This thick, chewy cookie cake is filled with a luscious layer of warm, gooey Nutella and drizzled with more chocolate on top. Baked to golden perfection with crisp edges and a soft, melty center, it’s the ultimate crowd-pleasing dessert. Whether you’re celebrating a birthday, hosting a holiday gathering, or enjoying a cozy night in, this indulgent treat is guaranteed to impress.

Why You’ll Love This Recipe

This cookie cake combines the nostalgic comfort of a chocolate chip cookie with the decadence of Nutella in one show-stopping dessert. It’s easy to make with simple pantry ingredients and requires no special decorating skills. The gooey Nutella center adds a surprise element to each slice, while the chocolate drizzle and optional sea salt elevate it into something truly special. Plus, it’s baked in one pan—less mess, more joy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips
• 3/4 cup Nutella (plus extra for drizzling)
• Flaky sea salt (for topping, optional)

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or cake pan with parchment paper.
2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients.
5. Stir in the chocolate chips until just incorporated.
6. Divide the dough in half. Press one half evenly into the bottom of the prepared pan.
7. Spread the Nutella evenly over the cookie dough layer, leaving a small border around the edges to prevent overflow.
8. Flatten pieces of the remaining dough and gently layer them over the Nutella, pressing the edges to seal.
9. Bake for 25–30 minutes, or until the top is golden brown and the center is just set.
10. Let cool in the pan for 10–15 minutes. Drizzle with extra warmed Nutella and sprinkle with flaky sea salt if using. Slice and serve warm or at room temperature.

Servings and timing

This recipe yields approximately 10–12 slices.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling time: 10–15 minutes
Total time: 50–60 minutes

Variations

• Peanut Butter Swirl: Replace half the Nutella with peanut butter for a chocolate-peanut butter combo.
• Nut-Free Option: Use a chocolate spread alternative if avoiding hazelnuts.
• Double Chocolate: Use chocolate cookie dough instead of classic for an even richer dessert.
• Topped with Ice Cream: Serve slices warm with a scoop of vanilla ice cream for extra indulgence.
• Mini Version: Bake in ramekins or muffin tins for individual stuffed cookie cakes.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 3 days.
To keep longer, refrigerate for up to 5 days and reheat slices in the microwave for 10–15 seconds to restore gooeyness.
For freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw and warm before serving.

FAQs

Can I use store-bought cookie dough?

Yes, for a shortcut you can use pre-made dough, though the texture and flavor may vary slightly from homemade.

Does the Nutella need to be melted before spreading?

No, it should be spreadable at room temperature. If too stiff, microwave for a few seconds until smooth.

Can I make this cookie cake ahead of time?

Yes, bake it a day in advance and store covered at room temperature. Reheat slices if desired before serving.

How do I prevent the Nutella from leaking out?

Leave a small border around the Nutella layer and make sure the top dough is sealed well at the edges.

Can I use other chocolate spreads?

Absolutely. Any spread with a similar consistency to Nutella will work.

What kind of chocolate chips work best?

Semi-sweet chocolate chips are ideal, but you can use dark, milk, or even chunks for variety.

Can I bake this in a regular cake pan?

Yes, but a springform pan makes it easier to remove and serve. If using a regular pan, line with parchment for easier lifting.

Is it better served warm or cold?

Warm is best for a gooey texture, but it also holds its shape well once cooled.

Can I reduce the sugar in the recipe?

You can slightly reduce the sugar, but keep in mind it may affect texture and browning.

Can I add nuts or other mix-ins?

Yes, chopped hazelnuts, walnuts, or even toffee bits make great additions.

Conclusion

The Giant Nutella-Stuffed Cookie Cake is everything you love about cookies—on a grander, gooier scale. With its golden edges, melty center, and irresistible chocolate-hazelnut filling, it’s the ultimate dessert for sharing with friends or celebrating any occasion. Simple to make and universally loved, this recipe is sure to become a staple in your dessert rotation.

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