Nutella Stuffed Chocolate Chip Cookie Dough
Nutella Stuffed Chocolate Chip Cookie Dough - AKA Pizookie/Skillet Cookie. How to make pizza hut style chocolate chip cookie dough using just 5 ingredients. This Cookie Dough recipe is easy to make at home and it comes with an added layer of Nutella! In this Cookie Dough recipe, the centre of the Cookie is chocolatey, gooey and fudgy whilst the edges become golden and crispy. It’s great for eating right out of the tin while it’s still warm. It's also a fantastic sharing dessert. So more-ish and so delicious. Plonk it in the middle of your table and watch it disappear..fast.
Ingredients
- 225 g Butter
- 200 g Light Brown Sugar
- 250 g Plain Flour
- 200 g Chocolate Chips
- 125 g Nutella About 8 tbsp
Instructions
- Preheat the oven to 180C/Gas Mark 4. Grease and line a 20cm tin with baking/parchment paper. You can also make it in a pie dish instead.
- The first step in making this recipe is to cream together the butter and sugars until the mixture is light and fluffy. You can do this with a hand mixer, with a stand mixer with the paddle attachment or in a medium bowl with a wooden spoon or hand held mixer.
- Add the Plain Flour on top of the wet ingredients. Stir them together gently then beat until everything is combined and there are no lumps.
- Set some chocolate Chips aside for the top. Add remaining chocolate chips and stir by hand until the chocolate chips are evenly distributed throughout the batter.
- Next, spread half the batter into the lined tin. I recommend using a very lightly greased spatula or spoon but you can just spread with a wooden spoon if you prefer.
- Spoon melted Nutella on top of the Cookie Dough in the tin.
- Add the remaining Cookie Dough on top of the Nutella.Add a few extra chocolate chips on top of the batter.
- Bake for 30 - 35 minutes, or until the sides are just golden brown/set and the middle is still slightly jiggly.
- Let the cookie cool for 5 minutes before you serve it! Dollop on some Vanilla Ice Cream and dig in to this delicious hot cookie dough.
Notes
Variations
- Use your favourite spread or alternative in the middle such as Biscoff , Caramel , Hazelnut White Chocolate Spread.
- Add Malt Powder to make a Malted Milk Chocolate Chip Cookie Dough.
Make it in a cast iron skillet for a Nutella Chocolate Chip Skillet Cookie Dough.
Tips on how to make the best nutella cookie dough
- Melt the Nutella in the microwave for 20 – 30 seconds to make it easier to spread.
- You can make this in the same sized cast iron pan.
- Feel free to add chopped nuts/chopped chocolates/chopped treats of your choice.
How to serve it
This cookie dough recipe is best enjoyed 10 minutes after it is baked with a scoop of ice cream and a drizzle of more Nutella. If you have leftovers you can store in an airtight container for up to 3 days and microwave to enjoy another night.Storage/Freezing Instructions
Let the baked cookie dough cool completely and store it in an airtight container in the fridge for 3-5 days. Or you can save some of the unbaked cookie dough for up to a week and bake it another night. It also keeps in the freezer for up to two months. If freezing for a while, I would wrap the cookie dough in plastic wrap before placing in an airtight box.FAQ'S
Can I change the tin size? The baking time will depend on the depth of your tin/pan. The wider the tin, the shorter the cooking time because the depth of batter will be a lot less. Keep an eye on the batter and when the edges begin to become golden and crispy, remove it from the oven. The centre will remain slightly gooey but that is how it is supposed to be!Nutrition
Calories: 620kcalCarbohydrates: 74gProtein: 4gFat: 35gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 195mgPotassium: 208mgFiber: 2gSugar: 47gVitamin A: 703IUCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!
