These Nutella marshmallow cookies are packed with gooey Nutella and mini marshmallows. They're amazing and super easy to make! Plus, they're totally gluten-free!
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This recipe is a great winter cookie because the marshmallows and Nutella taste like warm mugs of hot chocolate.
These cookies were inspired by my Boston Cream Pie cookies.
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Ingredients
- Unsalted butter, melted
- Brown sugar
- Granulated sugar
- Vanilla extract
- Eggs
- Gluten-free flour (I use Cup4Cup)
- Baking soda
- Salt
- Mini marshmallows
- Nutella
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix the melted butter, brown sugar, and granulated sugar together in a large bowl. Add eggs and mix thoroughly.
In a separate large bowl, stir the flour, baking soda, and salt together. Add this mixture to the butter mixture slowly. Mix until fully combined.
Gently fold the Nutella and marshmallows into the dough. Use a cookie scoop and drop the dough on the baking sheet.
Bake for 15 minutes. Remove from the oven and let cool on the pan (this will also let the cookies finish baking).
Hint: An electric mixer is a must for this recipe. Find a great option HERE.
Equipment
- Three glass bowls - I LOVE this set (click HERE). It's the only set of bowls you'll ever need!
- A baking sheet - I really like baking with quarter baking sheets because they don't take up too much space. Find a great set HERE.
- Precut parchment paper - ok this specific one fits perfectly on quarter baking sheets. Find them HERE.
- An electric mixer - way easier than mixing by hand! Find a great option HERE.
Storage
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Top tip
Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
Nutella Marshmallow Cookies (gluten-free)
Ingredients
- 1 cup unsalted butter melted
- 1 cup Brown sugar
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 2 cups gluten-free flour I use Cup4Cup
- 1 teaspoon Baking soda
- 1 teaspoon salt
- ¼ cup mini marshmallows
- ¼ cup Nutella
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix the melted butter, brown sugar, and granulated sugar together in a large bowl. Add eggs and mix thoroughly.
- In a separate large bowl, stir the flour, baking soda, and salt together. Add this mixture to the butter mixture slowly. Mix until fully combined.
- Gently fold the Nutella and marshmallows into the dough. Use a cookie scoop and drop the dough on the baking sheet.
- Bake for 15 minutes. Remove from the oven and let cool on the pan (this will also let the cookies finish baking).
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