A Chocolate Chip Skillet Cookie stuffed with Nutella? Heck yeah!
I’m all about any kind of chocolate chip cookie and these cookie recipes are really popular right now and why not? What an awesome idea, a huge chocolate chip cookie, smothered in ice cream and every kind of chocolate sauce and butterscotch sauce – heavenly right?
The first time I made this recipe was last March – we had a family dinner, so it was a good time to try it out.
The kids and my husband loved it – and the recipe was easy enough – you just mixed everything in a cast iron skillet and then popped it in the oven. I thought the cookie was kind of dry so decided I would try again.
In my research I found lots of cookie recipes, so I decided that I would use a regular chocolate chip cookie recipe I had with just one little modification.
The Mystery of Nutella
The modification? Yep you guessed it. I decided that I was probably the only food blogger in the world – well maybe North America – who wasn’t making recipes with Nutella in them. Not by choice you understand, I just didn’t get what all the fuss was about. But perfectpiesandpastry.com is not about me! It’s about what my readers – YOU – want to see!
So I stuffed my cookie with a huge scoop of Nutella – come to think of it probably two scoops. OMG! I think you are really gonna love this recipe!
Related: Peach Mango Sangria Skillet Pie, Chocolate Chip Cookie Pie, Apple Pandowdy
I had to bake the cookie a little longer – another 10 minutes. Once it cooled a bit I added some ice cream – do you have Moose Tracks ice cream where you live? It’s so awesome full of peanut butter cups and other good stuff.
Then I drenched the skillet cookie with my special Salted Caramel Sauce. The combination of chocolate chip cookie, chocolate, ice cream, hazelnut chocolate and salted caramel – well the result is kinda perfect if you ask me.
So I now understand why people are so passionate about Nutella!!
The Kindness Part?
You may be wondering:
What does kindness have to do with a skillet cookie?
Let me tell you…
Kindness has been on my mind more than usual this week.
Some call it ‘pay it forward’, or ‘lightening someone’s load’, that kind of thing. We’ve had unusually hot and humid weather in Toronto, Canada and it is really wearing folks down. And then there is the daily news – crisis after crisis.
So when I saw someone give a cold bottle of water to a homeless person on my way to work, I reacted in kind and gave some money to the next homeless person I encountered. I’ve done this before to be sure, but not with as much thought.
And in a world where the news feeds are often filled with fear and hate these days, I remembered a post one of my friends shared with me on Facebook – well me and probably several thousand of her other friends.
It was about a man who was sitting in McDonald’s watching a young woman with her little boy. She was feeding him his Happy Meal and she looked really hungry. So the man anonymously ordered her lunch. I’m sure you’ve seen it but if you haven’t here is a link…. the part that resonated with me was – “Life is hard. Always be willing to make someones life a little easier. Little things make a big impact.” There it was.
I carried that feeling closely with me all week and I really wanted to share it. I hope it lightens your day too and that this chocolate chip cookie sweetens it!
A delicious chocolate chip skillet cookie, stuffed with Nutella
dark brown sugar
granulated white sugar
sticks of unsalted butter
all purpose white flour
white chocolate chips
or dark if you prefer
" cast iron skillet
Preheat the oven to 350F/180C
Mix the sugars, butter, eggs and vanilla together
Gradually add the dry ingredients - just like preparing regular cookie batter
Fold in the chocolate chips
Place half the batter into the bottom of skillet and press it in evenly
Spread the nutella over top using a greased spatula (makes it easier)
Place the remaining half of the cookie batter on top - I greased my very clean hands and just pressed it all in evenly around the edges!
Bake at 350F/180C for 40 to 50 minutes - set the timer for 40 minutes - you can always add extra time.
Serve with your favorite ice cream - I used Moose Tracks and add lots and lots of my Salted Caramel Sauce!!
Have you tried a Skillet Cookie yet?
Leave a comment and tell me all about it!
Related: Peach Mango Sangria Skillet Pie, Chocolate Chip Cookie Pie, Apple Pandowdy
I’m Apple Pie Crazy!
Apple Pie is the ultimate comfort food and this homemade apple pie recipe is no exception. My mom used to say “apple pie without cheese, is like a kiss without a squeeze”. I loved to hear her say that more than anything! Fall is just around the corner and that’s means apple picking season is too! You won’t believe how easy it is to make this pie! Just thinking about the amazing aromas from a pie baking in my kitchen evokes strong memories of cozy family suppers,and the comforts of home.
What’s your favorite topping on apple pie? Whipping cream, ice cream, sprinkles, cinnamon, brown sugar, caramel sauce, chocolate sauce, funfetti?
Or are you like me, prefer your homemade apple pie straight up, slightly warm, those fragrant aromas of cinnamon, nutmeg, butter and brown sugar….hmmmm, getting hungry? Then let’s bake a pie!
In addition to the ingredients list below you will need:
- a rolling pin
- pastry mat
- pastry cutter
- apple peeler
- sharp knife
- measuring cups
- measuring spoons
- a large wooden spoon to mix the filling
- mixing bowls – large and a medium one
Recently I traveled to visit friends and on my way decided my best contribution to dinner would be an apple pie. My friend Jon loves to bake and has all of the tools, so I knew that wouldn’t be a problem, and that he would have lots of flour to work with!.
I popped in to the local grocery store before my arrival and picked up:
- 5 lb bag of apples
- Dark brown sugar
- Corn starch
- Butter (for the pastry)
What I didn’t have nor had I used before was an old-fashioned apple peeler – you know the kind that you crank by hand? Well I must say I was a bit skeptical, but Jon convinced me and we were off. Enough apples peeled in minutes!
