Need a tasty make-ahead dessert to take to a cookout or an after-school snack for your little ones? Make these delicious treats and keep your guests or kids happy.
Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until pale and fluffy. Add eggs and mix to combine, scraping sides with a rubber spatula as needed. Add vanilla and beat to incorporate. On lowest setting, add flour mixture. Mix just to combine, then fold in chocolate chips.
Using a heaping tablespoon, drop dough onto greased cookie sheets, allowing a few inches between each. Gently flatten each cookie, and make a small indentation with your fingers in each. Add a dollop of chocolate hazelnut spread, then top with a halved marshmallow.
Bake 8 to 10 minutes, switching pan position and rotating halfway through. Cookies are done when marshmallows are golden and edges of cookies have turned light brown. Transfer to a wire rack. Cool. Serve.