I had the idea of hiding a dollop of Nutella under half a marshmallow on top of a cookie for a while. Yet, I just hadn't gotten around to actually making them until recently. Partly because I don't trust myself to take the jar of Nutella down from it's hiding spot on top of the cupboard, and partly because I was worried the Nutella would melt everywhere and ruin a batch of perfectly good chocolate chip cookies.
But then it happened. I had collected all of my odd and ends of quarter-full bags of various chips (chocolate, semi-sweet, dark, peanut butter, white chocolate) and decided to throw them into a batch of cookies.
Then I notice the half-bags of marshmallows left over from my marshmallow fondant projects....
..and without even looking I knew that I had hidden a half jar of Nutella that was left over from my Nutella banana cream pie recipe testing.
So, in the spirit of spring cleaning (summer cleaning?) and pure resourcefulness I decided to make these cookies. And they. were. amazing. Chewy-gooey toasted marshmallow on top, little pocket of warm Nutella, soft chocolate chip cookie with crispy edges. Why did I wait so long to put this idea to use??
After making a few more test batches and tweaks to the baking times I had the final recipe to share with you all so that you can also enjoy the tastiness that Nutella and marshmallows bring to the not-so-average cookie.
It all starts with a batch, or a double or triple batch, of chocolate chip cookie dough. Feel free to throw in any kind of chip you want. The default is semi-sweet but its fun to mix it up with of different flavors. This particular batch is a jumble of semi-sweet, extra dark, and white chocolate.
The dough is doled out in heaping tablespoons onto a parchment paper lined baking sheet...
A small dollop of Nutella goes on the middle of each cookie. Careful with this step, it's way too easy to employ the old "one dollop for the cookie, one dollop for me!" system.. and nobody wants you using a spoon that you've been sticking in your mouth. Better to have two spoons handy, just in case.
Hellooooo toasted marshmallow.
Raw marshmallow are ok, but once you caramelize those sugars and melt the insides into a warm gooey mess it just takes it to a whole other level.
Don't fret if a few of your marshmallows slip during baking. Just slide them back onto the cookie while still warm and there's no harm done!
These cookies are good both warm and cold. While warm everything is melty and soft except for the edges of the cookie which are crispy. Once they have cooled the centers stay soft but the marshmallow gets nice and chewy and is a delicious contrast to the smooth Nutella underneath it.
Toasted Marshmallow and Nutella Chocolate Chip Cookies
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
3/4 cup of chocolate chips (or any flavor that you wish)
1. Preheat oven to 375. Line cookie sheets with parchment paper.
2. In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
3. In the bowl of a mixer, cream together the butter, brown sugar and white sugar until pale and fluffy. Add the eggs one at a time and mix until combined. Scrape down the bowl of the mixer with a spatula, add vanilla and beat until incorporated.
4. On a low speed or using a large spoon, stir the flour mixture in with the butter and sugar. Fold in the chocolate chips
5. Take heaping tablespoons of the dough and place them on the greased cookie sheets a few inches apart to allow for spreading. Gently flatten the cookies with your fingers making an indentation in the middle of each one. Place a small dollop of Nutella in the center of each cookie, then top with a marshmallow that has been snipped in half with kitchen scissors.
6. Bake the cookies for 8 to 10 minutes. If you are baking more than one tray at a time, switch the top tray with the bottom tray halfway through so that they all bake evenly. They are done when the marshmallows are melted and golden brown and the bottoms of the cookies are slightly darker.
7. The cookies will be a bit soft when fresh out of the oven, use a spatula to carefully transfer them to a wire cooling rack until firm enough to serve.
They will keep in an airtight container at room temp for a week or two. Make approximately 2 dozen cookies.