There’s something magical about watching marshmallows puff and caramelize in the oven, especially when they’re nestled inside a gooey Nutella cookie. I still remember the first time I made these on a rainy Sunday—it felt like I was baking a hug. These cookies combine rich, chocolatey hazelnut spread with toasty, sweet marshmallows for a bite that melts in your mouth. They’re sweet enough for dessert, quick enough for last-minute guests, and honestly? Dangerous to be left alone with. If you’ve got a soft spot for Nutella, this one’s for you. I like to use the freezer trick to keep the Nutella center firm, which means each cookie is filled with a little lava surprise. And don’t worry, no need for fancy gear or baking school creds. So, grab a spoon, a bowl, and some patience (mainly because you’ll want to eat the dough). These are the cookies that make you look like you tried really hard… even when you didn’t. Enjoy!
Table of Contents
- 1) Key Takeaways
- 2) Easy Nutella Marshmallow Cookies Recipe
- 3) Ingredients for Nutella Marshmallow Cookies
- 4) How to Make Nutella Marshmallow Cookies
- 5) Tips for Making Nutella Marshmallow Cookies
- 6) Making Nutella Marshmallow Cookies Ahead of Time
- 7) Storing Leftover Nutella Marshmallow Cookies
- 8) Try these Cookies next!
- 9) Nutella Marshmallow Cookies
- 10) Nutrition
1) Key Takeaways
- Nutella marshmallow cookies are rich, gooey, and easy to bake.
- You can freeze the dough for fresh cookies anytime.
- Mini marshmallows add a fun toasted top and extra sweetness.
- The recipe works with basic pantry staples and no mixer needed.
2) Easy Nutella Marshmallow Cookies Recipe
Nutella marshmallow cookies hit the sweet spot between chewy and gooey, with crispy edges and a soft, hazelnut-filled center. When I first tried this recipe, I wasn’t expecting to fall in love so quickly. The texture, the flavor, the smell—it was like stepping into a bakery on a cozy morning, minus the long lines and high prices. These are sweet easy recipes that make your kitchen smell like a dream and don’t take a whole afternoon to pull off.
What makes this cookie stand out is how little effort you need for such a reward. The dough mixes up fast. You can even prep it in advance, and bake when you’re ready. I’ve pulled off a batch mid-Netflix binge and had fresh cookies by the time the episode ended. Not bad, right?
If you’re new to baking or just tired of overcomplicated recipes, this one’s for you. Grab that jar of Nutella, toss some mini marshmallows into the mix, and treat yourself to a batch of chewy, warm cookies that’ll make you rethink what “homemade” can mean. Bonus points if you don’t eat all the dough before it hits the oven.
3) Ingredients for Nutella Marshmallow Cookies
1 cup unsalted butter, softened: This is your cookie’s foundation. It gives the dough that melt-in-your-mouth richness that keeps you reaching for more.
1 cup brown sugar: Adds moisture and a deeper caramel flavor that balances the sweetness of the marshmallows and Nutella.
1/2 cup granulated sugar: Helps with structure and adds a bit of crunch around the edges. It’s the quiet hero in this sweet easy recipe.
2 large eggs: Eggs bind everything together and help the cookies puff up. No flat, sad cookies here.
2 tsp vanilla extract: Just a splash adds warmth and rounds out the flavor. It’s like adding a cozy sweater to your cookie.
2 1/2 cups all-purpose flour: Keeps things together. It gives the cookies their body, so they’re chewy, not cakey.
1/2 tsp baking soda: A little lift goes a long way. You want these cookies to spread just enough.
1/2 tsp salt: Salt cuts the sweetness and boosts the chocolate flavor. Don’t skip it.
1/2 cup mini marshmallows: These puff up and caramelize while baking, giving your cookies a toasty, gooey crown.
12 tsp Nutella (frozen into dollops): The gooey center of each cookie. Freeze them first, so they stay in the center and don’t melt into the dough.
4) How to Make Nutella Marshmallow Cookies
Step 1: Scoop small spoonfuls of Nutella and freeze them for at least 30 minutes. This helps keep the centers intact when baking.
Step 2: Preheat your oven to 350°F and line a baking sheet with parchment paper. Trust me, it’s a cookie lifesaver.
Step 3: Cream the butter, brown sugar, and granulated sugar in a bowl until smooth. You don’t need a stand mixer—your arm and a sturdy spoon will do.
Step 4: Add in the eggs and vanilla. Stir until everything looks creamy and well blended.
Step 5: Add the flour, baking soda, and salt. Stir until you’ve got a dough that holds its shape but still feels soft.
Step 6: Fold in the marshmallows gently. Don’t overmix—just enough to spread them around.
Step 7: Scoop some dough, flatten it a bit, place a frozen Nutella dollop in the middle, and wrap the dough around it. Roll into a ball.
Step 8: Bake for 10 to 12 minutes. Keep an eye on them—edges should be golden and marshmallows puffed.
Step 9: Let them cool on the sheet for five minutes before transferring to a rack. That’s the hard part. Waiting.
5) Tips for Making Nutella Marshmallow Cookies
Let your butter soften at room temp. It blends better and creates a smoother dough. Cold butter won’t mix properly and melted butter can make cookies greasy. Softened is just right.
Don’t skip the freezing step for Nutella. If you add it straight from the jar, it’ll melt and vanish inside the cookie. Freezing keeps that gooey center intact, which is half the fun of this sweet easy recipe.
Space out the cookies on the sheet. They spread a bit while baking, and the marshmallows expand too. No one wants a cookie blob. Unless that’s your thing. Then go for it.
6) Making Nutella Marshmallow Cookies Ahead of Time
Planning ahead? You’re in luck. This cookie dough holds up well in the fridge for a couple of days or in the freezer for weeks. Roll the dough balls with the frozen Nutella inside, then freeze them flat on a tray. Once solid, toss them in a freezer bag.
When you want a cookie, bake straight from frozen. Add two extra minutes to the baking time, and boom—you’ve got fresh cookies with zero mess. Perfect for midnight cravings or surprise guests.
It’s one of those sweet easy recipes that fits your schedule. No pressure, no last-minute rush, just cookies when you want them.
7) Storing Leftover Nutella Marshmallow Cookies
These cookies store pretty well, assuming you don’t eat them all in one sitting. Let them cool completely before storing or the steam will turn them soggy. That’s not what you want here.
Keep them in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, especially if you add a slice of bread to the container. Trust me, it works like magic.
Need longer storage? Freeze the baked cookies. Just reheat them for 10 seconds in the microwave and they’ll taste like they just came out of the oven. It’s cookie sorcery.
8) Try these Cookies next!
9) Nutella Marshmallow Cookies
Nutella Marshmallow Cookies – Sweet Easy Recipes Everyone Will Love
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini marshmallows
- 12 tsp Nutella (frozen into dollops)
Instructions
- Freeze 12 small dollops of Nutella on a parchment-lined tray for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract, and mix until smooth.
- Stir in flour, baking soda, and salt just until combined.
- Fold in the mini marshmallows gently.
- Scoop dough into balls, flatten each slightly, and place a frozen Nutella dollop in the center.
- Wrap the dough around the Nutella and roll into a ball.
- Bake for 10–12 minutes, or until edges are golden and marshmallows are slightly toasted.
- Cool for 5 minutes before transferring to a wire rack.
10) Nutrition
Serving Size: 1 cookie
Calories: 220
Sugar: 18 g
Sodium: 110 mg
Fat: 11 g
Saturated Fat: 6 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg
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