Nutella Stuffed Deep Dish Churro Skillet Cookie (Pizookie)
A Churro flavoured Nutella Stuffed Deep Dish Skillet Cookie baked to golden perfection with a sweet Cinnamon Sugar top.
Foto: Cafe DelitesIngredients
- 1/2 cup light butter (, softened (or your spread of choice))
- 1/2 cup light brown sugar ((or muscavado))
- 1/3 cup natural sweetener/sugar of choice
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup flour ((plain, all purpose or light spelt))
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 2/3 cup nutella (, melted and divided (or any hazelnut cacao spread))
- 2 tablespoons cinnamon sugar (, divided)
- 2 tablespoons low fat milk ((or almond milk)*)
Steps
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 1/2 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 1/3 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.
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