Marshmallow and Nutella stuffed chocolate cookies might sound too good to be true, but I promise you they’re about to become your new obsession. Tired of plain chocolate chip cookies that leave you wanting more? These decadent treats pack a surprise center of melted Nutella and marshmallow fluff that creates the most incredible gooey texture with every bite.
Hey there! I’m Emeli, and as someone who’s spent years perfecting dessert recipes in both professional kitchens and my home, I can tell you that these cookies changed my entire perspective on what a chocolate cookie could be. The first time I pulled a batch from the oven and watched that marshmallow peek through the chocolate exterior, I knew I had something special. The combination of rich cocoa, creamy Nutella, and pillowy marshmallow creates a flavor symphony that’s become the most requested recipe among my family and friends.
What makes this recipe truly special is its perfect balance of textures and flavors plus, it’s surprisingly simple to master. In this guide, I’ll share my tested techniques for achieving the perfect cookie structure, tips for preventing filling leakage, and variations that’ll keep your cookie jar interesting. Whether you’re baking for a special occasion or just treating yourself to something extraordinary, these cookies deliver every single time.
Why This Marshmallow and Nutella Stuffed Chocolate Cookie Recipe Works
This recipe succeeds where others fail because it focuses on three key elements: flavor depth, structural integrity, and pure indulgence factor. Here’s what makes these cookies irresistible:
• Uses premium cocoa powder for rich, complex chocolate flavor that complements rather than competes with the Nutella
• Strategic dough chilling prevents spreading while maintaining that perfect chewy texture
• Perfect filling ratio ensures gooey centers without compromising the cookie’s structure
• Foolproof assembly technique that even beginner bakers can master on their first try
Choosing the Right Chocolate for Your Marshmallow and Nutella Stuffed Chocolate Cookies
The foundation of exceptional chocolate cookies starts with quality ingredients and proper preparation techniques.
Best Chocolate Components for This Recipe
Premium unsweetened cocoa powder creates the deep chocolate base that makes these cookies sing. I prefer Dutch-processed cocoa for its smooth, mellow flavor that doesn’t overpower the Nutella filling. The semi-sweet chocolate chips add textural contrast and extra bursts of chocolate throughout each bite.
Buying Tips for Success
Look for cocoa powder that’s fresh and aromatic if it smells flat or dusty, it’ll taste the same way. For chocolate chips, choose ones that hold their shape during baking; mini chips work beautifully if you prefer smaller chocolate bursts throughout.
Smart Substitutions
Swap semi-sweet chips for dark chocolate chunks if you prefer more intense chocolate flavor, or try white chocolate chips for a sweeter contrast. You can even use chopped chocolate bars instead of chips for irregular, bakery-style pieces.
Ingredients & Prep for Marshmallow and Nutella Stuffed Chocolate Cookies
Proper preparation is the secret to cookies that bake evenly and maintain their gorgeous stuffed shape.
Cookie Dough Essentials
Start with room temperature butter for easier creaming this creates the light, fluffy base that holds our filling perfectly. The combination of granulated and brown sugar isn’t just about sweetness; brown sugar adds moisture and that signature chewy texture we’re after.
Filling Preparation and Assembly
The key to perfect filling distribution is using room temperature Nutella and marshmallow fluff. Cold fillings are harder to work with and can cause the dough to crack. Measure your fillings ahead of time using a small cookie scoop for consistency.
Pantry Staples That Make the Difference
Quality vanilla extract enhances all the other flavors, while the right flour-to-cocoa ratio ensures structure without dryness. Don’t skip the salt it intensifies the chocolate and balances the sweetness beautifully.
Step-by-Step Cooking Instructions for Marshmallow and Nutella Stuffed Chocolate Cookies
Follow these detailed steps for bakery-quality results every single time.
Pre-Cooking Prep for Perfect Marshmallow and Nutella Stuffed Chocolate Cookies
- Cream butter and both sugars until light and fluffy (about 3 minutes with an electric mixer)
- Add eggs one at a time, beating well after each addition, then mix in vanilla
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt
- Gradually combine dry ingredients with wet ingredients until just mixed
- Fold in chocolate chips, then refrigerate dough for at least 30 minutes
Cooking Method for Marshmallow and Nutella Stuffed Chocolate Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
- Scoop 2 tablespoons of dough and flatten slightly in your palm
- Place 1 teaspoon Nutella in center, top with 1 teaspoon marshmallow fluff
- Take 1 tablespoon additional dough, flatten, and place on top
- Seal edges carefully, leaving small gaps for marshmallow expansion
- Space cookies 2 inches apart on prepared baking sheets
Doneness Check for Perfect Marshmallow and Nutella Stuffed Chocolate Cookies
Bake for 10-12 minutes until cookies show slight cracks on top but still look slightly underbaked in the center. The marshmallow will create a smooth, gooey layer inside as it melts and spreads.
Resting Your Marshmallow and Nutella Stuffed Chocolate Cookies
Let cookies cool on the baking sheet for 5 full minutes before transferring to a cooling rack. This prevents breaking and allows the filling to set slightly while maintaining that perfect gooey texture.
Pro Tips for Perfect Marshmallow and Nutella Stuffed Chocolate Cookies
These insider techniques will elevate your cookies from good to absolutely extraordinary.
Avoiding Tough or Leaky Marshmallow and Nutella Stuffed Chocolate Cookies
Don’t overfill resist the temptation to add extra Nutella and marshmallow, as this causes leakage and uneven baking. Work quickly when assembling to prevent the dough from warming too much, which can cause spreading.
