Giant Nutella Skillet Cookie with Toasted Hazelnuts Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality chocolate-hazelnut spread like Nutella, which has a smooth, creamy consistency that melts beautifully.

If you prefer a more intense chocolate flavor, you can add a few chopped chocolate chunks to the Nutella layer. Toasted hazelnuts are essential for their crunch and nutty aroma; toast them fresh for the best flavor.

When pressing the dough into the skillet, use a piece of plastic wrap or parchment paper to prevent sticking. If the dough is too sticky, chill it for 15 minutes.

For a more dramatic presentation, serve the cookie with a scoop of gelato on top and a sprinkle of flaky sea salt. The salt enhances the chocolate flavor and balances the sweetness.

Variations

• Double Chocolate: Add 1/4 cup of chocolate chips to the dough along with the flour. Use a dark chocolate hazelnut spread instead of Nutella for a more intense chocolate flavor.
• Salted Caramel: Drizzle 2 tablespoons of salted caramel sauce over the Nutella layer before sealing with the top dough. Sprinkle with flaky sea salt after baking.
• Peanut Butter Swirl: Replace half of the Nutella with creamy peanut butter. Swirl the two together in the center for a marbled effect. Top with chopped peanuts instead of hazelnuts.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the cookie dough. Use a mint-chocolate spread or add a few chopped mint chocolate candies to the Nutella layer.

Storage and make-ahead

Fridge

Store leftover cookie in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Freezer

The baked cookie can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 10 minutes.

Reheat

Reheat individual portions in the microwave for 15-20 seconds, or in a 350°F oven for 5-7 minutes, until warm and gooey.

Store leftover cookie in an airtight container at room temperature for up to 2 days. The cookie will lose some of its gooeyness but will still be delicious. Reheat in the microwave for 15-20 seconds to restore the molten center, or in a 350°F oven for 5 minutes.

The cookie dough can be prepared up to 2 days in advance and kept in the refrigerator. When ready to bake, let the dough sit at room temperature for 30 minutes, then press into the skillet and bake as directed. The assembled skillet can also be prepared a few hours ahead, covered, and refrigerated, then baked when ready.

Serving ideas

Serve the skillet cookie warm, straight from the pan, with a generous scoop of vanilla gelato or ice cream. The cold creaminess of the gelato contrasts beautifully with the warm, gooey cookie.

For an extra touch, drizzle with a little extra Nutella or sprinkle with toasted hazelnuts. This dessert is meant to be shared, so place the skillet in the center of the table and let everyone dig in with spoons.

Pair the cookie with a glass of cold milk or a strong espresso to balance the richness. If you are serving a crowd, you can double the recipe and bake in a 10-inch cast-iron skillet, adjusting the baking time to 25-30 minutes.

The cookie is best enjoyed fresh, but leftovers can be reheated for a quick treat. The contrast of textures—crisp edges, soft center, and melting gelato—makes every bite a delight.

Frequently asked questions

Recipe card

Giant Nutella Skillet Cookie with Toasted Hazelnuts

Prep 15 minCook 18 minTotal 33 minServes 4

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup toasted hazelnut flour
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Nutella
• 1/4 cup toasted hazelnuts, roughly chopped
• vanilla gelato, for serving

Instructions

1. Heat the oven to 350°F (175°C). In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Add the toasted hazelnut flour and mix until combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
2. Press half of the cookie dough evenly into the bottom of a 6-inch cast-iron skillet, covering the entire surface. The layer should be about 1/4 inch thick.
3. Spoon the Nutella into the center of the dough, spreading it into an even layer, leaving a small border around the edge. Sprinkle the chopped toasted hazelnuts over the Nutella.
4. Take the remaining dough and press it into a flat disc. Place it over the Nutella layer and press the edges to seal completely, enclosing the filling. The top should be smooth and even.
5. Place the skillet in the preheated oven and bake for 18 minutes, until the edges are deeply golden and the center is set but still slightly soft. The Nutella core will bubble up around the edges.
6. Remove the skillet from the oven and let it cool on a wire rack for 5 minutes. The cookie will continue to set as it cools, but the center should remain gooey.
7. Scoop a generous scoop of vanilla gelato onto the warm cookie. Serve immediately, digging in with a spoon to reveal the molten Nutella center.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories

620

Protein

7 g

Carbohydrates

68 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.