vegan marshmallows and Nutella Stuffed Chocolate Cookies

If you’re looking for a cookie that feels like a warm hug, you’ve come to the right place! These vegan marshmallows and Nutella stuffed chocolate cookies are pure magic wrapped in chocolatey goodness. They’re soft, gooey, and filled with delightful surprises that will make your taste buds dance. Whether you’re whipping these up for a cozy night in, a family gathering, or just to treat yourself after a long day, these cookies never disappoint.

What makes this recipe so special is how easy it is to throw together. With simple ingredients and quick prep time, you’ll have a batch of warm cookies ready in no time. Plus, the combination of Nutella and vegan marshmallows creates a flavor explosion that everyone will love!

Why You’ll Love This Recipe

• Quick to make: Prep these delicious cookies in just 30 minutes.
• Crowd-pleaser: Perfect for parties or family gatherings; everyone will want the recipe!
• Vegan-friendly: Enjoy the flavors without any animal products—great for everyone at the table.
• Customizable: Easy to tweak if you want to add your favorite mix-ins or toppings.
• Deliciously indulgent: Who can resist the combo of chocolate and marshmallow?

Ingredients You’ll Need

Gather around because these ingredients are not only simple but also wholesome! You probably have most of them in your pantry already. Let’s take a look at what you’ll need to create these scrumptious vegan marshmallows and Nutella stuffed chocolate cookies:

For the Cookies

• 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
• 1 cup semi-sweet chocolate chips

For the Filling

• ½ cup Nutella
• ½ cup vegan marshmallows fluff (or vegan marshmallows creme)

Variations

This recipe is wonderfully flexible! Feel free to make it your own with these fun variations:

• Add nuts: Toss in some chopped walnuts or pecans for extra crunch.
• Mix in spices: A sprinkle of cinnamon or espresso powder can elevate the flavor profile.
• Use different spreads: Try almond butter or sunflower seed butter instead of Nutella for a unique twist.
• Go gluten-free: Substitute all-purpose flour with your favorite gluten-free blend.

How to Make vegan marshmallows and Nutella Stuffed Chocolate Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your cookies bake evenly and come out perfectly chewy.

Step 2: Cream Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This process incorporates air into the mixture, which helps give your cookies that lovely texture we all crave.

Step 3: Add Eggs and Vanilla

Next, add in the eggs one at a time along with the vanilla extract. Beat until well combined. The eggs help bind everything together while adding moisture, making sure your cookies stay soft.

Step 4: Mix 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. Mixing them separately first helps ensure an even distribution of dry ingredients throughout the cookie dough.

Step 5: Fold in Chocolate Chips

Gently fold in those delightful semi-sweet chocolate chips until they are evenly spread throughout the dough. This step is essential because each bite should be filled with rich chocolatey goodness!

Step 6: Assemble with Nutella and Marshmallow Fluff

Now comes the fun part! Scoop out some cookie dough onto a baking sheet lined with parchment paper. Create an indent in each scoop and fill it with a dollop of Nutella followed by a spoonful of vegan marshmallow fluff. Top with more cookie dough before baking—this keeps all that delicious filling inside!

Step 7: Bake

Bake your cookies for about 12 minutes or until they look set around the edges but still soft in the center. Don’t worry if they seem under-baked; they will continue cooking on the tray once removed from the oven!

Step 8: Cool and Enjoy

Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy these delightful vegan marshmallows and Nutella stuffed chocolate cookies warm or at room temperature—they’re fabulous either way!

Pro Tips for Making vegan marshmallows and Nutella Stuffed Chocolate Cookies

Baking these cookies can be a delightful experience, especially with a few insider tips to ensure they turn out perfectly every time!

• Use room temperature ingredients: Allowing your butter and eggs to come to room temperature helps them blend more smoothly, which results in a better cookie texture.

• Chill the dough: Refrigerating the cookie dough for at least 30 minutes before baking helps prevent spreading, so you get those lovely thick cookies that are soft in the center.

• Don’t skip the salt: A pinch of salt balances the sweetness of the sugars and enhances all the flavors, making each bite even more delicious.

• Experiment with chocolate chips: Try using dark chocolate or even white vegan chocolate chips for a different flavor profile. Mixing types can create a fun surprise in each bite!

• Bake until just set: To ensure your cookies stay soft and chewy, take them out of the oven when the edges are just set but the centers still look slightly underbaked. They’ll continue to firm up as they cool.

How to Serve vegan marshmallows and Nutella Stuffed Chocolate Cookies

These cookies are perfect for sharing or enjoying on your own! Presenting them beautifully can elevate your dessert game to a whole new level.

Garnishes

• Powdered sugar dusting: A light dusting of powdered sugar adds a touch of elegance and makes those gooey chocolate centers pop visually.

• Chocolate drizzle: Drizzle some melted vegan chocolate over the top for an extra layer of indulgence that will make these cookies irresistible.

Side Dishes

• Coconut milk ice cream: The creamy texture and subtle coconut flavor pair wonderfully with these rich cookies, creating a delightful contrast that’s sure to please any palate.

• Fresh berries: A side of mixed fresh berries adds a refreshing element, cutting through the sweetness while enhancing the aesthetic appeal with their vibrant colors.

• Plant-based whipped cream: A dollop of plant-based whipped cream on top offers a fluffy texture that complements the dense cookies perfectly.

• Decaf coffee or herbal tea: Serving these cookies alongside a warm cup of decaffeinated coffee or herbal tea brings warmth and comfort to your dessert experience, making it feel like a cozy afternoon treat.

Make Ahead and Storage

This recipe for vegan marshmallows and Nutella stuffed chocolate cookies is perfect for meal prep! You can easily make a batch ahead of time to enjoy throughout the week or save for special occasions.

Storing Leftovers

• Place cookies in an airtight container at room temperature for up to 5 days.
• For maximum freshness, separate layers of cookies with parchment paper to prevent sticking.

Freezing

• Allow cookies to cool completely before freezing.
• Place cooled cookies in a single layer on a baking sheet and freeze until solid.
• Transfer frozen cookies to a freezer-safe bag or container, ensuring they’re sealed tightly. They can be stored for up to 3 months.

Reheating

• To reheat, take the desired number of cookies out of the freezer.
• Let them thaw at room temperature for about 15 minutes.
• For a warm treat, pop them in the oven at 350°F (175°C) for about 5-7 minutes.

FAQs

Here are some common questions you might have about making vegan marshmallows and Nutella stuffed chocolate cookies.

Can I use different types of chocolate chips in these vegan marshmallows and Nutella stuffed chocolate cookies?

Absolutely! Feel free to substitute semi-sweet chocolate chips with dark chocolate or even dairy-free white chocolate chips if you prefer. Just ensure they are vegan-friendly.

How do I make these vegan marshmallows and Nutella stuffed chocolate cookies gluten-free?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that your other ingredients, such as baking soda and chocolate chips, are also gluten-free.

Can I replace Nutella with another spread in this recipe?

Yes! If you’re looking for an alternative, consider using almond butter, sunflower seed butter, or any other nut-free spread you enjoy. Just keep in mind that it will change the flavor slightly!

How do I achieve the best texture for these vegan marshmallows and Nutella stuffed chocolate cookies?

For chewy cookies, ensure not to over-bake them; they should be soft in the center when you take them out. They will continue cooking on the baking sheet after removal from the oven.

Final Thoughts

I hope you find joy in making these delightful vegan marshmallows and Nutella stuffed chocolate cookies! They’re not just treats; they’re little bundles of joy that can brighten your day. Whether you’re sharing them with friends or indulging solo, I’m sure they’ll bring a smile to your face. Happy baking!