A warm, thick cookie with crisp golden edges, a soft buttery center, and a rich Nutella filling hidden inside makes this Nutella-Stuffed Skillet Cookie an irresistible dessert.
Instead of baking individual cookies, the entire dough is pressed into one skillet and baked until the edges are lightly crisp while the middle stays soft and chewy.
The surprise comes when the cookie is cut open. A creamy chocolate-hazelnut center flows through the warm cookie, creating a rich contrast with the buttery dough.
This skillet cookie is simple enough for beginner bakers and requires no complicated decorating. It is perfect for family desserts, weekend treats, movie nights, or casual gatherings.
For another warm chocolate dessert, try this easy chocolate chip cookie recipe.
Ingredients
For the Cookie Dough
- 115 g unsalted butter, softened
- 100 g light brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 180 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g semi-sweet chocolate chips
For the Nutella Filling
- 150 g Nutella or halal-friendly chocolate-hazelnut spread
- 1 tablespoon all-purpose flour
For Serving
- 2 tablespoons chopped roasted hazelnuts, optional
- Vanilla ice cream, optional
- Chocolate shavings, optional
Tools & Equipment
- 20 cm oven-safe cast-iron skillet
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or wooden spoon
- Rubber spatula
- Measuring spoons
- Kitchen scale
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions
1. Prepare the Nutella Filling
Place the Nutella in a small bowl.
Stir in 1 tablespoon of flour until well combined.
Spread the mixture onto a piece of parchment paper into a rough 15 cm circle.
Place it in the freezer for 20–25 minutes until firm.
This makes the filling much easier to place between the cookie dough layers.
2. Preheat the Oven
Preheat the oven to 175°C (350°F).
Place the cast-iron skillet on a stable work surface.
If needed, lightly grease the skillet with a small amount of butter.
3. Cream the Butter and Sugars
Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.
Beat for about 2–3 minutes until creamy and slightly fluffy.
Properly softened butter creates a smooth cookie dough and helps the finished cookie develop a tender texture.
4. Add the Egg and Vanilla
Add the egg and vanilla extract to the butter mixture.
Beat until smooth and fully combined.
Scrape down the sides of the bowl with a spatula if needed.
5. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mixing these ingredients separately helps distribute the leavening agents evenly through the dough.
6. Combine the Dough
Gradually add the dry ingredients to the butter mixture.
Mix just until the flour disappears.
Do not overmix the dough because excessive mixing can make the cookie tough instead of soft and chewy.
7. Add the Chocolate Chips
Fold the chocolate chips into the cookie dough using a rubber spatula.
Make sure the chips are distributed evenly without overworking the dough.
8. Divide the Dough
Divide the cookie dough into two roughly equal portions.
One portion will form the bottom layer and the other will cover the Nutella filling.
9. Add the Bottom Layer
Press one portion of dough evenly across the bottom of the skillet.
Use slightly damp fingertips or a piece of parchment paper to make pressing easier.
Try to create an even layer without making it too thin around the edges.
10. Add the Nutella Center
Remove the chilled Nutella circle from the freezer.
Carefully place it in the center of the cookie dough.
Leave a small border of dough around the filling.
11. Cover the Filling
Place the remaining cookie dough over the Nutella layer.
Gently press the dough outward until the filling is completely covered.
Seal the edges carefully so the Nutella remains inside while baking.
12. Add Extra Chocolate
If desired, press a few extra chocolate chips into the surface.
Sprinkle chopped roasted hazelnuts over the top for additional crunch.
13. Bake the Skillet Cookie
Place the skillet in the preheated oven.
Bake for approximately 20–25 minutes.
The edges should look golden and set, while the center should remain slightly soft.
Avoid overbaking. The cookie continues to cook from the residual heat after leaving the oven.
14. Cool Briefly
Remove the skillet from the oven and place it on a heat-safe surface.
Allow the cookie to cool for 10–15 minutes.
The center will become thicker as it cools while remaining soft and gooey.
15. Serve Warm
Slice the skillet cookie into wedges.
Serve warm with a scoop of vanilla ice cream if desired.
The combination of warm cookie, creamy chocolate-hazelnut filling, and cold ice cream creates a delicious contrast in texture and temperature.
Nutella-Stuffed Skillet Cookie Tips & Variations
Chill the Filling
The short freezing step is important.
Firm Nutella is easier to place between the dough layers and is less likely to spread into the cookie dough before baking.
