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Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie

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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!

The best buttery and gooey Nutella stuffed deep dish chocolate chip skillet cookie will have you weak at the knees wanting more! There's nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella. Every bite melts in your mouth! | cafedelites.com

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.

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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?

Nutella stuffed deep dish chocolate chip skillet cookie! Every bite melts in your mouth! | cafedelites.com

How To Make A Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie

You’re going to need three layers!

  1. Chocolate chip cookie dough.
  2. Nutella
  3. More chocolate chip cookie dough.

How To Make A Nutella Stuffed Skillet Cookie | cafedelites.com

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.

Nutella Skillet Cookie | cafedelites.com

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

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5 from 18 votes
The best buttery and gooey Nutella stuffed deep dish chocolate chip skillet cookie will have you weak at the knees wanting more! There's nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella. Every bite melts in your mouth! | cafedelites.com
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Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Buttery and gooey on the inside, crispy and golden on the outside, Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie will have you weak at the knees begging for more! There's nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella. Every bite melts in your mouth!

Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 142 kcal
Author: Karina
Ingredients
  • 1/2 cup (4oz/120g) butter softened
  • 1/2 cup (3.5oz/100g) lightly packed light brown sugar
  • 1/3 cup (3oz/90g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (3.5oz/130g) flour (all purpose or plain flour)
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1/2 cup (75g) dark/semi-sweet chocolate chips,
  • 1/2 cup (150g) nutella melted (or this Refined Sugar-Free Nutella Spread!)
Instructions
  1. Preheat oven to 350° F | 175°C. Line a 9" cast iron skillet (or pie dish) with baking/parchment paper and set aside.

  2. 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 1/2 the cookie dough onto the prepared baking sheet.

  3. Melt the Nutella in the microwave for 30 seconds until it becomes thinner in consistency.

  4. 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.

  5. 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.
Nutrition Facts
Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Amount Per Serving
Calories 142 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Total Carbohydrates 19.2g 6%
Dietary Fiber 0.2g 1%
Protein 3.8g 8%
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

Nutella Stuffed Cookie HOW TO | https://cafedelites.com

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Reader Interactions

Comments

  1. Oh my goodness, I tried this recipe last night and OMG I almost burned my hands and mouth trying to eat this thing straight out of the oven! This hands down is an awesome recipe! I had never tried Nutella before last night and I must say I am a fan of this stuff! My cookie was so moist and oooey gooey that I couldn’t let the thing cool off before cutting me a slice or two or three….lol! I will certainly make this again!

    Reply

  2. This one looks dilicious. I want to try making this as cupcakes. Could you tell me how long should I bake it if I were using cupcakes to get the goey center. 15 mins?
    Thank you.

    Reply

  3. i don’t have the iron skillet … can i use the one that i use to do cheesecakes ?

    thanks , love the videos !!

    Reply

    • Yes, that sounds great! Let me know how it turns out! Thank you for following along with me! XO

      Reply

  4. Hi Karina..
    I have been wanting to try this recipe since what feels like a year or so..
    I couldn’t find the light brown sugar where I stay..
    Can I skip or replace it with something else..???
    Please do respond. I can’t wait any longer to try this..
    Thank you..

    Reply

  5. I tried making this but I ran into trouble when baking it: for some reason, it started to rise extremely much and I couldn’t leave it for 30 minutes, had to take it out after 20. The thing I did differently was to use a ceramic pie dish (seeing as I don’t have a skillet like yours), could that be the problem?

    Reply

  6. hey!! have made this five times in the past two weeks! other than the taste, it is soooo easy and quick!

    Reply

  7. Hello! I’m making this tomorrow, would it be too gooey on top to put an icing on top? I want to write out happy birthday but don’t want it to melt or something.

