Nutella Marshmallow Cookies

These Nutella Marshmallow Cookies feature a rich chocolate base stuffed with a gooey marshmallow center and swirled with creamy hazelnut spread.

Why This Recipe Works:

• Freezing the Nutella dollops prevents them from bleeding into the dough during assembly.
• Wrapping the marshmallow completely inside the dough traps steam, creating a gooey pocket rather than a burnt sugar slick.
• Using a high-protein flour blend ensures the cookie structure holds its shape around the molten core.

I still remember the exact Tuesday afternoon my kitchen smelled like toasted campfire sugar and burnt hazelnut because I tried to shove a giant spoonful of Nutella directly inside a standard chocolate chip cookie dough ball.

It was a spectacular disaster.

The Nutella boiled over, turning into a chalky, dry crater, while the marshmallow completely dissolved into a sticky puddle that permanently fused to my favorite half-sheet pan.

Here is the scientific reality of why this happens: marshmallows are mostly water and sugar, meaning they liquefy and evaporate when exposed to direct oven heat without a protective barrier.

Think about this in terms of physics: without a solid protein matrix surrounding the fats, the emulsion splits and causes the spread to seize.

To solve this, we use a simple double-wrap technique.

By freezing the Nutella dollops beforehand and wrapping them tightly inside the cookie dough alongside a mini marshmallow, we create a thermal shield.

If you have made my S'mores Cookie Dough Pie or love baking chewy chocolate brownie cookies, this method will feel incredibly familiar, much like my favorite Nutella desserts combo which balances rich fats with soft textures.

Let's get baking.

Nutella Marshmallow Cookies

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Cookies
• Prep Time 50 mins
• Cook Time 10 mins
• Servings 12
• Calories 280 calories
• Rating 4.8 1693
• Tags Nutella cookies, marshmallow cookies, stuffed cookies, chocolate hazelnut dessert

Ingredients

• 115 g unsalted butter, softened (1/2 cup)
• 100 g granulated sugar (1/2 cup)
• 110 g packed light brown sugar (1/2 cup)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 190 g all-purpose flour (1 1/2 cups)
• 40 g unsweetened cocoa powder (1/2 cup)
• 1/2 tsp baking soda
• 1/2 tsp Diamond Crystal kosher salt
• 12 tsp Nutella (frozen into dollops)
• 12 large marshmallows

Directions

1. Line a small tray with parchment paper, spoon 12 individual teaspoons of Nutella onto it, and freeze for at least 30 minutes until completely solid.
2. In a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until light and fluffy.
3. Add the egg and vanilla extract, beating until fully incorporated and scraping down the sides of the bowl with a spatula.
4. Whisk together the flour, cocoa powder, baking soda, and kosher salt in a separate bowl, then slowly add to the wet ingredients on low speed until a soft dough forms.
5. Scoop a 2-tablespoon portion of dough, flatten it in your palm, place one frozen Nutella dollop and one marshmallow in the center, then wrap the dough completely around the fillings, pinching the seams to seal.
6. Place the stuffed dough balls on a baking sheet lined with parchment paper, leaving 2 inches of space between them, and bake at 350°F (175°C) for 10 to 12 minutes until the edges are set.

Notes

• Brand Recommendation: I highly recommend using Diamond Crystal kosher salt; if you only have Morton's or fine table salt, cut the volume in half (use 1/4 teaspoon) to avoid an aggressively salty bite.
• Science-Backed Rationale: Cocoa powder is highly drying due to its starch content, so do not over-measure it; spoon and level your cocoa to keep the protein matrix of the dough tender and pliable.
• Workflow Warning: Do not skip freezing the Nutella dollops; if you try to wrap warm, soft spread, it will cling to your fingers, tear the dough, and leak all over the baking sheet.
• Storage Behavior: After a day in an airtight container, the marshmallows will naturally lose some of their stretch as the sugar crystallizes, but a quick 8-second zap in the microwave completely restores the gooey pull.

Serving Suggestions

These cookies are best enjoyed warm when the center is at its peak meltiness. Here are a few ways to complete the experience:

• Pair with a cold glass of whole milk to balance the rich chocolate hazelnut flavor.
• Serve alongside a scoop of vanilla bean ice cream for an easy, decadent plated dessert.
• Arrange them on a dessert board next to fresh strawberries to cut through the sweetness.
• Dust lightly with powdered sugar right before serving for a bakery-style finish.

Storage and Reheating

Store these in an airtight container.

They will keep at room temperature for up to three days, though the marshmallow center will gradually firm up as the hours pass. Do not refrigerate them, as the cold environment accelerates starch retrogradation, making the cookie base dry and crumbly.

To revive that legendary molten pull, simply microwave a cookie on a paper towel for exactly eight seconds. Any longer and the marshmallow will expand violently and explode.

If you want to freeze them, do so before baking. Freeze the stuffed, unbaked dough balls on a tray for an hour, then transfer them to a zip-top bag for up to three months, baking directly from frozen for an extra two minutes.

Ingredient Substitutes

If you need to adapt this recipe for dietary restrictions or pantry limitations, these swaps work perfectly:

1. Hazelnut Spread: If you have a hazelnut allergy, swap the Nutella for a thick cookie butter or a high-quality chocolate sunflower seed butter.
2. Marshmallows: Vegan marshmallows work beautifully here, though they melt slightly faster, so ensure your dough seal is absolutely airtight.
3. All-Purpose Flour: You can use a 1-to-1 gluten-free baking flour blend, but add one tablespoon of milk to prevent the dough from becoming too dusty.

There is something incredibly magical about breaking a warm cookie in half and watching that glossy hazelnut swirl stretch alongside a melted marshmallow. It is messy, your fingers will absolutely get sticky, and that is precisely the point of a truly great dessert.