Skillet Nutella Cookie Pie Recipe
If you’ve ever dreamed of a dessert that’s equal parts gooey cookie and luscious, melty Nutella, then this Skillet Nutella Cookie Pie Recipe is about to become your new go-to treat. It’s basically all the comfort of a giant, warm cookie with that irresistible swirl of Nutella baked right in—perfect for sharing or indulging solo. I love how it bakes up with a slightly crispy edge and a super soft, almost fudge-like center that keeps you coming back for more.
What I find really special about the Skillet Nutella Cookie Pie Recipe is how quickly it comes together and turns out perfectly every time. Whether you’re throwing together a last-minute dessert or craving a cozy weekend treat, this recipe delivers. Plus, it’s fantastic for those “I need chocolate NOW” moments—you just grab your skillet, mix, and in no time, a decadent dessert is ready to dazzle.
Ingredients You’ll Need
These ingredients come together in a way that creates a seriously tender cookie pie with rich pockets of Nutella and chocolate. I always suggest using high-quality butter and chocolate chips for the best flavor—trust me, it makes a difference!
- Unsalted butter: Using room temperature butter helps it blend smoothly into the dough, giving the cookie pie a soft, tender crumb.
- Light brown sugar: Adds moistness and a subtle caramel flavor that pairs beautifully with Nutella.
- Granulated sugar: Balances the sweetness and helps achieve a slightly crisp edge.
- Vanilla extract: Enhances all the flavors—don’t skip this!
- Eggs (2 large + 1 yolk): Provide structure and richness; the extra yolk boosts moisture and chewiness.
- All-purpose flour: The backbone of the cookie dough, giving it that perfect texture.
- Cornstarch: Just a touch softens the texture, so your cookie pie stays tender.
- Baking soda: Helps the dough rise and creates a nice, light crumb.
- Kosher salt: Balances the sweetness and intensifies the chocolate flavors.
- Semisweet or dark chocolate chips: Quality chips make for melty pools of chocolate throughout—your choice depends on how bittersweet you like it!
- Nutella (or chocolate SunButter for nut-free): The star ingredient that adds that creamy, hazelnut chocolate goodness everyone loves.
Variations
I love how flexible this Skillet Nutella Cookie Pie Recipe can be—you can tailor it to what you have or prefer. Feel free to customize it to suit your dietary needs or just to mix things up. It’s fun to experiment!
- Nut-free option: I’ve swapped Nutella for chocolate SunButter when friends with allergies come over, and it’s just as delicious without the nuts.
- Mix-ins: If you’re a texture fan, try adding chopped pecans or walnuts for crunch—plus, extra flavor bursts.
- Spice it up: Add a pinch of cinnamon or espresso powder to deepen the flavor profile; I especially love it with a hint of espresso.
- Dairy-free adaptation: Use a plant-based butter substitute and dairy-free chocolate chips, and you’re good to go.
- Make it more like a dessert pizza: After baking, top with fresh berries, whipped cream, or even a drizzle of caramel sauce.
How to Make Skillet Nutella Cookie Pie Recipe
Step 1: Creaming the Butter and Sugars
Start by beating the room-temperature butter with both the light brown and granulated sugars until the mixture is pale and fluffy—about 3 to 5 minutes. This step ensures your cookie pie has that soft texture with just enough chew. Don’t rush it! A hand mixer or stand mixer really makes this easy.
Step 2: Adding Eggs and Vanilla
Next, beat in the eggs and extra egg yolk, one at a time, along with the vanilla extract. The extra yolk is my little secret for an ultra-rich, almost fudgy center. Mix well, but don’t overdo it—you want everything combined but not overly dense.
Step 3: Mixing Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. Then slowly add this dry mix to the wet ingredients. Mix just until you no longer see dry flour—over-mixing can make the cookie dense, so keep it gentle here.
Step 4: Adding Chocolate Chips and Nutella Swirls
Fold in about one cup of your chocolate chips. Now for the fun part—spoon half the dough into your skillet, drop dollops of Nutella over the cookie dough, then spread the rest of the dough on top. To get that beautiful swirl effect, gently drag a knife or skewer through the dough and Nutella, but don’t mix it completely. Finally, sprinkle with the remaining chocolate chips.
Step 5: Baking and Cooling
Bake your skillet cookie pie at 350°F (175°C) for about 25-30 minutes. The edges should be golden and crispy while the center still looks a little soft—that’s exactly what you want. Let it cool for 10-15 minutes to firm up slightly before slicing; this waiting is hard but worth it!
How to Serve Skillet Nutella Cookie Pie Recipe
Garnishes
I usually keep the garnishes simple but impactful. A scoop of vanilla ice cream on top is a classic, and it melts into the warm cookie pie like a dream. Sometimes I sprinkle a pinch of flaky sea salt or chopped toasted hazelnuts to add a little crunch and highlight the Nutella flavor.
