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Giant Nutella-Stuffed Cookie Cake

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A thick, chewy cookie cake with a rich, gooey Nutella center and extra chocolate drizzle on top. With golden edges and a soft, melty middle, it’s the perfect dessert for birthdays, holidays, or indulgent moments.

Ingredients

Scale
  • 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)

Instructions

  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 bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs and vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Stir in the chocolate chips until just incorporated.
  6. Divide the dough in half. Press one half into the bottom of the prepared pan.
  7. Spread Nutella evenly over the bottom layer, leaving a small border around the edges.
  8. Gently flatten pieces of the remaining dough and lay over the Nutella layer, pressing to seal the edges.
  9. Bake for 25–30 minutes, or until the top is golden brown. Cool in the pan for 10–15 minutes.
  10. Drizzle with extra warmed Nutella and sprinkle with flaky sea salt before slicing.

Notes

  • For easier Nutella spreading, slightly warm it in the microwave.
  • Let the cookie cake cool before slicing for cleaner pieces.
  • Top with ice cream for an extra decadent dessert.
  • You can refrigerate the dough for 30 minutes for a thicker texture.

Nutrition

Keywords: cookie cake, Nutella dessert, stuffed cookie, giant cookie, party dessert

Find it online: https://foodiecara.com/giant-nutella-stuffed-cookie-cake/