    Reply

  9. I was wondering where i could find the exact skillet you are using in the uk?

    Reply

  10. AMAZING – And tastes great cold the next day. Pretty quick and easy to make too. We also decided to add a few Montezuma organic smooth milk chocolate giant buttons on the top for good measure 🙂

    Reply

  11. Hi I was wondering if you could pre make this recipe and bake it the next day? I only ask because you need to melt the Nutella and I don’t want to ruin it when I go to bake it. Thank you in advance 🙂

    Reply

  15. Hey karina! I love this recipe. Although i have a question to ask. The cookie turns a little too oily at the bottom. Can I cut down the butter? If yes then how much can i cut down without affecting the taste of the cookie?
    Thanks!

    Reply

    • Hi Sara! That’s odd! It could be the type of butter you are using, possibly with a high fat content. Try a reduced fat butter next time with the same amount listed in the recipe.
      You could also try the same Butter you’re using and cut it down to 1/3 cup, but it may effect the texture. Either way, please let me know how you go!

      Reply

  16. Hey, I have question about the brown sugar,
    I could get only dark one from the shop, would it be OK to use it instead of light?

    Reply

  17. I just found your site and made this pizookie! Made it exactly as directed in a 9″ glass pie
    plate for 32 minutes. It was delicious and everyone raved about it!

    Reply

  18. Hi
    This cookie dough looks delicious.
    Can u use self raising flour.?

    Reply

  19. Hi, can this be freezed? And for how long will it keep in the refrigerator before going bad? Do I just reheat in the microwave?

    Reply

  20. Hiiiii, I just love your recipes, they’re just so delicious. I just have a question: can I make this lovely cookie on the stove? I dont have any oven in my small apartment, and I’d love to bake that perfect treat.
    Kisses from France 🙂

    Reply

    • Hi Lucie! Wow I’m not sure how this would work over stove top! You can definitely try and maybe cook it covered, but without testing this myself, I can’t guarantee it will work! Sorry!

      Reply

  21. Looks great gonna try tomorrow can I use coconut oil instead and if so how much will it be the same grams as the butter many thanks

    Reply

  22. Hi, weird question but where is that pretty white plate from? Looking for simple, but nice tableware to put my pretty baked goods on.

    Reply

  23. One my roommates is allergic to hazelnut, so we replaced the nutella with peanut butter. It was really good.

    Reply

  24. This looks amazing!! I want to try this and then try mixing in some peanut butter chips as well!! Thanks for the recipe!

    Reply

  25. Hi! Making the recipe tonight for a tween sleepover… Just wonder why some pics have parchment lined skillet, and some not? If my skillet is perfectly seasoned, can I pass the parchment? What is your advice? ?

    Reply

    • I tried both when I posted this recipe, and they both do work well, but if you already have a well seasoned skillet there’s no need to line it with parchment! I hope your tweens enjoy it!

      Reply

  26. AMAZING!!
    A friend and I did it today for a friend’s birthday and it was delicious. Actually, it was so good that only the three of us ate half of the cookie, we had a great time. I’d recommend to use less sweetener because the Nutella and the chocolate chips are already very sweet, but I guess that it depends on the person 😉
    Thank you for sharing this recipe, the results were great.
    ?

    Reply

  27. Hello

    can i use the all purpose baking powder instead of the flour and baking soda ?

    Reply

  29. This is the BEST Nutella Cookie EVER…. Congratulations. I love your recipes and webiste. 🙂

    Reply

  30. Oh My Days!!! this is without doubt THE best dessert ever!! My family loved it, even my youngest who usually only has vanilla ice cream for dessert, so high praise indeed.

    Reply

  32. Hi,

    I know you’ve listed how many calories, carbs and fat there is per slice, but do you know how much sat fat is in it and sugar?

    Thank you,

    Reply

  33. I’m crying, this recipe was sooooo good! I’m just sad that I didn’t have any ice cream. Probably a good thing though, rotfl.

    Reply

  35. I made this recipe last night, brought some to work and left some at work. This morning, everyone at work went crazy over them and then I also got text messages from my sister begging me to make more cause I hadn’t left more for her.
    So thank you for sharing this super easy but DELICIOUS recipe with us!!!

    Reply

    • Hey Fati! That’s so awesome to hear! I’m so SO happy you enjoyed it! Thank you for your feedback! Best comment to read this week! ANd you’re very welcome! It’s a pleasure Xxx

      Reply

  36. Hi Karine, this looks uh-mazing! Would it be possible to make this gluten free and use almond meal or a banana instead of normal flour?!

