Fudgy in the centre with crisp, golden edges, this Ferrero Rocher Deep Dish Skillet Cookie is what happens when a brownie and cookie decide to fully commit. Crushed hazelnuts run through the dough, while pockets of melted Nutella, hazelnut wafers and whole roasted hazelnuts recreate everything we love about a Ferrero Rocher cookie in one oversized, scoopable dessert.

Baked thick and served warm, this skillet brownie cookie is unapologetically rich and made for sharing straight from the pan. For an extra indulgent pairing, serve a slice alongside my Banana Cinnamon Cake. The soft crumb and gentle spice balance the deep chocolate and nutty sweetness perfectly, turning dessert into a proper moment rather than just a sweet ending.

A pieces of Ferrero Rocher Deep Dish Skillet Brownie Cookie on a plate - 1
  • Why This Cookie Hits Different
  • Ingredients You’ll Need
  • Switch Things Up
  • How To Make This Ferrero Rocher Skillet Cookie
  • Pro Tips You’ll Be Glad You Read
  • Recipe FAQ’s
  • Ferrero Rocher Deep Dish Skillet Brownie Cookie Recipe

This Ferrero Rocher Deep Dish Skillet Cookie focuses on structure and balance rather than overdoing the extras. The goal is a cookie that bakes evenly, holds its shape, and delivers consistent flavour from edge to centre.

  • Even bake with contrast: Baking it thick gives you firm edges and a soft centre, landing right between a cookie and a brookie.
  • Hazelnuts mixed into the dough: Crushed hazelnuts are added directly to the dough so the flavour and texture are consistent in every slice.
  • Nutella layered, not mixed: Nutella is added in layers to create pockets as it bakes without overwhelming the base.
  • Skillet-baked for structure: The skillet helps the cookie retain heat and stay thick, making this skillet brownie cookie easy to slice or serve straight from the pan.

Ingredients You’ll Need

Flat lay photo of ingredient shot of brown sugar, unsweetened cocoa powder, whole hazelnuts, Ferrero richer, chocolate chips, plain flour, salt, hazelnut wafers, extra crushed hazelnuts, eggs, light butter, nutella, crushed hazelnuts - 2

This skillet brownie cookie uses simple pantry staples, but a few smart choices are what give it that Ferrero Rocher-style payoff without turning it overly sweet or heavy.

  • Light Butter: Keeps the cookie rich but balanced, helping the edges bake properly while the centre stays soft instead of greasy.
  • Cocoa Powder: Brings a strong chocolate base so the Nutella and hazelnuts stand out instead of blending into one note.
  • Crushed Hazelnuts: Mixed directly into the dough to give consistent crunch and flavour throughout the skillet, not just on top.
  • Nutella: Melted and layered through the cookie to create pockets as it bakes, keeping the chocolate flavour distinct rather than overpowering.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Switch Things Up

If you want to tweak this Ferrero Rocher Deep Dish Skillet Cookie without changing the structure, these options work well without throwing off the bake.

  • Milk or Dark Chocolate Chunks: Swap in chunks instead of chips for more defined pockets of chocolate that hold their shape better in a skillet bake.
  • Almonds or Macadamias: If hazelnuts are not your thing, finely chopped almonds or macadamias give a similar crunch and richness without overpowering the dough.
  • Espresso Powder: Add up to 1 teaspoon to the dough to deepen the chocolate flavour without making the cookie taste like coffee.
  • Gluten-Free Flour Blend: A good quality 1:1 gluten-free flour works well here. Keep the bake time on the shorter side to avoid drying out the centre.
Preheat oven to 175℃ or 350℉. Lightly grease a 9 inch cast iron skillet or pie dish with butter - 3
  1. Preheat and Prep: Preheat oven to 175℃ or 350℉. Lightly grease a 9 inch cast iron skillet or pie dish with butter or oil, wipe off excess, and set aside.
Combine butter and chocolate in the skillet and melt over low heat until smooth. Allow to cool slightly, then transfer to a heatproof bowl. - 4
  1. Melt Butter and Chocolate: Combine butter and chocolate in the skillet and melt over low heat until smooth. Allow to cool slightly, then transfer to a heatproof bowl.
Whisk brown sugar into the chocolate mixture until combined. Add eggs one at a time - 5
  1. Mix Sugar and Eggs: Whisk brown sugar into the chocolate mixture until combined. Add eggs one at a time, whisking after each addition.
Stir in flour, cocoa powder, and salt until just combined - 6
  1. Add Dry Ingredients: Stir in flour, cocoa powder, and salt until just combined, taking care not to overmix.
Fold crushed hazelnuts through the dough - 7
  1. Fold and Base Layer: Fold crushed hazelnuts through the dough, then spread half of the mixture evenly into the prepared skillet.
Melt Nutella in the microwave for 30 seconds - 8
  1. Melt Nutella: Melt Nutella in the microwave for 30 seconds or until pourable. Spread over the dough, stopping 1 inch from the edges.
Sprinkle chopped hazelnut wafers and whole hazelnuts over the Nutella. Spoon remaining dough on top and smooth with the back of a spoon. - 9
  1. Add Fillings and Top: Sprinkle chopped hazelnut wafers and whole hazelnuts over the Nutella. Spoon remaining dough on top and smooth with the back of a spoon.
Bake for 25 to 30 minutes for a softer centre, or up to 10 minutes longer for a more set cookie. Cool for 10 minutes, then top with extra crushed hazelnuts and halved Ferrero Rochers. - 10
  1. Bake: Bake for 25 to 30 minutes for a softer centre, or up to 10 minutes longer for a more set cookie. Cool for 10 minutes, then top with extra crushed hazelnuts and halved Ferrero Rochers.

