Why You’ll Love This Recipe

I make this skillet cookie whenever I want a dessert that feels special without much effort. It comes together in one bowl, needs no chilling time, and bakes in about 20 minutes. The edges turn golden and slightly crisp while the middle stays soft and fudgy, and the Nutella swirls add a rich, hazelnut-chocolate flavor that takes a classic chocolate chip cookie to another level. It’s also meant to be shared, so everyone digs in with a spoon straight from the pan.

Ingredients

1/2 cup (115 g) unsalted butter, melted and slightly cooled
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (130 g) semi-sweet chocolate chips
1/3 cup (100 g) Nutella, plus extra for topping
Flaky sea salt (optional)
Vanilla ice cream, for serving

Directions

Preheat the oven. Heat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with butter or cooking spray.
Mix the wet ingredients. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Add the egg and vanilla and whisk until glossy and well combined.
Add the dry ingredients. Stir in the flour, baking soda, and salt until just combined. Don’t overmix, or the cookie will be tough.
Fold in the chocolate. Fold in the chocolate chips, saving a small handful for the top.
Fill the skillet. Press the dough evenly into the skillet. Warm the Nutella in the microwave for about 10 seconds so it’s easy to spread, then drop spoonfuls over the dough and swirl gently with a knife. Scatter the reserved chocolate chips on top.
Bake. Bake for 18 to 22 minutes, until the edges are golden and the center looks just set. It will continue to firm up as it cools.
Rest and serve. Let the cookie cool for 5 to 10 minutes, then sprinkle with flaky sea salt if you like. Top with a scoop of vanilla ice cream and a drizzle of extra Nutella.

Servings and Timing

Prep time: 10 minutes
Bake time: 18 to 22 minutes
Total time: about 30 minutes, plus a short rest
Servings: 6 to 8 slices

Variations

Nuts: I like to add 1/2 cup of chopped toasted hazelnuts for crunch and extra hazelnut flavor.
Peanut butter swirl: Swap half of the Nutella for creamy peanut butter.
Different chocolate: Use dark chocolate chunks, milk chocolate chips, or a mix of both.
Stuffed center: Press half of the dough into the skillet, spread a layer of Nutella on top, then cover with the remaining dough.
Mini versions: Bake the dough in small oven-safe ramekins for individual cookies. Reduce the baking time to 12 to 15 minutes.

Storage and Reheating

Storing: Cover the skillet tightly with foil, or transfer leftover slices to an airtight container. They keep at room temperature for up to 3 days.
Reheating: Warm individual slices in the microwave for 10 to 15 seconds, or put the whole skillet in a 300°F (150°C) oven for 8 to 10 minutes, until soft and gooey again.
Freezing: Wrap cooled slices individually and freeze for up to 2 months. Thaw overnight, then reheat as above.

FAQs

Can I use a different pan?
Yes. An oven-safe 10-inch skillet or a 9-inch round cake pan works, though cast iron gives the crispiest edges.

How do I know when it’s done?
The edges should be golden brown and the center should look slightly soft but no longer wet. It firms up as it cools.

Can I make the dough ahead of time?
Yes. Press the dough into the skillet, cover it, and refrigerate for up to 24 hours. Add the Nutella and bake just before serving, adding a few extra minutes to the baking time.

Can I use another hazelnut spread?
Any chocolate hazelnut spread works. Just warm it slightly so it swirls easily.

Why is my cookie dry?
It was most likely overbaked or the flour was over-measured. Spoon the flour into the cup and level it off, and pull the cookie out while the center still looks a little soft.

Conclusion

This skillet chocolate chip Nutella cookie is easy, fast, and impressive. It’s the dessert I turn to when I want something warm and comforting without much work. Serve it straight from the pan with ice cream and a few spoons, and I promise it won’t last long. If you try it, I’d love to hear how yours turns out!

Skillet Chocolate Chip Nutella Cookie

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Warm, gooey, and made in one pan, this skillet chocolate chip Nutella cookie has crisp golden edges, a soft chewy center, and a ribbon of melty Nutella running through every bite. It takes about 30 minutes from start to finish. Serve it straight from the skillet with a scoop of vanilla ice cream.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: undefined
Category: undefined
Method: Baking
Cuisine: American

Instructions

Preheat the oven to 350°F (175°C). Place a 10-inch oven-safe cast iron skillet on the counter and brush the inside lightly with butter.
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy.
Whisk in the egg and vanilla extract until fully combined and slightly thickened.
Add the flour, baking soda, and salt. Stir gently with a spatula until just combined; do not overmix.
Fold in 3/4 cup of the chocolate chips.
Press about two-thirds of the dough evenly into the bottom of the skillet.
Warm the 1/3 cup Nutella in the microwave for 10 seconds so it is spreadable, then spread it over the dough, leaving a 1/2-inch border around the edge.
Crumble the remaining dough over the Nutella in small pieces, then press lightly to cover most of the surface. Some Nutella can peek through.
Scatter the remaining chocolate chips on top.
Bake for 20 to 25 minutes, until the edges are golden brown and the center is just set but still soft.
Remove from the oven and let cool for 5 to 10 minutes. Drizzle with the remaining 2 tablespoons of warmed Nutella and sprinkle with flaky sea salt.
Serve warm, straight from the skillet, with a scoop of vanilla ice cream.

Notes

Do not overbake. The cookie will keep setting as it cools, so pull it out while the center still looks slightly soft.
A 10-inch cast iron skillet works best. For an 8-inch skillet, bake 5 to 8 minutes longer for a thicker cookie.
Let the melted butter cool for a few minutes before mixing so the chocolate chips do not melt into the dough.
Store leftovers covered at room temperature for up to 2 days. Reheat individual portions in the microwave for 10 to 15 seconds.
To make ahead, press the dough into the skillet, cover, and refrigerate up to 24 hours. Add 3 to 5 minutes to the bake time.

Nutrition

Serving Size: 1 slice (1/8 of the skillet)
Calories: 430
Sugar: 33 g
Sodium: 240 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg