Deep skillet cookies with gingerbread filling and caramelized butter are mouthwatering! Ever wanted to simply dress up your gingerbread cookies? yeah. me too.
This is a holiday cookie that has been amplified. A chocolate chip-filled, Nutella-stuffed, deep dish gingerbread cookie that is baked in a frying pan OR pie dish and is sure to satisfy everyone who takes a piece.
Even if you don’t like gingerbread… I designed this to convert you.
You can share it or not. Depending on whether or not you slice it (as if you don’t, it still counts as one piece, am I right)? according to the climate.
Depending on your scenario, you may need the solace of gooey cookie dough, crisp edges, and Nutella to heal you from the stress of holiday shopping until your hair comes out. It’s.good.for.us. The homemade Nutella is better for us, at least.
How in the world did I think of this? My son. He can’t stop eating gingerbread cookies. He has me buy him a few dozen every time we go shopping.
Since you’re all here, I had to combine my Nutella Stuffed Skillet Cookie with gingerbread since, of course, I’m a Nutella freak and you guys are too.
Then BAM.
Nutella Stuffed Deep Dish Gingerbread Cookie (Pinterest)Do you know what makes this even more noteworthy, though? BLACK BUTTER! YES! And WELCOME TO US!
Browning butter may require an additional five minutes, but the crispness and nutty flavor are well worth the extra time spent at the stove watching butter transform from foamy richness to golden nuttiness.
I mean, you could faint from the aroma alone.
Molasses or golden syrup in addition…
Brown sugar, cinnamon, cloves, and ginger naturally. Several festive elements are combined into one enormous biscuit.
This is one of the recipes I’ve been working hard to develop for Best Recipes, one of Australia’s top online recipe resources! By clicking this link, you can view the post they made there! But they were kind enough to let me post this recipe for YOU right here! The Best Recipes Team is grateful.
All I could think about while making this enormous cookie-gasm was how to make Christmas cookie baking and planning simple, quick, and stress-free (well, stress-less).
No matter how much we’d like to, some of us simply don’t have the time to sit at a bench, lay out the dough, cut out gingerbread men, and then try to restrain ourselves from eating the entire bowl of cookie dough.
So, simply let the batter cool once it has been browned, and then whisk the wet components into the dry.
Add your chocolate chunks and stir.
Prepare your skillet or pie plate. Nutella is layered on the cookie batter.
Evenly distribute the Nutella…
Add more cookie dough and extra chocolate chips on top.
When the pie comes out of the oven, try not to fall into it. At the very least, make an effort to wait until it has cooled. Just a tiny bit.
AND WELCOME! Every slice has a goopy cookie dough interior. regular cookies’ outer edges are crisp. Browned butter and gingerbread flavors are mixed. Everything melted as it got warm.
Prepare for a cookie coma and serve with ice cream.
Keep Best Recipes in your sights. More Cafe Deletes dishes have arrived on their website!
Best Recipes, I appreciate your help!
Nutella Stuffed Deep Dish Gingerbread Cookie (Pinterest)INGREDIENTS of Nutella Stuffed Deep Dish Gingerbread Cookie
- 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 for Nutella Stuffed Deep Dish Gingerbread Cookie
- Set the oven to 176 C/350 F. With baking paper, line a 22 cm | 9-inch pie plate (or a cast iron skillet) and reserve it.
- In a small saucepan over medium-high heat, melt the butter until it rises and froths. Reduce heat and simmer for a while, stirring regularly, until it starts to turn golden brown. Turn off the heat and let it cool until room temperature is reached.
- The flour, baking soda, cinnamon, ginger, cloves, and salt should all be combined in a big bowl. Place aside. The chilled butter, brown sugar, and white sugar should be added and whisked together in a smaller basin or jug. Add the egg and golden syrup and whisk.
- With a wooden spoon, slowly incorporate the wet and dry ingredients, blending just enough to produce a homogeneous dough. Add a 1/2 cup of the chocolate chips and combine.
- Use a metal spoon to smooth the top of the cookie dough after spooning half of it into the baking pan. Pour the melted Nutella over the base in an even layer.
- When the Nutella is entirely and evenly covered, sprinkle the remaining cookie dough over it in small pieces. Gently press down.
Over the top, strew the remaining chocolate chips. - Bake for 25 to 30 minutes, or until a toothpick inserted into the top layer comes out mostly clean (the inside of the cookie will be oozy). It’s okay!). Add a large scoop of vanilla ice cream or whipped cream on top after that!
NOTES
*Browning the butter reduces the amount from 1 1/4 cups to a little more than 3/4 cups. This is typical. * To cut back on calories and fat, you can divide this recipe in half and bake it in an 8-inch pie dish or pan.