Happy Friday friends!
I’ve dived back into the kitchen to create another Nutella-themed treat for you. You’re looking at a deep dish Nutella Stuffed Skillet Cookie. That’s right, I said deep dish. Forget about pizza, deep dish cookies are where it’s at!
Buttery chocolate chip cookie dough, baked in a skillet, with a thick layer of Nutella hidden in the middle. Once baked, you’ll end up with a golden brown cookie with crisp edges, a slightly under cooked middle, and Nutella oozing everywhere! #winning
I love surprises. And I love how looking at that choc chip cookie, you can’t even tell there is a boatload of Nutella inside. Nutella – the best kind of surprise, am I right?
You could bake this cookie, pull it out of the oven, and pop it in the middle of the table at your next dinner party. Hand out a few spoons, add a scoop of ice cream on top and let everyone just dive right in. Best. Party. Ever!
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Perhaps the best part is how simple this dessert is! It’s the same process as making a batch of cookies, but you can forget about chilling the dough or rolling the dough into balls. You can just dump half of it straight in the skillet.
Spread over the Nutella, having a spoonful or two along the way, then add the rest of the cookie dough on top. Bake for 25 minutes and watch in awe as the cookie turns golden brown in colour. The middle of the cookie will be unbelievably soft, but still chewy, gooey and downright delicious.
So I’m officially a free woman! I had my last day at work yesterday and it was such a lovely day. We had a delicious lunch at Jamie’s Italian (as always) and then a gorgeous afternoon tea with all my favourite things.
My work colleagues even gave me the Milk Bar Life cookbook by Christina Tosi as a farewell gift – they know me too well. I’m really going to miss the laughs we had everyday but it’s time for an exciting new chapter! Let’s celebrate with this Nutella Stuffed Skillet Cookie!
Let’s Bake
Nutella Stuffed Skillet Cookie
Nutella Stuffed Skillet Cookie! Buttery chocolate chip cookie dough, baked in a skillet, with a thick layer of Nutella hidden in the middle – HEAVEN!
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 100 grams (1/2 cup) granulated or caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 75 grams (1/2 cup) chocolate chips, plus a few extra for decorating
- 150 grams (1/2 cup) Nutella
Instructions
- Lightly grease an 8 inch skillet with a little butter. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat the butter and sugars using an electric mixer for a minute or two until pale and creamy. Add the egg and the vanilla and beat until combined. Add the sifted flour and baking soda and gently fold using a spatula or wooden spoon. Then stir through the chocolate chips.
- Divide the cookie dough into two and place half of the dough into your prepared skillet. Press down to form one even layer. Then, spread out the Nutella on top using a small spatula, ensuring you leave a small gap around the edges.
- Grab small pieces of your remaining cookie dough, flatten them in your hand, and place them on top of the Nutella. Ensure all the cookie dough pieces join together and the layer of Nutella is completely covered. Place the skillet in the oven for 25 minutes or until golden brown. Let the cookie cool for a 10-15 minutes before diving in.
Nutrition Information
Serving Size: 1 slice Calories: 402
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Tricia says
Is it ok to review this twice?? Because I need to say how often my family still request this! We had it again today, at the end of my husband’s 40th birthday celebrations and it was excellent, as always. I’ve lost count of the number of times I’ve made this over the years now, but it never fails ❤️
Jessica Holmes says
How amazing is that Tricia! I’m so happy to hear that you love this recipe that much!!
Jayce says
This looks incredible – do you have suggestions for how I can adjust measurements and baking time to fit a 6.5 inch skillet?
Jessica Holmes says
Hi Jayce, I think the best bet would be using the recipe as is and just leaving out a small part of the cookie dough – perhaps making an extra cookie or two.
Kidd says
It’s super yummy!! I reduced the sugar a bit because I like it less sweet, and also added some kosher salt on top. Delicious!
Jessica Holmes says
Love that!
Genevieve says
`Hi
Should I be using baking powder or bicarbonate of soda in this recipe?
Thanks
Jessica Holmes says
Hi Genevieve, bicarbonate of soda is the same as baking soda.
Hayley says
Baking powder is different to bicarbonate of soda …..which do you use?
Jessica Holmes says
Hi Hayley, I use baking soda in this recipe which is also called bicarbonate of soda.
Amail says
Hi! I would just like to know where to apply heat when baking this pizzookie.. does it just require heat from the bottom of the oven when places in the centre rack or top and bottom both?
Jessica Holmes says
Hi Amali, I just bake it on a regular oven setting that I use for most cookies and cakes.
Tricia says
Have only just realised that this recipe I use on Recipe Critic is yours! How funny! Anyway, husband and I just decided we needed this so I’ve whipped it up and it’s now in the oven. Think this is my 4th time using this recipe and it’s always so incredible! Kids will be happy to have leftovers heated up after dinner tomorrow too 🙂
Jessica Holmes says
Aww love hearing that Tricia! Thank you for the lovely feedback!
Sumaiya says
Hi Jess,
I only have a 10.5 nch skillet. If increase the quantity of the ingredients to cover my skillet, do I need to increase the time take to bake so that the cookie is not completely raw?
Jessica Holmes says
Hi, yes you will!
Sumaiya Kayani says
Thank you fu or your swift response. How much longer would you recommend to bake for?
Jessica Holmes says
Hi, I can’t really say because I don’t know how much more batter you are creating, but the signs to look for are a golden brown top, no wobbling in the middle and if it pulls away from the sides slightly. Hope that helps!
Sumaiya Kayani says
Thank you for your tips, really helpful. I will be using roughly 20% more batter but as your your suggestion I will look out for the signs 🙂
Ronak Shah says
Hey, thanks for this wonderful recipe! I tried an eggless version of it, replacing the egg with 1 tbsp of yoghurt and 1 tbsp of milk. Works perfectly fine 🙂
Jessica Holmes says
Amazing! Thanks for letting me know!
Cheryl says
Is it possible to make this without a skillet? Would would you use instead? would a quiche pan work?
Jessica Holmes says
Yes! You definitely can use a quiche pan or an 8 inch cake tin – a springform tin would be ideal to make it easier to remove. Just make sure you line it with baking or greaseproof paper.
Cheryl says
oh yeah! a springform pan duh! haha thanks so much! can’t wait to try this recipe! x
Sara says
This was so easy to make and yummy. A hit with the family.
Jessica Holmes says
So glad you enjoyed it Sara! 😊