Nutella Gingerbread Cookies do not have to be dry, flat, or boring. This deep dish version takes everything people love about classic gingerbread cookies and turns it into something richer, thicker, and far more satisfying, with a soft brown butter base and a molten Nutella center that changes the whole experience.
If you love nutella gingerbread but usually find most gingerbread cookies a little too sharp or crumbly, this gingerbread cookies recipe fixes that. Baking it in a skillet or pie dish creates crisp edges with a soft, almost brownie like middle, while the Nutella and chocolate chips mellow out the spices so even people who usually skip gingerbread come back for another slice.
- What Makes This Recipe So Good
- What Goes Into Nutella Gingerbread Cookies
- How To Make Nutella Gingerbread Cookies
- Tips For Making Nutella Gingerbread Cookies
- Recipe FAQ’s
- Nutella Stuffed Deep Dish Gingerbread Cookie with Browned Butter and Chocolate Chips Recipe
What Makes This Recipe So Good
Nutella Gingerbread Cookies work because this version fixes what usually goes wrong with gingerbread cookies. Instead of being dry or overly spiced, this gingerbread cookies recipe uses browned butter and Nutella to soften the spices and create a richer, more balanced flavor.
Baking the dough as a deep dish instead of individual cookies gives you crisp edges and a thick, soft center that stays moist for days. That texture, paired with pockets of melted chocolate and Nutella, is what makes these Nutella Gingerbread Cookies feel like a dessert people keep going back to instead of just another holiday cookie.
What Goes Into Nutella Gingerbread Cookies
This gingerbread cookies recipe uses a short list of carefully chosen ingredients that work together to create soft centers, crisp edges, and a Nutella filling that stays gooey instead of baking dry.
- Butter: Browning the butter adds depth and a subtle toffee note that keeps the spices from tasting sharp or flat.
- Golden Syrup or Molasses: This provides sweetness, moisture, and that classic gingerbread flavor that gives the cookies their signature chew.
- Warm Spices: Cinnamon, ginger, and cloves bring the cozy gingerbread character without overpowering the Nutella.
- Nutella: Melted and swirled through the center, it creates pockets of creamy chocolate that make these Nutella Gingerbread Cookies feel indulgent instead of dry.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Nutella Gingerbread Cookies
- Preheat And Prepare: Heat oven to 176°C or 350°F and line a 22 cm pie dish or cast iron skillet with baking paper, leaving a little overhang for easy lifting later.
- Brown The Butter: Melt the butter in a small saucepan over medium heat until it foams and turns golden with a nutty aroma, then remove from heat and let it cool to room temperature.
- Mix The Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until evenly combined and free of lumps.
- Combine Wet Ingredients: In a separate bowl, whisk the cooled browned butter with the sugars until smooth, then mix in the egg and golden syrup until blended.
- Make Dough: Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until a soft dough forms, then fold in half of the chocolate chips.
- Layer The Base: Spoon half of the dough into the prepared pan and smooth it out into an even layer, pressing lightly with the back of a spoon.
- Add Nutella: Pour melted Nutella over base, then add remaining dough in small pieces, spreading to seal in the filling before sprinkling chocolate chips on top.
- Bake And Serve: Bake for 25 to 30 minutes until the top is set but the center stays soft and gooey, then serve warm with vanilla ice cream or whipped cream if desired.
Nutella Gingerbread Cookies are rich and warm, so they pair best with things that add contrast or something light on the side. A mug of Nutella Hot Chocolate leans into the chocolatey comfort of this nutella gingerbread, while a slice of Chocolate Chip Banana Bread makes it feel like a cozy dessert spread instead of just one skillet on the table.
If you want something that cuts through the sweetness, Pink Vodka Lemonade is a surprisingly good match, especially for holiday gatherings where people want something bright and refreshing next to thick, gooey gingerbread cookies. The citrus keeps this gingerbread cookies recipe from feeling too heavy while still letting the Nutella shine.
Tips For Making Nutella Gingerbread Cookies
- Let the browned butter cool fully before mixing it with the sugars. I have rushed this before and it melts the sugar, which makes the Nutella Gingerbread Cookies bake up oily instead of thick and soft.
- Do not overbake. This gingerbread cookies recipe is meant to look slightly underdone in the center so the Nutella stays molten and the edges stay chewy.
