Nutella Stuffed Deep Dish Churro Skillet Cookie (Pizookie)
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Prep Time
10 mins
-
Cook Time
30 mins
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Cool Time
10 mins
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Total Time
50 mins
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Servings
16 slices
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Calories
172 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Nutella Stuffed Deep Dish Churro Skillet Cookie (Pizookie)
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A Churro flavoured Nutella Stuffed Deep Dish Skillet Cookie baked to golden perfection with a sweet Cinnamon Sugar top.
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Ingredients
- ½ cup butter softened (or your spread of choice, light
- ½ cup light brown sugar (or muscavado)
- ⅓ cup natural sweetener or sugar of choice
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup flour (plain, all purpose or light spelt)
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- ⅔ cup Nutella , melted and divided (or any hazelnut cacao spread)
- 2 tablespoons cinnamon sugar , divided
- 2 tablespoons milk or almond milk, low fat
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 ½ 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 ⅓ 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
- *I used parchment paper to prevent the cinnamon sugar from sticking. You don't have to use it though if your skillet is well seasoned. **Spreading the cooking dough over the cinnamon sugar onto the parchment paper is quite tricky. Hold one side of the parchment paper down while spreading it out, or omit the parchment paper, as mentioned above.
Nutrition Information
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Calories
172kcal
(9%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.001g
(0%)
Cholesterol
18mg
(6%)
Sodium
97mg
(4%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
146IU
(3%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 97mg | 4% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 146IU | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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