Some recipes just have a way of stopping you mid scroll this is one of them.
I was rummaging through my pantry on a rainy Tuesday, half a jar of Nutella staring back at me, when the idea hit: what if I folded it straight into a cookie dough and stuffed it with marshmallows ? I figured worst case, I'd have something edible. Best case ? Something special.
Spoiler : it was very special.
These Nutella Marshmallow Cookies are soft, chewy, and loaded with that deep hazelnut chocolate flavor we all love. The marshmallows melt right into the center as they bake, leaving little pockets of gooey sweetness that make each bite genuinely surprising. They look bakery worthy, they taste indulgent, and here's the best part they come together in under 30 minutes with no mixer required.
Whether you're baking for the first time or you've just been looking for your next crowd pleaser, this recipe is going to earn a permanent spot in your rotation. Trust me on this one.
1 - Why You'll Love This Recipe :
Let me count the ways, because there are quite a few :
- No mixer needed A wooden spoon or spatula is all you need. Seriously, that's it.
- One bowl situation Fewer dishes, more cookies. Always a win.
- Ready in under 30 minutes From pantry to plate faster than a pizza delivery.
- Incredibly rich flavor Nutella brings a depth of chocolate-hazelnut flavor that plain cocoa powder just can't compete with.
- That marshmallow surprise The gooey centers are genuinely delightful. Every. Single. Bite.
- Beginner friendly If you can stir a bowl and scoop dough, you can absolutely nail these.
- Crowd favorite Kids go wild for them. Adults pretend they're showing restraint and then eat four.
- Easily customizable Add-ins like chocolate chips, crushed hazelnuts, or a sprinkle of sea salt take these to a whole other level.
2 - Equipment Needed :
Nothing fancy lives in my kitchen, and this recipe reflects that. Here's what you'll need :
- Large mixing bowl For combining everything together.
- Wooden spoon or silicone spatula To mix the dough by hand.
- Baking sheet s Two is ideal so you can rotate.
- Parchment paper or silicone baking mat Prevents sticking and makes cleanup a dream.
- Cookie scoop or tablespoon For consistent sizing.
- Wire cooling rack Important for texture more on that in the tips !
- Measuring cups and spoons Baking is a little science, a little love.
3 - Ingredients :
This makes about 18-20 cookies, and I can almost guarantee they won't last 24 hours.
- 1 cup 260g Nutella.
- 1 large egg, room temperature.
- 1 cup 125g all purpose flour.
- ½ teaspoon baking soda.
- ¼ teaspoon fine sea salt.
- ⅓ cup 65g granulated sugar.
- ¼ cup 50g brown sugar, packed.
- 1 teaspoon pure vanilla extract.
- 1 cup 50g mini marshmallows or regular marshmallows cut into quarters.
- Optional : ½ cup chocolate chips or chopped hazelnuts for extra texture.
- Optional : flaky sea salt for finishing.
A note on the marshmallows : Mini marshmallows work best because they distribute more evenly throughout the dough. If you only have regular sized ones, just cut them into smaller pieces no stress.
4 - Step by Step Instructions :
Step 1 - Preheat your oven :
Set your oven to 350°F - 175°C. Line your baking sheet s with parchment paper and set them aside. Starting with a hot oven means your cookies bake evenly from the moment they go in.
Step 2 - Mix the wet ingredients :
In your large mixing bowl, combine the Nutella, egg, granulated sugar, brown sugar, and vanilla extract. Stir everything together until the mixture is smooth and glossy this only takes about a minute or two by hand. The brown sugar adds a lovely caramel undertone, so don't be tempted to skip it.
Step 3 - Add the dry ingredients :
Sprinkle the flour, baking soda, and salt directly into your bowl. Gently fold everything together until just combined. Don't overmix the moment you stop seeing streaks of flour, put the spoon down. Overmixing makes cookies tough instead of tender.
Step 4 - Fold in the marshmallows :
Add in the mini marshmallows and chocolate chips or hazelnuts if you're using them and fold them in gently. The dough will be thick and a little sticky that's exactly what you want.
Step 5 - Scoop and space :
Using a cookie scoop or tablespoon, portion out the dough onto your prepared baking sheet. Leave about 2 inches of space between each cookie because they will spread. If your dough feels too soft to scoop neatly, pop the bowl in the fridge for 10 minutes it firms right up.
Step 6 - Bake :
Slide the tray into the oven and bake for 10-12 minutes. The edges should look set and slightly firm, but the centers will still appear underdone and soft. That's perfect they firm up as they cool. Resist the urge to overbake. A slightly underbaked Nutella Marshmallow Cookie is infinitely better than an overbaked one.
Step 7 - Finish and cool :
The moment the cookies come out of the oven, sprinkle a tiny pinch of flaky sea salt on top if you're using it highly recommended the salt and Nutella are a dream together. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. This resting time is non-negotiable it lets them set properly without falling apart.
5 - Tips :
A few things I've learned after making these more times than I'd like to admit :
- Room temperature egg matters. A cold egg straight from the fridge doesn't incorporate as smoothly into the Nutella and can affect the texture. Just set it out 20-30 minutes before baking.
