Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Buttery and gooey on the inside, crispy and golden on the outside! This Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie had all of us weak at the knees begging for more, desperately scraping each and every crumb directly out of the pan like we’d been starving for weeks!
Nutella Stuffed Skillet Cookie
I accidentally on purpose made this THREE TIMES while testing, and then 50 million times since then.
Baked in a skillet or pie dish, this giant cookie just melts in your mouth. There’s nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella.
Serve it while still warm in the centre of your table with a bunch of spoons digging into the buttery cookie and gooey warm Nutella filling, or wait for it to cool completely and enjoy the gooey mouthwatering crunch with a soft centre. Either way, you’re winning.
I mean, do you see the Nutella goodness in there?
How To Make AÂ Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie
You’re going to need three layers!
- Chocolate chip cookie dough.
- Nutella
- More chocolate chip cookie dough.
Tips:
- My most important tip is to warm the Nutella in your microwave for 30-60 seconds until it is runnier than spreadable. This makes it easier to spread.
- Spread the Nutella to 1-inch away from the edges so when that top layer of cookie dough goes on the Nutella, it doesn’t ooze out everywhere.
- Use a 9-inch pie dish or round cake pan if you don’t have a cast iron skillet.
- 8-inch skillets or pie dishes will also work. You may need extra baking time (about 5 minutes).
- The longer you leave it in the oven, the more ‘set’ it will be in the centre. If you like slightly under-baked cookies, aim for no longer than 30 minutes. For a set cookie, tent will foil after 35 minutes and bake for a further 10-15 minutes, or until set to your liking.
This cookie is easier than you expect it to be and a major success with the family. The whole skillet is usually cleaned in less than 5 seconds.
You can feel the stickiness and the gooeyness of the Nutella sticking to every part of the knife when cutting into this cookie. Biting into it is pure pleasure.
Watch how we make it right here!
ORIGINALLY PUBLISHED JANUARY 31, 2015!
For more skillet cookies, try these!
Cheesecake Chocolate Chip Skillet Cookie | Low Carb Browned Butter Chocolate Chip Skillet Cookie | Apple Pie Deep Dish Skillet Cookie
Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Ingredients
- ½ cup butter softened
- ½ cup light brown sugar lightly packed
- â…“ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg large
- 1 cup flour all purpose or plain flour
- ½ teaspoon baking soda
- â…“ teaspoon salt
- ½ cup dark/semi-sweet chocolate chips
- ½ cup nutella melted, or this Refined Sugar-Free Nutella Spread
Instructions
- Preheat oven to 350° F | 175°C. Line a 9" cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined. Fold in half of the chocolate chips and spoon ½ the cookie dough onto the prepared baking sheet.
- Melt the Nutella in the microwave for 30 seconds until it becomes thinner in consistency.
- Spread the Nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips.
- Bake in preheated oven for 25-30 minutes for a gooey cookie, or cover after 30 minutes with aluminium foil and bake for a further 10 minutes for a 'set' cookie. Cool for about 10 minutes before serving.
Notes
Nutrition
Valeria says
Hi, love this cookie so muchh I was wondering if I couls freeze the dough and then bake it later???
Tom Mozgala says
Hi Valeria,
Yes, you can freeze the dough from your recipe and bake it later! Here’s how to do it:
Prepare the Dough: Follow your recipe up to the point of assembling the cookie layers (before baking).
Form the Dough: You can either freeze the entire assembled dough in the skillet or divide it into individual portions.
Wrap Properly: If freezing the whole skillet, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. If portioning, scoop out dough balls, place them on a baking sheet, and freeze for a couple of hours before transferring them to an airtight container or freezer bag.
Label: Label the package with the date and the instructions for baking.
Baking Instructions: When you’re ready to bake, you can either thaw the dough in the fridge overnight or bake directly from frozen. If baking from frozen, you may need to add a couple of extra minutes to the baking time.
Following these steps will help maintain the quality of the cookie dough for future baking! Enjoy your cookies!
Nicky says
I just made this! And it looks great can’t wait to TRY THIS!!!!😋 One problem I had was when I put the first spread of Nutella on top then put some cookie dough. There was not a lot of cookie dough to cover it all up.Besides that I LOVED IT 💕
taima says
Hey! This looks delicious and I can’t wait to try it out! my question is: I want to serve the cookie on a serving plate since I will be baking it in a pie dish, so would it be easy and stiff to remove it and place on a serving plate or would it fall apart since this is a skillet cookie recipe?
Would really appreciate your help. Thank you±
Sally says
Hi Tania
It will fall apart. The biscuit is quite buttery and soft so you are best to serve it in your baking dish. Another option is to cut the baking paper bigger, let it cool for about 30 minutes then use the baking paper to lift the cookie pie from baking dish to serving dish.
Good luck!
Mary says
So delicious and easy to make! My cast iron pan was too big so I used an 8 inch cake pan instead and it turned out perfectly. I like cookies on the chewier side so I baked it for 25 minutes exactly and it was perfect (gooey in the centre and a bit crisp around the edges).
Afshan says
It was delicious, baked in 8 inch pie dish.it was all gooey from inside and crisp from outside. Everyone enjoyed with sea salt caramel icecream.
Elle says
This looks amazing! Do you think i could bake this in a cake tin and have it as a large cookie?
jat says
what can i replace eggs with for the cookie skilet?
Liam says
You can use honey or maple syrup as an egg alternative. This is mainly a vegan alternative, I still prefer using eggs since honey and maple syrup(especially maple syrup) will and an extra layer of flavour. Which you may or may not enjoy, I personally don’t mind the extra flavour added with maple syrup but I still prefer using eggs.
Mary says
Looks sooooo so good, can’t wait to try it. Question: in terms of calories, is it 142 kcal for 1/16 (one slice) or 142 for the entire skillet cookie?
Jessy says
Hello. Can I prepare this recipe ahead of time and pop it in the fridge for few hours before I bake it? Or will it not cook well? Thanks for your reply
Karina says
Yes you can. Just take it out about 15 minutes before baking to get the chill out.