    Reply

    • Hi..you can try and use the Almond flour, but I would use maybe 3/4 almond flour and 1/4 coconut flour to make sure it sets. If you try it, please let me know how it turns out! I will be working on a gluten free lower carb version soon 😉

      Reply

  37. Do you have to use a cast iron skillet or can you use a 9 x 9 pan? Would baking times change?

    Reply

    • A 9×9 pan would be fine Sam! Baking temperatures won’t change. I’d love to hear back if you try it! 🙂

      Reply

  39. oh okay thank you very much!!! i will try your recipes when i am free! 🙂

    Reply

  40. hi! your recipes are wonderful! i love them! but may i know if the calories are quite accurate? i am afraid it might affect my diet 🙁 . if they are , i wish to try a few recipes of yours 🙂 they look delicious !

    Reply

    • Hi Nithia. I calculate everything on Myfitnesspal, but feel free to calculate the recipes with the tools you usually calculate with! Every ingredient can differ depending on the country you’re from and the products you’re using, but I do my best to calculate as accurately as possible with the ingredients I use 🙂

      Reply

  41. Made it, it was awesome. Usually, my parents think what I bake is too sweet, but they loved this recipe! I’m making it for my friends on memorial day!

    Reply

  42. Can I substitute light butter with almond or peanut butter? we don’t have light butter to bake in Belgium

    Reply

    • Hi William. You can try to substitute the light butter for almond butter. Otherwise, do you have regular butter over there? Or oil you can bake with? (For example: coconut oil or canola oil). That would work better to crisp the edges like a cookie.

      Reply

  43. I made this with Nestle Toll House cookie dough and it came out absolutely amazing, this was delicious my whole family loved it, thank you so much for this delicious recipe!

    Reply

    • Wow! That sounds amazing too! I’m so happy you liked it! It’s definitely a family favourite over here 🙂

      Reply

  45. Hi,

    Your recipe looks great, can’t wait to try it!

    Question, if I wanted to serve this as a kind of cookie dough cookie (not quite set as a cookie), about 10 minutes after it comes out of the oven, would you still recommend 30 minutes baking time or less?

    Thanks

    Reply

    • Hi Sam! If you want more of a cookie dough, you can bake it for about 15-20 minutes and take it out! It will still be fairly doughy after 20 minutes, but set enough to eat on the outsides 🙂 If you try it please let me know how you go!

      Reply

      • Tried it with both melted Nutella and reeses peanut butter in the centre, just over 15 minutes. Harder round the edges but all soft and gooey in the middle with vanilla ice cream, it was amazing!

        Reply

    • That’s extremely strange. I have absolutely no idea why that would happen? 9-inch is big enough for this recipe, and many readers from Instagram, Facebook and my blog have baked this with absolutely no problem following the recipe and measurements, sharing their photos with me.

      Reply

  47. Surprised to see no one else pointing this out, but I’ve made this several times and the cookie is always way smaller than mentioned in your recipe. Don’t get me wrong, this is an insanely delicious recipe, but portion size is off 🙂

    Reply

    • I don’t understand your comment? The size is stated in the recipe to be baked in a 9-inch pan. How is portion size ‘off?’ If you’re watching your weight (like a lot of my readers), 1 slice out of 16 is enough as a treat.

      Reply

  49. I’d would absolutely love to make this, but I have nut allergies. Any suggestions for a replacement for the Nutella? :c

    Reply

    • Hi! You can definitely just sub with melted chocolate or even a layer of chocolate chips/or thin blocks like Lindt 🙂

      Reply

  50. I would love to make this for a party this weekend, but I’m having 40 people, presumably all Nutella-lovers . (Who isn’t??) I haven’t had much luck in the past when doubling a recipe, do you think it would work ok in this case? Thank you!

    Reply

    • I believe it should work out fine! If you try it, please let me know how you go. I don;t see how it wouldn’t work! How exciting!