Once the pastry dough is made – and this is really an easy recipe and process to follow, all you need to do is mix up the apples while the dough is chilling (usually about 30 minutes).
Rolling out pastry dough is so relaxing to me – yes I know a real pie geek! I just love to bake pies. I like to use a pastry mat – that shows the measurements or keep the pie plate nearby – to help guide you with the size. You can finish your pastry once you have the pie crust in the bottom of the pie plate, by holding the plate by the bottom and cut the pastry along the edge of the pie plate with a knife, and then flute the edges using your fingers.
EASY VERSION: Purchase frozen pastry dough and prepare it according to the package directions – no one will ever know and I won’t tell!
To help soak up the juice and also mix a little into the apples, I brush the bottom pie crust with cornstarch. Mound the apples in the centre and place the top crust on. Here is where you can really let your creativity run wild! You can see I fun making a design with the pastry cutter and a fork.
And the end result? A beautiful golden, mouth-watering apple pie. The perfect gift for your host and hostess!
Baking tip: My students have asked why their top crusts puff up so high when baking and the fruit sinks – leaving a huge cavity. Here’s why. The top pie crust cooks and becomes hard – but the apples cook down much more slowly. The solution? Par cook your apples (before mixing in the spices and sugar) in the microwave at 3 minute intervals – just to soften them. Then mix in the sugar and spices, add some lemon juice and I always mix in cornstarch and I’ve included that in my recipe.
Mom’s Apple Pie
After many years of testing, this is by far the best apple pie ever. The flour and cornstarch give the apple filling just the right consistency. Sprinkle the pastry with white sugar before you pop it into the oven!
- 6 medium apples
- ½ c white sugar
- ½ c brown sugar
- 1 tbsp. cornstarch
- 1 tbsp. flour
- 1 tsp Cinnamon
- ¼ c Butter
- ½ fresh lemon squeezed
- 1 tsp lemon zest
- 1 whole egg and 1 tbsp. water – for the egg wash at the end
- Pastry dough for a two crust pie – use frozen or make it from scratch! (recipe is here)
Mix the apples, white and brown sugar, cornstarch, flour and cinnamon until the apples are fully coated.
Add lemon juice and lemon zest
Place the apple filling into the bottom pie crust and spread evenly – I like to pile it up in the center too!
Dot with the butter
Cover with the top pie crust. I like to use a floating crust as shown in the lecture, but feel free to experiment here!
Cut vents in the top pie crust for even cooking and flaky pastry.
Beat the egg in a small cup and a Tbsp. of water. This is the egg wash that you brush on the top of the piecrust and edges to give it a lovely golden colour.
Bake in the bottom third of a 350F/180C degree oven for 45-55 minutes
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(this post originally appeared in Sprinkles and Sprouts as a guest post)
Have you made a slab pie yet? The juicy goodness of peaches and golden buttery pastry just make your mouth water! Am I right? I just picked up a 3 liter basket at the local market here in Downtown Toronto – those little peaches have traveled from Niagara and as we near the end of July they are at their juiciest and perfect for pies, especially a slab pie that is so easy to make, and great for serving a crowd!
Slab pies are really popular now and why wouldn’t they be? So easy to put together – you can make a fresh fruit filling – or in a pinch use canned. They freeze beautifully and travel well – a great dessert for the cottage or for us – the trailer!! So a peach slab pie it is!
Just roll out that pastry and fit it to your deep cookie sheet or jelly roll pan, roll up the edges to keep your filling in. You can top off a fruit pie with a cut out or lattice effect. I show my students how to do both in How to Make Diner-Style Pies. For this recipe I made a streusel topping with butter and brown sugar. So yummy!
Peel the peaches and slice them thinly. A trick to getting the skin to peel easily is to place them in very hot water. It does work! Now in this recipe I didn’t have quite enough peaches – because I ate so many! But I did have a half a cup of fresh blueberries, so added them as well.
Add a cup of sugar to the peaches and blueberries, a tsp of lemon juice and a half cup of cornstarch. Mix carefully trying not to bruise the blueberries – let it sit for a few minutes to let the fruit release some juice. Now you can cook up the filling now or just put it on the pastry uncooked. That’s what I did.
To start out roll out your pastry to a rectangular shape of about 17 X 12”.
Place the pastry on a 15 X 10 X 1 cookie sheet or jelly roll pan, and crimp the edges – you want to make sure there is enough pastry to hold in your filling.
Spread the filling evenly across the top of the pastry.
Mix the butter and brown sugar together and sprinkle evenly over the fruit.
Bake at 375F/190C for 40 minutes until bubbly and golden.
Serve with ice cream!
A sweet and juicy combination of summer ripe peaches and blueberries layered across buttery flaky pastry and topped with a brown sugar streusel
of fresh peaches
peeled and sliced
of brown sugar
of softened butter
double crust piecrust
Roll the piecrust into a rectangle that will fit your cookie sheet with enough pastry to crimp at the edges.
Line the cookie sheet with aluminum foil
Place the piecrust on the cookie sheet and crimp the edges to keep the fruit in
Mix peaches, blueberries, sugar, lemon juice and cornstarch together
Spread the filling evenly over the piecrust, and be sure to fill the corners
Mix the softened butter with the brown sugar
Spread the brown sugar/butter topping evenly over the fruit filling
Bake at 375F/190C for 40 minutes until bubbling and golden.
Serve warm with a generous scoop of ice cream, or when cooled, cut into squares and pop it into the freezer for next weekend!
Do you want to bake with me and learn to make this amazing slab pie? Take my course now — it’s FREE!