Nutella stuffed deep dish chocolate chip cookie pie
Want to make chocolate chip cookies but don't want the hassle of scooping out dough? Then make a deep dish chocolate chip cookie pie in a skillet! Then stuff the middle with Nutella!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
- ½ cup (1 stick) unsalted butter softened
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- ½ cup dark or semi-sweet chocolate chips
- ⅓ cup Nutella
Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of a 9" or 10" cast iron pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, sugars and vanilla on medium speed. Add the egg until it is fully incorporated.
Turn the mixer to low and slowly add the flour, baking soda and salt. Mix until just combined. Turn the mixer off and fold in the chocolate chips by hand.
Transfer half of the cookie dough into your prepared cast iron skillet. I used an offset spatula to evenly spread it out, but you can use whatever is easiest for you. Make sure the cookie dough covers the bottom of the pan.
Add the Nutella on top and spread over the cookie dough, leaving a 1-inch border all around (you don't want it to leak out). Then top with the remaining cookie dough. You should not see any Nutella peeking out.
Bake in your preheated oven for about 25 minutes or until golden. Once the cookie is done baking, add a few more chocolate chips for a prettier presentation.
Allow the cookie to cool at least 10 minutes before cutting and serving.
Leftovers should be stored in an airtight container at room temperature or in the refrigerator. You can reheat in the microwave. Top with a scoop of vanilla ice cream if desired.
Source: Cafe Delites