We are excited to have Tracy from Made From Pinterest guest posting for us today! After you read this delicious post, be sure to visit her site for more inspiration.
My husband’s parents immigrated from Holland in their early twenties and married here in the United States. When we were dating I asked him if his parents still had Dutch accents. He answered, “No, not really.” I laughed inside the first time I met them because both of them spoke with very thick Dutch accents. He had been around them so long he no longer noticed how pronounced the accents were. Over the years it has been a joy to learn about and celebrate our Dutch heritage.
Roger’s mother grew up in a family of eleven children. They all lived above the bakery their father ran in Den Haag. One tradition she continued after moving here was cooking with cast iron skillets — a technique I didn’t learn from my own mother, so it wasn’t part of my routine.
Lately I’ve been noticing cast iron skillet recipes everywhere on Pinterest. The rustic presentation and caramelized edges are irresistible. I finally decided to try one: a Chocolate Hazelnut Skillet Cookie adapted from Shelly Jaronsky at Cookies & Cups. If you crave an indulgent dessert, her blog is full of tempting recipes. Just looking at them makes my mouth water!
My skillet cookie turned out like something from a bakery. The edges became perfectly crisp while the center stayed warm and chewy. I topped each serving with vanilla ice cream and drizzled warmed Nutella on top — chocolate heaven. Next time I serve this to family, I think we’ll skip plates and give everyone a spoon straight from the skillet. This Pin absolutely delivers.
Chocolate Hazelnut Cast Iron Skillet Cookie
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Print Recipe
Ingredients
Scale
- 1/2 cup butter, melted
- 3/4 cup chocolate-hazelnut spread, reserve 1/4 cup for topping
- 1 cup light brown sugar
- 1 egg + 1 yolk
- 1 tsp vanilla
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 cups flour
- 1 cup milk chocolate chips
- *optional — vanilla ice cream for serving and extra chocolate-hazelnut spread to drizzle
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine melted butter, 1/2 cup chocolate-hazelnut spread, brown sugar, the egg, yolk, and vanilla. Mix until smooth.
- Stir in the baking soda and salt until combined.
- Add the flour and mix until just incorporated, then fold in the milk chocolate chips.
- Press the dough into a 10″ cast iron skillet, spreading it evenly.
- Warm the reserved 1/4 cup chocolate-hazelnut spread in the microwave for 25–30 seconds until slightly thinned (watch carefully to avoid burning). Drop spoonfuls of the spread onto the batter and swirl with a knife.
- Bake for 15–20 minutes, until the edges are set and golden while the center remains soft.
- Serve warm, topped with vanilla ice cream and additional warmed chocolate-hazelnut spread drizzled on top.
- Author: Carole
Nutrition
- Serving Size: 1/12th
- Calories: 296
- Sugar: 10g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg