There are cookies, and then there are these cookies. If you’ve ever found yourself reaching for both the Nutella jar and the marshmallow fluff at the same time (don’t worry, I won’t judge), this recipe will be your new obsession. These thick, decadent cookies feature gooey marshmallow centers surrounded by rich chocolate-hazelnut cookie dough and topped with an irresistible fudgy layer that will make you question how you ever lived without them.
I stumbled upon this recipe during one of my late-night baking experiments when regular chocolate chip cookies just weren’t going to cut it. Three test batches later (and a very happy neighborhood that received the “almost perfect” versions), I’ve perfected these indulgent treats that combine everything wonderful about Nutella, marshmallows, and fudgy brownies into one magnificent cookie.
What Makes These Cookies Special
These aren’t your ordinary cookies. The texture combination alone is worth writing home about – chewy edges, a soft center, gooey marshmallow, and that crackly fudge top that gives you the same satisfaction as biting into a perfect brownie. The hazelnut flavor from the Nutella perfectly complements the sweetness of the marshmallow, while the dark chocolate in the fudgy topping adds depth and balance.
But perhaps what makes them truly special is their impressive appearance despite being surprisingly simple to make. These are the kind of cookies that make people think you spent all day in the kitchen, when in reality, the hardest part is waiting for them to cool before devouring them.
Ingredients You’ll Need
For the Cookie Base:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup Nutella
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon espresso powder (optional, but enhances chocolate flavor)
For the Marshmallow Center:
- 12 large marshmallows, cut in half
- OR ¾ cup marshmallow fluff
For the Fudgy Topping:
- ½ cup semi-sweet chocolate chips
- 3 tablespoons Nutella
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons powdered sugar
Essential Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop (about 2 tablespoon capacity)
- Baking sheets
- Parchment paper or silicone baking mats
- Small saucepan for the fudgy topping
- Cooling rack
Step-by-Step Instructions

Preparing the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Don’t rush this step – it creates the perfect texture!
- Add the egg and vanilla extract, beating until well combined. Then add the Nutella and mix until fully incorporated. The mixture should be smooth and have a gorgeous chocolate-hazelnut color.
- In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix – this will make your cookies tough rather than tender.
- Cover the dough and refrigerate for at least 1 hour, or up to 24 hours. This chilling time is crucial! It allows the flavors to meld and prevents the cookies from spreading too much during baking.
Assembling and Baking:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- If using large marshmallows, cut them in half with kitchen scissors lightly dusted with powdered sugar (to prevent sticking).
- Using a cookie scoop, portion out about 2 tablespoons of dough and flatten it in your palm. Place a marshmallow half (sticky side down) or a small dollop of marshmallow fluff (about 1 teaspoon) in the center.
- Fold the cookie dough around the marshmallow, completely enclosing it. Roll into a ball and place on the prepared baking sheet, leaving about 2 inches between each cookie.
- Slightly flatten the top of each cookie with your palm.
- Bake for 10-12 minutes, until the edges are set but the center still looks slightly underdone. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Creating the Fudgy Topping:

- While the cookies are cooling, prepare the fudgy topping. In a small saucepan over low heat, combine the chocolate chips, Nutella, and butter.
- Stir constantly until melted and smooth, about 2-3 minutes. Be careful not to let it scorch!
- Remove from heat and stir in the vanilla extract and sea salt.
- Let the mixture cool for about 5 minutes, then whisk in the powdered sugar until smooth and glossy.
- While still warm and spreadable, spoon about 1 teaspoon of the fudgy topping onto each cooled cookie, using the back of the spoon to create a decorative swirl.
- Allow the topping to set for about 30 minutes before serving.
Pro Tips for Perfect Cookies
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for the best texture and even mixing.
- Measuring Nutella: Spray your measuring cup with a tiny bit of cooking spray before measuring the Nutella – it’ll slide right out without leaving half behind in the cup.
- Marshmallow management: If using marshmallow fluff, freeze small dollops on a parchment-lined plate for 15 minutes before assembling the cookies. This makes them easier to handle.
- Cookie size consistency: Use a cookie scoop for uniform cookies that will bake evenly.
- Prevent sticking: When working with marshmallows, lightly dust your fingers with powdered sugar to prevent them from sticking to everything.
- Visual doneness cue: Look for cookies that are just set at the edges but still soft in the center. They might look slightly underbaked, but they’ll continue cooking from residual heat.
- Topping texture: If your fudgy topping gets too thick to spread nicely, add a few drops of warm milk and stir until it reaches a spreadable consistency again.
Common Questions and Troubleshooting
If this is your first time making these glorious cookies, you might encounter a few challenges. Here are solutions to common issues:
Why did my marshmallows disappear?
If your marshmallows seem to have vanished during baking, they probably weren’t fully enclosed in dough. Make sure to completely seal the cookie dough around the marshmallow before baking.
How do I prevent the cookies from spreading too much?
Chilling the dough is essential! If your cookies are still spreading too much, your butter might be too warm or you might need a bit more flour. Try refrigerating the shaped cookies for 15 minutes right before baking.
Can I make these cookies ahead of time?
Absolutely! The dough can be made and refrigerated for up to 3 days. You can also freeze the assembled but unbaked cookies for up to a month – just add 2-3 minutes to the baking time when cooking from frozen.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. They’ll soften slightly over time but will remain delicious!
Can I use mini marshmallows instead?
Yes! Use 3-4 mini marshmallows in place of each large marshmallow half. Group them together in the center of the dough before enclosing.
Variations to Try

