Double Chocolate Chip Marshmallow Cookies

Please make these. I beg you. You have no excuse. They are too simple and WAY too delicious to ignore.

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There’s chunks of chocolate. There’s marshmallow. THERE’S NUTELLA. Need I say more?

Well, I guess I do want to say more. I am a big fan of thick, chewy cookies, and these are exactly that. When I make cookies like this, I won’t actually press them down too much when I put them on the cookie sheet. They’ll stay thick and won’t spread out as much. Brown sugar also helps with the chewy factor, so I chose to have a higher brown sugar: white sugar ratio. Hope you enjoy making and eating these wonderful cookies!

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1 ½ sticks of unsalted butter (6 ounces)
¾ cup of brown sugar
¼ cup of white granulated sugar
½ teaspoon salt
1 ¾ cups of flour
¼ cup of bittersweet cocoa powder
1 tablespoon of Nutella
1 large egg
1 teaspoon of vanilla extract
about 1 cup of chopped chocolate
Handful of Marshmallows (depending on how much you want)


1. Preheat oven to 350 degrees fahrenheit. In an electric mixer, combine butter, sugars, egg. nutella, and vanilla and mix well. Combine the flour, cocoa powder and salt, and fold them into the dough. Finally, fold in chocolate. Slice marshmallows into small pieces.

2. On a cookie sheet lined with parchment, shape heaping tablespoons of dough into balls. divide the ball in half, stick a few pieces of marshmallows into the middle, and put top half back on. Make sure marshmallows are buried within the dough. Place finished balls on sheet and bake for 8-10 minutes. Once finished, let cool on wire racks.