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Chocolate Marshmallow Cookies are a chocolate lover’s dream. They are packed with Nutella and Chocolate Pudding Mix in the dough. But the real star of the show? The gooey marshmallow center that kids just can’t resist!
If you’re on the hunt for a cookie recipe that’s totally unique and will have your taste buds dancing, these chocolate cookies with marshmallows are a game-changer. Your kids will be jumping for joy and begging to help you make them. Trust me, these cookies are pure ooey-gooey goodness that you won’t want to miss out on!
Do you have an insatiable craving for Nutella? Perhaps you’ve occasionally found yourself indulging in a guilty spoonful straight from the jar. We understand completely – it’s a common occurrence that we’d rather not admit too often! However, fear not, for these delectable marshmallow cookies provide the delightful essence of Nutella in a convenient, handheld treat, sparing you any judgmental glances that might come with spoon-in-jar situations.
Imagine a refined version of the classic chocolate chip cookie, elevated with the inclusion of chocolate pudding and Nutella in the dough. Rather than incorporating chocolate chips, we opt for a generous marshmallow at the center. These cookies possess the comforting flavors of hot chocolate, presented in a delightful cookie format. They are unequivocally among the most exquisite winter treats you’ll encounter.
Table of Contents
- Butter: The recipe calls for butter, which adds richness and flavor to the cookies. Make sure it is at room temperature for easy mixing.
- Granulated Sugar: Granulated sugar provides sweetness and helps to give the cookies a nice texture.
- Brown Sugar: Brown sugar adds moisture and a subtle caramel flavor to the cookies, enhancing their overall taste.
- Vanilla Extract: Vanilla extract adds a warm and aromatic flavor to the cookies, enhancing the overall taste profile.
- Eggs: Eggs are used to bind the ingredients together and contribute to the structure of the cookies.
- All-Purpose Flour: All-purpose flour serves as the base ingredient in the cookie dough, providing structure and texture. You may substitute with and all-purpose gluten-free flour if needed.
- Instant Chocolate Fudge Pudding Mix: Instant chocolate fudge pudding mix not only adds chocolate flavor to the cookies but also helps keep them moist.
- Hazelnut Spread (such as Nutella): Hazelnut spread, such as Nutella, infuses the cookies with a distinct and delicious hazelnut-chocolate flavor.
- Large Marshmallows: Large marshmallows are placed in the center of each cookie, creating a gooey and melty marshmallow filling that adds a delightful twist and a hint of hot chocolate vibes.
How to Make:
Combine the wet ingredients.
To make these delightful Marshmallow Chocolate Cookies, start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup. In the bowl of your mixer, combine softened butter, granulated sugar, brown sugar, and vanilla extract. Blend the ingredients together until they are well combined. Add the eggs one at a time, mixing well after each addition.
Whisk the dry ingredients.
In a separate medium-sized bowl, whisk together all-purpose flour, instant chocolate fudge pudding mix, baking soda, and salt. Ensure that the dry ingredients are thoroughly combined. Slowly add the dry ingredient mixture to the wet ingredients in the mixer bowl. Mix until all the ingredients are well blended. Then, incorporate the hazelnut spread (such as Nutella) into the dough, blending until it is evenly distributed throughout.
Prepare cookies for baking.
Now it’s time to prepare the cookies for baking. Take about 2 tablespoons of the cookie dough and roll it into a ball using your clean hands. Place the dough ball onto the prepared baking sheet and gently flatten it. Next, take a large marshmallow and place it in the center of the dough. Fold the dough around the marshmallow, ensuring it is fully enclosed, and roll it in your hands to seal the dough completely. Repeat this process until all the dough is used.
Place the baking sheet with the prepared cookies in the preheated oven and bake for approximately 8 to 10 minutes. Keep an eye on the cookies, and remove them from the oven when you notice any cookies starting to leak marshmallows. Allow the cookies to cool for 1 to 2 minutes on the baking sheet, then use a butter knife or spoon to gently push down on the center of any cookies that haven’t flattened. This will flatten them slightly and allow a little marshmallow to peak through.
Finally, let the cookies cool completely. Once cooled, store them stacked with layers of parchment paper in between to prevent them from sticking together. These Nutella Marshmallow Cookies offer a delightful combination of gooey marshmallow centers, the rich flavor of Nutella, and the comforting taste of chocolate. Enjoy these irresistible treats as a perfect winter indulgence!
Tips and Tricks
- Soften the butter: Ensure that the butter is softened to room temperature before using it in the recipe. Soft butter blends more easily with the other ingredients, resulting in a smoother dough.
- Measure ingredients accurately: Use measuring cups and spoons to measure the ingredients accurately. Baking is a precise science, and accurate measurements will help ensure consistent results.
- Mix wet and dry ingredients separately: Mixing the wet and dry ingredients separately before combining them ensures even distribution of the ingredients and prevents overmixing.
- Don’t overmix the dough: When combining the wet and dry ingredients, mix just until everything is well incorporated. Overmixing can lead to tougher cookies.
- Use parchment paper for easy cleanup: Line your baking sheet with parchment paper. It prevents the cookies from sticking to the pan and makes cleanup a breeze.
