Kirbie's Cravings

Nutella Stuffed S’more Cookies

Gooey s’mores stuffed cookies with a Nutella twist. Each cookie is filled with a marshmallow and Nutella along with graham crackers mixed into the dough. These are a fun twist on a classic s’mores cookie.

Nutella Stuffed S'more Cookies

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 these s’mores stuffed cookies. It combines a lot of things I love: ooey-gooey marshmallows, creamy Nutella, and chocolate chips.

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.

I’ve made regular s’mores cookies before, but the melted Nutella and marshmallow combination in this version is heavenly.

half a cookie on a baking sheet

Ingredients

  • All-purpose flour
  • Graham cracker crumbs
  • Baking soda
  • Salt
  • Softened unsalted butter
  • Granulated sugar
  • Brown sugar
  • Vanilla extract
  • Eggs
  • Large marshmallows
  • Chocolate chips
  • Nutella

Recipe Steps

Whisk the flour, graham cracker crumbs, baking soda, salt in a medium bowl.

In a large bowl (or stand mixer), cream the butter and both types of sugar until the mixture is light and fluffy. Mix in the eggs and vanilla until combined.

Add the dry ingredients and mix until the dough comes together. Stir in the chocolate chips and then refrigerate the dough for an hour.

close-up photo of a half a cookie with a Nutella and marshmallow melted center

Once the dough is chilled, scoop two tablespoons and flatten it in the palm of your hand. Place 1 teaspoon of Nutella in the middle with a marshmallow on top. Lightly press down on the marshmallow to flatten it a bit.

Take another scoop of dough and mold it around the marshmallow and Nutella so both are fully encased in the dough. Repeat this process with the rest of the dough. Place them two inches apart on a baking sheet.

Bake the cookies for 15 minutes at 375°F or until they are golden. Serve the cookies warm.

How to Store the Cookies and Reheating Tips

Store cooled cookies in an airtight container and they will keep well for a few days at room temperature.

I think they’re best served warm, so microwave them to warm them up before serving.

close-up photo of a cookie showing the filling

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.

photo of a cookie broken in half

More Ways to Stuff Cookies

Nutella Stuffed S'more Cookies

Servings: 12 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Inspired by classic s'mores, these cookies have crushed graham crackers mixed in giving them a graham cracker flavor and each cookie has an ooey-gooey marshmallow and Nutella center.

Ingredients

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

Instructions

  • Line baking sheets with parchment paper or silpat mats. In a separate bowl, whisk together the flour, graham crackers, salt, and baking soda.
  • 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. Refrigerate dough for about an hour.
  • Preheat oven to 375ºF
  • 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.
  • 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.

Notes

Recipe adapted from recipe found on Obsessed with Baking

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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11 comments on “Nutella Stuffed S’more Cookies”

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

    • 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. 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 🙂

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

  5. 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.

    • 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. 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!

    • 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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