Deep Dish Nutella Stuffed Cookie Recipe
SERVED HOT WITH ICE CREAM & CHOCOLATE SYRUP
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Ingredients
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Cookie dough
Filling & topping
Equipment & finishing
Method
Cookie dough
- 1
Preheat and prepare pans
Preheat the oven to 350°F (175°C). Place four 8–10 oz mini cast-iron skillets or ramekins on a baking sheet. Grease each well thoroughly with cooking spray or a teaspoon of softened butter.
- 2
Cream butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and packed light brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined; do not overmix.
- 5
Fold in chips
Fold in the semi-sweet chocolate chips with a spatula so they are evenly distributed through the dough.
Assembling & filling
- 6
- 7
Prepare Nutella filling (optional warming)
If your Nutella is very thick, warm it for 10–15 seconds in the microwave with the heavy cream: combine the Nutella and heavy cream in a small bowl and microwave in 5-second bursts, stirring between bursts, until slightly loosened so it will dollop easily. Do not overheat.
- 8
Stuff the cookie
Spoon about 2 tablespoons (roughly 1/8 cup) of Nutella into the shallow well of each dough portion, leaving a little space at the edges so the dough can seal over it.
- 9
Seal and shape
Take a small piece of dough from the reserved edges or flatten the top portion of each dough mound and fold the edges over the Nutella to enclose it; press gently and smooth so the top is even. Ensure the Nutella is fully enclosed by dough to prevent leaking.
Bake & finish
- 10
Bake
Bake the filled cookies in the preheated 350°F (175°C) oven for 14–18 minutes, or until the edges are golden brown and the center looks set but still soft. Ovens vary; watch closely after 12 minutes.
- 11
Rest briefly
Remove the skillets from the oven and let the cookies rest in the pans for 3–5 minutes. This helps them set and makes them easier to handle while still keeping the center molten.
- 12
Serve hot
Top each warm deep-dish cookie with one scoop of vanilla ice cream. Drizzle approximately 1 tablespoon (or to taste) of chocolate syrup over the ice cream and cookie. Sprinkle a tiny pinch (about 1/8 teaspoon divided) of flaky sea salt on each serving if desired.
- 13
Safety note
Serve the skillets or ramekins on heatproof surfaces and warn diners the dish will be hot. If desired, transfer to dessert plates before serving.