Thick Nutella Marshmallow Cookies with Fudgy Layers

These Thick Nutella Marshmallow Cookies are a dessert lover’s dream come true! With soft and chewy chocolate cookie layers, a gooey marshmallow fluff center, and rich Nutella filling, these cookies pack a triple punch of decadence. The combination of flavors and textures makes them bakery-worthy, yet the recipe is simple enough to follow at home. These cookies are perfect for indulgent moments or sharing with friends and family.

Why You’ll Love This Recipe

• Irresistibly Gooey: The marshmallow fluff and Nutella filling create a melty, fudgy center that’s pure bliss.
• Rich Chocolate Flavor: The soft, cocoa-infused cookie base is perfectly complemented by semi-sweet chocolate chips.
• Thick and Chewy: These cookies have that bakery-style thickness with a chewy texture that melts in your mouth.
• Crowd-Pleaser: Perfect for parties, bake sales, or simply impressing your loved ones.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup Nutella
• 1/2 cup marshmallow fluff

Directions

1. Prepare the cookie dough:
   • In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Add the eggs and vanilla extract, mixing until fully combined.
2. Mix the dry ingredients:
   • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
   • Fold in the semi-sweet chocolate chips.
3. Prepare the fillings:
   • Scoop the Nutella and marshmallow fluff into separate small bowls and freeze for about 15 minutes. This will make it easier to handle when filling the cookies.
4. Assemble the cookies:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Scoop a heaping tablespoon of cookie dough and flatten it slightly.
   • Add a small dollop of frozen Nutella and marshmallow fluff to the center.
   • Take another small portion of dough, flatten it, and place it over the filling. Seal the edges to ensure the filling is enclosed.
5. Bake:
   • Arrange the cookies on the prepared baking sheet, leaving about 2 inches of space between each.
   • Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
   • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 12 large cookies
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes

Variations

• Peanut Butter Lovers: Swap Nutella with peanut butter for a peanut butter and marshmallow twist.
• White Chocolate Delight: Replace the semi-sweet chocolate chips with white chocolate chips for a different flavor.
• S’mores Style: Add crushed graham crackers to the dough for a s’mores-inspired cookie.
• Dark Chocolate Option: Use dark chocolate chips for a more intense cocoa flavor.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze unbaked cookie dough balls filled with Nutella and marshmallow fluff. Bake directly from frozen, adding 2–3 minutes to the bake time.
• Reheating: Reheat cookies in a microwave for 10–15 seconds to restore their gooey centers.

FAQs

1. Can I use regular marshmallows instead of marshmallow fluff?

Yes, cut large marshmallows in half or use mini marshmallows as a substitute, but they may not stay as gooey.

2. Can I make these cookies smaller?

Absolutely! Use smaller portions of dough and filling, adjusting the bake time to 8–10 minutes.

3. How do I prevent the filling from leaking?

Ensure the edges of the dough are sealed tightly around the filling to keep it enclosed during baking.

4. Can I use a different nut spread instead of Nutella?

Yes, almond butter, hazelnut spread, or even cookie butter can work as delicious alternatives.

5. Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend as a substitute for regular flour.

6. Can I chill the dough before baking?

Yes, chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

7. Can I use dark cocoa powder?

Yes, dark cocoa powder will give the cookies an even richer chocolate flavor.

8. What’s the best way to measure flour for this recipe?

Spoon the flour into your measuring cup and level it off with a knife to avoid overpacking.

9. How do I get perfectly round cookies?

Use a round cookie cutter to shape the cookies immediately after baking while they’re still warm.

10. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 3 months.

Conclusion

Thick Nutella Marshmallow Cookies are everything you want in a cookie: rich, gooey, and bursting with chocolatey goodness. Whether you’re treating yourself or sharing with loved ones, these bakery-style cookies are sure to impress. Easy to make and absolutely decadent, this recipe is a must-add to your dessert lineup!

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