There’s something magical about a freshly baked cookie. The warm, buttery aroma fills the kitchen, and the anticipation of that first bite—soft, gooey, and slightly crisp at the edges—makes baking a joy all its own. Now, imagine combining the silky decadence of Nutella with the fluffy sweetness of marshmallow, all nestled in a rich, chewy cookie. That’s what this recipe is all about: pure comfort in cookie form.
These Nutella Marshmallow Cookies are the ultimate treat for cozy evenings, festive celebrations, or simply indulging in a little self-care. They’re easy to make, loaded with nostalgia, and sure to impress anyone lucky enough to snag one from the batch. Whether you grew up roasting marshmallows around a fire or secretly eating Nutella by the spoonful (we’ve all been there!), this recipe brings those joyful memories to life in every bite.
So, preheat your oven, grab your mixing bowl, and get ready to bake cookies that will become your new obsession.
Why You’ll Love This Recipe:
- Perfectly Gooey: These cookies combine the creamy richness of Nutella with the soft, melty goodness of marshmallows.
- Crowd-Pleaser: Great for family gatherings, parties, or simply treating yourself.
- Easy to Make: No complicated techniques—just simple ingredients and easy steps.
- Customizable: Add extras like chocolate chips, chopped nuts, or even a sprinkle of sea salt for a gourmet touch.
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Nutella
- 1 ½ cups mini marshmallows
How to Make Nutella Marshmallow Cookies
Step-by-Step Instructions:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This will prevent sticking and ensure even baking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial for creating a tender, chewy cookie.
Step 3: Add the Wet Ingredients
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that classic cookie flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies dense.
Step 5: Fold in Nutella and Marshmallows
Gently fold in the Nutella, creating swirls of chocolatey goodness throughout the dough. Then, carefully mix in the mini marshmallows, ensuring they’re evenly distributed.
Step 6: Scoop and Shape
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers look set. Keep an eye on them to avoid overbaking—these cookies are best when slightly underdone for that gooey texture.
Step 8: Cool (If You Can Wait!)
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up a bit while staying soft and chewy inside.
Helpful Tips:
- Swirl, Don’t Mix: When adding the Nutella, try not to fully blend it into the dough. Leaving streaks creates pockets of chocolatey goodness in the finished cookies.
- Softened Butter is Key: Make sure your butter is at room temperature to achieve the perfect cookie texture.
- Chill the Dough: If your kitchen is warm or your dough feels sticky, pop it in the fridge for 15-20 minutes before baking. This helps the cookies hold their shape.
- Marshmallow Magic: If the marshmallows ooze out during baking, you can gently push them back into the cookies while they’re still warm.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- For a festive twist, use colorful marshmallows or sprinkle the tops with crushed candy canes during the holidays.
- Store these cookies in an airtight container at room temperature for up to 4 days—if they last that long!
Nutritional Information (Per Cookie):
- Calories: 210
- Fat: 10g
- Carbohydrates: 29g
- Protein: 2g
Frequently Asked Questions:
Can I use large marshmallows instead of mini ones?
Absolutely! Just cut them into smaller pieces to ensure they distribute evenly throughout the dough.
Can I freeze the dough?
Yes! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra minute or two to the bake time.
How do I keep the marshmallows from melting too much?
Chilling the dough before baking can help prevent the marshmallows from spreading too much in the oven.
Storage Instructions:
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: These cookies freeze beautifully! Once cooled, place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the oven for a freshly baked feel.
Related Recipes
If you loved these Nutella Marshmallow Cookies, you’ll want to try these other treats:
Conclusion
There you have it—Nutella Marshmallow Cookies that are as fun to make as they are to eat! These cookies bring together the best of childhood memories and grown-up indulgence, with their gooey marshmallows and rich swirls of Nutella. Perfect for any occasion or no occasion at all, they’re bound to become a staple in your baking repertoire.
Now, it’s your turn. Put on your favorite playlist, grab your apron, and let the baking begin! Don’t forget to share your creations—I’d love to hear how they turn out!
Print
Nutella Marshmallow Cookies
Description
There’s something magical about a freshly baked cookie. The warm, buttery aroma fills the kitchen, and the anticipation of that first bite—soft, gooey, and slightly crisp at the edges—makes baking a joy all its own. Now, imagine combining the silky decadence of Nutella with the fluffy sweetness of marshmallow, all nestled in a rich, chewy cookie. That’s what this recipe is all about: pure comfort in cookie form.
These Nutella Marshmallow Cookies are the ultimate treat for cozy evenings, festive celebrations, or simply indulging in a little self-care. They’re easy to make, loaded with nostalgia, and sure to impress anyone lucky enough to snag one from the batch. Whether you grew up roasting marshmallows around a fire or secretly eating Nutella by the spoonful (we’ve all been there!), this recipe brings those joyful memories to life in every bite.
So, preheat your oven, grab your mixing bowl, and get ready to bake cookies that will become your new obsession.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Nutella
- 1 ½ cups mini marshmallows
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This will prevent sticking and ensure even baking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial for creating a tender, chewy cookie.
Step 3: Add the Wet Ingredients
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that classic cookie flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies dense.
Step 5: Fold in Nutella and Marshmallows
Gently fold in the Nutella, creating swirls of chocolatey goodness throughout the dough. Then, carefully mix in the mini marshmallows, ensuring they’re evenly distributed.
Step 6: Scoop and Shape
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers look set. Keep an eye on them to avoid overbaking—these cookies are best when slightly underdone for that gooey texture.
Step 8: Cool (If You Can Wait!)
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up a bit while staying soft and chewy inside.
Notes
- For a festive twist, use colorful marshmallows or sprinkle the tops with crushed candy canes during the holidays.
- Store these cookies in an airtight container at room temperature for up to 4 days—if they last that long!