Toasted Marshmallow Nutella Sandwich Cookies

Ingredients

• 225 g (¾ cup)Nutella
• 150 g (¾ cup)sugar
• 1egg
• 5 ml (1 teaspoon)vanilla extract
• 95 g (¾ cup)plain flour
• 3 largeegg whites
• 100 g (½ cup)sugar
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F). Line a baking tray with baking parchment and set it aside.

2. 2

   Mix the dough

   In a large bowl, stir together the Nutella, 150 g sugar, egg and 5 ml vanilla extract until combined. Fold in the flour and mix just until incorporated.

3. 3

   Shape and bake

   Roll 1½ tablespoons of dough into a ball and place it on the prepared tray. Flatten it slightly with the back of a fork, then repeat to make 14 cookies. Bake for exactly 10 minutes, then transfer the cookies to a cooling rack and leave them until completely cool.

4. 4

   Whip the marshmallow

   While the cookies bake, combine the egg whites and 100 g sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly for 2–3 minutes, until the mixture turns white and thickens somewhat. Remove from the heat, stir in the remaining 5 ml vanilla extract, then whip with a stand mixer or hand mixer for about 5 minutes, until stiff peaks form.

5. 5

   Assemble the cookies

   Fit a piping bag with a large star tip and fill it with the marshmallow. Once the cookies are cool, pipe marshmallow onto the underside of half of them. Sandwich with the remaining cookies.

6. 6

   Toast and serve

   Use a pastry torch to toast the marshmallow, then serve.

What are toasted marshmallow Nutella sandwich cookies?

They are paired chocolate-hazelnut cookies filled with a sweet, whipped marshmallow mixture and lightly toasted after assembly. This version uses a simple Nutella dough rather than a separate chocolate biscuit recipe.

The marshmallow is made by warming egg whites and sugar over a double boiler, then whipping them until firm. That gives the filling enough body to pipe between the cookies.

Nutrition and macros by portion

The nutrition label shows one serving as written: 386 calories, 6g protein, 69g carbs, 12g fat.

The Nutella, sugar and flour provide most of the carbohydrates, while Nutella supplies most of the fat. The egg and egg whites contribute some protein, though these cookies are mainly a sweet treat. Pair one with fruit or yoghurt for a more rounded snack.

Why the dough works

Nutella: Its fat and sweetness help bind the dough and bring a rich hazelnut-chocolate flavour. The mixture is intentionally simple, so fold in the flour only until it disappears.

Fork marks: Flattening each dough ball helps the cookies bake into sandwichable shapes. Keep the portions consistent so the 14 cookies are similar in size.

Getting the marshmallow right

Gentle heat: Whisk the egg whites and sugar constantly over simmering water for 2–3 minutes, until the mixture is white and somewhat thicker. Keep the bowl above the water rather than letting it touch the pan.

Stiff peaks: After adding the vanilla, whip for about 5 minutes. The mixture should hold firm peaks before you transfer it to the piping bag.

Cooling and assembly

Fully cooled cookies: Let the biscuits cool completely on a rack before adding the filling. Warm cookies can soften the marshmallow and make the sandwiches difficult to handle.

Even filling: Pipe onto the underside of half the cookies, leaving a little space around the edge. Press the top cookie on gently so the filling stays between the biscuits.

Baking and toasting cues

Bake time: The method specifies exactly 10 minutes at 175°C (350°F). Allow the cookies to finish cooling on the rack before judging their final texture.

Toasted finish: Use a pastry torch to colour the exposed marshmallow after assembly. Keep the flame moving and stop when the surface is toasted to your liking.

How to serve them

Serve the cookies soon after toasting, while the marshmallow top is fresh and lightly browned. They are rich, so one sandwich cookie can work well alongside tea or coffee.

For a dessert plate, add fresh berries or sliced fruit for a bright contrast. Avoid stacking the cookies while the toasted filling is still warm.

Recipe notes & tips

• Measure the dough portions with a tablespoon so the cookies bake at a similar rate.
• Use parchment paper to make it easier to lift the cookies from the tray.
• Let the cookies cool completely before piping on the marshmallow.
• Use a clean, grease-free bowl and beaters to help the egg whites whip properly.
• Prepare the piping bag before whipping the marshmallow, so you can transfer it promptly.
• Keep the pastry torch moving to toast the marshmallow without scorching one spot.

Variations

• Add a pinch of salt: Stir it into the dough to balance the sweetness.
• Make smaller cookies: Use smaller dough portions and check them earlier, as baking time may change.
• Add chopped hazelnuts: Sprinkle a few over the marshmallow before adding the top cookie.
• Use a different piping tip: Choose another large tip for a different marshmallow pattern.
• Serve with berries: Add fresh raspberries or strawberries alongside the cookies.

Common mistakes to avoid

• Overmixing the dough: Stop once the flour is incorporated so the cookies do not become tough.
• Skipping the cooling time: Cool the biscuits fully before filling to help the marshmallow hold its shape.
• Letting the bowl touch the water: Keep it above the simmering water so the egg-white mixture heats gently.
• Stopping before stiff peaks: Continue whipping until the marshmallow holds firm peaks for piping.
• Using a damp or greasy bowl: Start with clean, dry equipment to help the egg whites whip.
• Holding the torch still: Keep it moving to avoid burning the marshmallow in one place.

How to store

Store assembled cookies in an airtight container in the fridge for up to 2 days. The marshmallow may lose some of its texture over time; bring them briefly towards room temperature before serving, and toast just before eating if possible.

Frequently asked questions