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Thick Nutella Marshmallow Cookies with Fudgy Layers

Bakery-style thick cookies stuffed with gooey marshmallows and rich Nutella layers for the ultimate indulgent treat.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1.25 cups brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup semisweet chocolate chips
Filling
  • 1 cup Nutella slightly chilled
  • 1.5 cups mini marshmallows

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Cream butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add eggs one at a time, then mix in vanilla.
  3. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
  4. Gradually add dry mixture to wet ingredients until combined.
  5. Fold in chocolate chips.
  6. Scoop dough, flatten, add Nutella and marshmallows, then cover with more dough to form a ball.
  7. Chill dough balls for 30 minutes.
  8. Bake at 350°F (175°C) for 11–13 minutes until edges are set but centers are soft.
  9. Cool slightly before serving.

Notes

Chilling dough ensures cookies stay thick. Reheat in microwave for gooey texture. Store in airtight container for up to 4 days.