Nutella Marshmallow Cookies – Sweet Easy Recipes Everyone Will Love
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!
Servings: 12 cookies
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.