Nutella Stuffed Skillet Cookie 10.000

Jennifer Chase for The Washington Post

Holiday Cookies 2017 Dec 1, 2017

Skillet cookies are popular for a reason — there's little or no portioning of dough, and the resulting wedges are fun to serve.

We recommend using a well-seasoned cast-iron skillet here, or an ovenproof nonstick skillet (but for the latter the baking time may have to be adjusted). The dough can also be assembled by hand. We have found that the baking time varies even among different cast-iron skillets, so don't worry about the exact amount of oven time. What is important: For a fudgy center, the top of the cookie should be just set and won't look too brown, except for a bit around the edges. When the cookie is overbaked, the Nutella center tends to dissipate into the cookie. (But it still tastes good.)

Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.

Make Ahead: The cookie is best served when barely warm, but once it’s completely cooled, it can be transferred to a plate, covered with aluminum foil and stored at room temperature for a day or two.

10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings

  • 16 tablespoons (2 sticks) unsalted butter, cut into cubes, at room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup Nutella or other chocolate-hazelnut spread (see headnote)


Preheat the oven to 300 degrees. Have a 10-inch cast-iron skillet at hand. (This can be baked in a 12-inch skillet; check doneness after 25 minutes.)

Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 5 minutes, until light and fluffy. Add the vanilla extract. Reduce the speed to medium-low; add the eggs one at a time, beating until fully incorporated. Stop to scrape down the bowl.

Add the flour, baking soda and salt. Beat on medium-low speed to form a firm dough, then add the chocolate chips and beat on low speed just until evenly distributed.

Press half the cookie dough into the bottom of the skillet. Spread the Nutella evenly over that dough, leaving a 1/2 inch margin around the edge. (This is easy to do with an offset spatula.) Top with the remaining cookie dough, making sure to cover the Nutella completely at the edges -- sealing them, if you can.

Bake (middle rack) for 25 to 35 minutes; or until the edges are golden brown, and the top looks slightly under-baked, yet it should be fairly firm to the touch. Transfer to a wire rack to cool; the residual heat from the pan should continue to cook the cookie for a bit. Let sit for at least 10 minutes before serving.

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Recipe Source

Adapted from “Cast Iron Gourmet: Amazing Recipes With Less Fuss and Fewer Dishes,” by Megan Keno (Page Street Publishing, 2017).

Tested by Bonnie S. Benwick.

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