Giant Nutella Skillet Cookie with Toasted Hazelnuts

This giant Nutella-filled skillet cookie is the ultimate shareable dessert, baked in a six-inch cast-iron pan until the edges are golden and the center is a molten river of chocolate-hazelnut bliss. Toasted hazelnuts add crunch, and a scoop of vanilla gelato melts into every warm bite.

It comes together in about half an hour, with just a few simple ingredients and one pan. Perfect for a cozy night in or a small gathering, this cookie delivers the drama of a lava cake with the comfort of a classic cookie.

Imagine cracking a spoon through a crisp, golden cookie crust to reveal a thick, gooey layer of warm Nutella studded with toasted hazelnuts. That is the magic of this skillet cookie, baked in a mini cast-iron pan for the perfect balance of crunchy edges and a soft, fudgy center.

The recipe is straightforward: a hazelnut-infused cookie dough sandwiches a generous half-cup of Nutella, then bakes for just 18 minutes. Serve it warm with a scoop of gelato, and every bite becomes an event. This is dessert that begs to be shared, straight from the pan.

Ingredients

Why this recipe works

The method here is all about contrast. A thick layer of cookie dough is pressed into the skillet, then topped with Nutella and sealed with more dough. As it bakes, the edges crisp up into a golden, cookie-like shell while the center stays soft and gooey, creating that dramatic molten core.

The toasted hazelnut flour in the dough adds a deep, nutty flavor that complements the chocolate-hazelnut spread, making every bite taste like an upgraded version of your favorite cookie.

Baking in a cast-iron skillet is key. The heavy pan conducts heat evenly, so the edges brown beautifully without burning, while the center remains tender and slightly underbaked. The skillet also retains heat, keeping the cookie warm long after it leaves the oven. And because the cookie is served right in the pan, there is no need to transfer it, which keeps the molten center intact and the presentation rustic and inviting.

Notes and substitutions

Toasted hazelnut flour can be found in the baking aisle or made by toasting hazelnuts and grinding them finely. If you cannot find it, almond flour works as a substitute, though the flavor will be slightly different.

For the Nutella, any chocolate-hazelnut spread will do, but make sure it is the creamy kind for the best molten texture. The gelato is optional but highly recommended; vanilla ice cream or whipped cream also work.

A 6-inch cast-iron skillet is essential for this recipe, as it yields the perfect thickness and ensures even baking. If you only have a larger skillet, you can double the recipe, but note that the baking time may need adjustment. Use a light-colored pan if possible, as dark pans can cause the edges to over-brown. Always use softened butter for the dough, and do not overmix once you add the flour, or the cookie will be tough.

• toasted hazelnut flour: almond flour or finely ground toasted hazelnuts
• Nutella: any chocolate-hazelnut spread
• vanilla gelato: vanilla ice cream or whipped cream

Equipment

• 6-inch cast-iron skillet
• Electric mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons