Soft and gooey Nutella marshmallow cookies made with rich chocolate flavor. This easy homemade cookie recipe is perfect for dessert lovers.
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Why You’ll Love This Recipe
These Nutella Marshmallow Cookies were created after several late-night test batches in our kitchen when we wanted a cookie that stayed soft in the center without turning cakey. The combination of cocoa powder, Nutella, and melted marshmallows creates a cookie with crisp edges, a fudgy middle, and pockets of gooey sweetness that stretch slightly when the cookies are still warm. The aroma while baking is rich with chocolate and toasted vanilla, almost like brownies fresh from the oven.
One thing that surprised us during recipe testing was how sensitive marshmallows are to oven timing. The first batch stayed in the oven two minutes too long, and the marshmallows melted completely into the dough instead of creating those soft pockets throughout the cookie. Pulling the cookies out when the centers still look slightly underbaked gives a much better texture once they cool. The residual heat finishes baking the middle while keeping the cookies soft and chewy.
Nutella plays a bigger role here than simply adding flavor. Because it contains both fat and sugar, it helps keep the cookies moist for days while adding a creamy hazelnut depth that balances the cocoa powder. Using both granulated and brown sugar also matters. Brown sugar traps moisture and gives the cookies their soft texture, while granulated sugar helps create lightly crisp edges.
Another technique that makes a noticeable difference is folding the marshmallows into the dough gently at the very end. Overmixing can break them apart, causing sticky sugar spots on the baking tray instead of evenly melted centers. If your kitchen is warm and the dough feels too soft, chilling it for 20 minutes prevents excessive spreading and gives the cookies a thicker bakery-style shape.
The texture is what keeps people reaching for another cookie. The outside develops a delicate crackled surface while the inside stays dense, warm, and almost truffle-like when fresh from the oven. Small streaks of melted Nutella blend into the chocolate dough, and the marshmallows toast slightly around the edges for a subtle caramel flavor.
These cookies work especially well for parties, holiday trays, and casual weekend baking because the dough comes together quickly without complicated steps. Served slightly warm with cold milk or coffee, they deliver the kind of rich homemade chocolate flavor that tastes like it came from a specialty bakery rather than a simple one-bowl cookie recipe.
Nutella Marshmallow Cookies (Soft & Gooey Chocolate Cookies)
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla extract, mixing well.
- Stir in the Nutella until fully combined.
- Gradually add the dry ingredients and mix until a soft dough forms.
- Gently fold in the marshmallows.
- Scoop dough onto the baking sheet, leaving space between cookies.
- Bake for 10–12 minutes until edges are set but centers are soft.
- Let cool for 5 minutes before serving.
Notes
- For extra gooey cookies, slightly underbake them.
- Chill the dough for 20 minutes if cookies spread too much.
- Store in an airtight container for up to 3 days.
Expert Tips & Techniques
For consistently soft Nutella marshmallow cookies, start with properly softened butter rather than melted butter. Butter that is too warm causes the dough to spread excessively, leaving the cookies thin and greasy. The butter should press easily with your finger while still holding its shape.
Measuring flour accurately is also important. Too much flour creates dry cookies that lose their gooey center. We recommend spooning the flour into the measuring cup and leveling it off instead of scooping directly from the bag.
Mini marshmallows work best because they distribute evenly through the dough and melt more consistently during baking. Larger marshmallows tend to burst and leak onto the pan. If marshmallows begin sticking to the baking sheet, gently tuck exposed pieces into the dough before baking.
One professional trick that improves both flavor and texture is allowing the dough to rest in the refrigerator for 20 to 30 minutes. Chilling solidifies the butter slightly, helping the cookies bake thicker while deepening the chocolate flavor. During testing, chilled dough produced more defined crackled tops and softer centers.
Storage matters with marshmallow cookies because exposure to air quickly dries them out. Keep cookies in an airtight container with a slice of bread placed inside. The bread helps maintain moisture without making the cookies soggy.
If reheating leftovers, warm them in the microwave for about 8 seconds. The Nutella softens again, and the marshmallows regain their gooey texture without overcooking the cookie.
Variations & Alternatives
These chocolate Nutella cookies adapt well to different mix-ins and flavors. Chopped toasted hazelnuts add crunch and deepen the nutty flavor already present in the Nutella. For a richer cookie, dark chocolate chunks can replace part of the marshmallows.
A pinch of espresso powder mixed into the dough intensifies the cocoa flavor without making the cookies taste like coffee. Some bakers also enjoy adding crushed graham crackers for a s’mores-inspired variation with extra texture.
Gluten-free all-purpose flour blends perform well in this recipe when measured carefully. For dairy-free baking, plant-based butter and dairy-free chocolate hazelnut spread create a similarly soft result. Vegan marshmallows can also be substituted successfully.
During the holidays, a few drops of peppermint extract or crushed candy pieces turn these cookies into a festive chocolate dessert without changing the soft texture.
Frequently Asked Questions
- Q: Why are my cookies spreading too much?
This usually happens when the butter is overly soft or the dough is too warm. Chilling the dough for 20 minutes before baking helps cookies stay thicker. - Q: Can I freeze the cookie dough?
Yes. Scoop the dough into portions and freeze on a tray before transferring to a container. Bake directly from frozen, adding 1–2 extra minutes to the baking time. - Q: How do I keep the marshmallows from burning?
Try to keep marshmallows tucked inside the dough instead of exposed on top. Exposed marshmallows caramelize quickly and may burn around the edges. - Q: Can I use homemade chocolate hazelnut spread?
Absolutely. Homemade spreads work well as long as the texture is thick and creamy rather than oily or runny. - Q: Why do the cookies look underbaked in the center?
That soft center is intentional. The cookies continue setting while cooling, which keeps the inside chewy instead of dry.