      Reply

  51. Seems you are serving warm, is it ok to eat the next day at room temp? Was thinking of taking in to work there is only a microwave to heat it up there…

    Reply

    • Hi Tess! Yes it’s completely fine the next day. Refrigerate it over night if possible and microwave to heat it up works fine! Please let me know how you go if you try this. What a perfect office treat. Xx

      Reply

  52. Hi Karina,

    Your recipe looks simply amazing, I was wondering if I could just go the lazy route and buy the ready to bake cookie dough that you can get from the super market? Only because I have a birthday that I’m going to be making it for and don’t really have the time.

    Thanks in advance,
    Belinda.

    Reply

  53. Your cookie game is on point, girl! These look beyond awesome and that sea salt on top completely melts my heart! Love!

    Reply

  55. Hi, Karina
    I’d love to make this delish recipe and post a photo on my insta account. I just started it and everything I post is something I’ve made myself from recipes I adapt from things I’ve read or from my imagination, with help from an experienced cook (aka mum!) Lots of my food is trial and error, trying to copy things I’ve eaten at expensive cafes. Nutella (Choc & nuts) is an absolute fave of mine; I basically run to eat!
    I read you’d like to be asked before one of your recipes is used, and I’d be happy to credit you via your instagram name, if that’s ok with you? Please let me know if that’s enough. I always give full ingredient lists.
    @fitfastfoods
    Thanks!

    Reply

    • Hi Carolena. Thank you for your comment! It’s great you’d like to share your image of this cookie! That’s wonderful, I can’t wait to see it! But please do not share the recipe. Most of my followers send people to my instagram @cafedelites for the full recipe, as it’s a breach of Instgram Terms of Service to copy recipes into posts. 🙂 Thanks again! Makes sure you tag me #cafedelites for a chance to be featured on my page!

      Reply

  56. This looks amazing! Definaltly going to try and recreate this with my own cookie recipe and post it to my blog! Will give credits of course x

    Reply

  57. Oh sorry I just read properly and just realized it is baked in the oven lol
    Pls ignore my previous question, silly me asking even before reading the whole recipe properly 🙂
    I will make into 16 cookies with reduction in baking time. Thks 🙂

    Reply

  58. Hi Karina, I’ve been silently admiring ur blog and wantto try this cookies for my kids.
    Can I bake inthe oven? And can I shape into smaller cookies instead?
    Thks! 🙂

    Reply

  59. Hi sorry, i noticed you have a slash between sweetener and sugar. Does that mean we have to put both in or can we choose a sugar or a sweetener? Thanks zz

    Reply

    • Hey Vinuri! Yes it means you can use either sugar or a sweetener of your choice! I hope you enjoy this one! It’s a keeper and highly addictive 🙂

      Reply

  60. what natural sweetner do you reccommend using? (i dont cook cookies often) so i’m not sure which will be best!

    Reply

    • Hi! It depends where you are in the world, but I generally use one that contains Stevia in it. But you can also use normal sugar. If you try it, please let me know how you go! xx

      Reply

  61. Hey! Thanks for sharing this delicious recipe. I have to make it tonight but my oven is not working. Can I use a microwave instead? And for how many seconds do I have to bake it?

    Reply

    • I can’t say if a microwave would work Hajra! I wish I knew! If you try it out, please let me know how you go Xx

      Reply

  62. Hi, thanks for the recipe it was beautiful!
    Although I just made this and cooked it for 30 minutes and it was cooked on the top but raw on the bottom.. Do you have any tips for why this may have happened? Thanks xx

    Reply

    • Hi Cristina! I’m so happy you enjoyed the cookie! If you have a quick look at step 5 in the recipe, I mention for a gooey cookie bake up to 30 minutes (I love gooey), but for a set cookie, cover with aluminium foil and bake for a further 10 minutes. This ensures the heat stays through the cookie to bake it without burning the top. You could also leave for an extra 5 minutes in the oven (covered with foil) if after 10 minutes you find it hasn’t set to your liking.
      If you happen to try it again, I’d love to know how you go! Any excuse to make a giant cookie twice is good right? 😉

      Reply

  63. Love this recipe! It’s simple and just heavenly. Thanks for blessing the world with this 🙂

    Reply

  65. Soooooo … I tried! And LOVED it (especially the bf!).. And I did prepare it ahead and left it in the fridge in the morning 🙂

    Reply

    • Aaauhh! That’a awesome girl! Congratulations I’m so happy for you. Thank you for letting me know. Now others know it works if they need to do the same thing 🙂 Thank you for keeping me in the loop. Enjoy you weekend!