Tool Recommendations for Success
A small cookie scoop ensures consistent filling portions, while an offset spatula helps transfer delicate assembled cookies to baking sheets. Parchment paper is essential for easy removal.
Storage & Reheating Your Cookies
Store in an airtight container at room temperature for up to 5 days. For that fresh-baked gooey center, microwave individual cookies for 10-15 seconds. Freeze assembled unbaked cookies for up to 3 months bake directly from frozen, adding 1-2 extra minutes.
Flavor Variations for Your Marshmallow and Nutella Stuffed Chocolate Cookies
Transform this base recipe into exciting new flavor combinations that’ll keep everyone guessing.
Spicy Twist Options
Add 1/2 teaspoon cayenne pepper to the dough for Mexican hot chocolate vibes, or swirl in 1 tablespoon of chili-infused honey with the marshmallow fluff for a sweet heat combination.
Healthier Alternatives
Use sugar-free chocolate chips and substitute half the all-purpose flour with almond flour for a lower-carb option. Natural almond butter can replace Nutella for those avoiding palm oil.
Global Flavor Inspirations
Try tahini instead of Nutella for a Middle Eastern twist, or use dulce de leche with the marshmallow for Latin-inspired cookies. Matcha powder (1 tablespoon) added to the dough creates beautiful green tea chocolate cookies.
| Variation | Key Ingredient Swap | Flavor Profile | Baking Adjustment |
|---|---|---|---|
| Spicy Mexican | Add cayenne + cinnamon | Warm, spicy chocolate | None |
| Salted Caramel | Dulce de leche + sea salt flakes | Sweet-salty indulgence | None |
| Peppermint Bark | Crushed candy canes + peppermint extract | Cool, festive mint | None |
| Coffee Mocha | 2 tsp instant espresso powder | Rich coffee-chocolate | None |
| Peanut Butter Paradise | PB instead of Nutella | Nutty, protein-rich | None |
Serving Suggestions for Marshmallow and Nutella Stuffed Chocolate Cookies
These show-stopping cookies deserve equally impressive presentation and pairings.
Serve warm with a scoop of vanilla bean ice cream for the ultimate dessert experience, or pair with cold milk for a comforting afternoon treat. For special occasions, drizzle with melted chocolate or dust with powdered sugar just before serving.
Coffee pairings work beautifully try with rich espresso or creamy cappuccino to complement the chocolate intensity. For wine lovers, a glass of port or sweet dessert wine creates an elegant finish to any meal.
FAQs About Marshmallow and Nutella Stuffed Chocolate Cookies
Can I make the dough ahead of time for these cookies?
Absolutely! Cookie dough can be made up to 2 days ahead and stored covered in the refrigerator. You can also freeze assembled cookies on baking sheets, then transfer to freezer bags for up to 3 months.
How do I prevent the filling from leaking out during baking?
The key is proper sealing and not overfilling. Use exactly 1 teaspoon each of Nutella and marshmallow fluff, and make sure to pinch the dough edges together while leaving small gaps for expansion.
Can I use regular marshmallows instead of marshmallow fluff?
Mini marshmallows work, but marshmallow fluff creates a smoother, more evenly distributed filling. If using mini marshmallows, use about 4-5 per cookie.
Are these cookies safe for people with nut allergies?
Traditional Nutella contains hazelnuts, so these aren’t safe for tree nut allergies. However, you can substitute sunflower seed butter or soy butter for a nut-free version.
How do I know when the cookies are perfectly done?
Look for slight cracks on the surface while the centers still appear slightly soft. They’ll continue cooking on the hot pan after removal from the oven.
Conclusion
These Marshmallow and Nutella Stuffed Chocolate Cookies represent everything I love about baking they’re indulgent, surprising, and absolutely irresistible. The combination of rich chocolate cookie dough, creamy Nutella, and gooey marshmallow creates a dessert experience that goes far beyond ordinary cookies.
Ready to create some magic in your kitchen? Fire up that oven and treat yourself to these incredible cookies tonight! I guarantee they’ll become a new favorite in your recipe collection.
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Marshmallow Nutella Stuffed Chocolate Cookies
- Total Time: 42 minutes
- Yield: 12 servings
Description
These Marshmallow and Nutella Stuffed Chocolate Cookies are rich, gooey, and irresistibly indulgent. Soft chocolate cookies are filled with a molten center of creamy Nutella and fluffy marshmallow, creating the ultimate dessert treat with every bite.
Ingredients
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
Step 1: Prepare the Cookie Dough
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, beating 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 ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips. Cover the dough and refrigerate for at least 30 minutes to firm up.
Step 2: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop out about 2 tablespoons of 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. Press the edges gently to partially seal them, leaving a small gap to allow the marshmallow to puff out slightly while baking.
Take another 1 tablespoon of dough, flatten it, and place it on top, sealing the edges around the filling.
Repeat this process for the remaining dough, spacing the cookies about 2 inches apart on the baking sheets.
Step 3: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the cookies are slightly cracked on top.
The marshmallow fluff will spread into a smooth, gooey layer inside the cookie as it bakes.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
For best results, chill the cookie dough before baking to prevent spreading and ensure a thick, gooey center. Serve warm for that perfect molten Nutella and marshmallow bite!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desssert
- Cuisine: American
Nutrition
- Calories: 280kcal