Nutella Marshmallow Cookies Inspired by S’mores Recipe

Introduction

These Nutella Marshmallow Cookies bring a delightful twist to classic s’mores. With a rich chocolate base, gooey Nutella, and fluffy marshmallow filling, they offer a perfect balance of textures and flavors that will satisfy any sweet tooth.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 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
• ½ cup Nutella
• ½ cup marshmallow fluff (or marshmallow creme)

Instructions

1. Step 1: In a large 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, beating well after each addition, then stir in the vanilla extract.
2. Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Cover and refrigerate the dough for at least 30 minutes to firm up.
3. Step 3: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough and flatten it slightly. Place 1 teaspoon of Nutella in the center, then add 1 teaspoon of marshmallow fluff on top. Press the edges gently to partially seal, leaving a small gap for the marshmallow to expand.
4. Step 4: Take another 1 tablespoon of dough, flatten it, and place it over the filling, sealing the edges carefully. Repeat with the remaining dough, spacing cookies about 2 inches apart on the sheets.
5. Step 5: Bake for 10-12 minutes until the cookies are slightly cracked on top. The marshmallow will melt into a gooey center. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips & Variations

• Chilling the dough helps prevent spreading and makes handling the filled cookies easier.
• Substitute Nutella with any chocolate-hazelnut spread or peanut butter for a different flavor twist.
• For extra gooeyness, add a small piece of chocolate or mini marshmallows inside along with Nutella and fluff.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To maintain the gooey center, warm gently in a microwave for 10-15 seconds before serving. These cookies can also be frozen for up to a month; thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, you can use small marshmallows or mini marshmallows. Just add a few pieces inside the cookie instead of the fluff, but be mindful they may melt differently.

Do I need to refrigerate the dough before baking?

Refrigerating the dough for at least 30 minutes helps firm it up, making it easier to shape the filled cookies and preventing excessive spreading while baking.

Nutella Marshmallow Cookies Inspired by S’mores Recipe

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4.8 from 77 reviews

Delight in these decadent Nutella Marshmallow Cookies inspired by classic S’mores. Each cookie is filled with a luscious blend of Nutella and gooey marshmallow fluff, encased in a rich, chocolatey cocoa cookie studded with semi-sweet chocolate chips. Perfectly baked to achieve slightly cracked tops and a soft, chewy center, these cookies bring the nostalgic campfire treat right to your kitchen.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 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)

Instructions

1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes. Next, add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract for flavor. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing. Lastly, gently fold in the semi-sweet chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm it up for easier handling.
2. Assemble the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. Scoop about 2 tablespoons of the chilled dough and flatten it slightly in your hand. Place 1 teaspoon of Nutella in the center of the dough, followed by 1 teaspoon of marshmallow fluff on top of the Nutella. Carefully press the edges of the dough around the filling to partially seal it while leaving a small gap for the marshmallow to expand while baking. Take another tablespoon of dough, flatten it, and cover the filled dough, sealing the edges completely around the filling. Repeat this process for the entire dough, spacing the assembled cookies about 2 inches apart on the baking sheets to allow for spreading.
3. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the tops are slightly cracked and the cookies have set. During baking, the marshmallow fluff inside will melt and spread into a smooth, gooey layer, complementing the rich Nutella center. Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.

Notes

• Refrigerating the dough before assembly makes it easier to handle and helps prevent the cookies from spreading too much.
• For extra gooey cookies, slightly underbake by a minute or two, but be careful not to undercook completely.
• You can substitute marshmallow fluff with marshmallow creme if preferred.
• Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Handle the stuffed dough gently to prevent the filling from leaking during baking.

Keywords: Nutella cookies, marshmallow cookies, s’mores cookies, chocolate cookies, stuffed cookies, dessert recipes, homemade cookies