Save
These Marshmallow Nutella Chocolate Cookies offer a rich and gooey treat that perfectly melds deep chocolate flavors with a luscious marshmallow and Nutella center. They are ideal for satisfying any sweet tooth while bringing an exciting twist to classic chocolate cookies.
I first made these cookies on a chilly Sunday afternoon and was amazed at how the marshmallow filling stayed soft and just perfectly gooey. Now whenever I bake them, they disappear quickly with friends asking for the recipe.
Ingredients
- Unsalted butter: softened to room temperature for a creamy dough
- Granulated sugar and packed brown sugar: provide balanced sweetness and moisture
- Large eggs: help bind the dough together and add richness
- Vanilla extract: brings out the deeper flavors in the chocolate and filling
- All-purpose flour: for structure and chewiness in the final cookie
- Unsweetened cocoa powder: adds a deep chocolate taste, go for Dutch-processed if you want a smoother flavor
- Baking soda: as the leavening agent to give a slight rise and tender crumb
- Salt: enhances the overall taste and balances sweetness
- Semi-sweet chocolate chips: for melty bursts of chocolate throughout
- Nutella: for a creamy and nutty hazelnut filling
- Marshmallow fluff or marshmallow creme: gives the perfect marshmallow gooeyness inside
Step-by-Step Instructions
- Spoon together the Dough:
- In a large bowl, use a mixer to cream the softened butter with both granulated and brown sugar until the mixture is light and fluffy. This usually takes about three minutes and is key to a tender cookie. Beat in the eggs one at a time for even incorporation, then add the vanilla extract and stir well.
- Combine Dry Ingredients:
- In a separate bowl, thoroughly whisk together all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet bowl, mixing gently until just combined. Overmixing will toughen the cookies. Fold in the semi-sweet chocolate chips for extra melty pockets.
- Chill the Dough:
- Cover the dough and refrigerate for at least thirty minutes. Chilling firms up the dough making it easier to shape and helps control the spread of the cookies during baking.
- Preheat and Prepare:
- Heat your oven to 175 degrees Celsius. Line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Assemble the Cookies:
- Scoop two tablespoons of dough and flatten it in your palm. Place one teaspoon of Nutella and one teaspoon of marshmallow fluff in the center. Then flatten one more tablespoon of dough on top and seal the edges carefully, making sure to leave a little gap so the marshmallow can ooze just a bit during baking. Place the cookies about five centimeters apart on the baking sheets.
- Bake and Cool:
- Bake in the preheated oven for ten to twelve minutes until the tops crack just slightly. Let the cookies cool on the sheet for five minutes before transferring them to a wire rack to cool completely.
Save
Storage Tips
Store the cookies in an airtight container at room temperature to maintain their gooey center and soft texture. If you want to keep them longer, place them in the freezer wrapped tightly in plastic wrap and foil. To enjoy, thaw at room temperature or warm slightly in the microwave for that fresh-baked feel.
Ingredient Substitutions
- For a dairy-free option, you can use vegan butter and egg substitutes like flax eggs.
- Try dark chocolate chips for a richer and less sweet flavor profile.
- If you don’t have marshmallow fluff, you can gently melt mini marshmallows for a similar effect, though texture will vary slightly.
Serving Suggestions
Serve these cookies warm with a glass of cold milk for a nostalgic treat. They also pair wonderfully with coffee or a scoop of vanilla ice cream for dessert. You can even sandwich two cookies together for a decadent Nutella and marshmallow cookie sandwich.
Cultural Notes
Chocolate chip cookies have been a beloved American classic since the 1930s, but adding marshmallow and Nutella gives it a modern twist influenced by European flavors. Nutella itself originates from Italy and adds a rich hazelnut character that pairs beautifully with the chocolate and marshmallow.
Recipe FAQs
- → How long should the dough chill before baking?
Chilling the dough for at least 30 minutes helps firm it up, making it easier to shape and helps layers hold the marshmallow and Nutella filling during baking.
- → Can I substitute the semi-sweet chocolate chips?
Yes, using dark or milk chocolate chips will alter the flavor profile slightly but works well. Each type adds unique sweetness and texture.
- → What causes the cracked tops on the cookies?
The cracked tops form naturally as the dough expands during baking while the outer layer sets faster, adding a pleasing texture contrast.
- → How can I store these cookies to keep them fresh?
Keep cookies in an airtight container at room temperature to maintain softness and prevent the filling from drying out for up to 5 days.
- → Is it important to flatten the dough before adding filling?
Flattening the dough helps create a pocket for the filling, ensuring an even layer of Nutella and marshmallow inside without spilling during baking.