Nutella S’more Sandwich Cookies

Nutella S’more Sandwich Cookies

Should I be completely embarrassed that I am such a late boarder on the Nutella Express?

A friend of mine used to talk constantly about how great Nutella was for breakfast on toast. And of course I’ve seen many a Nutella dessert photo. But it wasn’t until my sister came back from a semester abroad in Spain raving about traveling through Spain and France and putting Nutella on everything she could possibly eat that I finally decided I needed to give this stuff a try. And try it I did!

I ate half the jar.

I couldn’t stop eating it.

It was so smooth and dreamy and tasted like the center of those Ferrero Rocher gold balls that I O.D. on at Christmas (and no wonder, I read the label and they’re made by the same company).

I put the jar in the cupboard on the top shelf behind all the nuts and barricaded them in there, pointed to my own face, and said “Enough! No more! Stop!”  and I proceeded to make something healthy for dinner.

But man, that zucchini was taking a long time to cook. And the cupboard kept trembling like there was a creature inside longing to get out. Then it creaked open on its own, a blinding white light emanating from within accompanied by the sound of harps, songbirds, and ocean waves. And then a thud, as the half-devoured jar of Nutella found its way out of the cupboard without my assistance and landed smack dab in the middle of my hand. Topless. As though it was created from the dust in the air, a spoon appeared inside the jar for eating convenience.

And I burned the zucchini.

Even though I braved a night of guilt and stomach upset, the result of devouring an entire jar of Nutella in one sitting, I woke up the next morning craving more. Using more self-control than I had the night before, I began to plot out a dessert I could create myself, using this wonderful spread as a base. Well, I actually came up with quite a few… But I’m so excited to share this one first!

Nutella S’more Sandwich Cookies

Nutella Cookie:

  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Cup Nutella
  • 2 Large Eggs
  • 1 3/4 Cups All-purpose Flour
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Sea Salt

Marshmallow Cream:

  • 7 oz. jar Marshmallow Fluff (also labeled marshmallow creme)
  • 1/4 Cup Cold Unsalted Butter, cut into “pats”
  • 1/2 tsp. Vanilla Extract
  • 1/4 tsp. Sea Salt
  • 1-2 Cups Powdered Sugar
  • 1/2-1 Cup Graham Cracker Crumbs for topping
Preheat oven to 350º.
Nutella Cookies: With your electric mixer, cream together butter and sugars. Add Nutella, then eggs, one at a time.

In another bowl, mix together dry ingredients. Slowly mix into the Nutella mixture. This cookie dough is SO good, but be careful tasting it… It might never make it onto your baking sheet!

On a baking sheet, spoon Tablespoon-sized balls of dough. Put in the oven to bake for 8 minutes. Remove from oven and allow to cool completely before adding marshmallow cream.

Marshmallow Cream: In the (clean) bowl of your electric mixer, mix together butter and marshmallow fluff. Add vanilla. Slowly add powdered sugar until well-incorporated. Use your judgement to know how much powdered sugar you really need. I used 1 1/2 cups which made it stiff enough to not gush out the sides of the cookie. It stays together very well in the fridge, too.

To assemble, place pairs of cooled cookies out on the counter. Spoon about a Tablespoon (more if you’d like) of the Marshmallow Cream onto one of the cookies. Top with 1-2 teaspoons of crumbled Graham Crackers. Take the empty cookie and press it securely (but be somewhat gentle) on top, squishing the cream down.

Now that’s the type of assembly line I like to see!

You can, of course, serve the Nutella Cookies without the Marshmallow Cream because they are so tasty on their own.

But they just look so darned delicious as a sandwich…

And they taste just as good as they look!

Nutella S'more Sandwich Cookies
 
Prep time
Cook time
Total time
 
Marshmallow cream and graham cracker crumbs sandwiched between two chewy Nutella cookies. The perfect way to make a s'more.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Nutella Cookie:
  • ½ Cup Unsalted Butter, Softened
  • ½ Cup Brown Sugar
  • ½ Cup White Sugar
  • 1 Cup Nutella
  • 2 Large Eggs
  • 1¾ Cups All-purpose Flour
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
Marshmallow Cream:
  • 7 oz. jar Marshmallow Fluff (also labeled marshmallow creme)
  • ¼ Cup Cold Unsalted Butter, cut into “pats”
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Sea Salt
  • 1-2 Cups Powdered Sugar
  • ½-1 Cup Graham Cracker Crumbs for topping
Instructions
  1. Preheat oven to 350º.
Nutella Cookies:
  1. With your electric mixer, cream together butter and sugars. Add Nutella, then eggs, one at a time.
  2. In another bowl, mix together dry ingredients. Slowly mix into the Nutella mixture.
  3. On a baking sheet, spoon Tablespoon-sized balls of dough.
  4. Put in the oven to bake for 8 minutes.
  5. Remove from oven and allow to cool completely before adding marshmallow cream.
Marshmallow Cream:
  1. In the (clean) bowl of your electric mixer, mix together butter and marshmallow fluff.
  2. Add vanilla. Slowly add powdered sugar until well-incorporated. Use your judgement to know how much powdered sugar you really need. I used 1½ cups which made it stiff enough to not gush out the sides of the cookie. It stays together very well in the fridge, too.
  3. To assemble, place pairs of cooled cookies out on the counter. Spoon about a Tablespoon (more if you’d like) of the Marshmallow Cream onto one of the cookies. Top with 1-2 teaspoons of crumbled Graham Crackers. Take the empty cookie and press it securely (but be somewhat gentle) on top, squishing the cream down.

 

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8 Responses to “Nutella S’more Sandwich Cookies”

  1. May 2, 2012 at 8:32 am #

    There is definitely a technique to stopping eating something out of a jar with a spoon! I have been trapped by all sorts of yummy delights in jars!

    • May 2, 2012 at 9:12 am #

      Yes! It started innocently enough with me scooping the stuff out with my finger… But eventually the jar was too deep and the opening was too small. I’ve done it with creamy peanut butter too. It’s something about not only the taste, but that niiiiiice smoooooooooth texture that keeps me from putting the jar down!

  2. May 2, 2012 at 12:38 pm #

    YUM!!! Happy Hump Day!

  3. May 3, 2012 at 11:15 pm #

    I feel like we should start our our own NA group, Nutella Anonymous. The first step is to admit it we have an addiction. Sometimes I just stumble around in my kitchen with a spoonful of nutella looking for something to put it on and when the idea does not appear. I admit it- I eat it straight from the jar. Now I can make these cookies instead and then dip these into the nutella jar.

  4. May 14, 2012 at 6:41 pm #

    Awesome looking sandwich cookie.

  5. May 20, 2012 at 3:47 am #

    We’ve all been there, faces smeared in chocolatey goodness, sticky fingers, and an empty jar of Nutella, where there was a full one only minutes before. I’ve learned to walk past Nutella in the supermarket and avert my eyes, otherwise I’d be as big as a house! Your cookies do look delicious, almost delicious enough to tempt me into buying some Nutella…. and so it starts…

    • June 1, 2012 at 10:48 am #

      I haven’t bought Nutella since coming up with a few recipes for it… I literally can not stay away from it. Talk about a way to ruin a diet! And you know what I JUST discovered? Speculoos Cookie Butter from Trader Joe’s. I bought it to taste it… shared it with my pig… got through half the jar and had to throw it away. It was WAY too tempting!

Your comments make my heart (and my piglet) smile!

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