Giant Nutella Stuffed Chocolate Chip Cookie

Is there anything more dreamy than a GIANT Nutella stuffed chocolate chip cookie?? This cookie is rich, buttery, and so SO gooey! It features a classic chocolate chip cookie dough layered with a warm & gooey Nutella center and all baked together into cookie perfection.

choosing your baking pan

Before starting on the actual recipe, you first need to pick out and prep a baking dish for this cookie. It's important to note that the type of pan you use can impact the amount of time it needs to bake in the oven! Ceramic and glass baking dishes take longer to heat through while metal baking pans will heat through faster. If using a metal pan, avoid darker colored / flimsy pans - these can burn the edges before the center of the cookie has a chance to bake through. The best metal pans for baking are light colored, heavy duty aluminum pans.

This cookie will take the longest to bake in a ceramic pan: it'll need about 28-32 minutes total (mine took exactly 30 minutes in a ceramic pan). Baking this cookie in a glass pie pan will take about 23-28 minutes and a metal pie dish will take the least amount of time at about 20-25 minutes. If you don't have a pie dish, you can use a 9" round cake pan or a cast iron skillet to bake the cookie in.

You could also use a large baking sheet to make this giant cookie, but it can be a bit more messy. If you do bake this cookie on a baking sheet, instead of making 1 cookie, I would recommend making 2 large cookies on 2 separate baking sheets because it can be a bit difficult to maintain its shape otherwise. It's best to bake the cookies 1 baking sheet at a time in the center of your preheated oven and start checking on the giant cookie after about 15 minutes of baking.

making the cookie dough

This cookie dough recipe is so so easy to whip up and it makes the perfect crust to surround the gooey Nutella filling! To make the cookie dough, first start by whipping together butter and sugars until light and fluffy. Whisk in the egg and vanilla to combine. Then finally, pour in all the remaining cookie dough ingredients and fold together until you have a streak free dough.

It should be very easy to work with the cookie dough right away, but if you find it's a bit too sticky to handle, pop the dough into your fridge for 15 to 20 minutes or until it's firmed up enough for you to use.

layering the cookie dough and Nutella

Once the cookie dough is made, it's time to layer this beauty! Start by dropping about ½ of the cookie dough into the bottom of your pie dish and spread it out into an even layer to the edges of the pan. Drop the Nutella on top and spread it out into an even layer leaving a small border around the edges - this border helps keep the Nutella from spilling out the sides.

Scoop out a little spoonful of the remaining cookie dough and use your fingers to press it into a flat disk. Lay the little disk on top of the cookie then repeat this process to cover the entire surface of the Nutella with cookie dough. I find it's best to start laying the little disks of cookie dough along the edges of the cookie and pressing to seal the edges together and then working in towards the center - this just helps keep the Nutella in place.

Once the Nutella is covered with the cookie dough, gently run a spatula or spoon along the top layer of cookie dough to close out any gaps and fix any unevenness. Top with a sprinkling of more chocolate chips before baking.

baking giant Nutella chocolate chip cookie

You have a bit of wiggle room when it comes to baking this giant chocolate chip cookie. You could slightly underbake it for an extra gooey treat or slightly overbake it for a crispier texture! I mentioned above that the material of your baking pan can impact how long the cookie needs to bake, but regardless, here are the main signs that it's time to pull the cookie out of the oven:

1. Puffed surface: Closer to the end of the bake time, the surface of the cookie should appear evenly puffed. The cookie will sink after it comes out of the oven and cools slightly, which will give you those classic cookie crinkles and wrinkles on top!
2. Color: The edges of the baked cookie should have a rich golden brown color when it comes time to take it out of the oven. Again, the type of pan will impact how deep of a golden brown color the edges will be: ceramic will have the lightest color edges, metal will have the darkest color, and glass will have an in between color. The entire surface of the cookie should also be evenly browned.
3. Gooey center: This is where you can really customize the gooey factor of the cookie. For an extra gooey cookie, pull it out of the oven when a tiny bit of the center still appears slightly wet - it will continue to set as it cools and the center should no longer appear wet after cooling for about 5 to 10 minutes. For a firmer (but still gooey) cookie, bake just until the entire surface no longer appears wet. For a crisp cookie, bake for an extra 5 minutes after the surface no longer appears wet.

how to serve this giant Nutella cookie

This giant cookie is best served warm and fresh - but it will keep for up to 3 days at room temperature. If you like an extra gooey cookie, serve it as soon as it's cooled enough to handle (usually around 5 to 10 minutes). If you do serve the cookie extra warm, you may find it difficult to cut, so I would recommend just scooping portions out of the dish with a spoon for sake of ease.

I personally find the perfect time to serve this cookie is after 15 to 20 minutes of cooling in the pan. It sets up enough to slice easily, but still retains that warm and gooey center! If you like a firmer / more set cookie, you can let it cool completely to room temperature and then slice it.

If the cookie has cooled completely, but you would like to reheat it, you can pop it into a preheated 350F oven for 5 to 10 minutes or until warmed through before serving. I would recommend just reheating the pieces you plan on serving and keep any additional pieces covered - if they're reheated more than once, they will begin to dry out.

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, or Rolo), caramel sauce, chocolate sauce, Oreos, cheesecake filling, m&ms, creamy peanut butter, chocolate ganache, chopped nuts, pumpkin pie filling, marshmallows, or cookie butter - just to name a few! If you prefer, you could even just bake it up plain without any filling but it won't need quite as long in the oven - so do keep an eye on it as it bakes.

check out some of these other treats!

• Giant Chocolate Chip Cookie Cake
• BEST Chocolate Chip Cookies
• Fudgy Gooey Brownies
• Skillet Nutella Brownie

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Print

Enjoy!