Side Dishes
This dessert is pretty stand-alone, but if you want to round out your treat, I’d suggest fresh berries or a lightly brewed cup of coffee to balance the sweet richness. For brunch or a special treat, fresh fruit and whipped cream on the side work beautifully.
Creative Ways to Present
For birthdays or celebrations, I like decorating the top with a drizzle of melted white chocolate or colorful sprinkles. Another fun idea is to pipe dollops of whipped cream around the edges and add chopped nuts for a festive touch. Serving straight from the skillet adds a rustic, cozy vibe that’s always a hit.
Make Ahead and Storage
Storing Leftovers
I usually cover the skillet with plastic wrap or transfer leftovers to an airtight container and keep them at room temperature if I plan to eat within a day or two. The cookie pie stays soft and delightful, just needing a bit of warming before serving again.
Freezing
If you’re lucky enough to have leftovers, this cookie pie freezes beautifully. I wrap it tightly in plastic wrap and then foil before popping it in the freezer. When you want a treat, just thaw overnight in the fridge and warm in the oven for the freshest experience.
Reheating
To bring the cookie pie back to life, I heat slices in a 300°F oven for about 5-7 minutes. This revives that crispy edge while keeping the inside soft and melty—trust me, it tastes just as good as fresh-baked!
FAQs
-
Can I make the Skillet Nutella Cookie Pie Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that can substitute 1:1 and be sure it contains xanthan gum or a similar binder. The texture might be slightly different, but it will still be delicious and gooey.
-
What’s the best way to get a perfect Nutella swirl?
After you dollop Nutella on the dough in the skillet, gently swirl it with a butter knife or skewer without overmixing. The goal is to have distinct but marbled swirls. Too much mixing will blend it in and lose that beautiful pattern.
-
Can I use a different type of chocolate instead of chips?
Yes! Chopped chocolate bars, chunks, or even mini chocolate chips work great. Different chocolates slightly change texture and flavor, so feel free to experiment with what you prefer or have on hand.
-
Is it possible to make this recipe vegan?
With substitutions, yes! Use a vegan butter alternative, flax or chia eggs (as egg replacers), and dairy-free chocolate plus a nut-free spread if needed. The texture will be a tad different, but still tasty.
-
How do I know when the cookie pie is done baking?
Look for golden, firm edges and a center that looks slightly soft but not raw. The cookie pie will continue to cook a bit as it cools, so it’s better to err on the side of slightly underbaked in the middle for that perfect gooey texture.
Final Thoughts
This Skillet Nutella Cookie Pie Recipe holds a special place in my heart, not just because it’s delicious, but because it’s so simple and satisfying—like the ultimate hug in dessert form. Sharing it with friends or just savoring it after a long day makes the moment feel a little sweeter. Give it a try in your kitchen, and I promise you’ll love having this warm, chocolatey pie ready whenever a cookie craving strikes!
Print
Skillet Nutella Cookie Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in a warm, decadent Skillet Nutella Cookie Pie that’s crispy on the edges and gooey in the center. This easy-to-make dessert features a buttery, soft chocolate chip cookie base swirled with rich Nutella, baked right in a skillet for a perfect shareable treat.
Ingredients
Cookie Dough
- 1 cup (220g) unsalted butter, room temperature
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 egg yolk
- 2 3/4 cups (360g) all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups (275g) semisweet or dark chocolate chips, divided
Filling
- 1/2 cup (120g) Nutella (or chocolate SunButter for a nut-free option)
Instructions
- Prepare the dough: In a large bowl, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy. Add the vanilla extract, then beat in the 2 large eggs and 1 egg yolk until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to form the cookie dough.
- Add chocolate chips: Fold in 1 cup (about 180g) of the semisweet or dark chocolate chips into the dough evenly.
- Prepare the skillet: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet with butter or non-stick spray.
- Assemble the cookie pie: Press half of the cookie dough evenly into the bottom of the skillet. Gently spread the Nutella (or chocolate SunButter) over the dough layer, avoiding the edges. Top with the remaining cookie dough and sprinkle with the remaining 1/2 cup (about 95g) of chocolate chips.
- Bake: Place the skillet in the preheated oven and bake for 30-35 minutes, or until the cookie is golden brown on top and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
- Cool and serve: Allow the cookie pie to cool in the skillet for at least 10 minutes before slicing. Serve warm for melty, gooey Nutella goodness.
Notes
- You can substitute Nutella with chocolate SunButter for a nut-free version.
- Make sure the butter is at room temperature for easier creaming.
- Do not overbake; the cookie will continue to firm up as it cools.
- If you don’t have a skillet, a 9-inch round cake pan works as a good alternative.
- Serve with vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.
Keywords: Nutella cookie pie, skillet cookie, chocolate chip cookie, easy dessert, baked cookie dessert
