This chocolate chip skillet cookie is stuffed with a gooey layer of Nutella, baked until golden on the edges, and soft and molten in the center. It’s crunchy, chewy, and irresistibly soft in every bite. Finished with flaky sea salt and served warm straight from the pan, it’s pure dessert comfort.
And before we begin—full disclosure—I’m not the biggest Nutella fan. Yes, I said it! But somehow, in this cookie, it just works. That said, if Nutella isn’t your thing either, don’t worry. I’ve included plenty of delicious alternatives below.
This cookie is everything a cookie should be: chewy, gooey, slightly crisp on the edges, and deeply chocolatey. The best part? You can prep it ahead of time, bake it in just 15 minutes, and serve it warm with a scoop of vanilla ice cream melting right into the center. Personally, I love it with a glass of chilled milk—but add ice cream and you’ve instantly created a romantic, shareable dessert.
What Is a Skillet Cookie?
A skillet cookie is simply cookie dough baked in an ovenproof pan. While this version is a chocolate chip skillet cookie, not every cookie recipe can be baked this way without adjusting baking times.
The secret to a perfect skillet cookie? Slightly underbake it. The residual heat from the pan continues cooking the cookie after it comes out of the oven, giving you that soft, gooey center without drying it out.
Why Use a Cast Iron Skillet?
Cast iron skillets are popular because they heat evenly and are naturally oven-safe. This ensures a beautifully baked cookie with golden edges and a soft center. That said, any ovenproof metal pan will work perfectly.
Is This a Small Skillet Cookie?
Yes! This recipe is designed as a single-serve dessert—but realistically, it feeds two. It’s the perfect sharing dessert for Valentine’s Day or date night. Serve it warm with two spoons and a scoop of ice cream in the center. Instant romance.
What Are Single-Serve Recipes?
Single-serve recipes are designed to make just one portion. In baking, that’s not always easy since most recipes serve at least six people. Cakes, breads, and cookies are typically made in larger batches—but this recipe is intentionally small and satisfying.
Technically it serves two… but we’ll call it one generous serving 😉
Ingredients You’ll Need
Wet Ingredients:
- Soft butter
- Brown sugar
- Milk
- Vanilla extract
- Nutella
Dry Ingredients:
- All-purpose flour
- Corn flour (cornstarch)
- Baking powder
- Baking soda
- Salt
- Dark chocolate chunks
Substitutions & Variations
Vegan Option
This recipe is naturally eggless! To make it fully vegan, simply use:
- Plant-based butter
- Plant-based milk
- Dairy-free chocolate
Gluten-Free Option
Use a 1:1 gluten-free flour blend.
You can also use a mix of almond flour and corn flour for great results.
Chocolate Swaps
Prefer milk chocolate? Go for it.
Chocolate chips, chunks, or even chopped candy bars all work beautifully.
Nutella Alternatives
Not a Nutella fan? Try:
- Biscoff spread
- Cookie butter
- Peanut butter
- Almond butter
- Any nut or seed butter you love
How to Make This Skillet Cookie
- Preheat your oven to 180°C (350°F). Lightly grease a 4–5 inch skillet.
- In a mixing bowl, cream together the butter and brown sugar until pale and fluffy (about 2 minutes).
- Add milk and vanilla, mixing until smooth.
- Fold in flour, corn flour, baking powder, baking soda, salt, and chocolate chunks. Mix until just combined.
- Spread half the dough evenly into the skillet.
- Add Nutella to the center, spreading slightly while leaving a small border around the edges.
- Cover with the remaining dough and smooth the top.
- Add extra chocolate chunks if desired.
- Bake for 15–18 minutes, until the top is set but the center remains soft and gooey.
Optional: Sprinkle with flaky sea salt before serving.
Microwave Option
You can bake this in a 5-inch ramekin in the microwave on the heating setting for 1 minute 30 seconds. The texture will be softer but still deliciously gooey.
Make-Ahead Instructions
- Assemble the cookie in the skillet and refrigerate for up to 1 day before baking.
- Or freeze for up to 1 week.
- Bring to room temperature before baking.
- Always cover tightly to prevent drying.
How to Reheat
Reheat leftovers directly in the skillet in a 180°C oven for 3–5 minutes until warm and soft again.
Storage
Remove from skillet and store in an airtight container at room temperature for 2–3 days.
Refrigerate for up to 1 week if needed.
Though honestly… leftovers are unlikely.
How to Serve
Serve warm straight from the skillet with:
- A scoop of vanilla ice cream in the center
- A drizzle of caramel
- Or simply a cold glass of milk
Grab two spoons and dig in—no extra dishes required.
Single Serve Skillet Chocolate Chip Nutella Cookie (Eggless)
Ingredients
- 4 tbsp butter, softened
- 8 tbsp brown sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tbsp corn flour (cornstarch)
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 2 tbsp dark chocolate chunks
- 3 tbsp Nutella
Optional:
- 1 tbsp extra chocolate chunks
- Pinch of flaky sea salt
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a 4–5 inch ovenproof skillet.
- In a small bowl, cream together butter and brown sugar until pale and creamy (about 2 minutes).
- Add milk and vanilla. Mix until combined.
- Fold in flour, corn flour, baking powder, baking soda, salt, and chocolate chunks. Mix until just combined.
- Press half the dough evenly into the skillet.
- Spoon Nutella into the center and spread slightly, leaving a small border around the edges.
- Cover with remaining dough and smooth the top.
- Add extra chocolate chunks if desired.
- Bake for 15–18 minutes, until the top is set but the center is still soft and gooey.
- Sprinkle with flaky sea salt and serve warm.