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giant Nutella stuffed chocolate chip cookie in pie dish overhead

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!
4.50 from 2 votes
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Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 4 to 6 people


  • 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


  • 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!



* 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!
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