Nutella Marshmallow Cookies Recipe

I made these incredible Nutella Marshmallow Cookies for an afternoon treat recently, and they were an absolute sensation from the very first bite. After baking these myself, I can tell you that folding gooey Nutella swirls and mini marshmallows into a rich, butter-based cookie dough creates the ultimate chewy texture experience.

The melted butter makes the centers wonderfully soft, while the marshmallows melt into sweet, gooey pockets that pull apart beautifully. I was so amazed by how well the gluten-free flour blend held its structure without turning dry or crumbly.

Ingredients

Here is everything you will need to bake these gooey, chocolate-swirled cookies, along with helpful pro tips on why each component works so well.

• 1 cup unsalted butter – melted to create a dense, chewy cookie center with a deep, buttery flavor base.
• 1 cup Brown sugar – packed firmly; the rich molasses content keeps the cookies soft, moist, and wonderfully chewy.
• ½ cup Granulated sugar – provides crisp golden edges and balances the deep caramel notes of the brown sugar.
• 1 teaspoon Vanilla extract – brings a warm, comforting aroma that highlights the rich Nutella and marshmallow elements.
• 2 Eggs – room temperature eggs bind the dough together and supply the rich moisture needed for a tender crumb structure.
• 2 cups gluten-free flour – such as Cup4Cup 1:1 baking flour; provides an easy, measure-for-measure gluten-free base without sacrificing texture.
• 1 teaspoon Baking soda – helps the cookies expand gently in the oven so the edges set while keeping the centers thick.
• 1 teaspoon salt – essential for cutting through the rich sugars and highlighting the chocolate-hazelnut flavor.
• ¼ cup mini marshmallows – folded into the dough to create light, gooey pockets of melted sweetness throughout every cookie.
• ¼ cup Nutella – swirled into the dough to deliver rich, creamy chocolate-hazelnut flavor in every single bite.

Note: Serves 12 as a rich, decadent cookie portion (yields approximately 18 to 24 cookies depending on scoop size).

Variations

If you want to tailor this recipe to suit different dietary preferences or taste profiles, give these simple ingredient swaps a try.

• Traditional Wheat Option: Replace the 2 cups of gluten-free flour with standard all-purpose flour in equal measure if gluten is not a concern.
• Extra Chocolate Twist: Add ¼ cup of semi-sweet chocolate chips or dark chocolate chunks alongside the marshmallows for an even richer chocolate flavor.
• Nutty Add-Ins: Fold in ¼ cup of finely chopped toasted hazelnuts to complement the Nutella and add a delightful crunch.

Cooking Time

Planning your baking schedule is completely simple with this straightforward time breakdown.

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Equipment You Need

Gathering these standard baking tools before you begin ensures a smooth and effortless mixing and baking process.

• Large mixing bowls – used to whisk the wet ingredients and combine the dry flour elements separately.
• Baking sheet & parchment paper – lines your pan to prevent the sticky melting marshmallows and Nutella from burning onto the tray.
• Cookie scoop – scoops out uniform balls of dough so every cookie bakes through at the exact same rate.
• Wire cooling rack – allows air to circulate under the hot baked cookies after they finish setting on the pan.

How to Make Nutella Marshmallow Cookies?

Baking soft, bakery-worthy stuffed cookies relies on using melted butter and letting the cookies cool directly on the pan. By gently folding the Nutella and marshmallows without over-mixing, you preserve distinct pockets of gooey chocolate and sweet marshmallow.

Mixing the Sugars and Wet Ingredients

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the melted unsalted butter, packed brown sugar, and granulated sugar, whisking together until smooth. Add the 2 eggs and vanilla extract, mixing thoroughly until the liquid turns pale and fully incorporated.

Combining Dry Ingredients and Dough

In a separate bowl, stir together the 2 cups of gluten-free flour, baking soda, and salt. Gradually add this dry flour mixture into the wet butter and sugar mixture, stirring slowly until a soft, cohesive cookie dough forms and no dry pockets remain.

Folding Nutella and Marshmallows

Gently fold the ¼ cup of mini marshmallows and ¼ cup of Nutella into the dough using a rubber spatula, taking care not to over-blend so distinct ribbons of Nutella remain. Use a cookie scoop to drop rounded portions of dough onto your prepared baking sheet, leaving ample space between them for light spreading.

Baking and Cooling

Bake in the preheated oven for 15 minutes until the edges are golden while the centers remain soft and puffed. Remove the tray from the oven and let the cookies rest directly on the baking pan for 5 to 10 minutes to allow the marshmallow centers to set and the cookies to finish baking gently before transferring to a wire rack.

Additional Tips for Making this Recipe Better

Here are a few personal observations and tricks I learned while making these cookies that will help you achieve absolute perfection in your own kitchen.

• I always make sure to let the melted butter cool slightly before whisking in the eggs so the heat does not accidentally cook the egg whites.
• In my experience, leaving the baked cookies on the warm baking sheet for a full 10 minutes after pulling them from the oven is crucial for setting the soft gluten-free center without breaking the cookie.
• I love popping a few extra mini marshmallows onto the tops of the dough balls right before they go into the oven so they look like bakery-crafted treats.
• Whenever I make these, I make sure to use parchment paper or a silicone baking mat because melted marshmallows can stick stubborn to bare aluminum sheets.

How to Serve Nutella Marshmallow Cookies?

Present these warm, chocolate-swirled cookies stacked neatly on a plate or dessert board to highlight their gooey marshmallow centers. Serve them alongside a tall glass of cold milk, warm espresso, or hot cocoa for the ultimate sweet indulgence. Garnish the serving tray with a light drizzle of extra warm Nutella or a dusting of unsweetened cocoa powder for an extra-special presentation.

Nutritional Information

Here is a quick overview of the key estimated nutritional metrics per serving (2 cookies) for this recipe.

• Calories: 340 kcal
• Protein: 4 g
• Carbohydrates: 46 g
• Fat: 16 g

Make Ahead and Storage

Managing your dough prep or storing leftover baked cookies is simple when following these easy guidelines.

Room Temperature Storage

Keep completely cooled cookies inside an airtight container at room temperature for up to 4 days. Placing a slice of white bread inside the container with the cookies keeps the gluten-free dough soft and tender.

Refrigerator Guidelines

Store leftover cookies in an airtight container in the refrigerator for up to 1 week. Chilling firms up the Nutella swirls, giving the cookies a dense, fudge-like center texture.

Freezing Process

Freeze scooped balls of unbaked cookie dough in a single layer on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 2 months. You can bake them straight from frozen at 350°F (175°C), adding 2 to 3 extra minutes to the total baking time.

Reheating Instructions

Reheat individual baked cookies in the microwave for 8 to 10 seconds to soften the Nutella and make the marshmallow center gooey again. Warming restores that fresh-from-the-oven aroma and melt-in-your-mouth texture.

Why You’ll Love This Recipe?

You are going to fall in love with how effortlessly this simple recipe turns pantry staples into a gourmet, gooey dessert.

• Unbeatable Gooey Texture: Combining swirled Nutella with mini marshmallows produces soft, chewy centers with stretchy marshmallow pulls in every bite.
• Quick 30-Minute Baking: Requires no dough chilling time, allowing you to whip up fresh warm cookies from start to finish in just half an hour.
• Naturally Gluten-Free Friendly: Uses a simple 1:1 gluten-free flour blend so everyone can enjoy a decadent homemade treat without dietary worry.
• Rich Chocolate-Hazelnut Flavor: Real Nutella swirled through rich butter and brown sugar creates a deeply comforting, bakery-style flavor profile.