Eggless Nutella Pizookie (Skillet Cookie)
This eggless skillet cookie or pizookie is filled with an ooey gooey Nutella center. Super easy to make and a sure shot crowd pleaser!
Servings 6 people
Calories
Ingredients
- 100 gram Salted butter softened to room temperature
- 70 gram Brown sugar
- 70 gram caster sugar
- ½ teaspoon Vanilla extract
- 60 gram Yoghurt or dahi
- ½ teaspoon Baking Soda
- 160 gram All-purpose flour
- 20 gram Cornflour or cornstarch
- 100 gram dark chocolate chips 55% cocoa
- 3 Ferrero Rocher chopped
- 120 gram Nutella
Instructions
- Grease a 6-7 inch round oven safe cast iron skillet. Preheat your oven to 170 C.
- In medium-large a bowl add the softened butter and sugar, whisk very well for 2 minutes until light and fluffy.
- Now add the yoghurt and vanilla to the butter mixture. Whisk until combined.
- Sift in the all-purpose flour, baking soda and cornflour into this bowl and mix gently until you don't see any dry flour.
- Add half of this cookie dough to the prepared skillet and spread it with the back of a spoon to make an even layer.
- Now add the Nutella on top of the cookie layer. Gently spread it but leave some space at the edges.
- Take the remaining cookie dough in spoonfuls and drop it over the nutella layer close to each other. Using the back of a spoon, spread it gently to make an even top layer.
- Now take your chocolate chips and chopped Ferrero Rocher and sprinkle on top as much as you would like.
- Bake in the preheated oven at 170 C for approximately 25-30 minutes. The longer you bake the firmer the cookie will set. Short baking time will result in gooey cookie center.
- Once baked and cooled for sometime, serve the warm cookie with dollops of vanilla icecream and a drizzle of chocolate sauce. Enjoy!