Description
These Nutella Marshmallow Cookies combine a creamy hazelnut-chocolate spread with gooey mini marshmallows for the ultimate sweet treat. Featuring a perfect balance of soft, chewy dough and melty marshmallow centers, these cookies are easy to make, customizable, and perfect for any occasion. Enjoy the rich chocolatey flavor and delightful texture contrast in every bite.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free version)
- 1/2 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (or plant-based butter for vegan)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 3/4 cup Nutella
Add-Ins
- 1 cup mini marshmallows (vegan marshmallows if desired)
- Optional: 1/2 cup chocolate chips
- Optional: 1/3 cup chopped toasted hazelnuts
- Optional: Flaky sea salt for garnish
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), baking soda, and pinch of salt to evenly distribute the leavening agents.
- Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown and granulated sugars until the mixture is light and fluffy, creating a tender texture and subtle caramel flavor.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract to build moisture and richness while balancing the sweetness.
- Incorporate Nutella: Gently fold the Nutella into the wet mixture, blending just enough to distribute the chocolate-hazelnut flavor without overmixing.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined, avoiding overmixing to keep the cookies soft.
- Fold in Mini Marshmallows: Carefully fold in the mini marshmallows to ensure gooey pockets are evenly distributed throughout the dough.
- Bake: Scoop the cookie dough onto a lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden and centers are set but still soft.
Notes
- Chill your dough for 30 minutes before baking to prevent spreading and improve flavor.
- Use fresh mini marshmallows for optimal melting and gooey centers.
- Remove cookies from oven when edges are set but centers still appear slightly underdone to maintain chewiness.
- Ensure all ingredients, especially butter and eggs, are at room temperature for smooth mixing.
- Try making smaller or larger cookies depending on your preference.
- Customize with add-ins like chocolate chips, chopped hazelnuts, or a sprinkle of flaky sea salt.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Nutella, Marshmallow Cookies, Chocolate Cookies, Gooey Cookies, Nutella Recipes, Marshmallow Desserts
