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–+ servings
Nutella Marshmallow Cookies

Nutella Marshmallow Cookies: Soft, Chewy Bliss Awaits

Indulge in Nutella Marshmallow Cookies, a delightful combination of soft chocolate-hazelnut cookies filled with gooey marshmallows.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup butter softened
  • 1 cup Nutella or any chocolate spread
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs or flaxseed meal for vegan option
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the Filling
  • 2 cups mini marshmallows chopped regular marshmallows also work

Equipment

  • mixing bowl
  • Hand mixer
  • spatula
  • cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened butter and Nutella. Cream together with a hand mixer until smooth.
  3. Gradually add brown sugar and granulated sugar, mixing until fluffy.
  4. Incorporate the eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gently fold the dry ingredients into the wet ingredients until just combined.
  7. Fold in mini marshmallows.
  8. Drop rounded pieces of dough onto baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes until edges are set and centers are slightly underbaked.
  10. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 70mgSugar: 9gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for a smooth dough. Refrigerate dough for 30 minutes to prevent spreading if desired.

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