Chocolate Marshmallow Cookies are the next cookie recipe you need to make. The chocolate-packed dough is made with Nutella and Chocolate Pudding Mix, then wrapped around marshmallows and baked into ooey-gooey goodness that kids love! Gluten-free.
If you’re looking for a unique cookie that oozes marshmallow and is chocolate-packed, these chocolate cookies with marshmallows will become your new go-to cookie recipe. Your kids are certain to give this recipe two thumbs up – and have a blast making them with you!
Are your kids obsessed with Nutella? Maybe you’ve been caught with a spoon in the jar from time to time? We understand – it’s happened more times than we care to admit! These cookies bring you the flavor of Nutella in a handheld treat that won’t bring you the looks of getting caught with the spoon!
Chocolate marshmallow cookies are like a fancy chocolate chip cookie with chocolate pudding and Nutella mixed into the dough. Then, instead of adding chocolate chips, you add a large marshmallow. They taste like hot chocolate but in cookie form! They are honestly one of the best winter cookies.
Equipment:
- mixer
- measuring cups
- measuring spoons
- medium-sized mixing bowl
- whisk
- spatula
- parchment paper
- baking tray
- cookie scoop or spoons
Ingredients:
- 1 stick butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 3.4 ounce package instant chocolate fudge pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup hazelnut spread such as Nutella
- 16 large marshmallows
How to Make:
Preheat the oven and prep the pan.
Preheat the oven to 350°F. Prepare your baking sheet with parchment paper for quick clean up.
Combine the wet ingredients.
In the bowl of your mixer, combine butter, granulated sugar, brown sugar, and vanilla. Blend well. Add the eggs one at a time, mixing well in between each egg.
Whisk the dry ingredients.
In a medium-sized bowl, add the flour, dry pudding mix, baking soda, and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients.
First, add the dry ingredients slowly into the wet ingredients mixing until blended. Then, add the Nutella to the dough, blending until mixed.
Prepare cookies for baking.
Roll about a 2 tablespoon-sized ball of cookie dough in clean hands. Place onto the baking tray and flatten.
Add a marshmallow and fold the dough around the marshmallow rolling it in your hands to make sure the dough is sealed. Repeat until all the dough is gone.
Bake.
Bake for 8-10 minutes. Take them out when you see any cookies starting to leak marshmallow. Let cool 1-2 minutes, then using a butter knife or spoon, gently push onto the center of the cookies that have not flattened, flattening them and gently pushing a little marshmallow to peak through. Let cool.
FAQs:
This recipe was made with 1 large marshmallow per cookie. If you only have mini marshmallows at home, I would recommend placing 2-3 mini marshmallows per cookie.
Add dough balls to the fridge for about an hour. Then, remove it from the fridge and pop it in the oven. Still spreading? Check out these other tips on preventing cookies from spreading.
This cookie can be served with a cup of milk, hot cocoa, or eggnog. Chocolate marshmallow cookies are also the ultimate cookie for any cookie exchange or holiday gift.
Store cooled cookies in a large airtight container or ziplock bag on the counter for 3-5 days or in the freezer for 2-3 months. Stack parchment paper between the cookies to prevent the cookies from sticking together.
More Homemade Christmas Food Gifts:
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chocolate Marshmallow Cookies
Equipment
- mixer
- baking tray
- cookie scoop or spoons
Ingredients
- 1 stick butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract ✅
- 2 large eggs
- 2 cups all-purpose gluten-free flour
- 3.4 ounce package instant chocolate fudge pudding mix ✅
- 1 teaspoon baking soda ✅
- 1 teaspoon salt
- 1/3 cup hazelnut spread such as Nutella ✅
- 16 large marshmallows ✅
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Prepare your baking sheet with parchment paper for quick clean up.
- Combine the wet ingredients. In the bowl of your mixer, combine butter, granulated sugar, brown sugar, and vanilla. Blend well. Add the eggs one at a time, mixing well in between each egg.
- Whisk the dry ingredients. In a medium-sized bowl, add the flour, dry pudding mix, baking soda, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Add the dry ingredients slowly into the wet ingredients mixing until blended. Add the Nutella to the dough, blending until mixed.
- Prepare cookies for baking. Roll about a 2 tablespoon-sized ball of cookie dough in clean hands. Place onto the baking tray and flatten. Add a marshmallow and fold the dough around the marshmallow rolling it in your hands to make sure the dough is sealed. Repeat until all the dough is gone.
- ⭐️Bake. Bake for 8-10 minutes. Take them out when you see any cookies starting to leak marshmallows. Let cool 1-2 minutes, then using a butter knife or spoon, gently push onto the center of the cookies that have not flattened, flattening them and gently pushing a little marshmallow to peak through. Let cool. Store stacked in parchment paper so the cookies don't stick together.
Notes
Nutrition
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Jay says
We used mini marshmallows, but it still turned out great!