The Nutella Stuffed Skillet Cookie is the mother of all deep-dish cookies. The Holy Grail. The kind of dessert even Beyoncé might hesitate to tackle. Imagine a churro-flavoured cookie pie with a molten river of Nutella running through the centre, baked until the edges turn golden and the top sparkles with cinnamon sugar.

This isn’t just any cookie skillet. It’s a Nutella stuffed cookie pie recipe that brings together two comfort-food icons in one pan and does it with Café Delites flair. You get the crisp, sugary churro exterior, the soft skillet cookie texture, and that warm Nutella sauce waiting underneath. Original, indulgent and absolutely worth grabbing a spoon for.

Nutella Stuffed Churro Deep Dish Skillet Cookie pieces - 1
  • What Makes This Recipe So Good
  • What Goes Into This Nutella Stuffed Skillet Cookies
  • How To Make Nutella Stuffed Skillet Cookie
  • Tips For Making Nutella Stuffed Skillet Cookie
  • Recipe FAQ’s
  • Nutella Stuffed Deep Dish Churro Skillet Cookie (Pizookie) Recipe

What Makes This Recipe So Good

This Nutella Stuffed Skillet Cookie works because it builds contrast on purpose. You get a churro inspired crust that crisps up under cinnamon sugar, a soft skillet cookie middle that stays tender thanks to brown sugar, and a warm Nutella layer that melts into every bite.

There is also something special about the way this nutella skillet cookie bakes in layers. Instead of mixing the Nutella into the dough, you melt and divide it so the centre becomes molten while the top stays structured. That simple technique gives it a richer flavour and a more dramatic presentation than most skillet cookie versions.

What Goes Into This Nutella Stuffed Skillet Cookies

Here are the key players that make this skillet cookie unforgettable:

  • Light Butter: Softened butter gives the cookie its tender crumb and helps create those slightly crisp, golden edges that mimic churro texture when paired with cinnamon sugar.
  • Brown Sugar: Muscovado or light brown sugar brings moisture and depth, giving the cookie a caramel-like flavour that stays soft even after baking.
  • Nutella: Warm, melted Nutella becomes both the filling and the finishing swirl. It creates that signature lava centre that sets this nutella stuffed cookie pie recipe apart from any other skillet cookie.
  • Cinnamon Sugar: Sprinkled over the top before baking, this simple mix recreates the churro experience by forming a sweet, fragrant crust above the gooey cookie base.

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

  1. Preheat The Oven: Heat oven to 175C | 350F, line a 9 inch cast iron skillet or pie dish with parchment paper and set it aside ready for the dough.

  2. Cream The Wet Ingredients: Whisk the butter, brown sugar, sweetener and vanilla until light and creamy, then add the egg and whisk again until fully combined.

  3. Combine The Dry Ingredients: Mix the flour, baking soda and salt in a separate bowl, then stir the mixture into the wet batter until smooth and well incorporated.

  4. Prepare The Base Layer: Sprinkle half the cinnamon sugar over the lined skillet, spoon in half the cookie dough and spread it evenly into one smooth layer.

  5. Melt The Nutella: Warm the Nutella in the microwave or over simmering water until pourable and thin enough to spread easily. Make sure to stir it constantly while melting to avoid burning.

  6. Layer: Pour one third cup of the melted Nutella over dough, spread to one inch from the edges, add the remaining dough and smooth, then sprinkle on the rest of the cinnamon sugar.

  7. Bake The Cookie: Bake for twenty five to thirty minutes until golden, then let the skillet cool for about ten minutes before serving.

  8. Make Sauce: Stir the remaining Nutella with milk until it forms a smooth fudge, then serve the cookie warm with ice cream.

Turn your Nutella Stuffed Skillet Cookie into a full dessert moment by pairing it with treats that contrast its warm, churro crisp edges and molten centre. Maple Grilled Peaches and Almond Cookie Crumb add a bright, smoky sweetness that cuts through the richness, while the soft fruit brings a refreshing balance to every bite.

For something playful, try Instant Blueberry Frozen Yogurt , which brings a cool, tangy lift that balances the deep Nutella filling without feeling heavy. Or lean into dramatic flavours with Creamy Kahlua Raspberry Cheesecake Parfaits , where the tart berries and subtle coffee notes complement the cookie’s gooey centre beautifully. These three together create a dessert spread that feels fun, elevated and completely unforgettable.

