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Nutella Stuffed Skillet Cookie - Flour Covered Apron

Nutella Stuffed Skillet Cookie

A cast-iron skillet cookie stuffed with chocolate hazelnut spread and sprinkled with flaky sea salt. Golden brown on the edges, but gooey in the center, this giant chocolate chip cookie is the perfect dessert for a crowd. Best served warm with a big scoop of vanilla bean ice cream!

Course Dessert
Cook Time 25 minutes
Servings 1 twelve-inch skillet cookie


  • 2 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup chocolate chunks
  • 3/4 cup chocolate chips
  • 7 ounces Nutella spread, or about 3/4 of a cup
  • sea salt, for sprinkling (optional)
  • vanilla ice cream, for serving (optional)


  1. Preheat the oven to 350 degrees Fahrenheit and generously butter a 12-inch cast iron skillet.

  2. Whisk together the flour, salt, and baking soda until incorporated. Set aside.

  3. Using an electric mixer, cream together the softened butter and sugars until light and fluffy. Add eggs & vanilla, then beat to incorporate. With the mixer on low, gradually add the dry ingredients, mixing until combined. Fold in the chocolate chips and chocolate chunks with a wooden spoon or spatula.

  4. Divide the cookie dough in half, and spread one half of the cookie dough across the bottom of the cast iron skillet, pressing it with your fingers to the edges. Spoon Nutella on top of the bottom layer of cookie dough in dollops and spread evenly with an offset spatula (or the back of a spoon), leaving about a 1/2 inch of space around the edges.

  5. Cover with the remaining half of the cookie dough. I find the best method is to scoop out balls of dough and use your hands to flatten them out and place them on top of the Nutella. Use your hands or an offset spatula to spread it out as necessary and to seal the edges until you have an even layer of dough on top.

  6. Bake at 350 degrees Fahrenheit for 20-30 minutes (depending on how done you like the center to be - mine was perfect at 25 minutes). The top of the cookie should be golden brown and set in the middle, but slightly underdone underneath. If you want to bake the cookie longer and the top is browning too quickly, cover it with foil.

  7. Remove from the oven and sprinkle with sea salt immediately. Let cool for about 15 minutes, then slice and serve with a scoop of ice cream on top.

Recipe Notes

*To make ahead, prepare cookie dough, then cover and refrigerate for up to 3 days, or freeze up to 3 months (just remember to thaw the dough before continuing with the recipe)