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Nutella Marshmallow Cookies

These cookies feature chewy chocolate-hazelnut dough surrounding a large marshmallow, creating an indulgent treat that pulls apart to reveal a gooey centre.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Nutella (for the dough)
  • 1 and 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (for the dough)
For the Marshmallow Filling and Topping
  • 18–20 large marshmallows (one per cookie) Use large marshmallows for best results.
  • 1/3 cup additional Nutella for spooning on top of warm cookies
  • Flaky sea salt for finishing Optional but recommended.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened butter with both sugars for 3 minutes.
  2. Add the eggs one at a time, mixing for 20 seconds after each addition.
  3. Mix in vanilla extract and Nutella until combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt; then fold into wet mixture until just combined.
  5. Fold in chocolate chips and refrigerate dough for 30 minutes.
Baking
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop dough into balls and flatten each to insert a marshmallow, sealing the dough around it.
  3. Place on baking sheet and space apart. Bake for 11-13 minutes until edges set.
  4. Allow to cool for 5 minutes and add Nutella topping while still warm.
  5. Finish with a sprinkle of flaky sea salt and cool before serving.

Notes

Chilling the dough is critical for the perfect cookie structure. These cookies are best enjoyed warm for maximum gooeyness.