Nutella-Stuffed Cookie Pie

by

Here’s a full, decadent recipe for a Nutella-Stuffed Cookie Pie — a gooey, rich dessert with layers of soft cookie dough surrounding a molten Nutella center. It’s easy to prepare, bakes in one pan, and is perfect served warm with ice cream.

Nutella-Stuffed Cookie Pie

Serves: 10–12

Prep Time: 30 minutes

Cook Time: 30–35 minutes

Chill Time: 1 hour (for Nutella layer)

Total Time: ~2 hours

Ingredients:

For the Nutella Layer:

  • ¾ to 1 cup Nutella (or any chocolate-hazelnut spread)

For the Cookie Dough:

  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1½ to 2 cups semi-sweet chocolate chips

Optional Add-ins & Toppings:

  • Sea salt flakes (for sprinkling on top)
  • Chopped hazelnuts or walnuts
  • Vanilla ice cream or whipped cream (for serving)

Instructions:

STEP 1: Freeze the Nutella Layer

  1. Line a small baking sheet or plate with parchment paper.
  2. Spread the Nutella into a rough 8-inch circle (about ½ inch thick) on the parchment.
  3. Place in the freezer for at least 1 hour, or until solid. This makes it easier to sandwich into the cookie dough without melting.

STEP 2: Make the Cookie Dough

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, use a hand or stand mixer to beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
  3. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
  4. Gradually mix in the dry ingredients until just combined.
  5. Fold in the chocolate chips.

Tip: If dough is too soft, chill it in the fridge for 30 minutes before assembling the pie.

STEP 3: Assemble the Pie

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch springform pan or deep pie dish. You can also line the bottom with parchment for easy removal.
  3. Press half of the cookie dough evenly into the bottom and slightly up the sides of the pan.
  4. Remove the frozen Nutella disc from the freezer and place it directly over the bottom layer.
  5. Gently press the remaining cookie dough over the Nutella, sealing the edges all around to enclose it completely.

STEP 4: Bake the Cookie Pie

  1. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the edges are set.
  2. The center will still be slightly soft — that’s okay! It will continue to set as it cools.
  3. Cool in the pan for 20–30 minutes before slicing. For clean slices, let cool completely.
  4. For a gooier dessert, serve warm with a spoon and ice cream on top.

Serving Suggestions:

  • Serve warm with a big scoop of vanilla ice cream, a drizzle of warm Nutella, or even a sprinkle of sea salt.
  • Slice like a pie and enjoy the contrast between the crisp cookie edges and the melted Nutella core.

Tips & Variations:

  • Make it ahead: Freeze the assembled unbaked pie for up to a month. Bake straight from frozen, adding 5–10 extra minutes.
  • Go extra gooey: Add chunks of milk chocolate or white chocolate to the dough.
  • Nutella swirl: Instead of freezing Nutella, swirl spoonfuls directly into the top of the dough before baking (less structured, but still delicious).
  • Make it mini: Bake in ramekins for individual Nutella cookie pies — reduce bake time to 15–18 minutes.

Would you like a version that’s eggless, gluten-free, or baked in a skillet?

Leave a Comment