  • Melt the Nutella just until it loosens up. If it gets too hot, it turns runny and disappears into the dough. I like to stop heating the moment it slides off the spoon in a slow ribbon.
  • When spreading the cookie dough into the skillet, lightly dampen your fingertips. It keeps the dough from sticking and makes smoothing the top layer so much easier.
  • If you prefer a gooier centre, pull the skillet out a couple of minutes earlier. I always start checking at the twenty five minute mark because this cookie goes from molten to set surprisingly fast.
  • Let it cool for ten minutes, even if you’re impatient like me. It helps the layers settle so the Nutella stays in the centre instead of rushing out the moment you dig in.

Yes. A metal or ceramic pie dish works well, but keep an eye on the bake time. Cast iron holds heat longer, so other pans may finish a few minutes earlier.

Make sure the Nutella is melted only until pourable, not runny. Spreading it to one inch from the edges and adding the top dough layer gently also helps keep the filling centered.

It likely baked too long or the oven ran hot. Try reducing the bake time by two to three minutes next time, and avoid overmixing the dough once the dry ingredients go in.

Nutella Stuffed Churro Deep Dish Skillet Cookie piece on a plate - 2 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 3

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IngredientsUSMetric1x2x3x

  • ▢ 1/2 cup light butter , softened (or your spread of choice)
  • ▢ 1/2 cup light brown sugar (or muscavado)
  • ▢ 1/3 cup natural sweetener/sugar of choice
  • ▢ 1 tablespoon vanilla extract
  • ▢ 1 large egg
  • ▢ 1 cup flour (plain, all purpose or light spelt)
  • ▢ 1/2 teaspoon baking soda
  • ▢ 1/3 teaspoon salt
  • ▢ 2/3 cup nutella , melted and divided (or any hazelnut cacao spread)
  • ▢ 2 tablespoons cinnamon sugar , divided
  • ▢ 2 tablespoons low fat milk (or almond milk)*

Instructions

  • Preheat oven to 175c | 350° F. Line a 9″ cast iron skillet (or pie dish ) with baking/parchment paper* (see notes) and set aside.
  • In a large bowl, combine the butter, brown sugar, sweetener/sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined.
  • In another bowl, mix together the flour, baking soda and salt. Stir into the batter and mix until combined well. Sprinkle half of the cinnamon sugar onto the base of the pan. Spoon 1/2 the cookie dough into the pan and evenly spread into a layer.
  • Melt the nutella in the microwave for 30 seconds OR in a heat-proof dish over a pot of boiling water until a thinner consistency.
  • Pour 1/3 cup of the melted nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining cinnamon sugar
  • Bake in preheated oven for 25-30 minutes. Cool for about 10 minutes before serving.
  • Combine the remaining warmed Nutella in a bowl with the milk, and stir until it’s combined and a ‘fudge sauce’ has been made. Serve with ice cream; frozen yogurt; berries; fruit; and drizzle over the sauce.

Notes

Nutrition

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

Nutella Stuffed Deep Dish Churro Skillet Cookie (Pizookie) - 4

Ingredients

  • 1/2 cup light butter , softened (or your spread of choice)
  • 1/2 cup light brown sugar (or muscavado)
  • 1/3 cup natural sweetener/sugar of choice
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 cup flour (plain, all purpose or light spelt)
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon salt
  • 2/3 cup nutella , melted and divided (or any hazelnut cacao spread)
  • 2 tablespoons cinnamon sugar , divided
  • 2 tablespoons low fat milk (or almond milk)*

Instructions

  • Preheat oven to 175c | 350° F. Line a 9" cast iron skillet (or pie dish ) with baking/parchment paper* (see notes) and set aside.
  • In a large bowl, combine the butter, brown sugar, sweetener/sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined.
  • In another bowl, mix together the flour, baking soda and salt. Stir into the batter and mix until combined well. Sprinkle half of the cinnamon sugar onto the base of the pan. Spoon 1/2 the cookie dough into the pan and evenly spread into a layer.
  • Melt the nutella in the microwave for 30 seconds OR in a heat-proof dish over a pot of boiling water until a thinner consistency.
  • Pour 1/3 cup of the melted nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining cinnamon sugar
  • Bake in preheated oven for 25-30 minutes. Cool for about 10 minutes before serving.
  • Combine the remaining warmed Nutella in a bowl with the milk, and stir until it’s combined and a ‘fudge sauce’ has been made. Serve with ice cream; frozen yogurt; berries; fruit; and drizzle over the sauce.

Notes

Nutrition

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