There are cookies, and then there are legendary cookies. Thick, fudgy, gooey, and filled with melty marshmallows, these Nutella-stuffed marshmallow cookies will steal the spotlight at any gathering. Imagine biting into a chewy chocolate cookie, only to be greeted by warm Nutella layers and a stretchy marshmallow center. It’s indulgence, comfort, and dessert magic—baked into one irresistible bite.

Whether you’re baking for a party, a family gathering, or a cozy night at home, this recipe ensures that every cookie is a showstopper. They’re thick enough to hold their shape, yet soft enough to melt in your mouth. The best part? They’re surprisingly easy to make, with simple pantry staples and a few indulgent upgrades.

Why You’ll Love These Cookies

Thick & fudgy: Rich layers of chocolate and Nutella give them a brownie-like texture.
Gooey surprise: Each cookie hides a melted marshmallow at the center.
Perfect for sharing: Big, bakery-style cookies that wow everyone.
Easy to freeze: Prepare dough balls ahead of time and bake fresh when cravings hit.

Ingredients

1 cup unsalted butter – softened
1 ¼ cups brown sugar – packed
½ cup granulated sugar
2 large eggs – room temperature
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup Nutella – slightly chilled for easier handling
1 ½ cups mini marshmallows
1 cup semisweet chocolate chips

Instructions

Prepare the dough base: In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add wet ingredients: Mix in eggs one at a time, followed by vanilla extract.
Mix dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. Gradually fold into wet mixture until dough forms.
Fold in chocolate chips: Stir chocolate chips evenly into the dough.
Shape the cookies: Scoop 2–3 tablespoons of dough. Flatten slightly, add 1 teaspoon Nutella and 2–3 mini marshmallows in the center. Cover with more dough and roll into a ball.
Chill the dough: Place dough balls on a baking sheet lined with parchment paper. Chill for 30 minutes.
Bake: Preheat oven to 350°F (175°C). Bake cookies for 11–13 minutes, until edges are set but centers look slightly underbaked.
Cool & serve: Allow cookies to cool for 5–7 minutes before serving. Enjoy the gooey Nutella-marshmallow center!

Tips & Variations

Extra fudgy: Drizzle warm Nutella on top after baking.
Make it s’mores-style: Add a piece of graham cracker to the marshmallow center before sealing.
Storage: Keep in an airtight container for 4 days or freeze dough balls for up to 2 months.
Cheat hack: Use large marshmallows cut in half if you don’t have minis.

Serving Ideas

Serve with a tall glass of cold milk.
Stack them high on a platter for a party centerpiece.
Warm slightly in the microwave for maximum gooeyness.

Story Behind the Recipe

These cookies are inspired by the love for Nutella jars hidden in kitchen cupboards and childhood marshmallow toasts by the fire. Combining the two creates a dessert that bridges comfort food with indulgent bakery-style treats. It’s not just a cookie—it’s an experience that turns a simple afternoon snack into a moment of pure joy.