Indulge in Marshmallow and Nutella Stuffed Chocolate Cookies
There’s something incredibly comforting about baking cookies, especially when they come stuffed with delicious surprises. If you’re a fan of indulgent treats, you’ll absolutely adore these vegan marshmallows and Nutella stuffed chocolate cookies. They’re not just delightful to eat; they bring a little joy to any occasion—be it a cozy night in, a gathering with friends, or even just to satisfy that sweet tooth. The combination of gooey Nutella and fluffy vegan marshmallows creates a mouthwatering experience that you won’t want to miss!
These cookies are not only scrumptious but also super easy to make. With simple ingredients and straightforward steps, you’ll have them ready in no time. Let’s dive into why this recipe is bound to become a favorite in your baking repertoire!
Why You’ll Love This Recipe
– Perfect for sharing: These cookies are great for parties or as gifts—everyone loves a homemade treat!
– Vegan-friendly: Enjoy the rich flavors without compromising on dietary choices.
– Quick and easy: With just 30 minutes of prep time, you can whip up these cookies in a flash.
– Chocolate overload: Who doesn’t love the combination of chocolate and Nutella? It’s pure bliss!
– Customizable: Feel free to play around with ingredients for your perfect cookie!
Ingredients You’ll Need
Before we get started on making these delightful cookies, let’s gather our ingredients. Having everything ready will make the process smoother and more enjoyable.
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
One of the best things about baking is how versatile recipes can be! Feel free to experiment with these ideas to make the cookies your own.
– Swap the nut butter: Use almond or cashew butter instead of Nutella for a unique flavor twist.
– Add nuts: Chopped walnuts or pecans can add an extra crunch and richness.
– Try different chocolates: Swap semi-sweet chocolate chips for white chocolate or dairy-free chocolate chips for variety.
– Mix in spices: A dash of cinnamon or sea salt can enhance the overall flavor profile.
How to Make vegan marshmallows and Nutella Stuffed Chocolate Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial because it ensures that your cookies bake evenly. A properly heated oven will create that perfect texture we all love in our baked goods.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3–5 minutes. Creaming incorporates air into the mixture, which helps give your cookies that wonderful chewy texture.
Step 3: Add Eggs and Vanilla
Next, beat in the eggs one at a time followed by the vanilla extract. Mixing these wet ingredients well allows for better incorporation throughout your dough. You’ll want everything to blend seamlessly before moving on!
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this mixture to your wet ingredients while stirring continuously until combined. This step helps ensure there are no lumps in your cookie dough.
Step 5: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips using a spatula. This adds delightful pockets of melted chocolate throughout each cookie!
Step 6: Prepare for Stuffing
Scoop out about two tablespoons of dough and flatten it slightly in your palm. Place approximately one teaspoon of Nutella and one teaspoon of vegan marshmallow fluff in the center before sealing it with more dough. Make sure it’s completely enclosed so none of that delicious filling escapes during baking.
Step 7: Bake
Place your stuffed cookies on parchment-lined baking sheets about two inches apart. Bake for about 12 minutes or until the edges are set but the centers remain soft; they’ll continue cooking as they cool down on the baking sheet.
Step 8: Cool Down
Let your cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Patience is key here; allowing them to cool helps them set perfectly while keeping their chewy texture intact!
And there you have it—delicious vegan marshmallows and Nutella stuffed chocolate cookies that are sure to impress everyone! Enjoy every bite!
Pro Tips for Making vegan marshmallows and Nutella Stuffed Chocolate Cookies
Making cookies can sometimes feel like a daunting task, but with a few helpful tips, you’ll be whipping up these delicious vegan marshmallow and Nutella stuffed chocolate cookies in no time. Here are some tried-and-true strategies to ensure your baking adventure is a success!
– Use room temperature ingredients. This helps the butter cream easily with the sugars, leading to a better texture in your cookies.
– Don’t overmix the dough. Once you add the flour, mix until just combined to keep your cookies soft and chewy.
– Chill the dough. If you have time, refrigerating the dough for at least 30 minutes can enhance the flavor and prevent spreading during baking.
– Swap out chocolate chips. Feel free to use dairy-free chocolate chips or even white chocolate chips if you’re looking for a fun twist on flavors.
– Experiment with fillings. You can try different types of nut butter or even add chopped nuts for extra crunch and taste.
How to Serve vegan marshmallows and Nutella Stuffed Chocolate Cookies
These cookies are not only delightful on their own but can also be dressed up for any occasion. Consider presenting them on a lovely platter or stacking them high for a cookie tower that’ll impress your guests.
Garnishes
– Dust with powdered sugar for a touch of elegance.
– Drizzle with melted dairy-free chocolate for an indulgent look.
Side Dishes
– Serve with a glass of almond milk for a classic pairing.
– Offer fresh fruit like strawberries or bananas to balance the sweetness.
– Pair with vegan ice cream for an extra special dessert treat.
Make Ahead and Storage
Planning ahead can make your life so much easier! These cookies store well, making them perfect for meal prep or parties.
Storing Leftovers
– Place cooled cookies in an airtight container at room temperature; they will stay fresh for up to 5 days.
– To keep them extra moist, consider placing a slice of bread in the container; it helps maintain humidity.
Freezing
– Freeze unbaked cookie dough by shaping it into balls, placing them on a baking sheet, and freezing until solid. Then transfer to a freezer-safe bag for up to 3 months.
– Baked cookies can be frozen as well; just ensure they are completely cooled before storing in an airtight container.
Reheating
– For frozen baked cookies, reheat in the oven at 350°F (175°C) for about 5 minutes until warmed through.
– Microwave individual cookies for about 10 seconds if you prefer a quick warm-up.
FAQs
Baking questions? We’ve got answers! Here are some common queries about vegan marshmallows and Nutella stuffed chocolate cookies that might help you.
Can I use other types of sugar?
Absolutely! You can substitute coconut sugar or maple sugar if you’re looking for alternatives. Just keep in mind that this may slightly change the flavor and texture.
What if I can’t find vegan marshmallow fluff?
You can easily make your own using aquafaba (the liquid from canned chickpeas) whipped with powdered sugar. There are also various brands available that cater specifically to vegan diets.
How do I know when my cookies are done?
The edges should look set while the center may still appear slightly underbaked. They’ll continue cooking on the baking sheet after removal from the oven.
Final Thoughts
Baking these vegan marshmallows and Nutella stuffed chocolate cookies is not only a joy but also an opportunity to spread happiness around your kitchen. I encourage you to give this recipe a try; you’ll love how easy it is to bring people together over such delicious treats. Happy baking!
Vegan Marshmallows and Nutella Stuffed Chocolate Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time followed by the vanilla extract.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this mixture to your wet ingredients while stirring continuously until combined.
- Gently fold in the semi-sweet chocolate chips using a spatula.
- Scoop out about two tablespoons of dough and flatten it slightly in your palm. Place approximately one teaspoon of Nutella and one teaspoon of vegan marshmallow fluff in the center before sealing it with more dough.
- Place your stuffed cookies on parchment-lined baking sheets about two inches apart. Bake for about 12 minutes or until the edges are set but the centers remain soft.
- Let your cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
