Nutella Scoopable Cookie

Nutella Scoopable Cookie

Melissa Garcia
PREP TIME: 35 MIN BAKE TIME: 25 MIN TOTAL TIME: 55 MIN
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This brown butter based and is gooey and everything you want in a scoopable cookie!

Ingredients

  • 1 Cup Unsalted Brown Butter
  • 1 1/4 Cups Packed Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 2 Large Eggs (Room Temp)
  • 2 Tsp Vanilla
  • 2 2/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3/4 Cup Semisweet Chocolate Chips
  • 1/2 Cup Semisweet Chocolate Discs or Chunks
  • 1/3 Cup Crushed Graham Crackers
  • 1 Cup Nutella
  • 10 Marshmallows
  • 2 Tbsp Crushed Hazelnuts

Extras

  • 1/4 Cup Semisweet Chocolate Chips(after comes out of oven)
  • 1/4 Cup Chocolate Discs (after comes out of oven)
  • Vanilla Ice Cream

    • Instructions

    Makes a 10" cookie skillet, Pie Dish or 10x7 Oval or Square Baking Dish

    1. Prepare a 10" Baking Dish with non stick spray.
    2. Begin by scooping 2-1/2 cup dallops onto two separate plates with parchment paper. Spread the dallops into two big circles and freeze while you make the brown butter and allow it to cool about 35 mins. If using a pie dish or skillet just scoop a 1 cup dallop and spread it into 1 big circle.
    3. Make the brown butter by cutting the butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
    4. Once your butter has cooled Preheat oven to 350F
    5. In a large bowl combine your brown butter and sugars and whisk until combined.
    6. Add eggs and vanilla and whisk until combined.
    7. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
    8. Add the chocolate chips,discs and crushed graham crackers into the cookie dough and mix until combined. Do not over mix.
    9. Add half of the dough onto the baking dish and spread evenly.
    10. Carefully add the frozen nutella dallops on the top center of the cookie dough in the skillet.
    11. Add the 1/2 of the left over cookie dough and spread evenly over the top covering the nutella and the whole top part of the skillet.
    12. Add the marshmallows around the pan.
    13. Add the rest of the cookie dough covering 1/2 of most of the marshmallows.
    14. Add more chocolate discs on top.
    15. Cookie skillet needs to be baked right away the dough does not store well.
    16. Bake for 25 mins it will se brown on the sides and it will look slightly undone in the center it will continue to bake outside of the oven.
    17. Once you remove it from the oven add more chocolate chips and sprinkle with the chopped hazelnuts.
    18. If you want it really gooey allow it to cool for about 25 minutes so that the center is still gooey.
    19. Top it with ice cream and enjoy!

    TIPS

    1. This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
    2. Skillet will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
    3. Share your pics with me on social media! #sweetmelibakery
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