Nutella Chocolate Chip Cookie Cake
Nutella Chocolate Chip Cookie Cake is a classic cookie stuffed with Nutella and baked into a cake that's perfect for any celebration. This cookie cake is rich, buttery & bursting with lovely chocolate Nutella flavor!
Servings: 12 servings
Calories: 768kcal
Ingredients
- 1 cup salted butter
- 1 cup light brown sugar
- ½ cup white granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 3 cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
- 2 cups Nutella
Instructions
- Prep: Preheat your oven to 350°F. Grease a 9" springform pan with non stick spray and set aside.
- Dough: Use an electric hand mixer to cream the butter and sugar together for 3 minutes, or until smooth and creamy.
- Add the eggs and vanilla to your mixing bowl. Beat the creamed sugar, eggs, and vanilla for another 2-3 minutes, or until fluffy and light in color.
- Gently whisk in the baking soda, baking powder, and flour until just combined.
- Fold in the chocolate chips with a large spatula, ensuring they are evenly distributed throughout the cookie dough.
- Spread about half of the cookie dough out in a 9-inch springform pan. Spread the Nutella over the cookie dough and then top it with the remaining cookie dough.
- Bake: Place the cookie cake in the preheated oven and bake for 20 minutes, or until the top is golden brown.
- Let your cookie cake cool on the counter for 30 minutes before slicing. Serve and enjoy!
Notes
Leftover cookie cake can last for about 3-5 days when stored in an airtight container at room temperature. Refrigeration can extend its lifespan to about a week, but may alter the texture slightly.
Nutrition
Calories: 768kcal | Carbohydrates: 93g | Protein: 9g | Fat: 40g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 212mg | Potassium: 443mg | Fiber: 5g | Sugar: 62g | Vitamin A: 545IU | Calcium: 113mg | Iron: 5mg