- Don't skip the cooling rack. Leaving cookies on a hot baking sheet too long causes the bottoms to keep cooking and can dry them out.
- Chill the dough if needed. If your kitchen is warm or the dough feels too sticky to handle, 15-20 minutes in the refrigerator makes it much easier to work with.
- Use a cookie scoop for even baking. Cookies that are all the same size bake at the same rate. It's a small thing that makes a big difference.
- Flaky salt is not optional in my humble opinion. It cuts through the sweetness and makes the Nutella flavor pop in the best way.
- Don't crowd the pan. If marshmallows are near the edges of a cookie, they'll stick to the parchment. Keep things centered and spaced out.
6 - Serving :
These cookies are wonderful on their own, straight off the cooling rack when they're still just slightly warm. But if you want to take things up a notch :
Pair them with :
- A tall glass of cold milk the classic and still the best.
- A scoop of vanilla bean ice cream sandwiched between two cookies yes, really.
- Hot chocolate or a mocha latte for a full chocolate moment.
- A cup of strong espresso if you want something that balances the sweetness.
Great occasions to make them :
- After school snack that the whole family goes crazy for.
- Bake sales and potlucks they always disappear first.
- Holiday cookie boxes and gift tins.
- Weekend baking with kids they love the marshmallow folding step.
- Honestly, any random Tuesday when you need something warm and comforting.
7 - Common Mistakes :
Let me save you the trouble of figuring these out the hard way :
1 - Overbaking the cookies. This is the number one mistake. When you pull them out, they should look soft and almost underdone in the center. They finish setting up on the pan. An overbaked Nutella cookie loses all that beautiful fudgy texture.
2 - Using cold Nutella. If your Nutella has been sitting in a cold pantry or fridge, it'll be stiff and hard to mix. Give the jar a quick 10 second warm in the microwave with the lid off ! before using. It makes mixing so much smoother.
3 - Skipping the salt. Even if you don't add flaky salt on top, don't skip the salt in the dough. Salt isn't just about flavor it enhances everything else in the recipe.
4 - Overcrowding the baking sheet. Marshmallows melt and spread. Cookies that are too close together will fuse into one messy though still delicious blob. Give them their space.
5 - Measuring flour incorrectly. Scoop flour into your measuring cup with a spoon and level it off don't pack it or scoop directly from the bag. Too much flour makes dry, dense cookies.
8 - Storage :
Room temperature : Store in an airtight container with a slice of bread tucked in. The bread keeps the cookies soft and moist for up to 4-5 days. The marshmallows can make them stick together slightly, so layer parchment paper between them.
Freezing baked cookies : Let them cool completely, then freeze in a single layer on a baking sheet for an hour before transferring to a freezer bag. They keep well for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.
Freezing the dough : You can also freeze raw cookie dough balls on a tray, then transfer to a bag. Bake straight from frozen just add 2-3 extra minutes to the baking time. This is genuinely one of the best things about this recipe. Fresh cookies on demand, always.
9 - FAQ :
1 - Can I use a different brand of hazelnut spread ? Absolutely. Any Nutella-style hazelnut cocoa spread works here. Just make sure it's the creamy, spreadable kind not a crunchy or reduced sugar version, as those can affect the texture and sweetness balance.
2 - My cookies spread too much. What happened ? Most likely the dough was too warm. Try chilling it for 20 minutes before baking. Also, make sure your baking soda is fresh more than a year old and it starts losing its power.
3 - Can I make these gluten free ? Yes ! A 1:1 gluten free all purpose flour blend works well in this recipe. I've tested it with a couple of brands and the texture stays very close to the original.
4 - Do I have to use mini marshmallows ? Nope. Regular marshmallows cut into small pieces work just fine. You can also use flavored marshmallows strawberry, vanilla bean, or toasted coconut for a fun twist.
5 - Can I double the recipe ? You sure can. Everything doubles easily. Just make sure you bake in batches on separate pans rather than trying to cram too many on one sheet.
6 - Why did my marshmallows burn ? If marshmallows are poking out too far on top of the cookie, they can brown quickly. Fold them into the dough rather than pressing them on top, and keep an eye on them in the oven. A little golden color on the marshmallow is amazing. Fully burned ? Less so.
7 - Can I add cocoa powder for a double chocolate version ? Yes ! Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients and reduce the flour slightly by about 2 tablespoons to compensate. The result is incredibly rich.
10 - Conclusion :
If you've been looking for a reason to finally use that jar of Nutella sitting in your pantry, this is it. These Nutella Marshmallow Cookies are the kind of recipe that makes people ask for it immediately after the first bite and then text you later asking if you left any extras behind.
I love this recipe because it's genuinely simple without being boring, and every single batch feels a little special. There's something about the gooey marshmallow pockets and that deep, nutty chocolate base that never gets old, no matter how many times I make them.
Give them a try this weekend. Start with one batch, and if you don't end up making a second one within the week I'd be genuinely shocked.
Happy baking, friend.