vegan marshmallows and Nutella Stuffed Chocolate Cookies

If you’re looking for a sweet treat that combines indulgence and nostalgia, you’re in for a delightful surprise with these vegan marshmallows and Nutella Stuffed Chocolate Cookies! Imagine biting into a soft, chewy cookie that reveals a gooey core of Nutella, with little pockets of fluffy vegan marshmallow to make it even more heavenly. This recipe is not just a dessert; it’s the perfect way to bring smiles to busy weeknights or brighten up family gatherings. Trust me, once you taste these cookies, they will become a cherished favorite in your home!

These cookies are so special because they pair the rich flavor of chocolate with the creamy sweetness of Nutella and the fun texture of vegan marshmallows. Whether you’re baking for yourself or sharing with others, these cookies are sure to impress!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, you can whip these up in no time!
• Family-Friendly: Kids love the gooey center, making them perfect for family fun or school snacks.
• Make-Ahead Friendly: Bake a batch ahead of time and enjoy them throughout the week – if they last that long!
• Decadent Flavor: The combination of chocolate, Nutella, and marshmallow creates an unforgettable taste experience.
• Vegan Delight: Everyone can enjoy these cookies without any animal products!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that come together beautifully in this recipe! You’ll find everything you need at your local grocery store.

For the Cookie Dough

• 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 wonderfully flexible! You can customize it to suit your taste preferences or use what you have on hand.

• Add Nuts: If you love a crunch, toss in some chopped walnuts or pecans for extra texture.
• Use Different Flavors: Try swapping out Nutella for other spreads like almond butter or sunflower seed butter for a unique twist.
• Stuff with Fruit: Add some chopped dried fruit like cherries or apricots alongside the Nutella for fruity bursts of flavor.
• Make it Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend to accommodate dietary needs.

How to Make vegan marshmallows and Nutella Stuffed Chocolate Cookies

Step 1: Cream the Butters and Sugars

Start by creaming together the softened unsalted butter, granulated sugar, and brown sugar in a large bowl until it’s light and fluffy. This process is key because it incorporates air into the mixture, helping your cookies rise beautifully when baked.

Step 2: Add Eggs and Vanilla

Next, beat in the two large eggs one at a time along with the vanilla extract. Mixing these ingredients well ensures that everything is evenly combined, which leads to deliciously consistent cookies.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients. Mixing gently helps avoid overworking the dough which could yield tough cookies.

Step 4: Fold in Chocolate Chips

Once your dough is formed, fold in the semi-sweet chocolate chips. This step adds delightful pockets of melty chocolate throughout each cookie – yum!

Step 5: Prepare for Stuffing

Preheat your oven to 350°F (175°C) while you prepare your cookie sheets lined with parchment paper. Now it’s time to scoop out portions of dough; each should be about two tablespoons.

Step 6: Form Your Cookies

Take one portion of dough and flatten it slightly. Place about half a tablespoon of Nutella and a teaspoon of vegan marshmallow fluff in the center before covering it with another flattened portion of dough. Seal the edges well so that nothing leaks out during baking.

Step 7: Bake Those Cookies!

Place your stuffed cookies on the prepared sheet about two inches apart. Bake them in your preheated oven for about 12 minutes until they’re firm but still soft in the center. The magic happens as they cool!

Step 8: Enjoy!

Let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Then get ready to enjoy these delicious vegan marshmallows and Nutella Stuffed Chocolate Cookies – trust me; they won’t last long!

Pro Tips for Making Vegan Marshmallows and Nutella Stuffed Chocolate Cookies

Baking these delightful cookies is a breeze, especially with a few handy tips up your sleeve!

• Use room temperature ingredients: When your butter and eggs are at room temperature, they blend more smoothly, creating a better texture for your cookie dough.

• Chill the dough: If you have the time, refrigerate the cookie dough for about 30 minutes before baking. This helps prevent spreading and results in thicker, chewier cookies.

• Don’t overmix: Mix your dry and wet ingredients just until combined to avoid tough cookies. A little bit of lumpiness is perfectly okay!

• Experiment with chocolate chips: While semi-sweet chocolate chips are fantastic, feel free to mix in some dark chocolate or peanut butter chips for added flavor.

• Adjust baking time based on size: If you prefer larger cookies, increase the baking time by a minute or two. Just keep an eye on them to ensure they don’t over-bake!

How to Serve Vegan Marshmallows and Nutella Stuffed Chocolate Cookies

These cookies are not only delicious but also fun to serve! Whether it’s a cozy movie night or a festive gathering, here’s how to present them beautifully.

Garnishes

• Powdered sugar: A light dusting of powdered sugar adds a charming touch and enhances the visual appeal.
• Chocolate drizzle: Melt some extra chocolate and drizzle it over the top for that gourmet look while adding an extra layer of chocolaty goodness.

Side Dishes

• Vegan ice cream: Pair these cookies with your favorite vegan ice cream for an indulgent dessert combo that’s perfect for warm days.
• Fresh fruit salad: A refreshing fruit salad balances out the richness of the cookies and adds a pop of color to your plate.
• Nutty granola: Serve alongside crunchy nutty granola for breakfast-style enjoyment; it complements the sweetness beautifully.
• Coffee or tea: Enjoy these cookies with a warm cup of coffee or herbal tea; the flavors meld together perfectly for a cozy treat.

Get ready to share these scrumptious vegan marshmallows and Nutella stuffed chocolate cookies with family and friends—everyone will be asking for seconds!

Make Ahead and Storage

These vegan marshmallows and Nutella stuffed chocolate cookies are perfect for meal prep! You can whip up a batch and have delicious treats on hand whenever the craving hits.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, place parchment paper between layers of cookies to prevent sticking.

Freezing

• Allow cookies to cool completely before freezing.
• Place cookies in a single layer in an airtight container or freezer bag. They can be frozen for up to 3 months.
• For best results, freeze them without the marshmallow filling if possible. Simply add it when thawing.

Reheating

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

FAQs

Got questions? Let’s dive into some common ones that might help you out!

Can I use regular marshmallows instead of vegan marshmallows and Nutella stuffed chocolate cookies?

Absolutely! If you’re not strictly vegan, regular marshmallows will work just fine. Just be aware that it will change the recipe’s dietary classification.

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

To make these delicious cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend. The texture may differ slightly, but they’ll still be delicious!

What can I substitute for Nutella in vegan marshmallows and Nutella stuffed chocolate cookies?

If you need a nut-free option, try using sunflower seed butter or a chocolate hazelnut spread that is dairy-free. It will add a lovely flavor without compromising on the cookie’s integrity.

How should I store my vegan marshmallows and Nutella stuffed chocolate cookies?

Store them in an airtight container at room temperature for up to five days. If you’re keeping them longer, consider freezing them as outlined above!

Final Thoughts

I hope you’re as excited about making these vegan marshmallows and Nutella stuffed chocolate cookies as I am! They bring together the rich flavors of chocolate with the delightful gooeyness of marshmallows—a combination that’s simply irresistible. Enjoy every moment in the kitchen, and don’t hesitate to share your creations with friends and family. Happy baking!