- Shape the dough evenly: Roll the dough into uniform balls to ensure even baking. This helps the cookies bake consistently and prevents some from being undercooked or overcooked.
- Seal the marshmallow inside the dough: When wrapping the dough around the marshmallow, make sure it is fully enclosed. This prevents the marshmallow from melting and leaking out during baking.
- Flatten and reshape cookies if needed: After removing the cookies from the oven, if some cookies haven’t flattened or don’t have a visible marshmallow, use a butter knife or spoon to gently push down on the center to flatten them slightly. This also allows a bit of marshmallow to peek through.
- Cool completely before storing: Let the cookies cool completely on a wire rack before storing them. This helps them set and develop their desired texture.
If you don’t have instant chocolate fudge pudding mix, you can try substituting it with an equal amount of unsweetened cocoa powder. However, keep in mind that the texture and flavor of the cookies may differ slightly from the original recipe.
If you prefer, you can omit the marshmallows or replace them with a different filling of your choice. Chocolate chips, caramel pieces, or chopped nuts can be great alternatives. Just keep in mind that the texture and flavor of the cookies will vary based on the filling you choose.
Yes, you can adjust the size of the cookies according to your preference. For smaller cookies, use a smaller amount of dough and reduce the baking time slightly. For larger cookies, increase the dough portion and extend the baking time accordingly. Keep an eye on them while baking to ensure they are cooked to your desired level of doneness.
The recipe calls for all-purpose flour, which works well for these cookies. If you prefer to use a different type of flour, such as whole wheat flour or a gluten-free flour blend, you can experiment with substitutions. However, note that different flours may alter the texture and taste of the final result. Adjustments in liquid or additional binding agents might be necessary when using alternative flours.
This recipe was made with 1 large marshmallow per cookie. If you only have mini marshmallows at home, I would recommend placing 2-3 mini marshmallows per cookie.
Add dough balls to the fridge for about an hour. Then, remove it from the fridge and pop it in the oven. Still spreading? Check out these other tips on preventing cookies from spreading.
Storage & Freezing Instructions
To store Nutella Marshmallow Cookies, allow them to cool completely after baking. Once cooled, place them in an airtight container or a sealable plastic bag. For added protection, you can layer parchment paper between the cookies to prevent them from sticking together. Store the cookies at room temperature in a cool and dry place, away from direct sunlight and moisture. When stored properly, the cookies should stay fresh for several days, retaining their delicious flavor and texture.
If you’d like to freeze Nutella Marshmallow Cookies for longer storage, follow these steps. Allow the cookies to cool completely after baking. Arrange them in a single layer on a baking sheet or tray, ensuring they are not touching each other. Place the baking sheet or tray with the cookies in the freezer and allow them to freeze for about 1-2 hours or until they become firm. Once firm, transfer the cookies to a freezer-safe container or a sealable freezer bag. If using a bag, remove as much air as possible before sealing it tightly. Label the container or bag with the date and contents. The cookies can be stored in the freezer for up to 2-3 months.
When you’re ready to enjoy the frozen cookies, remove the desired number of cookies from the freezer and transfer them to a plate or a wire rack. Allow the cookies to thaw at room temperature for about 20-30 minutes or until they are completely thawed. Once thawed, you can enjoy the cookies as they are, or if desired, warm them up in a preheated oven at a low temperature for a few minutes to restore their freshness and crispness. Serve and savor the delightful Nutella Marshmallow Cookies that have been frozen to preserve their taste and texture.
More Recipes with Chocolate
- Hot Chocolate Bombs
- The BEST Hot Chocolate Mix
- Oatmeal Cookie Dough Bites
- Cheesecake with Chocolate Ganache
- Chocolate Peppermint Cupcakes
- Vegan Edible Cookie Dough
Chocolate Marshmallow Cookies
- 1 stick butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour or gluten free
- 3.4 ounce package instant chocolate fudge pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup hazelnut spread such as Nutella
- 16 large marshmallows
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Prepare your baking sheet with parchment paper for quick clean up.
- Combine the wet ingredients. In the bowl of your mixer, combine butter, granulated sugar, brown sugar, and vanilla. Blend well. Add the eggs one at a time, mixing well in between each egg.
- Whisk the dry ingredients. In a medium-sized bowl, add the flour, dry pudding mix, baking soda, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Add the dry ingredients slowly into the wet ingredients mixing until blended. Add the Nutella to the dough, blending until mixed.
- Prepare cookies for baking. Roll about a 2 tablespoon-sized ball of cookie dough in clean hands. Place onto the baking tray and flatten. Add a marshmallow and fold the dough around the marshmallow rolling it in your hands to make sure the dough is sealed. Repeat until all the dough is gone.
- Bake. Bake for 8-10 minutes. Take them out when you see any cookies starting to leak marshmallows. Let cool 1-2 minutes, then using a butter knife or spoon, gently push onto the center of the cookies that have not flattened, flattening them and gently pushing a little marshmallow to peak through. Let cool. Store stacked in parchment paper so the cookies don't stick together.
- baking tray