Name: Nutella Marshmallow Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup (227 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 cup (220 g) brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 ½ cups (315 g) all-purpose flour; ¾ cup (75 g) unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (175 g) semi-sweet chocolate chips; ½ cup (about 150 g) Nutella (or similar chocolate-hazelnut spread); ½ cup (about 125 g) marshmallow fluff (or marshmallow creme)

These Nutella Marshmallow Cookies are pure decadence — a rich cocoa cookie dough hides a gooey center of Nutella and marshmallow fluff, giving me all the s’mores energy I crave, minus the campfire. Each bite melts in my mouth with that irresistible chocolate-hazelnut flavor paired with sweet, creamy marshmallow. It’s the kind of cookie that turns heads and disappears fast at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (227 g) unsalted butter, softened

1 cup (200 g) granulated sugar

2 large eggs

1 cup (220 g) brown sugar, packed

2 teaspoons vanilla extract

2 ½ cups (315 g) all-purpose flour

¾ cup (75 g) unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (175 g) semi-sweet chocolate chips

½ cup (about 150 g) Nutella (or similar chocolate-hazelnut spread)

½ cup (about 125 g) marshmallow fluff (or marshmallow creme)

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment or silicone mats.

Then, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy — this takes about 3 minutes.

I add the eggs one at a time, mixing well after each, and stir in the vanilla.

In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

I slowly incorporate the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.

To form the cookies, I scoop out about 2 tablespoons of dough, flatten it in my hand, and place 1 teaspoon each of Nutella and marshmallow fluff in the center. I wrap the dough around the filling and shape it back into a ball.

Then I place the dough balls on the prepared baking sheet about 2 inches apart.

I bake them for 10–12 minutes, just until the edges are set and the centers are slightly soft.

After baking, I let them cool on the baking sheet for 5 minutes before transferring them to a rack. They’re at their best when served warm with the centers still gooey.

Servings and timing

This recipe makes 12 indulgent cookies.

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Calories per serving: 280 kcal

Variations

I like to switch things up sometimes with these fun twists:

Peanut Butter Swirl: Instead of Nutella, I use creamy peanut butter for a classic peanut-butter-chocolate combo.

Mint Chocolate: I add a few drops of mint extract to the dough and use mint chocolate chips for a fresh twist.

Stuffed with Caramel: Swap the marshmallow fluff for a soft caramel square to create a caramel lava center.

Double Chocolate: Use dark chocolate chips instead of semi-sweet for an extra rich flavor.

Storage/Reheating

Once completely cooled, I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer and then transfer to a freezer bag — they keep for up to 2 months.

To reheat, I pop a cookie in the microwave for 10–15 seconds to bring back the gooey center. If reheating from frozen, 20–25 seconds usually does the trick.

FAQs

How do I keep the Nutella and marshmallow from leaking out?

I make sure to fully seal the cookie dough around the filling. Press and pinch the edges well before reshaping the dough into a ball.

Can I use homemade marshmallow fluff?

Yes, homemade marshmallow fluff works great if I want a more natural option. Just make sure it’s thick enough to hold its shape during baking.

Can I freeze the unbaked dough?

Absolutely. I shape the stuffed dough balls, flash freeze them on a baking sheet, and store in a freezer-safe container. I bake them straight from frozen, adding 1–2 minutes to the bake time.

Are these cookies gluten-free?

The recipe as written isn’t gluten-free, but I’ve had success using a 1:1 gluten-free flour blend for baking. Just make sure the blend includes xanthan gum for structure.

Can I double the recipe?

Yes, I double everything when I need a big batch. I just make sure to bake in multiple batches or use multiple baking sheets to avoid overcrowding.

Conclusion

These Nutella Marshmallow Cookies are the kind of treat I reach for when I want something rich, gooey, and a little over-the-top. The contrast of the chewy cocoa cookie and the soft, molten center never fails to impress. Whether it’s for a party, a holiday tray, or just to satisfy my sweet tooth, this recipe always hits the mark.

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