Description
These Nutella Marshmallow Cookies are soft, chewy, and filled with gooey Nutella and melty marshmallows, creating the ultimate indulgent treat for cookie lovers.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90g) chocolate chips
- 1/2 cup (120g) mini marshmallows
- Nutella, chilled (about 12 tsp for filling)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and mini marshmallows.
- Scoop out about 2 tablespoons of dough and flatten it in your hand.
- Place about 1 tsp of chilled Nutella in the center, then fold the dough around it and seal the edges to form a ball.
- Place the stuffed dough balls on the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes or until the edges are golden but the centers are still soft.
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill Nutella beforehand for easier handling and stuffing.
- Do not overbake to maintain a gooey center.
- Cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