      Reply

  66. Hiya…

    I always see “cup” as measurements.
    But I don’t know how much a “cup” is….
    A 250ml cup…300ml cup …330 ml cup…?

    Reply

    • Hi Mouse
      250ml is 1 cup liquids
      And 1 metric cup for dry ingredients can vary. Google has great calculators for converting cup measurements. I hope this helps!

      Reply

    • Hi Karla! YouTube tutorials are in the works and will hopefully be starting up some time this year! I’ll keep you posted. This will be one of the first ones I do 🙂

      Reply

  69. Hey girl,

    I’ve been a fan for while and saw your post about the stolen picture and I just wanted to tell you that the average 9gag user ist 12-years old and man, that kid probably just wanted some short-time fame because that’s what kids these days are all about (isn’t that sad?). I think that seeing that so many people liked that picture has only one consequence: It tells you that you’re doing the right thing and should continue the work you’re doing and use that incident as an goad and continue you’re great work. That kid didn’t know what her or she was doing and you know what, I had no clue about such things when I was that age.

    Just wanted to tell you that the people love you either way and everything’s fine!

    Love,

    Michael

    Reply

    • Hey Michael..thank you! Your message rings true. It was a bittersweet moment, but it’s sorted now. Thank you for your love and support! It truly means the world to me. And yes, it’s a good feeling that people love what I do so much… It really is 🙂

      Reply

  70. Tried it and it’s heavenly!

    And I noticed someone stealing it and I think I’d just report it to 9gag so they delete it and re-uplod it myself with your link somewhere so you get noticed. I bet that girl or boy was just someone trying to be cool without trying to harm you in any way. Some people just don’t know that you shouldn’t do such thing. Don’t take it personally, just take it as a compliment, because that’s what it is after all.

    I love you girl, you’re awesome.

    Reply

    • Yes it is Maria! Thank you so much for your message! If you’d like to share it again, that’s wonderful! Links backs to the recipe on my blog is all I ask for with Copyright. Thank you of the offer. 9gag would probably love you for reposting it, the correct way 🙂

      Reply

  72. I saw this reciepe from someone who stole it and made it seemed like it was their recipe so I went to your websight Instead. I don’t approve of what she did atleast say this is not my recipe Im just trying to share it.

    Reply

  74. Hey there! Just saw this, went to the supermarket, boughg the ingredients and set to work! This looks amazing. Mine is now in the oven. Can’t wait!! Just one thing though, it was a real trouble to lay the dough properly, especially for the first layer. Is it normal? Anyway whatever the result it was a fun expierence. Seeing the receipe at the end of all those photos was such a relief! Many thanks for sharing

    Reply

  75. That just looks delicious! I know what i’m making for Valentine’s dinner ! Question though : do you think the dough and the dish can be prepared in advance (say saturday morning for the evening) and laid to rest in the fridge for the day ?
    For those of us who work all day but have committed to preparing a nice dinner haha

    Reply

    • Hi Celine! Valentine’s Day just got better I think 😉 Yes, I think it should be fine to have the dough in the refrigerator. Just take it out about an hour or more before baking to get it up to room temperature. It should work. Please let me know how you go! Xx

      Reply

    • Hi Pamela! No the parchment paper is not a must if your cast iron skillet/non stick pan is really good quality. The first time I made it I didn’t use Parchment and it came out beautifully 😉

      Reply

  77. This recipe looks so yummy!! Chocolate chip cookies are my all-time favorite, I didn’t think there was anything to improve upon and then you added the nutella. Definitely going to try this the next time I have a get together, its sure to be a crowd pleaser. Thanks for sharing, cheers!

    Reply

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