- Spoon the top layer of dough on in small pieces instead of one big slab. It is the easiest way to seal in the Nutella without dragging it around and making a mess.
- If you are baking this for a party, let it rest for about 15 minutes before slicing. The nutella gingerbread sets just enough to hold clean slices but still stays gooey in the middle.
The edges should look set and slightly golden while the middle stays soft. A toothpick pushed into the top layer should come out with moist crumbs, which is exactly what you want for this gingerbread cookies recipe.
Yes, molasses works well and gives the nutella gingerbread a deeper, more traditional gingerbread flavor. Just expect the spice notes to be a little stronger.
This usually means it was baked too long or the butter was too hot when mixed with the sugar. Pull it out while the center still looks slightly underbaked for the best gingerbread cookies texture.
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IngredientsUSMetric1x2x3x
- ▢ 1 1/4 cup butter*
- ▢ 2 1/2 cups plain flour
- ▢ 1/2 teaspoon baking soda
- ▢ 2 teaspoons ground cinnamon
- ▢ 2 teaspoons ground ginger
- ▢ ½ teaspoon ground cloves
- ▢ ¼ teaspoon salt
- ▢ 1/2 cup packed brown sugar
- ▢ 1/4 cup white sugar
- ▢ 1 large egg
- ▢ 1/2 cup golden syrup (or molasses)
- ▢ 3/4 cup dark or milk chocolate chips
- ▢ 1/2 cup Nutella , melted (or this homemade Nutella recipe)
Instructions
- Preheat oven to 176°C | 350°F. Line a 22cm | 9-inch pie dish (or a cast iron skillet ) with baking paper and set aside.
- Melt the butter in a small saucepan on medium-high heat until it rises and begins to froth. Reduce heat and allow to simmer while occasionally stirring until it begins to turn a golden brown colour. Take off the heat and allow to cool down to room temperature.
- In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In a smaller bowl or jug, whisk the cooled butter, brown and white sugars until smooth and combined. Whisk in the egg and golden syrup.
- Pour the wet ingredients into the dry ingredients, mixing slowly with a wooden spoon until just combined and a smooth dough forms. Fold in 1/2 cup of the chocolate chips.
- Spoon half of the cookie dough into the pan and smooth out on top with the back of a metal spoon. Evenly pour the melted Nutella over the base.
- Then, add the remaining cookie dough over the Nutella in small pieces, pressing down gently until the Nutella is completely and evenly covered. Sprinkle the remaining chocolate chips over the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the top layer comes out semi-clean (the cookie will be gooey inside, so the toothpick may come out a little dirty. That’s ok!). Then, top with a generous scoop of vanilla ice cream or whipped cream!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutella Stuffed Deep Dish Gingerbread Cookie with Browned Butter and Chocolate Chips
Ingredients
- 1 1/4 cup butter*
- 2 1/2 cups plain flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 cup golden syrup (or molasses)
- 3/4 cup dark or milk chocolate chips
- 1/2 cup Nutella , melted (or this homemade Nutella recipe)
Instructions
- Preheat oven to 176°C | 350°F. Line a 22cm | 9-inch pie dish (or a cast iron skillet ) with baking paper and set aside.
- Melt the butter in a small saucepan on medium-high heat until it rises and begins to froth. Reduce heat and allow to simmer while occasionally stirring until it begins to turn a golden brown colour. Take off the heat and allow to cool down to room temperature.
- In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In a smaller bowl or jug, whisk the cooled butter, brown and white sugars until smooth and combined. Whisk in the egg and golden syrup.
- Pour the wet ingredients into the dry ingredients, mixing slowly with a wooden spoon until just combined and a smooth dough forms. Fold in 1/2 cup of the chocolate chips.
- Spoon half of the cookie dough into the pan and smooth out on top with the back of a metal spoon. Evenly pour the melted Nutella over the base.
- Then, add the remaining cookie dough over the Nutella in small pieces, pressing down gently until the Nutella is completely and evenly covered. Sprinkle the remaining chocolate chips over the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the top layer comes out semi-clean (the cookie will be gooey inside, so the toothpick may come out a little dirty. That’s ok!). Then, top with a generous scoop of vanilla ice cream or whipped cream!
Notes
Nutrition
Thank You! https://cafedelites.com/nutella-stuffed-deep-dish-gingerbread-cookie/
