Nutella Stuffed Chocolate Chip Skillet Cookie

Nutella Stuffed Chocolate Chip Skillet Cookie

A chocolate chip cookie in a skillet? Hell yeah! Want to make it more awesome? Let’s stuff it with Nutella!

Yeah, this week Jaja Bakes made a Nutella Stuffed Chocolate Chip Skillet Cookie. It is literally a big chocolate chip cookie made in a skillet or big round pan with a secret layer of gooey Nutella inside. This is actually my first time making a skillet cookie. Unlike making a batch of bite-sized cookies, skillet cookie does not require scooping and shaping on multiple baking pans as the whole thing bakes at once in a single skillet. Hence, making it much simpler and faster than baking regular cookies. Not only that, the skillet ensures the cookies remained crisp on the edges and the chewy inside, especially that oozing chocolate hazelnut Nutella. Yummm…

Serve it fresh from the oven and you will get gooey warm Nutella filling, or wait for it to cool completely and enjoy the mouthwatering buttery crunch cookie with a chewy and gooey center. It seriously take some patience to let it cool so you can cut it into slices, which is why it is a good idea to have some spoons and maybe a pint of ice cream ready so that you can dig in right away. I will put this into one of my absolute hands-down favorite dessert recipes of all time.


Tips on Making Nutella Stuffed Chocolate Chip Skillet Cookie

1. Cast iron skillet’s substitute

A cast iron skillet works brilliantly for this recipe as cast iron is slower to heat, but holds heat better than many other surfaces. If you do not have one, you can substitute with a regular baking pan. You may have to bake it longer or raise the temperature to get the same outcome.


2. Use room temperature Nutella

It is really important to use room temperature Nutella so that it is easier to spread over bottom layer of cookie dough. If you forget to put your Nutella outside the fridge before baking, you can warm it in your microwave for 30-60 seconds. Then, spread Nutella about 1-inch away from the edges with a spoon after you layer the bottom with half of the cookie dough.

chocolate chip skillet 2chocolate chip skillet 3


3. Adjust the cookie’s texture

Leave it longer in the oven for 10-15 minutes if you like a set skillet cookie in the center. While for slightly under-baked cookies, aim for no longer than 30 minutes. Serve it fresh from the oven and you will get that gooey warm Nutella filling.

chocolate chip skillet 1

chocolate chip skillet cookies 1


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Nutella Stuffed Chocolate Chip Skillet Cookie

The skillet ensures the cookies remained crisp on the edges and the chewy inside, especially that oozing chocolate hazelnut Nutella.
Course Dessert
Keyword Cake, Cookies, Skillet Cookie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


  • 1/2 cup unsalted butter (115 gr) softened
  • 1/3 cup granulated sugar (75 gr)
  • 1/2 cup brown sugar (100 gr)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour (120 gr)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (75 gr)
  • 1/2 cup nutella (150 gr) room temperature


  1. Preheat oven to 350F / 180°C. Grease a 9-inch/ 20cm cast iron skillet or round baking pan. Set aside.

  2. In a medium bowl, combine all purpose flour, baking soda, and salt. Set aside.

  3. Using a hand mixer or stand mixer, beat the butter, granulated sugar, and brown sugar until light and creamy. Beat in egg and vanilla extract until incorporated.

  4. Sift in the dry ingredients into the wet ingredient and fold the batter with spatula until just combined. Fold in half of the chocolate chips until well combined.

  5. Divide the dough into tow and place half of the dough into your prepared skillet or pan. Press down to form one even layer. Then, spread Nutella over the dough with a spoon, leaving 1-inch gap around the edges. 

  6. Spread the remaining dough on top, ensuring all the layer of Nutella is completely covered. Sprinkle with the remaining chocolate chips on the top.

  7. Bake for 30 minutes, or until golden brown. Cool for 10-15 minutes before serving.

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