Nutella-Stuffed Cookie Pie

This cookie pie transforms two favorites—chocolate chip cookies and Nutella—into one irresistible dessert that disappears within minutes at any gathering. The contrast between the crisp cookie edges and gooey Nutella center creates a texture experience that will have everyone asking for seconds.

I created this recipe during a rainy weekend when my nieces were visiting, and now they refuse to leave until I make it. The look on their faces when they cut into that first slice and the Nutella comes oozing out makes the extra calories completely worth it.

Ingredients

• Unsalted butter: The browned butter adds a nutty caramel flavor that transforms this from good to extraordinary
• Granulated sugar: Creates the perfect crisp exterior on our cookie pie
• Brown sugar: Adds moisture and a deep molasses flavor that pairs perfectly with chocolate
• Vanilla extract: Use pure extract for the best flavor profile
• Large eggs: Binds everything together and provides structure
• All purpose flour: Provides the base structure for our cookie dough
• Chocolate chips: Use semi sweet or dark chocolate for best flavor balance
• Nutella: The star of the show creates that irresistible gooey center

Step-by-Step Instructions

Brown the Butter:

Place butter in a medium saucepan over medium heat and allow it to melt completely. Continue cooking for about 5 to 7 minutes, stirring frequently. Watch carefully as the butter foams, then turns clear, and finally develops golden brown specks and a nutty aroma. Remove from heat immediately and pour into a heat proof bowl to cool completely. This step creates the foundation of flavor for the entire dessert.

Beat Sugars and Eggs:

In a large mixing bowl, combine the granulated sugar, brown sugar and eggs. Whisk vigorously for about 2 minutes until the mixture becomes noticeably lighter in color and slightly fluffy. The sugar crystals should begin to dissolve into the eggs, creating a smooth consistent mixture that will give your cookie pie the perfect texture.

Add Vanilla and Butter:

Pour the cooled browned butter and vanilla extract into your sugar egg mixture. Stir with a wooden spoon or rubber spatula until fully incorporated. The mixture should look like a glossy caramel colored batter at this stage. Be sure your browned butter has cooled sufficiently or you risk cooking the eggs.

Mix in Dry Ingredients:

Add the flour to your wet ingredients and fold gently using a spatula. Mix just until no dry streaks remain visible in the dough. Overmixing at this stage will develop gluten and make your cookie pie tough rather than tender. The dough should look slightly underdone compared to traditional cookie dough.

Add Chocolate Chips:

Fold in the chocolate chips until evenly distributed throughout the cookie dough. This creates pockets of melty chocolate in every bite that complement the Nutella center perfectly. The dough will be thick but still soft and pliable.

Prepare the Pan:

Lightly grease a 9inch pie dish or line with parchment paper for easier removal. Make sure to cover the sides of the dish as well to prevent sticking. This preparation step ensures your beautiful creation comes out intact.

Layer the Pie:

Press approximately half the cookie dough into an even layer across the bottom of your prepared pie dish. Use slightly damp hands to prevent sticking. Spread the Nutella evenly over the dough, leaving about half an inch border around the edges. Top with remaining cookie dough, carefully sealing the edges to contain the Nutella. Sprinkle additional chocolate chips on top for a beautiful finish.

Bake to Perfection:

Place in a preheated 350°F oven and bake for 35 to 40 minutes. Look for golden brown edges with a slightly softer center. The cookie pie will continue cooking from residual heat after removal. If the top browns too quickly, tent loosely with aluminum foil to prevent burning.

Cool and Serve:

Allow the cookie pie to cool for at least 20 minutes before slicing. This cooling period lets the structure set while keeping the Nutella center warm and gooey. Serve with a scoop of vanilla ice cream for the ultimate dessert experience.

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The brown butter is my secret weapon in this recipe. I discovered it accidentally when I forgot about melting butter on the stove, and that nutty aroma changed my baking forever. My entire kitchen smells like a fancy bakery whenever I make this, and the flavor complexity it adds makes everyone think I went to culinary school.

Storage Tips

This cookie pie stays deliciously fresh when stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though the texture becomes more firm. To recapture that fresh baked taste, microwave individual slices for 15 to 20 seconds before serving. The chocolate and Nutella will melt back to their gooey perfection, making it taste almost freshly baked.

Creative Variations

While classic Nutella creates magic in this recipe, you can experiment with other fillings for exciting variations. Try cookie butter, peanut butter, or even a mixture of Nutella with peanut butter for a combination that tastes like a gourmet Reeses cup. White chocolate lovers can substitute white chocolate chips in the dough and use a cream cheese filling with strawberry preserves for a completely different experience that still maintains the wow factor when sliced.

Serving Suggestions

This cookie pie reaches new heights when served warm with contrasting temperatures and textures. A scoop of cold vanilla ice cream creates the perfect balance against the warm cookie and molten Nutella center. For a decadent presentation, drizzle with warm caramel sauce or additional melted chocolate. Cut into small wedges for a rich dessert following dinner, or larger slices for an indulgent afternoon treat with coffee or milk.

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Frequently Asked Questions

→ How do I achieve a gooey Nutella center?

Use slightly more Nutella and avoid overbaking the pie. The center should remain soft for optimal gooeyness.

→ Can I substitute any ingredients?

You can substitute Nutella with another hazelnut spread or use dark chocolate chips for a less sweet version.

→ What’s the best way to brown butter?

Heat butter in a saucepan over medium heat, stirring constantly until it turns golden brown and releases a nutty aroma. Cool before use.

→ How do I prevent the layers from mixing while assembling?

Chill the bottom dough layer slightly before spreading the Nutella to keep the layers distinct.

→ How should I store this dessert?

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cookie pie?

Yes, wrap it tightly and freeze for up to 3 months. Thaw and warm before serving.