Why You’ll Love Nutella Marshmallow Cookies Recipe

You get the best of both worlds: chocolate-hazelnut richness from Nutella and pillowy sweetness from marshmallow.
With a fudgy, soft interior and slightly crisp edges, each bite offers satisfying texture contrast.
The assembly is fun—wrapping the filling inside gives a delightful surprise when you bite in.
They’re perfect for treats, dessert sharing, or as a special baking project when you want something beyond ordinary cookies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
For the filling:
½ cup Nutella
½ cup marshmallow fluff (or marshmallow creme)

Directions

Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry mixture into the wet mixture, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips.
Chill the dough for at least 30 minutes (this helps with handling and keeps cookies from spreading too much).
Scoop about 2 tablespoons of dough and flatten it slightly in your hand.
Place 1 teaspoon of Nutella in the center of the flattened dough, then 1 teaspoon of marshmallow fluff on top of the Nutella.
Take another 1 tablespoon of dough, flatten it, and place it over the filling. Gently seal the edges to encase the filling (you can leave a small gap so marshmallow can puff slightly).
Repeat until all dough is used, spacing the cookies about 2 inches apart on the baking sheets.
Bake for 10 to 12 minutes, or until the edges are just set and tops begin to crack slightly.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to finish cooling.

Servings and timing

Servings: 12 cookies
Prep time: 30 minutes (plus chilling)
Baking time: 12 minutes

Variations

Use dark chocolate or white chocolate chips instead of semi-sweet for different flavor profiles.
Swap Nutella for a different chocolate-hazelnut spread or even peanut butter for a twist.
For more marshmallow pull, use mini marshmallows instead of fluff, but freeze them first to reduce melting.
Add a sprinkle of sea salt on top before baking for a sweet‑and‑salty contrast.
Mix in chopped nuts (hazelnuts or almonds) to the dough for added texture.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, freeze in a sealed container with parchment between layers for up to 1 month.
To reheat, warm gently in a 300 °F (150 °C) oven for 5 minutes, or microwave briefly (10–15 seconds) to revive the meltiness inside.

FAQs

What type of marshmallow fluff should I use?

You can use marshmallow fluff or marshmallow creme. Either works well in this recipe as the soft, spreadable filling.

Can I substitute the Nutella?

Yes. You may use another chocolate-hazelnut spread, chocolate spread, or even peanut butter (though flavor changes).

Do I need to chill the dough?

Chilling helps firm the dough, making it easier to handle and reduces spreading during baking. If you skip chilling, cookies may spread more.

How should I seal the cookies so filling doesn’t leak?

Press the top and bottom dough layers gently together and pinch the edges. You can leave a small gap to let marshmallow puff out decoratively.

Will marshmallow burn during baking?

If baked too long, the marshmallow can brown or burn. Watch closely and remove when edges are just set and tops crack slightly.

Can the recipe be doubled?

Yes, you can double all ingredients and bake in batches. Just ensure oven space and baking sheets are adequate.

Can I make smaller or larger cookies?

Yes. Adjust baking time slightly—smaller cookies may bake in 8–10 minutes, larger could take a few minutes more.

Why did my cookies turn out flat?

Possible causes: dough too warm, insufficient chilling, too much butter, or too little structure (e.g. missing flour or leavening).

What’s the best way to thaw from frozen?

Let cookies thaw at room temperature in the container for about 30 minutes, then warm gently if desired to restore gooey center.

How do I transport them without the filling sticking?

Let cookies cool completely. Use parchment between layers in a container and transport in a rigid box to prevent squishing.

Conclusion

These Nutella marshmallow cookies bring together irresistible chocolate, marshmallow, and hazelnut flavors into one indulgent bite. With their crisp edges, soft centers, and fun surprise filling, they’re a crowd-pleasing treat perfect for sharing. Enjoy baking them, experimenting with variations, and most of all—savoring each delightful bite.