Peanut Butter Nutella Cookies
Substitute 2 tablespoons of the butter with creamy peanut butter in the cookie dough for a fantastic peanut butter and chocolate combination.
Double Chocolate Nutella Cookies
Add ⅓ cup of cocoa powder to the dry ingredients and reduce the flour by the same amount for an even more intense chocolate experience.
Nutella S’mores Cookies
Press a small square of graham cracker into the top of each cookie as soon as they come out of the oven, then apply the fudgy topping around it once cooled.
Hazelnut Crunch Cookies
Fold ½ cup of finely chopped toasted hazelnuts into the cookie dough for added texture and an enhanced nutty flavor.
The Perfect Serving Suggestions
These cookies are heavenly on their own, but here are some ways to make them even more special:
- Serve warm with a scoop of vanilla ice cream for an outrageous dessert.
- Pair with a cold glass of milk for the classic cookie experience.
- Create an impressive dessert plate with a cookie, fresh berries, and a dusting of powdered sugar.
- Enjoy alongside a hot cup of coffee or tea for an afternoon treat.
- Layer crumbled cookies with whipped cream and cherries for a quick trifle.
Nutritional Information
While these cookies are definitely a decadent treat, here’s the approximate nutritional breakdown per cookie (based on a yield of 18 cookies):
Nutrient | Amount per Cookie |
---|---|
Calories | 275 |
Total Fat | 14g |
Saturated Fat | 8g |
Cholesterol | 30mg |
Sodium | 95mg |
Total Carbohydrates | 35g |
Dietary Fiber | 1g |
Sugars | 24g |
Protein | 3g |
Remember, treats like these are meant to be enjoyed mindfully as part of a balanced diet. And believe me, these cookies are worth every single calorie!
Why You’ll Love Making These Cookies
I’ve shared these cookies at countless gatherings, and they’ve never failed to receive rave reviews. There’s something magical about watching someone take their first bite – their eyes widen, and inevitably they ask, “What IS this?” before reaching for another.
Beyond their incredible taste, there’s something deeply satisfying about creating these multi-layered treats. The process of wrapping the dough around the marshmallow feels almost therapeutic, and the moment when you add that glossy fudge topping transforms them from great cookies to showstoppers.
Most importantly, they’re straightforward enough that even novice bakers can achieve spectacular results. The techniques are simple, the ingredients are accessible, and the end result is something that looks and tastes like it came from a high-end bakery.
Q&A Section
Q: Can I use other chocolate-hazelnut spreads instead of Nutella? Yes! Any chocolate-hazelnut spread will work in this recipe. Some natural versions have less sugar, which can change the sweetness level slightly, but the cookies will still be delicious.
Q: How can I tell when these cookies are done baking? The edges should be set and slightly firm, but the centers will still look soft and a bit underdone. Don’t wait until they look completely done, as they’ll continue to firm up while cooling and you’ll lose that perfect chewy texture.
Q: Can I make these cookies gluten-free? Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your other ingredients like vanilla extract and Nutella are certified gluten-free as well.
Q: Why do I need to chill the dough? Chilling the dough does three important things: it allows the flour to fully hydrate, it solidifies the fat so the cookies don’t spread too quickly in the oven, and it enhances flavor development. Don’t skip this step!
Q: Can I freeze these cookies after they’re baked? Yes! Freeze them in a single layer until solid, then transfer to a freezer-safe container with parchment between layers. Thaw at room temperature for about an hour before serving. I recommend freezing them before adding the fudgy topping if possible.
Q: What if I don’t have espresso powder? You can simply omit it. The espresso powder doesn’t add coffee flavor—it enhances the chocolate notes. If you have instant coffee, you can use a pinch of that instead.
Q: How do I know if my fudgy topping is the right consistency? It should be thick enough to stay put when spooned onto the cookie but fluid enough to settle into a smooth surface. If it’s too thick, add a few drops of warm milk; if too thin, add a bit more powdered sugar.
Q: Can I double this recipe? Yes! The recipe doubles beautifully without any adjustments to ingredient proportions. Just make sure you have enough baking sheets and cooling rack space.
I hope you enjoy making (and eating!) these incredible Thick Nutella Marshmallow Cookies with Fudgy Layers. From my kitchen to yours, happy baking!