80 min.
Easy
Medium
These New York–style cookies are thick, soft, and bakery-style cookies with a gooey Nutella and marshmallow center. This version is adapted for the air fryer, allowing you to get crispy edges and a soft, molten center without using a conventional oven.
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All-purpose flour
2 1/4 cups all-purpose flour (280 g)
Butter
3/4 cup unsalted butter, melted (170 g)
Brown sugar
3/4 cup brown sugar (150 g)
Granulated sugar
1/2 cup granulated sugar (100 g)
Egg
1 large egg
Egg yolk
1 additional egg yolk
Vanilla extract
2 teaspoons vanilla extract
Baking powder
1 teaspoon baking powder
Baking soda
1/2 teaspoon baking soda
Salt
3/4 teaspoon salt
Nutella
(200 g) Nutella or hazelnut spread
Mini marshmallow
1 cup mini marshmallows
Semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
Flaky sea salt
pinch of flaky sea salt for finishing
80 min.
Line a small tray with parchment paper. Scoop 8 tablespoons of Nutella (about 1 tablespoon each). Place the tray in the freezer for 20–30 minutes until firm. This helps the Nutella remain in the center while cooking.
Melt the butter in a microwave or small saucepan. Let it cool for 2–3 minutes. In a large mixing bowl, combine: melted butter, brown sugar, and granulated sugar. Whisk until the mixture becomes smooth and glossy.
Add 1 whole egg and 1 egg yolk. Add vanilla extract. Mix until the mixture becomes thick and creamy.
In a separate bowl, mix: flour, baking powder, baking soda, salt. Gradually add the dry ingredients to the wet mixture. Mix with a spatula until a soft cookie dough forms. Avoid overmixing.
Cover the dough and refrigerate for 30 minutes. This step helps the cookies stay thick and bakery-style when cooked in the air fryer.
Divide the dough into 8 large portions (about 100 g each). Flatten one portion of the dough in your hand. Place in the center: 1 frozen Nutella scoop, 4–5 mini marshmallows. Seal the dough around the filling to form a large cookie dough ball. Slightly flatten the top.
Preheat the air fryer to 340°F (170°C) for 3 minutes. Place a piece of air fryer parchment paper in the basket.
Place 2 cookies at a time in the basket to allow room for spreading. Cook at 340°F (170°C) for 9–11 minutes. The cookies are ready when the edges are golden brown the center remains soft.
Remove cookies carefully and let them rest 8–10 minutes before moving. This allows the center to set the Nutella slightly to stay molten.
The cookies should be: crispy around the edges, thick and chewy, filled with melted Nutella and marshmallow.
Cook 2 cookies at a time to avoid overcrowding. Use slightly thicker dough balls than normal cookies. If cookies brown too fast, reduce the temperature to 330°F. Sprinkle flaky sea salt after cooking for bakery flavor. If the marshmallow leaks out, simply trim the edge while warm.
Serving:
8
by Chef Marvin Piña
80 min.
Easy
Medium
These New York–style cookies are thick, soft, and bakery-style cookies with a gooey Nutella and marshmallow center. This version is adapted for the air fryer, allowing you to get crispy edges and a soft, molten center without using a conventional oven.
80 min.
Easy
Medium
These New York–style cookies are thick, soft, and bakery-style cookies with a gooey Nutella and marshmallow center. This version is adapted for the air fryer, allowing you to get crispy edges and a soft, molten center without using a conventional oven.
All-purpose flour
2 1/4 cups all-purpose flour (280 g)
Butter
3/4 cup unsalted butter, melted (170 g)
Brown sugar
3/4 cup brown sugar (150 g)
Granulated sugar
1/2 cup granulated sugar (100 g)
Egg
1 large egg
Egg yolk
1 additional egg yolk
Vanilla extract
2 teaspoons vanilla extract
Baking powder
1 teaspoon baking powder
Baking soda
1/2 teaspoon baking soda
Salt
3/4 teaspoon salt
Nutella
(200 g) Nutella or hazelnut spread
Mini marshmallow
1 cup mini marshmallows
Semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
Flaky sea salt
pinch of flaky sea salt for finishing
80 min.
Line a small tray with parchment paper. Scoop 8 tablespoons of Nutella (about 1 tablespoon each). Place the tray in the freezer for 20–30 minutes until firm. This helps the Nutella remain in the center while cooking.
Melt the butter in a microwave or small saucepan. Let it cool for 2–3 minutes. In a large mixing bowl, combine: melted butter, brown sugar, and granulated sugar. Whisk until the mixture becomes smooth and glossy.
Add 1 whole egg and 1 egg yolk. Add vanilla extract. Mix until the mixture becomes thick and creamy.
In a separate bowl, mix: flour, baking powder, baking soda, salt. Gradually add the dry ingredients to the wet mixture. Mix with a spatula until a soft cookie dough forms. Avoid overmixing.
Cover the dough and refrigerate for 30 minutes. This step helps the cookies stay thick and bakery-style when cooked in the air fryer.
Divide the dough into 8 large portions (about 100 g each). Flatten one portion of the dough in your hand. Place in the center: 1 frozen Nutella scoop, 4–5 mini marshmallows. Seal the dough around the filling to form a large cookie dough ball. Slightly flatten the top.
Preheat the air fryer to 340°F (170°C) for 3 minutes. Place a piece of air fryer parchment paper in the basket.
Place 2 cookies at a time in the basket to allow room for spreading. Cook at 340°F (170°C) for 9–11 minutes. The cookies are ready when the edges are golden brown the center remains soft.
Remove cookies carefully and let them rest 8–10 minutes before moving. This allows the center to set the Nutella slightly to stay molten.
The cookies should be: crispy around the edges, thick and chewy, filled with melted Nutella and marshmallow.
Cook 2 cookies at a time to avoid overcrowding. Use slightly thicker dough balls than normal cookies. If cookies brown too fast, reduce the temperature to 330°F. Sprinkle flaky sea salt after cooking for bakery flavor. If the marshmallow leaks out, simply trim the edge while warm.
Serving:
8
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