Nutella Stuffed Chocolate Chip Skillet Cookie – Pizookie! (Video)

Published: Feb 12, 2020 · Modified: May 10, 2024 by Kelly · This post may contain affiliate links · 45 Comments

Your family will love this Nutella-Stuffed, Deep Dish, Chocolate Chip Skillet Cookie! A crispy, chewy, buttery chocolate chip cookie on the outside and an irresistible, ooey-gooey Nutella-stuffed center. Serve warm from the oven with vanilla ice cream for the ultimate dessert!

Nutella-Stuffed, Deep Dish, Chocolate Chip Skillet Cookie - A crispy, chewy, buttery chocolate chip cookie on the outside and an irresistible, ooey-gooey Nutella-stuffed center, baked in a cast iron pan. Serve warm from the oven with vanilla ice cream for the ultimate dessert! #skilletcookie #castiron #easy #chocolatechip #withpremadedough #videos #recipe #gooey #stuffed #nutella #giant #best #sundae #homemade #deepdish #12inch #10inch #individual

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Thick and chewy edges with a warm, soft, and gooey inside. My favorite chocolate chip cookie dough in an easy to make skillet cookie with a surprise filling of sweet, melted Nutella.

Why is it called a Pizookie?

Pizza + Cookie = Pizookie! A Pizookie is a deep dish skillet cookie shaped like a pizza. It’s the ultimate cast iron skillet chocolate chip cookie recipe.

This Nutella Stuffed Chocolate Chip Skillet Cookie is so quick and easy to make. No chilling dough, no rolling out individual cookies. If you want to make it even easier, try it with store bought pre-made cookie dough.

Ingredients

Chocolate chip cookie dough – I’ve used my favorite chocolate chip cookie dough recipe that makes the most amazing thick and chewy cookies with crispy edges and a soft interior.
Chocolate chips – Semisweet or bittersweet chocolate chips or chunks. Things can get pretty sweet in there with the Nutella, so to prevent the cookie from being cloyingly sweet, I use bittersweet chocolate. (Here I’ve used Ghiradelli 60% cacao bittersweet chocolate chips.)
Nutella –I use ½ cup of Nutella for a 10 inch pan and ¾ cup of Nutella for a 12 inch pan.

What kind of pan to use

I love using a cast iron skillet to make a skillet cookie. It bakes evenly and doesn’t stick.

I used a 10 inch skillet (a Field #8) in the photos here and a 12 inch skillet (Lodge) in the video. The 12 inch pan makes a larger, thinner cookie. (I add a little extra Nutella when using the 12 inch pan.)

If you don’t have a cast iron pan, you can use a 9 or 10 inch cake or springform pan in place of the 10 inch skillet. A 9 by 13 baking pan can be substituted for the 12 inch skillet.

How to make

Using a hand mixer, stand mixer, or by hand, combine the butter and sugars and mix until light and fluffy, about 2 minutes. Add the eggs and mix until fully combined. Add the dry ingredients and mix until just incorporated. Stir in the chocolate chips.

Press half the dough into the skillet

I like to make a bit of a rim by pressing the dough about a quarter of an inch up the sides of the pan.

Spread on the Nutella

The Nutella is easier to spread if you warm it up in the microwave. Leave about a half inch to an inch border around the edges free of the Nutella.

I press small pieces of dough flat in between my hands, then fit them top of the Nutella and smooth them together. Spray your hands with baking spray so the dough doesn’t stick to them.

Sprinkle with chocolate chips and bake

Reserve about a third of the chocolate chips for sprinkling on top.

Bake in a 350 degree oven until the top is set and the edges are golden brown, about 20-30 minutes, depending on the size of the pan. I like mine on the underdone side, so I bake it less.

A 12 inch skillet will bake faster than a 10 inch skillet.

Serve warm from the oven with vanilla ice cream, or let it cool and slice it like a pie.

In a hurry? You can make a chocolate chip cookie skillet with pre-made, store bought dough. Simply switch out the homemade dough with a large size store bought dough.

Individual Skillet Cookies

Divide the ingredients - restaurant style - among smaller cast iron skillets. Top with ice cream for the cutest individual cookie sundaes.

This Chocolate Chip Skillet is super easy to make in advance. Assemble the skillet cookie in the pan then stick it in the fridge for up to 3 days. Pop it right into the oven when you’re ready to bake it. The perfect, easy make ahead dessert that’s warm and gooey from the oven just when you want it!

Recipe

Nutella Stuffed Skillet Cookie

Kelly

Your family will love this Nutella-Stuffed, Deep Dish, Chocolate Chip Skillet Cookie! A crispy, chewy, buttery chocolate chip cookie on the outside and an irresistible, ooey-gooey Nutella-stuffed center, baked in a cast iron pan. Serve warm from the oven with vanilla ice cream for the ultimate dessert!

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings servings

Calories 479 kcal

Ingredients

1 cup unsalted butter ( softened) 2 sticks, 227g
¾ cup granulated sugar 149g
¾ cup packed brown sugar 149g
1 teaspoon vanilla
2 large eggs
2 cups + 2 tablespoons unbleached all-purpose flour 287g ( (dip and sweep method))
1 teaspoon baking soda
1 tablespoon cornstarch
1 teaspoon salt
1 cup semi-sweet or bittersweet chocolate chips, chunks, or hand-chopped chocolate (*see note), divided 6oz, 170g
½ cup Nutella (*see note) 156g

Instructions

Make the chocolate chip cookie dough:

Using a hand mixer, stand mixer, or by hand, combine the butter and sugars and mix until light and fluffy, about 2 minutes.
Add the eggs and mix until fully combined.
Add the dry ingredients and mix until just incorporated.
Stir in ⅔ of the chocolate chips, reserving ⅓ for sprinkling on top.

Assemble the cookie:

Press half the dough into the skillet. I like to make a bit of a rim by pressing the dough about a quarter of an inch up the sides of the pan.
Spread on the Nutella. The Nutella is easier to spread if you warm it up in the microwave. Leave about a half inch to an inch border around the edges free of the Nutella.
Top with second half of cookie dough. I press small pieces of dough flat in between my hands, then fit them top of the Nutella and smooth them together. Spray your hands with baking spray so the dough doesn’t stick to them.
Sprinkle with chocolate chips.
Bake in a 350 degree oven until the top is set and the edges are golden brown, about 20-30 minutes, depending on the size of the pan. I like mine on the underdone side, so I bake it less.
A 12 inch skillet will bake faster than a 10 inch skillet.

Notes

I used Ghiradelli 60% cacao bittersweet chocolate chips to cut down on the sweetness.
I use ½ cup (156g) Nutella for a 10 inch skillet and a few extra tablespoons – up to ¾ cup Nutella (233g) -for a 12 inch skillet

Nutrition

Calories: 479kcalCarbohydrates: 58gProtein: 5gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 310mgPotassium: 191mgFiber: 2gSugar: 38gVitamin A: 526IUCalcium: 47mgIron: 3mg

Keyword chocolate chip, cookie skillet, skillet cookie

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Enjoy, friends!

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