Nutella, Toasted Marshmallow Chocolate Chip Cookie Sandwich

I love sandwiches…

…especially cookie sandwiches…

What makes this one even better, is that its with toasted marshmallows and Nutella!

If you love a crispy cookie, this recipe is perfect for you! A little bit crispy on the outside and then a little soft on the inside, makes for a great cookie for any sandwich.


Chocolate Chip Cookie:

  • 1 1/3 stick unsalted butter, at room temperature
  • 3/4 cup plus 2 tablespoon dark brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup bread flour
  • 1 cup plus 2 tablespoons cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 3/4 cup chocolate chips (I prefer to use Ghirardelli chocolate)

Marshmallow Meringue Frosting:

  • 3 egg whites, at room temperature
  • 3/4 cup granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract


Chocolate Chip Cookies:

  • Shift together flours, baking powder, baking soda and salt into medium bowl and set aside.
  • Using paddle attachment to standing mixer, at medium speed, cream together butter and sugars until fluffy and light in color.
  • Reduce mixer speed to low and add egg, once fully incorporated, add in pure vanilla extract.
  • Slowly add in the flour mixture until just combined and then add in chocolate chips.
  • Take approximately 3 tablespoons of cookie dough and roll into a ball and place on a jelly roll pan with parchment or foil.
  • Place jelly roll pan in freezer for 20-30 minutes.
  • Preheat oven to 350F degrees.
  • Bake cookies for 12-14 minutes.
  • Allow cookies to cool down on cooling rack.

Marshmallow Meringue Frosting:

  • Using double boiler or a heat-resistant bowl over a pot of boiling water, use a whisk or hand-mixer to mix together the egg whites, sugar and cream of tartar.
  • Mix until the sugar is fully dissolved, which is about 4-6 minutes.
  • Use a spatula to scrap the meringue into the bowl to standing mixer with whisk attachment (or continue to use the same bowl with hand-mixer).

  • Add in the vanilla extract and beat on high speed (Kitchen Aid mixer: 7) for another 5-6 minutes and will have stiff peaks.

  • Place marshmallow meringue in pipping bag with round tip (I used Ateco 809 tip).


  • Spread about 1 teaspoon of Nutella on the bottom side of one cookie.
  • Pipe about 1/2 tablespoon of marshmallow meringue (or really as much desired for both the Nutella and marshmallow meringue you’d like) on top of the Nutella. Warning: if you do overdo it, when you sandwich the cookies together, everything will just spill out everywhere into a big fun (and tasty) mess.

  • Another option is to spread as much Nutella as you like and pipe as much marshmallow meringue as desired and eat the cookies as open face cookies! 🙂
  • Use a kitchen torch to lightly torch the marshmallow meringue to give it that nice campfire toasty flavor!






2 thoughts on “Nutella, Toasted Marshmallow Chocolate Chip Cookie Sandwich

    1. Sorry for the late reply! You can keep in the freezer wrapped in Saran Wrap for about 1-2 weeks is fine and after baked I would say keep in air tight container for up to 3 days. But I wouldn’t put together the sandwich of Nutella and marshmallow until you’re ready to eat. For next-day serving, nothing special needed, just don’t let the cookies sit out.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.