Nutella Rocky Road Cookies

The other day I made what some would call a bad decision. I googled the list of every single international and national food holiday, and took the time to put every single one of them (with the exception of a few weird ones…) into my calendar. This, my friends, is how I learned about world Nutella day. Yes you heard me right, WORLD NUTELLA DAY. Nutella is something that I thoroughly enjoy but seem to only have once or twice a year. I love it, but it’s never been a high priory in my food life, until now.

I have created the best cookie in the world and easily the best thing I have ever created. The Nutella Rocky Road Cookie (*applause*). I’m pretty excited about this but also pretty scared because I’ll be making these monthly (probably weekly..) from now on. Proceed with caution.

Makes 24 large cookies

  • 1 1/2 cups nutella
  • 1 cup (225g) butter, room temperature
  • 2/3 (135g) cup white sugar
  • 1 cup (200g) brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 (350g) cup all-purpose flour
  • 2 tsp corn starch
  • 1 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp salt
  • 1 cup chopped walnuts, or nut of your choice
  • 1 cup mini marshmallows


  1. Line a cookie sheet with parchment. Spread the Nutella evenly over the sheet, no less than a 1/4 inch thick. Place in the freezer for 1 hour.
  2. Preheat your oven to 180ºC (350ºF).
  3. Using an electric mixer on medium, cream your butter and sugars together in a medium bowl until light and smooth.
  4. Mix in your eggs and vanilla.
  5. Sift in your flour, corn starch, baking soda, cream of tartar and salt. Mix until just combined.
  6. Remove your Nutella from the freezer and roughly chop into chunks.
  7. Add your marshmallows, nuts and Nutella into your cookie dough, mix through and let chill in the refrigerator for 30 minutes.
  8. Line you cookie sheet with parchment and scoop 3 tbsp of your dough onto the sheet. Be sure not to put your cookies too close together as they are quite big. I usually put only 3-4 per cookie sheet.
  9. Bake for 11-13 minutes or until edges are golden and marshmallows have color.
  10. Let cool completely before removing from cookie sheet as they are fragile when hot.
  11. Sprinkle with sea salt and serve warm.

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