Anyone who knows me well knows that I show my love with food. If I try to feed you, it means I really, REALLY like you.
I love to have friends over for dinner. I love to bring my coworkers treats. And I love baking up sweet treats for Marc. Like I said, if I like you – I’ll show you with food.
So what better way to celebrate Valentine’s Day than a big huge cookie?! Made in a skillet!
And not just any cookie, but a red velvet cookie. With a Nutella swirl. Swoon.
This Red Velvet Skillet Cookie is so, so good! And the Nutella swirl – holy buckets. I mean, is Nutella EVER a bad idea? Nope. Never.
Marc asked what the purpose of making a cookie in a skillet is and honestly, I couldn’t give him a good answer. Aside from the fact that it makes loading up a ton of ice cream on top really fun. Now that I think of it, that is reason enough!
And as a side note, since making this red velvet skillet cookie, Marc has asked (borderline begged) me to make a skillet cookie multiple times. So apparently he’s into the whole skillet cookie thing now.
I’m not arguing, though. This Red Velvet Skillet Cookie is delicious. Since Valentine’s Day just begs for pink and red desserts, this is absolutely perfect for you and your sweetie.
Topping your warm skillet cookie with ice cream straight from the oven is the best idea when making skillet cookies. They are absolutely, positively MADE for being eaten with ice cream while still warm. Just let it sit for a couple of minutes so the ice cream can melt a little and then – DIG IN!
Nutella Swirled Red Velvet Skillet Cookie
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoons red food coloring
- 1 1/4 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Nutella
- In a large (~10") skillet, melt butter over medium heat.
- Once melted, remove from heat and add both sugars and stir until completely combined.
- Add egg, vanilla and red food coloring and stir until combined.
- Next, add flour, cocoa powder, baking soda, and salt and mix well to combine.
- Place Nutella in a microwave safe bowl and microwave on high for 30 seconds.
- Scoop tablespoons of Nutella over cookie batter and swirl into batter with a knife.
- Bake in preheated oven for 22-25 minutes, until set.
- Allow to cool for about 5 minutes and then serve topped with ice cream. You can also cool it completely and cut into triangles.