Use Softened Butter
Butter should be soft enough to press with a finger but not melted.
Melted butter can change the structure of the cookie and make the dough spread too much.
Do Not Overmix
Once the flour is added, mix only until combined.
Overmixing develops gluten, which can make the finished cookie dense and chewy in an unpleasant way.
Seal the Edges Well
Make sure the bottom and top layers of dough meet around the Nutella filling.
Any exposed filling near the edge can leak during baking.
Watch the Baking Time
A skillet cookie should look slightly underbaked in the center when it comes out of the oven.
The hot skillet continues cooking the cookie after baking, helping create the ideal soft middle.
Use an Oven-Safe Skillet
Cast iron holds heat extremely well and gives the cookie beautifully golden edges.
A 20 cm oven-safe skillet is ideal for creating a thick cookie with a generous filling.
Try Milk Chocolate Chips
Milk chocolate chips create a sweeter, softer chocolate flavor.
Semi-sweet chocolate provides a more balanced contrast against the sweet hazelnut filling.
Add Hazelnuts
Chopped roasted hazelnuts make the cookie extra crunchy.
Sprinkle them over the top or fold a small amount into the dough.
Add Peanut Butter
For a different flavor, replace part of the chocolate-hazelnut filling with smooth peanut butter.
A 50/50 mixture creates a rich peanut butter and chocolate center.
Make It Extra Chocolatey
Add 1 tablespoon of unsweetened cocoa powder to the dough.
If adding cocoa powder, reduce the flour by approximately 1 tablespoon to keep the dough balanced.
Make Individual Skillet Cookies
The dough can be divided between smaller oven-safe skillets.
Reduce the baking time and watch the edges carefully because smaller portions cook faster.
For another rich chocolate dessert, this fudgy chocolate brownie recipe makes a great alternative.
Storage & Serving
Allow leftover skillet cookie to cool completely before storing.
Cover the skillet tightly or transfer individual portions to an airtight container.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
For the best texture, warm individual slices in the microwave for about 10–20 seconds before serving.
The Nutella center becomes soft and creamy again when gently reheated.
The cookie can also be frozen.
Wrap individual slices tightly and place them in a freezer-safe container for up to 2 months.
Thaw in the refrigerator overnight or gently reheat from frozen until warmed through.
Serve slices with vanilla ice cream, whipped cream, fresh strawberries, chopped hazelnuts, or a light dusting of powdered sugar.
For a simpler presentation, serve the cookie directly from the skillet with spoons and let everyone take a warm portion.
Frequently Asked Questions
1. Can this skillet cookie be made without cast iron?
Yes. Any 20 cm oven-safe skillet or baking dish can work, although the baking time and browning may vary depending on the material.
2. Why is the center still soft after baking?
A soft center is intentional. The cookie continues cooking from the heat of the skillet after it comes out of the oven.
3. Can Nutella be frozen before adding it?
Yes. Chilling the filling is one of the easiest ways to keep it centered while the cookie dough is assembled.
4. Can the cookie dough be prepared ahead?
Yes. The assembled unbaked cookie can be covered and refrigerated for up to 24 hours. Allow a little extra baking time if baking directly from the refrigerator.
5. How can the cookie be made less sweet?
Use semi-sweet or dark chocolate chips and reduce the optional toppings. The Nutella filling already provides plenty of sweetness.
6. Can another chocolate-hazelnut spread be used?
Yes. Any similar chocolate-hazelnut spread can be used as long as it has a thick, spoonable consistency.
7. How do you know when the skillet cookie is done?
The edges should be golden and set, while the center should look slightly soft. A completely firm center usually means the cookie has been baked too long.
8. Can the skillet cookie be reheated?
Yes. Individual portions can be gently reheated in the microwave for 10–20 seconds. Avoid overheating because the filling can become extremely hot.
Conclusion
A crisp golden edge, soft buttery center, melty chocolate chips, and a rich chocolate-hazelnut filling make this Nutella-Stuffed Skillet Cookie an easy dessert with plenty of wow factor.
The recipe keeps the process simple by using one skillet and a small number of everyday ingredients.
The most important tricks are chilling the filling, sealing the cookie dough well, and taking the cookie out while the center is still slightly soft.
Serve it warm with vanilla ice cream for an extra creamy finish, or enjoy a slice on its own for a rich chocolate treat.
This Nutella-Stuffed Skillet Cookie is an easy dessert to bake when a warm, gooey, shareable sweet treat is calling for attention.