As if a deep dish cookie doesn’t already sound amazing, let’s make it a Nutella stuffed deep dish cookie! This skillet cookie is ooey gooey and baked with a layer of melty Nutella right in the middle. I quite honestly might make this my birthday cake this year because it’s just SO DAMN GOOD.
I’m on a mission to add more skillet cookie recipes to my blog but I honestly don’t think I’ll be able to top this one. It’s soft, gooey, chocolately, and it has Nutella so, duh.
The best part is that they’re SO EASY to make. You get all the best parts of a cookie without having the tedious work of scooping out each one. Just press the cookie dough into a cast iron skillet and you’re good to go.
My first ever skillet cookie recipe was for this gluten free oatmeal chocolate chip skillet cookie. If you’re in need of a gluten free skillet cookie, try that recipe or use gluten free baking flour in this one. Just make sure it’s the 1-to-1 gluten free flour I used in the oatmeal chocolate chip skillet cookie!
How to make a nutella stuffed skillet cookie
Making this Nutella stuffed deep dish cookie was so easy because it only consists of 2 main layers – chocolate chip cookie dough and Nutella.
You start by adding some nonstick spray to your cast iron skillet. If you don’t have a cast iron, you could also use a 9 inch pie pan. Although, cast irons are fairly inexpensive and after making this recipe, you’ll want to make it again and again!
Creating those skillet cookie layers
Once your pan is prepped and your dough is ready, press half of your chocolate chip cookie dough into the bottom of the pan. If it’s sticking to your hands, spray your fingers with some of the nonstick spray.
My first tip is to use melted Nutella to spread on top. That makes it so much easier to create an even layer without disturbing the cookie dough underneath.
Evenly spread it on top but leave about 1/2 an inch around the edge of the cookie dough.
With the second half of your dough, take large chunks and flatten them with your hands. Again, if it’s too sticky use some nonstick spray on your hands.
Lay those pieces on top of your Nutella layer until it’s completely covered. Carefully smooth out the edges to create a seamless cookie top and make sure the edge of the cookie is sealed.
Top with even more chocolate chips and bake! For a more doughy cookie, bake for around 25 minutes. If you like it more well-done, bake for an additional 10 minutes.
You can enjoy it while it’s fresh from the oven for a more “gooey” cookie or let it cool to room temperature to get those perfect slices. I personally prefer the latter but it’s delicious either way!
For more chocolate chip cookie recipes, check out my:
- Peanut Butter Chocolate Chip Cookies
- BEST Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram if you make this NUTELLA STUFFED DEEP DISH COOKIE. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. And if you have any questions, ask me on Instagram! That’s the best way to reach me. Happy baking!
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Nutella Stuffed Deep Dish Cookie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 10″ skillet cookie 1x
Description
This chocolate chip skillet cookie has a layer of gooey Nutella baked right in the middle. It’s shear cookie HEAVEN!
Ingredients
- 1 cup unsalted butter, room temp
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs + 1 egg yolk
- 2 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups dark chocolate chips*
- 1/2 cup Nutella, melted
Instructions
- Preheat your oven to 350F and spray your cast iron skillet with some nonstick cooking spray.
- In a bowl, whisk together your flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, cream together your butter and sugars using a hand or stand mixer.
- Once that’s light and fluffy, mix in the vanilla and eggs.
- Slowly mix in your dry ingredients as the dough gets pretty thick.
- Fold in 1 and 1/4 cups of your chocolate chips.
- Press half of your cookie dough into the bottom of your cast iron skillet. If it’s sticking to your hands, spray them with some nonstick spray.
- Pour your melted Nutella over top and spread it even, leaving a 1/2 inch gap around the edge.
- Take large chunks of the cookie dough and gently flatten them with your hands. Lay them on top of the Nutella layer then press the seems together so you have a smooth top.
- Sprinkle on the remaining 1/4 cup of your chocolate chips.
- Bake for 25-30 minutes for a more gooey cookie and 30-38 for a more well-done cookie. I baked mine for about 28 minutes.
- If you’d like to just dig in with your spoon, enjoy when it’s warm from the oven. For a cookie you can slice into like the one in this post, let it cool to room temperature.
Notes
*For the big chocolate chips in the photos shown here, I used bittersweet chocolate chips by Ghirardelli.
Keywords: skillet cookie, nutella stuffed cookie, skillet chocolate chip cookie
*Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you!
This recipe is perfect, theses pictures are perfect. I’m in love 🙂
Aw thanks girl!
The only thing bad about this recipe is that I am a kid and I can’t make it.
Ah no! I’m sure someone can help you 🙂
Can I keep the battter in the fridge for 5-6 hours??
That should be ok! But I would form it into the pan first and then chill it. Then it may need to bake for an additional 5-10 minutes since it will be cold going in to the oven.
Can I make this in a cake pan instead of skillet?
I haven’t tried it but I’m sure it would be ok! As long as it’s at least 9 inches