Drop of Disney

Happy Friday! Today is World Nutella Day and Nutella is one of my favorite things. I like to think Rapunzel would be also be a fan, given her love of hazelnuts. And so, I’m excited to share Rapunzel’s Ooey Gooey Frying Pan Cookie! Made in her signature cast iron frying pan, this ooey gooey chocolate chip cookie has a delicious layer of creamy Nutella. It’s perfect warm from the oven and topped with a scoop of vanilla ice cream!link

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I’ve always wanted to make a skillet cookie. There’s something so comforting (and fun) about a giant cookie served fresh from the oven in a cast iron frying pan. Given Rapunzel’s penchant for using frying pans, and the upcoming Nutella Day, I knew it would be perfect! Rapunzel’s Ooey Gooey Frying Pan Cookie has two layers of brown butter chocolate chip cookie dough with a layer of Nutella in the middle. For this recipe, I used a 10-inch Lodge cast iron skillet but you can also make this in a 12-inch cast iron skillet.

This cookie dough is different from regular chocolate chip cookie dough as it involves some cooking on the stovetop. First, take nine tablespoons of butter and place it in a small saucepan. Melt the butter and then continue cooking it until it is dark golden brown and the bubbling has subsided. Transfer the browned butter to a heat-safe bowl and stir in the remaining three tablespoons of butter. Once the remaining butter has melted and is mixed together, add the brown sugar, granulated sugar, vanilla, and salt. Whisk until smooth and then whisk in the egg and egg yolk.

Next, let the butter mixture rest for three minutes and then whisk it for 30 seconds. Repeat this process two more times and then stir in the flour and baking soda. Add the chocolate chips and stir until combined,

Place the Nutella is a microwave-safe bowl. Heat it in the microwave until it’s easy to spread, just a few seconds or so. Next, scoop half of the cookie dough into a 10 or 12 inch cast iron frying pan. Spread the dough into an even layer and then top it with a layer of Nutella. Spread the remaining half of the cookie dough on top of the Nutella layer. Bake the cookie at 375 F for 20-25 minutes or until the cookie is golden brown and the edges are set. Let the cookie cool in the pan for 30 minutes before serving.

Serve warm, from the frying pan, with a scoop of vanilla ice cream or a cold glass of milk! Of course, don’t forget to give some to Pascal!

Enjoy!

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Rapunzel’s Ooey Gooey Frying Pan Cookie

Made in Rapunzel’s signature frying pan, this ooey gooey chocolate chip cookie has a creamy Nutella filling!

Course Dessert

Keyword Chocolate Chip Cookies, Nutella

Prep Time 25 minutes

Cook Time 25 minutes

Rest Time 30 minutes

Servings 8 servings

Ingredients

Chocolate Chip Nutella Cookie

• 12 tablespoons unsalted butter
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• 1 cup semisweet chocolate chips
• ½ cup Nutella

Equipment

• 10 or 12 inch cast iron skillet

Instructions

Chocolate Chip Nutella Cookie

1. Preheat the oven to 375 F.
2. Place 9 tablespoons of butter in a small saucepan and melt it over medium heat. Cook the butter, stirring constantly, until it’s dark golden brown and the bubbling has subsided, about 4-5 minutes.
3. Pour the brown butter in a medium heat-safe bowl. Add the remaining 3 tablespoons of butter and stir until incorporated.
4. Add the brown sugar, granulated sugar, vanilla, and salt and whisk until smooth. Whisk in the egg and egg yolk.
5. Let the butter mixture rest for 3 minutes, then whisk for 30 seconds. Repeat this two additional times. The resulting dough should be thick, smooth, and shiny.
6. Add the flour and baking soda and stir until combined. Stir in the chocolate chips.
7. Place the Nutella in a microwave safe bowl and heat briefly in the microwave so that it is slightly melted and easy to spread.
8. Press half of the cookie dough into a 10 or 12 inch cast iron skillet.
9. Spread the Nutella onto the cookie dough. Spread the remaining cookie dough on top of the Nutella layer.
10. Bake cookie for 20-25 minutes, until the cookie is golden brown and the edges are set.
11. Let the cookie cool in the pan for 30 minutes before serving.

Recipe Notes

Adapted from America’s Test Kitchen