Gooey, Chocolatey Cookie Perfection
These Nutella Marshmallow Cookies are soft, rich, and packed with gooey chocolate-hazelnut flavor in every bite. Warm melted Nutella combines with fluffy marshmallows to create bakery-style cookies that are crispy around the edges and irresistibly soft in the center. They’re the perfect sweet treat for holidays, parties, movie nights, or whenever you need an easy dessert that feels extra special. Best of all, these cookies come together with simple pantry ingredients and bake in under 15 minutes, making them ideal for busy bakers who still want impressive homemade desserts. One batch disappears fast, so you may want to make extra!
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
📝 Ingredients List
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup Nutella
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini marshmallows
- ½ cup chocolate chips
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Butter & Sugars
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Nutella & Wet Ingredients
Mix in Nutella, egg, and vanilla extract until smooth and creamy. 🍫
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
5. Make the Cookie Dough
Gradually add the dry ingredients into the wet mixture. Stir until a soft dough forms.
6. Fold in Marshmallows & Chocolate Chips
Gently fold in mini marshmallows and chocolate chips until evenly distributed.
7. Scoop the Cookies
Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake Until Golden
Bake for 10–12 minutes until the edges are lightly golden but the centers still look soft. The marshmallows will become gooey and lightly toasted. ✨
9. Cool & Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
💡 Pro Tips
- Chill the Dough: Refrigerate for 20 minutes if the dough feels too soft.
- Extra Gooey Cookies: Add a few marshmallows on top before baking.
- Don’t Overbake: Cookies continue setting as they cool.
- Storage Tip: Keep in an airtight container for up to 4 days.
🔄 Variations
- Stuffed Cookies: Add a spoonful of extra Nutella inside each cookie.
- Crunchy Version: Mix in chopped hazelnuts or walnuts.
- S’mores Style: Add crushed graham crackers to the dough.
- Double Chocolate: Use chocolate cookie dough as the base.
❓FAQ
Can I use large marshmallows?
Yes, just cut them into smaller pieces before mixing into the dough.
Why are my cookies spreading too much?
The butter may be too warm. Chill the dough before baking.
Can I freeze the dough?
Absolutely! Freeze cookie dough balls for up to 2 months.
What’s the best way to keep them soft?
Store with a slice of bread in the container to help retain moisture.