Gooey and decadent Dark Chocolate Hazelnut Cookie Skillet. Oh so delicious and ready in less than 30 minutes.
The perfect cozy treat for this fall season. This Dark Chocolate Hazelnut Cookie Skillet is rich and gooey with a crisp exterior. It’s filled with toasted hazelnuts, dark chocolate chunks, and almond butter.
I love making cookie skillets because I can just throw all the dough into a pan and call it good. No scooping and forming cookies are required.
This cookie skillet is so decadent and delicious with a chewy cookie, crisp exterior, melty chocolate, and flaky sea salt.
PLEASE don’t forget a scoop of melty vanilla ice cream to finish it off.
How to make Dark Chocolate Hazelnut Cookie Skillet:
- Preheat the oven to 350°F. Grease a 8″ cast iron skillet or cake pan with non-stick cooking spray.
- In a large bowl whisk together melted butter and sugars until creamy. Mix in almond butter, milk, and vanilla extract. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate and hazelnuts.
- Evenly spread cookie dough into the prepared skillet or pan. (Optional): Top with more chopped chocolate. Bake for 22-25 minutes until top is soft to touch and edges have formed a crust. That is ok if it looks slightly underdone, that means its gooey in the center! Cool for 5 minutes and enjoy warm.
Why you’ll love this Dark Chocolate Hazelnut Cookie Skillet:
- Gooey and chewy
- Simple and easy to make
- Rich and decadent
- 100% dairy and egg free (vegan friendly)
- Oh so delicious!
Frequently asked questions:
Can I make this cookie skillet gluten-free?
I have not tested a gluten-free version of this recipe, however you may find success in subbing the flour for a 1-1 gluten-free all-purpose flour. Let me know if you try this out!
Can I substitute the almond butter for another nut butter?
Definitely! Feel free to substitute with peanut butter, hazelnut butter, or sunflower seed butter.
What vegan butter do you recommend?
My go-to vegan butter for baking is Country Crock Plant Butter or Earth Balance.
If you’re looking for more cookie recipes, you’ll also love these Candied Orange & Chocolate Chunk Cookies, these Chewy Dark Chocolate Banana Bread Cookies, and these Pumpkin Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Gooey and decadent Dark Chocolate Hazelnut Cookie Skillet. Oh so delicious and ready in less than 30 minutes.
- ½ cup vegan butter, melted
- ½ cup (105g) packed dark brown sugar
- ¼ cup (53g) granulated sugar
- ¼ cup (60g) creamy almond butter
- 3 tbsp unsweetened, plain non-dairy milk
- 2 tsp vanilla extract
- 1 ¼ cup (180g) all-purpose flour (spooned and leveled)
- 1 tbsp corn starch
- ½ tsp baking soda
- ¼ tsp salt
- 4.5 oz. dark chocolate bar, roughly chopped
- ½ cup (61g) toasted hazelnuts, chopped
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Preheat the oven to 350°F. Grease a 8" cast iron skillet or cake pan with non-stick cooking spray.
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In a large bowl whisk together melted butter and sugars until creamy. Mix in almond butter, milk, and vanilla extract. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate and hazelnuts.Â
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Evenly spread cookie dough into the prepared skillet or pan. (Optional): Top with more chopped chocolate. Bake for 22-25 minutes until top is soft to touch and edges have formed a crust. That is ok if it looks slightly underdone, that means its gooey in the center! Cool for 5 minutes and enjoy warm.
Will using normal milk/butter that is not vegan affect the outcome?
Author
It will not! I use normal milk and butter all the time 🙂