create a sandwich.

  3. Press lightly and dust with powdered sugar.

  4. Serve warm for maximum gooeyness.

Baking Tips

Tip Why It Helps
Freeze Nutella first Keeps filling inside and molten
Chill the dough Prevents overspreading
Slight underbake Guarantees softness
Seal the dough tightly Stops leaking
Use quality cocoa Improves flavor depth

Variations

Style How to Make
S’mores Add graham crumbs to dough
Salted Caramel Replace filling with caramel
Peanut Butter Fill with peanut butter
Triple Chocolate Add chocolate chips
Mint Chocolate Mix in mint candy pieces
Strawberry Lava Add a drop of jam with Nutella

These customizations allow you to tailor the cookies to any season, holiday, or personal flavor preference.

Storage and Make-Ahead

Method Duration Notes
Room temperature 2–3 days Keep airtight
Refrigerated Up to 1 week Reheat before serving
Frozen baked cookies 1 month Warm in oven
Frozen unbaked dough 2 months Bake straight from freezer (+2 min)

Serving Suggestions

Serve with:

  • Cold milk

  • Coffee or espresso

  • Hot chocolate

  • Vanilla ice cream

These cookies can be plated beautifully for parties or holidays by stacking them into a tower and dusting with powdered sugar.

Troubleshooting

Issue Cause Solution
Nutella leaks Dough too thin Use a thicker wrapping
Flat cookies Dough too warm Chill 45 minutes
Marshmallow melts completely Broiled too long Watch closely
Dry cookies Overbaking Remove earlier

Final Thoughts

These Nutella Marshmallow Cookies deliver everything a dessert should: rich chocolate flavor, gooey centers, soft texture, and satisfying sweetness. They are impressive enough for special occasions but simple enough for casual baking days.

Whether enjoyed warm straight from the oven or reheated for a midnight snack, they guarantee a delicious experience in every bite.

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