A warm slice of Banana Cinnamon Maple Cake works beautifully alongside this Ferrero Rocher Deep Dish Skillet Cookie. The softer crumb and gentle spice help balance the rich chocolate and hazelnut flavours without competing with them, making it a great option if you want dessert to feel a little more rounded.

For serving straight from the skillet, add a dollop of Coconut Whipped Cream on the side and pour a mug of Hot Chocolate to lean into the indulgence. It turns this skillet brownie cookie into a proper dessert moment that feels intentional rather than overdone.

Pro Tips You’ll Be Glad You Read

  • Do not overmix the dough: Once the flour goes in, mix just until combined. Overmixing will make the cookie firm instead of giving you that soft centre.
  • Let the chocolate cool slightly: If the butter and chocolate mixture is too hot when you add the eggs, you risk cooking them. Warm is fine. Hot is not.
  • Stop the Nutella short of the edges: Leaving a small border keeps the Nutella from leaking out and burning against the skillet.
  • Check the centre, not the edges: The edges will look done before the middle is ready. A slight wobble in the centre means you are right on track.
  • Rest before slicing: Give it at least 10 minutes out of the oven so it sets enough to slice cleanly without falling apart.

This usually happens if the Nutella is too warm or spread too close to the edges. Keep it slightly thick and stop short of the sides so it stays layered.

This usually means it was overbaked or overmixed. Mix the dough just until combined and pull it from the oven while the centre still looks slightly underdone.

You can, but it is not necessary. Chilling will result in a slightly firmer bake, so allow the skillet to sit at room temperature for 15 minutes before baking if chilled.

A piece Ferrero Rocher Deep Dish Skillet Brownie Cookie with fork on a plate - 11 A bite in fork Ferrero Rocher Deep Dish Skillet Brownie Cookie - 12 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 13

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IngredientsUSMetric1x2x3x

  • ▢ 2/3 cup light butter
  • ▢ 1/3 cup dark/semi-sweet chocolate chips/melts or squares
  • ▢ 1 cup brown sugar packed
  • ▢ 2 large eggs
  • ▢ 2/3 cup plain/all-purpose flour light spelt flour also works
  • ▢ 1/4 cup unsweetened cocoa powder
  • ▢ 1/4 teaspoon salt
  • ▢ 1/4 cup crushed hazelnuts
  • ▢ 1 1/2 oz hazelnut wafers chopped thinly
  • ▢ 1/4 cup whole hazelnuts
  • ▢ 1/3 cup nutella melted

Additional for Topping:

  • ▢ 2 tablespoons (extra) crushed hazelnuts
  • ▢ 6 Ferrero Rochers halved

Instructions

  • Preheat oven to 175℃ | 350℉. Lightly grease a 9" cast iron skillet (or pie dish) with butter/oil, wipe over excess and set aside.
  • Combine the butter and chocolate in your cast iron pan/skillet, and melt over low heat. Allow to cool slightly and pour the mixture into a heat proof bowl. Add the sugar and whisk until light and creamy. Add the eggs – one at a time – whisking between each egg, until combined.
  • Add the flour, cocoa powder and salt, mixing with a wooden spoon until just combined. Fold in the crushed hazelnuts; pour 1/2 the cookie dough into the prepared pan.
  • Melt the nutella in the microwave for 30 seconds OR in a heat-proof dish over a pot of boiling water until it reaches a thinner consistency.
  • Pour the nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Sprinkle the wafers and whole hazelnuts over the dough. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon.
  • Bake in preheated oven for 25-30 minutes (for a gooey cookie). Or for a set cookie, leave it in the oven for 10 minutes longer. Cool for about 10 minutes. Top with (optional) extra rushed hazelnuts and Ferrero Rochers.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Ferrero Rocher Deep Dish Skillet Brownie Cookie on a plate - 14

Ingredients

  • 2/3 cup light butter
  • 1/3 cup dark/semi-sweet chocolate chips/melts or squares
  • 1 cup brown sugar packed
  • 2 large eggs
  • 2/3 cup plain/all-purpose flour light spelt flour also works
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup crushed hazelnuts
  • 1 1/2 oz hazelnut wafers chopped thinly
  • 1/4 cup whole hazelnuts
  • 1/3 cup nutella melted

Additional for Topping:

  • 2 tablespoons (extra) crushed hazelnuts
  • 6 Ferrero Rochers halved

Instructions

  • Preheat oven to 175℃ | 350℉. Lightly grease a 9" cast iron skillet (or pie dish) with butter/oil, wipe over excess and set aside.
  • Combine the butter and chocolate in your cast iron pan/skillet, and melt over low heat. Allow to cool slightly and pour the mixture into a heat proof bowl. Add the sugar and whisk until light and creamy. Add the eggs - one at a time - whisking between each egg, until combined.
  • Add the flour, cocoa powder and salt, mixing with a wooden spoon until just combined. Fold in the crushed hazelnuts; pour 1/2 the cookie dough into the prepared pan.
  • Melt the nutella in the microwave for 30 seconds OR in a heat-proof dish over a pot of boiling water until it reaches a thinner consistency.
  • Pour the nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Sprinkle the wafers and whole hazelnuts over the dough. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon.
  • Bake in preheated oven for 25-30 minutes (for a gooey cookie). Or for a set cookie, leave it in the oven for 10 minutes longer. Cool for about 10 minutes. Top with (optional) extra rushed hazelnuts and Ferrero Rochers.

Notes

Nutrition

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