Nutella Stuffed Skillet Cookie

By: Bonnie S. Benwick Posted: 3:00 AM CST Thursday, Dec. 14, 2017

Skillet cookies are popular for a reason — there’s little or no portioning of dough, and the resulting wedges are fun to serve.

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Skillet cookies are popular for a reason — there’s little or no portioning of dough, and the resulting wedges are fun to serve.

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This article was published 14/12/2017 (3151 days ago), so information in it may no longer be current.

Skillet cookies are popular for a reason — there’s little or no portioning of dough, and the resulting wedges are fun to serve.

We recommend using a well-seasoned cast-iron skillet here, or an ovenproof nonstick skillet. The dough can also be assembled by hand.

If Nutella isn’t your thing, use fudge or caramel instead.

MAKE AHEAD: The cookie is best served when barely warm, but once it’s completely cooled, it can be transferred to a plate, covered with aluminum foil and stored at room temperature for a day or two.

Adapted from Cast Iron Gourmet: Amazing Recipes With Less Fuss and Fewer Dishes by Megan Keno (Page Street Publishing, 2017)

Nutella Stuffed Skillet Cookie

10 to 12 servings

Ingredients
240 ml (16 tbsp or 2 sticks) unsalted butter, cut into cubes, at room temperature
250 ml (1 cup) packed light brown sugar
250 ml (1 cup) granulated sugar
12.5 ml (21/2 tsp) vanilla extract
2 large eggs
560 ml (21/4 cups) flour
2.5 ml (1/2 tsp) baking soda
1 ml (1/4 tsp) salt
500 ml (2 cups) semisweet chocolate chips
250 ml (1/2 cup) Nutella or other chocolate-hazelnut spread (see headnote)

Preheat the oven to 150 C (300 F). Have a 10-inch cast-iron skillet at hand.

Combine the butter and sugars in the bowl of a stand mixer, or use a handheld electric mixer; beat on medium speed for about five minutes, until light and fluffy. Add the vanilla extract. Reduce the speed to medium-low; add the eggs one at a time, beating until fully incorporated. Stop to scrape down the bowl.

Add the flour, baking soda and salt. Beat on medium-low speed to form a firm dough, then add the chocolate chips and beat on low speed just until evenly distributed.

Press half the cookie dough into the bottom of the skillet. Spread the Nutella evenly over that dough, leaving a 1-cm (1/2-inch) margin around the edge. (This is easy to do with an offset spatula.) Top with the remaining cookie dough, making sure to cover the Nutella completely at the edges — sealing them, if you can.

Bake (middle rack) for about 25 minutes; the edges will be golden brown, and the top will look slightly underbaked, yet it should be fairly firm to the touch. Transfer to a wire rack to cool; the residual heat from the pan should continue to cook the cookie for a bit. Let sit for at least 10 minutes before serving.

— Washington Post