Ever pull a tray of cookies from the oven, only for them to be flat, sad disks? We’ve all been there. It feels like a waste of good butter and chocolate.
These Nutella Marshmallow Cookies are different. They’re puffy, soft, and loaded with gooey surprises.
This recipe is designed to work every time, even if you think you’re bad at baking. I’ll show you the simple tricks to get it right.
What You’ll Need
- All-Purpose Flour: This gives the cookies their structure.
- Baking Soda: Helps the cookies rise and get puffy.
- Salt: Just a little bit balances all the sweetness.
- Unsalted Butter: Make sure it’s softened to room temperature, not melted.
- Brown Sugar: Adds moisture and a chewy texture.
- White Sugar: Helps the cookies spread and get crispy edges.
- Eggs: One large egg is perfect.
- Vanilla Extract: For that classic cookie flavor.
- Nutella: The star of the show.
- Mini Marshmallows: For gooey pockets of sweetness.
Tools You’ll Need
Here are the basic tools for the job. Nothing too fancy is required.
| Tool | Purpose |
|---|---|
| Mixing Bowls | For wet & dry ingredients |
| Whisk | To combine dry stuff |
| Hand or Stand Mixer | To cream butter & sugar |
| Cookie Sheets | For baking the cookies |
| Parchment Paper | Prevents sticking |
| Cookie Scoop | For even-sized cookies |
How to Make Nutella Marshmallow Cookies
Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside for later.
Step 2: In a larger bowl, use a mixer to beat the softened butter with both the brown and white sugars. Keep mixing until it looks light and fluffy, about 2-3 minutes.
Step 3: Add the egg and vanilla extract to the butter mixture. Beat it again until everything is just combined.
Step 4: Slowly add your dry flour mixture to the wet ingredients. Mix on low speed until you don’t see any more flour streaks. Don’t overmix it.
Step 5: This is the important part. Gently fold in the mini marshmallows with a spatula.
Step 6: Now, drop spoonfuls of Nutella into the dough. Use a knife to swirl it through the dough just once or twice. You want streaks, not a fully mixed brown dough.
Step 7: Cover the bowl and chill the dough in the fridge for at least one hour. This step is not optional! It prevents the cookies from spreading too much.
Step 8: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 9: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets. Leave about 2 inches between each cookie.
Step 10: Bake for 10-12 minutes. The edges should be golden brown, but the centers will look a little soft. That’s what you want.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Pro Tips
After years in the kitchen, I’ve learned a few things that really help with this kind of cookie.
- Freeze Your Marshmallows: Toss your mini marshmallows in the freezer for 30 minutes before you start. This helps them hold their shape in the oven instead of melting into a sugary puddle.
- Don’t Over-Swirl the Nutella: When you add the Nutella, give it just two or three gentle swirls with a knife. If you mix it too much, you’ll lose those beautiful, distinct ribbons of hazelnut goodness.
- The Chill is Real: Chilling the dough is key. It solidifies the butter, which means your cookies will bake up thick and chewy instead of spreading out into thin crisps. An hour is good, two is even better.
Substitutions and Variations
Don’t have everything on hand? No problem. Cookies are forgiving.
| Original Ingredient | Good Substitution | Result |
|---|---|---|
| Nutella | Peanut or Almond Butter | Nutty flavor |
| Mini Marshmallows | Chocolate Chips | Classic chocolate chip |
| All-Purpose Flour | Gluten-Free Blend | Makes it GF |
| Vanilla Extract | Almond Extract | Different flavor note |
You can also add a sprinkle of sea salt on top of the cookies right before baking. It gives them a nice sweet-and-salty kick.
Make-Ahead Tips
You can make the cookie dough up to 3 days ahead of time. Just keep it tightly covered in the refrigerator.
You can also scoop the dough into balls and freeze them. When you want cookies, just bake them straight from the freezer. You may need to add 2-3 minutes to the baking time.
Leftovers and Storage
Store any leftover cookies in an airtight container at room temperature. They should stay fresh for up to 4 days.
A little trick to keep them soft is to add a small piece of bread to the container. The cookies will absorb moisture from the bread.
Nutritional Information & Swaps
This is an estimate, and it can change based on your ingredients. Each cookie has roughly 150 calories.
For a lower-sugar option, you can try a sugar-free hazelnut spread. The texture might change a little. Using a gluten-free all-purpose flour blend (one with xanthan gum) works well as a direct swap.
What to Serve These With
These cookies are great on their own, but they’re even better with a few classic partners.
| Pairing | Why It Works |
|---|---|
| Cold Milk | Classic cookie companion |
| Hot Coffee | Cuts through the sweetness |
| Vanilla Ice Cream | For a cookie sandwich |
FAQs
Q1. Why did my marshmallows completely disappear?
Ans: Your oven might be too hot, or you didn’t freeze the marshmallows first. Freezing them helps a lot. Also, make sure they are folded inside the dough, not sitting exposed on top.
Q2. My cookies spread out and became very thin. What went wrong?
Ans: You probably skipped chilling the dough. Chilling is the most important step for thick cookies. It could also be that your butter was too soft or melted.
Q3. Can I use regular-sized marshmallows?
Ans: It’s not the best idea. Large marshmallows expand a lot and can create huge, sticky holes in your cookies. Mini marshmallows work much better.
Wrapping Up
Now you have a simple, no-fail plan for some seriously good cookies. That warm, gooey center with melted Nutella and soft marshmallow is hard to beat.
Give this recipe a try.
Let me know how it turns out in the comments below. If you have any questions while baking, just ask. I’m here to help.
