Skillet Nutella Cookie Pie Recipe

This Skillet Nutella Cookie Pie Recipe is one of those magical desserts that somehow feels like a hug from the inside. Imagine the warm, buttery cookie crust hugging generous swirls of Nutella, baked perfectly in a cast-iron skillet until golden and just a little gooey in the middle. It’s a total crowd-pleaser and honestly, one of my go-to desserts whenever I want something homemade but super comforting.

What’s fantastic about this recipe is how versatile and quick it is—you can pull it together on a whim and have a rustic, impressive dessert ready in under an hour. Plus, serving it straight from the skillet adds that cozy, homemade vibe that’s just unbeatable. Whether you’re making it for a casual family night or a friendly gathering, this Skillet Nutella Cookie Pie Recipe is sure to become a favorite in your dessert rotation.

Ingredients You’ll Need

The ingredients in this recipe play perfectly together to create that chewy, buttery cookie base with lush pockets of Nutella. I find that using room temperature butter and well-measured chocolate chips really helps the texture come out just right. Oh, and stocking up on Nutella (or a good chocolate spread) elevates this from a regular cookie to something decadent and special.

• Unsalted butter: Softened but not melted; this makes mixing smoother and helps with the cookie’s chewy texture.
• Light brown sugar: Adds moisture and a rich caramel note that browns beautifully.
• Granulated sugar: Balances sweetness and helps with that slight crisp edge.
• Vanilla extract: A must for depth of flavor—real vanilla if you can!
• Eggs + egg yolk: The yolk adds extra richness and chewiness to the cookie.
• All-purpose flour: The base of the dough; spoon it in and level off for accuracy.
• Cornstarch: Helps create a tender crumb that’s soft but structured.
• Baking soda: For that perfect rise and a little lightness.
• Kosher salt: Balances sweetness and enhances all the flavors.
• Semisweet or dark chocolate chips: Dividing them lets you mix some in the dough and sprinkle the rest on top for melty extra chocolate on every bite.
• Nutella (or chocolate SunButter): The star of the show—swirled inside for creamy, nutty richness. If you’re nut-free, chocolate SunButter is a perfect swap.

Variations

I love how this Skillet Nutella Cookie Pie Recipe can be personalized to suit your mood or dietary preferences. Feel free to experiment! Some of my favorite tweaks make it even more fun and unique to your taste buds.

• Nut-Free Variation: I’ve swapped Nutella for chocolate SunButter when friends come over who can’t have nuts. It’s just as creamy and chocolaty, and nobody misses the hazelnut.
• Extra Chunky: Add chopped hazelnuts or walnuts on top before baking for a satisfyingly crunchy contrast.
• Decadent Drizzle: After baking, drizzle some melted white chocolate or caramel sauce for a more indulgent treat. I did this once for a birthday, and it was a showstopper.
• Seasonal Spice: Toss in a pinch of cinnamon or pumpkin pie spice to the dough in fall for a cozy seasonal twist.
• Mini Skillets: Prepare this recipe in individual mini skillets or ramekins for party servings that feel extra special.

How to Make Skillet Nutella Cookie Pie Recipe

Step 1: Cream the Butter and Sugars

Start by beating your softened unsalted butter with the light brown and granulated sugars. I like using a stand mixer for this because it gets fluffy quickly, but a hand mixer works just fine too. You want the mixture light and creamy—this is what gives your cookie that perfect, tender crumb. Don’t rush it; a good 3-4 minutes helps a lot here.

Step 2: Add Eggs and Vanilla

Next, crack in your eggs plus the extra egg yolk, then pour in the vanilla extract. Beat everything until just combined. You’ll notice the dough becomes richer and smoother, which is exactly what you want. Avoid overmixing here though – stop as soon as you don’t see streaks of egg.

Step 3: Mix Your Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. I always sift mine lightly just to remove any lumps. This gives you a well-aerated flour mix that blends into the wet ingredients evenly without a hitch.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the butter mixture, stirring gently with a spatula or on low speed. Don’t overwork the dough; you want to keep it soft and manageable. Once almost fully incorporated, fold in about half of your chocolate chips to get those melty pockets throughout the cookie batter.

Step 5: Assemble the Skillet Cookie Pie

Lightly grease your cast-iron skillet (I find a little butter works best) and press about two-thirds of the dough evenly into the bottom. Drop spoonfuls of Nutella on top in a few places — you don’t need to spread it thinly; it will soften beautifully as it bakes. Then dollop the remaining dough over the Nutella and gently spread it out to cover, leaving some swirls showing. Finally, sprinkle the rest of the chocolate chips on top for that gorgeous melty finish.

Step 6: Bake to Golden Perfection

Pop the skillet in a 350°F (175°C) oven for about 30-35 minutes. You’ll want the edges to be just set and golden, but the center should stay slightly soft—that gooey middle is the best part! To avoid overbaking, start checking at 28 minutes. If it looks too wet, bake for a bit longer, but be careful not to dry it out.

How to Serve Skillet Nutella Cookie Pie Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few fresh berries to add a pop of color and freshness. For a more indulgent twist, try a scoop of vanilla ice cream right on top—the heat from the cookie pie softens the ice cream into a creamy pool that’s just divine. A drizzle of extra Nutella or even a sprinkle of flaky sea salt can also make it taste next-level.

Side Dishes

This dessert pairs beautifully with a simple cup of strong coffee or a cold glass of milk—combined, they create a truly comforting experience. For brunch or an afternoon treat, I sometimes serve it alongside fresh fruit or a light yogurt parfait to balance the richness.

Creative Ways to Present

For special occasions, I love bringing this skillet pie out with small bowls of assorted toppings—like chopped nuts, sprinkles, or whipped cream—so everyone can customize their own slice. One time, I even set up a little “decorate your own” dessert bar for a birthday party, which was a big hit. You can also cut it into wedges and serve on pretty plates with edible flowers for a charming touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I usually cover the skillet tightly with plastic wrap or transfer any leftovers to an airtight container. It keeps well at room temperature for up to two days, but if warm kitchen temps are a concern, refrigerate it. The cookie pie remains soft and delicious when stored correctly—I often reheat slices before serving.

Freezing

Freezing works great for this recipe! I wrap the cooled, cut portions tightly in plastic wrap and then foil before popping them in the freezer. When I want a quick dessert, I just thaw a slice in the fridge overnight and gently warm it up in the oven. The texture comes back almost as good as fresh.

Reheating

To reheat, I preheat the oven to 300°F (150°C) and place the slice on a baking sheet for about 8-10 minutes until just warmed through. Avoid the microwave if you can—it tends to make the cookie a bit rubbery. Reheating this way preserves that lovely balance of gooey Nutella with soft cookie edges.

FAQs

Final Thoughts

This Skillet Nutella Cookie Pie Recipe holds a special place in my heart—not just because it’s insanely delicious, but because it’s so quick to make and keeps everyone happy. Whether it’s a lazy weekend dessert or an impromptu celebration, I know this recipe will bring warm smiles around the table. I truly hope you give it a try because once you do, I bet it’ll become one of your favorite easy desserts to pull out of the oven time and again.

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