giant Nutella stuffed chocolate chip cookie in pie dish overhead
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Giant Nutella Stuffed Chocolate Chip Cookie

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This recipe features a chewy, GIANT chocolate chip cookie with a warm and gooey Nutella center! Chocolaty, buttery goodness in every bite!

GIANT chocolate chip cookie + Nutella.

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    Does it even need an intro??

    giant Nutella stuffed chocolate chip cookie slice close up

    How to make this giant chocolate chip cookie:

    1. Cream butter & sugar together.
    2. Stir egg and vanilla extract into the butter and sugar mix.
    3. Add dry ingredients. Fold until just combined.
    4. Fold in chocolate chips.
    5. Layer cookie dough, Nutella, then more cookie dough.
    6. Bake. Bake for about 20 minutes for chewy cookies and up to 30 minutes for crispy cookies!

    How long does this giant cookie last?

    This giant cookie tastes best when it’s warm and fresh! But it will keep for up to 3 days at room temperature. Make sure to wrap it tightly with plastic wrap to keep it fresh for as long as possible!

    giant Nutella stuffed chocolate chip cookie sliced in pie dish

    Other stuffings:

    If you’re allergic to any ingredients found in Nutella, or if you just plain old don’t like it, you can stuff this cookie with a few other treats!

    You can use this same cookie dough recipe and stuff it with chocolate bars (like Reese’s pieces, Snickers, Rolo), caramel, chocolate sauce, Oreos, cheesecake filling, m&ms, peanut butter, chocolate ganache, nuts, pumpkin pie filling, marshmallows, or s’mores!

    The point is: you’ve got a lot of options!

    giant Nutella stuffed chocolate chip cookie piece from slice

    If you liked this giant stuffed cookie, check out some of these other treats!

    chocolate chip cookie (without eggs)
    3 ingredient, no bake cornflakes cookies
    2 ingredient, no bake chocolate cups
    edible cookie dough
    chocolate chip cookie sheet cake


    Giant Nutella Stuffed Chocolate Chip Cookie Recipe

    This recipe features a chewy, GIANT chocolate chip cookie with a warm and gooey Nutella center! Chocolaty, buttery goodness in every bite!
    Prep Time 15 minutes
    Bake Time 20 minutes
    Total Time 35 minutes
    Servings 4 to 6 people

    Ingredients

    • 1/2 cup (1 stick) unsalted butter, softened to room temperature
    • 1/2 cup packed brown sugar, light or dark both work fine here
    • 1/4 cup sugar
    • 1 large egg, at room temperature
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 & 1/2 cups all-purpose flour
    • 3/4 cup semi-sweet chocolate chips
    • 2/3 cup Nutella

    Instructions

    • Preheat your oven to 350°F. Lightly grease and flour a 9 inch round pie plate or cast iron skillet, and set aside. *see notes
    • In a large bowl, combine butter and both sugars. Beat together until you get a smooth mixture and you no longer see any dry sugar granules. Add your egg and vanilla extract, and beat until combined.
    • Add your baking soda, salt, and flour to the butter mixture. Fold in the dry ingredients until just combined and you no longer see any dry flour spots. Add the chocolate chips and stir until incorporated.
    • Place half of the cookie dough into your baking dish, and flatten evenly to cover the bottom and go about 1/2 an inch up the sides of the dish. Top with your Nutella hazelnut spread, and spread it evenly across the cookie dough (leaving a small boarder around the edges). Top with the remaining cookie dough and cover as best you can. I find it easiest to dollop the dough over the Nutella and gently flatten it.
    • Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top. Bake for up to 30 minutes if you prefer a crispier cookie! Cool for about 5 to 10 minutes before slicing and serving!

    Video

    Notes

    * You can use pretty much any 9 inch baking dish to bake your cookie in. If you use a cast iron skillet, you’ll get a crispier crust for your cookie than if you use metal or glass bakeware. You also don’t need to grease the cast iron skillet. Just a light dusting of flour will do, and the cookie should come off no problem!

    Enjoy!



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