For weeks now I’ve had this image in my mind of melted marshmallows mixed with Nutella, oozing out of a cookie. So I made my dreams a reality and made them.

The cookie base has crushed graham crackers mixed in giving them a graham cracker flavor. It’s also studded with chocolate chips for the chocolate layer of S’mores. And each cookie is stuffed with a generous dollop of Nutella and a large marshmallow.

The melted Nutella and marshmallow combination is heavenly. These are best eaten warm so if you store them, I recommend heating them up in the microwave before eating.

These were a very fun way of eating S’mores without all the mess. And adding Nutella just upped the taste factor. Just about everything tastes better with Nutella in my opinion.

Print Print Recipe

Nutella Stuffed S'more Cookies

Yield: 12


1 3/4 cups all purpose flour
1 cup graham cracker crumbs (I used a food processor to grind to make crumbs)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
2 eggs
12 large marshmallows
1 cup of chocolate chips
Nutella for filling


1. Line baking sheets with parchment paper or silpat mats. In a separate bowl, whisk together the flour, graham crackers, salt, and baking soda.
2. In a stand mixer, combine the butter and sugars until fluffy. Mix in egg and vanilla until combined. Add the flour mixture. Stir in the chocolate chips.
3. Refrigerate dough for about an hour.
4. Preheat oven to 375ºF
5. Scoop about 2 tbsp of dough and flatten in palm of hand. Place 1 tsp of Nutella in middle. Place marshmallow on top of Nutella and squeeze down slightly to compact the marshmallow. Take another scoopful of cookie dough and place on top and smooth together with rest of cookie dough in palm until marshmallow and Nutella are completely sealed inside. Place on cookie sheet and repeat with remaining dough, setting each ball about 2 inches apart.
6. Bake for about 15 minutes until golden, and remove from the oven. Cookies will initially be uneven due to the marshmallow puffing up but when they cool, the marshmallow will sink back down. Serve while slightly warm.

Adapted from recipe found on Obsessed with Baking


11 Responses to “Nutella Stuffed S’more Cookies”

  1. Julie @ Table for Two — May 4, 2012 at 6:28 am

    holy wow! these look absolutely amazing!! i love that it’s a stuffed cookie! you would never know until you bite into it ;)

    • Kirbie replied: — May 4th, 2012 @ 8:42 am

      I love how stuffed cookies are like that too! Though these don’t hid nearly as well as some recipes. I could kind of see the bump of marshmallow. But the Nutella is a surprise. And delicious!

  2. Summer — May 4, 2012 at 8:32 am

    Ohmygoodness these look amazing!

    I am reading this post in my econ class on my iphone and but its kind of hard to be discreet about it because those gorgeous pics are making my mouth water :)

    • Kirbie replied: — May 4th, 2012 @ 8:43 am

      Haha. I love that you are reading it in class. =)

  3. Ann P. — May 4, 2012 at 11:20 am

    I don’t know why, but s’mores are in my list of top 10 favorite foods, ever. these cookies are therefore amazing to me! Saving this one in my bookmarks for sure :)

  4. Lindsey @ Family Food Finds — May 7, 2012 at 10:31 am

    Wow, these look great! I’m not a huge fan of s’mores, but I think I may have to try these!

    • Kirbie replied: — May 7th, 2012 @ 2:32 pm

      Yes, try them! I hope you like them.

  5. Rose — June 6, 2012 at 10:02 am

    I tried these and it was a complete disaster. :( they came out like seven inches…they were HUGE! They tasted alright, but they didn’t quite look like yours…I don’t know what I did wrong.

    • Kirbie replied: — June 6th, 2012 @ 10:51 am

      It sounds like you used too much dough per cookie. It should basically be two balls of dough, enough for marshmallow to be covered. Try cutting down on the amount of dough you use.

  6. Kyra — August 14, 2012 at 1:23 pm

    Just made these…didn’t turn out like they should have. Dough was watery, and waaaay too much dough per cookie. They all mixed into one and turned out to be a mess. Lets just hope they still taste good!

    • Kirbie replied: — August 14th, 2012 @ 2:00 pm

      I’m sorry to hear that. I didn’t have any issues with my dough being watery. Did you make sure to refrigerate the dough? i also didnt have issues with the dough being too much. Hmm, perhaps I should specify ice cream sized scoop. I use those ice cream scoops that are newer and smaller, they take about 1 1/2 -2 tablespoons of dough only. I can imagine this being an issue if you used the old school type ice cream scoops which are really big. Sorry for any confusion.

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