This nutella stuffed tahini chocolate chunk skillet cookie is the ultimate Friday night dessert to share with friends and family!

Nothing like a warm, chocolatey, gooey cookie to enjoy after a long week!

This cookie skillet is insanely delicious and comes together in no time. Seriously, it’d take you longer to pick a movie on Netflix! And that’s what we all need on a Friday night – cozy blanket, comfy couch, great movie & a warm giant cookie.

What I love about it is, first of all, how easy it is to make. 100% fool-proof. Secondly, all the chocolate gooeyness thanks to dollops of nutella and tons of chocolate chunks!

This cookie also has my new obsession – tahini! Tahini kinda works with everything, but especially in baked goods. It adds a nutty taste but it’s not over powering like peanut butter, and it makes you wonder what it is! I also love the crunchy and saltiness of the mini pretzels with the soft cookie dough. YUM!

Simple. First, grease a 10 inch cast iron skillet. Sift and combine the dry ingredients and set aside. Beat the butter, brown sugar, sugar, tahini and vanilla until smooth. Add in eggs, one at a time and beat until creamy and fully combined. Slowly add the flour mixture. Fold in chocolate chunks and mini pretzels. Bake and indulge!!

Looking for more dessert ideas? check these out:

There you have it, friends! The ultimate Friday night dessert! If you make this recipe, share it with me on Instagram using #yogaofcooking! And if you love it, rate and leave a comment below.

Happy baking! xo

nutella stuffed tahini chocolate chunk skillet cookie

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Author: Rosana | Yoga of Cooking
Total Time: 35 minutes
Yield: 1 skillet

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Description

This nutella stuffed tahini chocolate chunk skillet cookie is the ultimate Friday night dessert to share with friends and family!

Ingredients

2 1/2 all purpose flour
1 1/4 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 1/4 cup brown sugar
1/3 cup granulated sugar
2 tbsp vanilla extract
3 tbsp tahini
2 eggs
1 3/4 cups dark chocolate chunks or semisweet chocolate chips
1/2 cup nutella or chocolate hazelnut spread
1/2 cup mini pretzels, optional

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Instructions

Preheat the oven to 350F and grease a 10 inch skillet.
In a small bowl, sift and combine the flour, baking soda and salt.
Using a stand mixer with the paddle attachment, beat butter, brown sugar and granulated sugar until creamy. Add in tahini and vanilla until smooth.
Add in eggs, one at a time and beat until creamy and fully combined.
Slowly add in the flour mixture, 1/2 cup at a time.
Fold in the chocolate chunks and mini pretzels.
Pour the batter into greased skillet. Dollop nutella onto the cookie dough and make swirls to spread evenly.
Bake for 25-28 minutes or until the center comes out mostly clean. Melted chocolate is ok!
Remove from the oven and sprinkle sea salt flakes on top. Allow to cool for a couple of minutes before digging in.
Add vanilla ice cream if desired.