vegan marshmallows and Nutella Stuffed Chocolate Cookies

If you’re looking for a cookie that feels like a warm hug, then these vegan marshmallows and Nutella Stuffed Chocolate Cookies are just what you need. They’re rich, gooey, and bursting with flavors that will make you smile with every bite. This recipe is one of my all-time favorites because it combines the nostalgia of classic chocolate cookies with the delightful surprise of melty Nutella and fluffy vegan marshmallows. Perfect for busy weeknights or family gatherings, these cookies are sure to impress everyone!

Baking these cookies is not only fun but also incredibly rewarding. The blend of chocolate, gooey marshmallows, and creamy Nutella makes them a hit for kids and adults alike. You can whip up a batch in no time, making them ideal for surprising your loved ones or treating yourself after a long day.

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together quickly with simple steps that even beginner bakers can follow.
• Family-Friendly Treat: Kids love the gooey centers, making it a perfect way to get everyone involved in the kitchen.
• Deliciously Indulgent: Each bite is packed with rich chocolate flavor and sweet marshmallow goodness that will satisfy your cravings.
• Make-Ahead Convenience: Prepare the dough ahead of time and bake whenever you’re ready for fresh cookies!
• Customizable: You can easily adapt this recipe to suit your taste preferences or dietary needs.

Ingredients You’ll Need

Gathering ingredients for these cookies is a breeze! You’ll find that they’re all simple, wholesome items that you might already have in your pantry. Let’s take a look at what you’ll need.

For the Cookie Base

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Filling

• 1 cup semi-sweet chocolate chips
• ½ cup Nutella
• ½ cup vegan marshmallows fluff (or vegan marshmallows creme)

Variations

This recipe is quite flexible, allowing you to get creative! Here are some fun variations to try:

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Use Different Chocolate: Swap semi-sweet chocolate chips for dark or milk-free chocolate chips if you prefer.
• Make It Minty: Add a few drops of peppermint extract to the dough for a refreshing twist.
• Try Different Fillings: Instead of Nutella, use almond butter or sunflower seed butter for a unique flavor experience.

How to Make vegan marshmallows and Nutella Stuffed Chocolate Cookies

Step 1: Cream the Butters and Sugars

In a large mixing bowl, start by creaming together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial as it incorporates air into the mixture, ensuring your cookies are tender and chewy.

Step 2: Add Eggs and Vanilla

Next, beat in the eggs one at a time followed by the vanilla extract. Mixing these ingredients well ensures an even distribution of flavor throughout your cookie dough.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients while mixing until just combined. Avoid over-mixing; this keeps your cookies soft.

Step 4: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough. The chocolate chips will melt slightly while baking, creating delicious pockets of melted chocolate.

Step 5: Form Cookies with Filling

Take about two tablespoons of cookie dough and flatten it slightly in your hand. Place about one teaspoon each of Nutella and vegan marshmallow fluff in the center before folding the dough over to enclose it completely. Roll it into a ball gently so it maintains its shape during baking.

Step 6: Bake Your Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place your filled cookie balls on the sheet and bake for about 12 minutes. Keep an eye on them; they should look set but still soft in the middle!

Step 7: Cool and Enjoy!

Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Trust me—waiting just a bit will help them firm up nicely while keeping that gooey center intact! Enjoy these delightful treats warm or store them for later (if they last that long!).

Pro Tips for Making vegan marshmallows and Nutella Stuffed Chocolate Cookies

Baking is all about practice and a little know-how, so here are some tips to elevate your cookie game!

• Use room temperature butter: Softened butter incorporates better with sugars, creating a light and fluffy dough, which is essential for that perfect cookie texture.

• Chill the dough: After mixing, refrigerate the dough for at least 30 minutes. This helps the cookies maintain their shape while baking and prevents them from spreading too much.

• Don’t overmix: When you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to tough cookies instead of the soft ones you’re aiming for.

• Use a cookie scoop: For uniform cookies that bake evenly, use a cookie scoop. This also makes it easier to fill each cookie with Nutella and marshmallow fluff!

• Experiment with fillings: While this recipe features Nutella and vegan marshmallows, don’t hesitate to try different fillings like almond butter or fruit preserves for a delightful twist.

How to Serve vegan marshmallows and Nutella Stuffed Chocolate Cookies

These cookies are not only delicious but can also be presented in fun ways that will impress your family and friends! Here’s how to make them look as good as they taste.

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar on top adds a beautiful touch and enhances the sweetness.

• Chocolate drizzle: Melt some extra chocolate chips and drizzle over the cookies before serving for an indulgent finish.

Side Dishes

• Vanilla coconut ice cream: The creamy, rich flavor of coconut ice cream pairs perfectly with these chocolatey cookies, creating a delightful contrast.

• Fresh berries: A mix of strawberries, blueberries, and raspberries offers a fresh balance to the sweetness of the cookies while adding a pop of color on your plate.

• Almond milk: Serve these cookies alongside a glass of chilled almond milk for a comforting treat that complements their rich flavors beautifully.

• Fruit salad: A simple fruit salad provides a refreshing side option that cuts through the richness of the cookies while adding nutritional value to your dessert spread.

Enjoy these delightful vegan marshmallows and Nutella stuffed chocolate cookies any time you need a sweet pick-me-up!

Make Ahead and Storage

These vegan marshmallows and Nutella stuffed chocolate cookies are perfect for meal prep! You can whip up a batch ahead of time for snacks, treats, or dessert gatherings. Here’s how to keep them fresh:

Storing Leftovers

• Store any leftover cookies in an airtight container at room temperature for up to 5 days.
• If you prefer a softer cookie, place a slice of bread in the container with the cookies to help retain moisture.

Freezing

• Allow the cookies to cool completely before freezing.
• Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
• You can freeze these cookies for up to 3 months.

Reheating

• To enjoy your cookies warm, preheat the oven to 350°F (175°C).
• Place the cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, you can microwave one cookie for about 10-15 seconds for a quick treat!

FAQs

Here are some common questions you might have about these delicious cookies:

Can I use gluten-free flour in vegan marshmallows and Nutella Stuffed Chocolate Cookies?

Yes! You can substitute all-purpose flour with gluten-free flour blend, but keep an eye on the texture. It may differ slightly from traditional flour.

How do I make vegan marshmallows and Nutella Stuffed Chocolate Cookies nut-free?

To make this recipe nut-free, simply use sunflower seed butter or another nut-free spread instead of Nutella. Just ensure that any marshmallow fluff is also nut-free.

Can I skip the chocolate chips in the cookies?

Absolutely! If you want a less chocolatey taste, feel free to omit the chocolate chips or substitute them with your favorite add-ins like dried fruit or seeds.

How long do vegan marshmallows and Nutella Stuffed Chocolate Cookies last?

When stored properly, these cookies will stay fresh at room temperature for up to 5 days or can be frozen for up to 3 months without losing flavor or texture.

Final Thoughts

I hope you find joy in making these vegan marshmallows and Nutella stuffed chocolate cookies! They are such a delightful treat that combines nostalgia and indulgence while being completely plant-based. Enjoy every bite and share them with friends and family – they’ll be asking for seconds! Happy baking!