Ingredients:

  • 115g (1/2 cup) unsalted butter, softened (US)
  • 115g (1/2 cup) unsalted butter, softened (Metric)
  • 100g (1/2 cup) granulated sugar (US)
  • 100g (1/2 cup) granulated sugar (Metric)
  • 100g (1/2 cup) packed light brown sugar (US)
  • 100g (1/2 cup) packed light brown sugar (Metric)
  • 1 large egg
  • 1 tsp vanilla extract
  • 115g (1 cup) all-purpose flour (US)
  • 115g (1 cup) all-purpose flour (Metric)
  • 30g (1/4 cup) unsweetened cocoa powder (US)
  • 30g (1/4 cup) unsweetened cocoa powder (Metric)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 230g (1 cup) Nutella (US)
  • 230g (1 cup) Nutella (Metric)
  • 12 large marshmallows, cut in half

Instructions:

  1. Make the Fudgy Cookie Dough: Cream together butter and sugars. Beat in egg and vanilla. Whisk together dry ingredients, then gradually add to the wet ingredients until just combined. Do not overmix!
  2. Chill the Dough: Cover and refrigerate the dough for at least 1 hour. This prevents the cookies from spreading too much.
  3. Prepare the Nutella Marshmallow Filling: Soften Nutella slightly (microwave or gently heat in a saucepan). Have your halved marshmallows ready.
  4. Assemble the Cookies: Scoop a portion of fudgy dough. Flatten slightly into a disc. Spoon a dollop of softened Nutella into the centre. Top with a marshmallow half (cut side facing up). Gently wrap the cookie dough around the Nutella and marshmallow, sealing completely.
  5. Bake the Cookies: Place cookies on prepared baking sheets. Bake until edges are set but centers are still slightly soft (check for visual cues - slightly cracked tops).
  6. Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely (if you can wait that long!).