Marshmallow and Nutella Stuffed Chocolate Cookies Recipe
These Marshmallow and Nutella Stuffed Chocolate Cookies are rich, decadent treats filled with creamy Nutella and gooey marshmallow fluff. With a deep chocolate flavor and a soft, chewy texture, these cookies are perfect for satisfying your sweet tooth and impressing guests with a molten surprise inside.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Filling
- ½ cup Nutella
- ½ cup marshmallow fluff (or marshmallow creme)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Fold in the semi-sweet chocolate chips. Cover the dough and refrigerate for at least 30 minutes to firm up.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place 1 teaspoon of Nutella in the center, followed by 1 teaspoon of marshmallow fluff on top of the Nutella. Gently press the edges to partially seal them, leaving a small gap to allow the marshmallow to puff out while baking. Take another tablespoon of dough, flatten it, and place it over the filling, sealing the edges completely. Repeat for the remaining dough, placing cookies 2 inches apart on the baking sheets.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are slightly cracked on top. The marshmallow fluff will spread into a smooth, gooey layer inside the cookie as it bakes. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Be careful not to overfill the cookies to prevent the filling from leaking out during baking.
- Chilling the dough helps the cookies hold their shape better and reduces spread in the oven.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- For a festive twist, sprinkle a pinch of sea salt on top before baking to enhance the chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: chocolate cookies, stuffed cookies, Nutella cookies, marshmallow cookies, chocolate dessert, gooey cookies, homemade cookies