Nutella Marshmallow Cookies
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I believe dessert is the last honest thing we have left in the world (fight me). Also: if you’re the kind of person who thinks Nutella is a personality trait, we will get along. This whole era of people dunking cookies into espresso? Peak 2020 energy, and yet here I am, in 2026, making Nutella Marshmallow Cookies like it’s a civic duty — because sometimes you need a cookie that’s equal parts comfort and small scandal. Also, I make a mean banana loaf, but if you want something more scandalous try my banana bread chocolate chip cookies for further shame-free indulgence.
How I Ruined These, Multiple Times (and Smelled It)</rh2]</p> <p>The first time I tried this, the kitchen smelled like a Nutella factory threw up. Also, the cookies spread into sad little pancakes—flat, glossy, and weeping chocolate. There was one deafening crack when I tried to remove them from the tray (the sound of my dignity shattering). Texture was wrong; marshmallows melted into sticky pools that glued my spatula to the parchment, produced a small kitchen emergency and a family intervention. I once refrigerated the dough for a week because I convinced myself patience would fix everything; it did not. I learned to listen to the tiny crackle when the oven door closed — it’s a mood. My oven lies sometimes, and so do I, mid-recipe, but the smell? It stays honest, like burnt sugar and regret.</p> <p>[rh2]What Finally Stopped the Sad Pancakes</rh2]</p> <p>Turns out two things: respecting butter-less, fat-forward Nutella, and lowering my fury level by 10% (that is, stop angrily scooping dough). Also, measuring matters (shocking). This version works because I stopped trying to make them look like cookies from a glossy magazine and aimed for gooey, slightly under-baked centers instead. I learned to trust a fork for quick mixing and that mini marshmallows don’t need an invitation to a party — just a gentle nudge into the dough. Emotional growth? Maybe. Practical: less messing with dough, more letting the oven do its job. These Nutella Marshmallow Cookies feel like a hug that’s half chaos, half negotiated truce. I’m confident? Mostly. Also terrified baker’s humility persists.</p> <p>[rh2]The Stuff You’ll Need (and the small decisions ahead)</rh2]</p> <ul> <li>1 cup Nutella</li> <li>1 cup all-purpose flour</li> <li>1/2 cup sugar</li> <li>1/4 cup brown sugar</li> <li>1/2 teaspoon baking soda</li> <li>1/4 teaspoon salt</li> <li>1 egg</li> <li>1 cup mini marshmallows</li> </ul> <p>Vegan/vegetarian marshmallows are a thing now (use them if you care about gelatin provenance). Budget-friendly: swap to store-brand flour and your cookies won’t judge you. Texture note: mini marshmallows = melt-in-place marshmallow pockets; big ones make a mess unless you cut them. Availability: if your store is out of Nutella, pause life and weep.</p> <p>[rh2]Cooking Unit Converter
If you get lost between cups and grams, this little converter will save your life (or at least your cookies).
How to Make Them (with tiny emotional asides)</rh2]</p> <ol> <li>Preheat the oven to 350°F (175°C).</li> <li>In a bowl, mix together the Nutella, sugars, and egg until smooth.</li> <li>In another bowl, combine flour, baking soda, and salt.</li> <li>Gradually add the dry ingredients to the Nutella mixture and stir until well combined.</li> <li>Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.</li> <li>Press a mini marshmallow into the center of each cookie.</li> <li>Bake for about 10-12 minutes or until the edges are set.</li> <li>Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.</li> </ol> <p>Non-linear explanation: don’t freak out if the top looks shiny — that’s not a crime. Sometimes I press extra marshmallows in after baking because I’m an overachiever. TIP: spacing matters unless you’re into cookie tectonic plates. Also — and this is me talking to myself — if one cookie breaks, eat it. Immediately. NO TIME FOR SADNESS.</p> <p><img id="image_2" src="https://stefanierecipes.com/wp-content/uploads/2026/02/nutella-marshmallow-cookies-2026-02-23-232650.webp" alt="Nutella Marshmallow Cookies"> </p> <p>[rh2]Are You Also Living in a Crowded Kitchen? Let’s Complain Together.</rh2]</p> <p>Do you ever make one recipe and then suddenly everyone expects that dessert for a week? Why is that my fault? Who started the “only bake on Sundays” rule? Also, will your kids steal marshmallows before they go in? Yes. Will your partner pretend they don’t like Nutella but then hover for seconds? Absolutely. Have you ever had a neighbor knock and ask for the secret only to then judge your parchment paper choice? I relate. And hey — if you want seasonal cookie chaos, there’s a recipe I did where tiny gingerbread men took over my counter; check the <a href="https://stefanierecipes.com/dessert/classic-gingerbread-man-cookies/">classic gingerbread man cookies</a> for morale-boosting disasters. Who am I to tell you how to behave during cookie collapse? Not the boss of you.</p> <p>[rh2]Common Questions and My Possibly Helpful Answers
Chill the dough 10–15 minutes before scooping. Also check your flour measurement; slightly more flour helps. And maybe stop flattening them with your emotions.
Yes, but wear gloves; crunchy bits make for a different mouthfeel (surprising in a good way).
They will soften and become pillowy pockets. If you want intact marshmallow shapes, press them in after baking, but where’s the fun in that?
You can chill the dough up to 48 hours. Baked cookies are best the day you make them but will happily be eaten on day two by someone who cares more about sugar than structure.
Use a vegan chocolate-hazelnut spread and plant-based egg replacer; pick vegan marshmallows. It’ll be different but still a mood.
There’s something about a cookie with a molten squish that makes me oddly emotional — like teenage nostalgia but with sugar instead of mixtapes. I was going to close with a tidy life lesson about patience and melting things slowly, but the timer just beeped and someone (probably me) left a spoon in the sink and now I need to rescue another batch from becoming a culinary crime scene. If you make them, report back. I want to know who else admits to stealing the first cookie before the plate cools — and whether that qualifies as baking or theft. Also: where did I put my spatula—
Nutella Marshmallow Cookies
Ingredients
Main Ingredients
- 1 cup Nutella You can use crunchy hazelnut spread for a different texture.
- 1 cup all-purpose flour Store-brand flour can be used.
- 1/2 cup sugar Granulated sugar is preferred.
- 1/4 cup brown sugar Tightly packed for best results.
- 1/2 teaspoon baking soda Leavening agent for the cookies.
- 1/4 teaspoon salt Enhances the flavors.
- 1 large egg Room temperature for better mixing.
- 1 cup mini marshmallows Use vegan marshmallows if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the Nutella, sugars, and egg until smooth.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the Nutella mixture and stir until well combined.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Press a mini marshmallow into the center of each cookie.
- Bake for about 10-12 minutes or until the edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
