Nutella Stuffed Cookie Pie – The Ultimate Gooey Dessert

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There are few things in this world that bring as much joy as the warm, sweet scent of a freshly baked cookie wafting through the kitchen. Add to that a rich core of velvety Nutella, nestled within a buttery, golden cookie crust, and you’ve got yourself a dessert that transcends the ordinary. Welcome to your new obsession: Nutella Stuffed Cookie Pie.

This indulgent masterpiece is part cookie, part pie, and all comfort food. Whether you’re baking it for a weekend treat, a family get-together, or a self-care indulgence, this dessert ticks every box. Golden and slightly crisp on the outside, soft and gooey on the inside, and bursting with chocolate-hazelnut flavor—it’s a crowd-pleaser you’ll return to again and again.

Why You’ll Love This Recipe

  • Easy to Make: No complex steps, just mix, press, layer, and bake.

  • Rich Flavor: Browned butter and brown sugar deepen the cookie base flavor.

  • Decadent Center: That molten Nutella middle is pure bliss.

  • Versatile: Swap in peanut butter, cookie butter, or even caramel spread.

Ingredients (US Cup Measurements)

Here’s everything you’ll need to make your Nutella Stuffed Cookie Pie:

  • 1 cup (2 sticks) unsalted butter, browned and cooled

  • ¾ cup packed brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 2¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1¼ cups semi-sweet chocolate chips

  • ¾ cup Nutella (or hazelnut spread of your choice)

Optional:

  • Extra chocolate chips for topping

  • Flaky sea salt for sprinkling

Step-by-Step Instructions

Step 1: Brown the Butter

  1. In a small saucepan, melt the butter over medium heat.

  2. Continue cooking until the butter starts to foam and brown bits form at the bottom. This adds a nutty richness.

  3. Pour into a large mixing bowl and let cool for 15–20 minutes.

Tip: Don’t skip cooling the butter, or it’ll melt the sugar and ruin the dough texture.

Step 2: Mix Wet Ingredients

  1. Add brown sugar and granulated sugar to the cooled butter and beat until combined.

  2. Beat in the eggs, one at a time.

  3. Stir in the vanilla extract until smooth and glossy.

Step 3: Add Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking soda, and salt.

  2. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

  3. Fold in the chocolate chips gently.

Tip: Don’t overmix or your cookie pie could become tough.

Step 4: Prepare the Pie

  1. Preheat your oven to 350°F (175°C).

  2. Grease a 9-inch pie dish or line it with parchment paper.

  3. Press about two-thirds of the dough evenly into the base and sides of the pie dish.

  4. Spread Nutella over the dough layer, leaving a ½-inch border around the edges.

  5. Take the remaining cookie dough and flatten it into disks or patches. Place them over the Nutella and gently press to seal the top.

Optional: Sprinkle extra chocolate chips or sea salt on top.

Step 5: Bake

  1. Place in the preheated oven and bake for 35–40 minutes.

  2. The edges should be golden brown while the center stays slightly soft.

  3. Let cool in the pan for 15–20 minutes before slicing.

Step 6: Serve

  • Serve warm for a gooey center or cool completely for a firmer slice.

  • Top with a scoop of vanilla ice cream or drizzle with chocolate sauce.

Estimated Prep and Nutrition Info

  • Prep Time: 20 minutes

  • Cook Time: 35–40 minutes

  • Cool Time: 15 minutes

  • Total Time: About 1 hour 15 minutes

  • Servings: 8 large slices

  • Estimated Calories: ~580–650 kcal per serving (varies based on toppings)

Tips for Success

  • Chill the Dough: If your dough feels too soft, refrigerate it for 10–15 minutes before assembling.

  • Use Quality Nutella: Generic spreads can lack that rich, creamy finish.

  • Make It Ahead: You can assemble the pie and refrigerate it for up to 24 hours before baking.

  • Add Crunch: Chopped hazelnuts or pecans add a nice texture contrast.

  • Go Double-Decker: For extra indulgence, layer cookie dough-Nutella-cookie dough twice in a deep dish.

Variations

  • Peanut Butter Center: Swap Nutella for creamy peanut butter for a Reese’s-style cookie pie.

  • Stuffed with Oreos: Layer crushed Oreos in with the Nutella for a cookies-and-cream vibe.

  • Salted Caramel Swirl: Add ribbons of caramel for a salty-sweet twist.

  • Gluten-Free Option: Substitute flour with a gluten-free blend designed for baking.

Storage & Reheating

  • Room Temperature: Store covered for up to 2 days.

  • Refrigerator: Keep in an airtight container for up to 5 days.

  • Freezer: Freeze slices wrapped in plastic and foil for up to 2 months.

  • To Reheat: Microwave slices for 15–20 seconds or bake at 300°F until warm.

Perfect For…

  • Birthday Celebrations: Swap cake for this show-stopping cookie pie.

  • Holiday Dinners: A crowd-pleasing alternative to traditional pies.

  • Weekend Treats: Because you deserve a gooey slice after a long week.

  • Kids’ Parties: Big hit with little ones—just skip the sea salt topping.

Final Thoughts

The Nutella Stuffed Cookie Pie is more than just a dessert—it’s a sensory experience. The contrast of textures, the deep buttery cookie base, and the rich, oozing Nutella core combine to make every bite unforgettable. Whether you’re making it for a special occasion or just because it’s Tuesday, this dessert promises pure indulgence.

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