Nutella Stuffed Cookie Pie: Easy Dessert Perfection!

Nutella Stuffed Cookie Pie is not just a dessert; it’s an experience, a delightful culinary adventure that promises to captivate your taste buds from the very first bite. I remember the first time I conceptualized this idea, thinking, “What if we combined the comforting warmth of a freshly baked cookie with the irresistible allure of creamy Nutella, all wrapped up in a glorious pie?” The result, I assure you, is nothing short of magnificent.

The journey of Nutella itself began in post-war Italy, a clever solution by Pietro Ferrero to make cocoa last longer. Fast forward to today, and its rich, hazelnut-chocolate spread has become a global phenomenon, finding its way into countless beloved recipes. This particular creation, the Nutella Stuffed Cookie Pie, takes that classic indulgence to an entirely new level, marrying it with the universally adored cookie to create a truly show-stopping treat.

People absolutely adore this dish for myriad reasons. Imagine sinking your teeth into a warm, gooey cookie crust that yields to a luscious, molten Nutella core. The contrast of the slightly crisp exterior with the soft, chewy interior and the smooth, decadent filling is simply divine. It’s the ultimate comfort food, perfect for sharing with loved ones or savoring as a personal indulgence. Its impressive presentation makes it a fantastic centerpiece for any gathering, yet it’s surprisingly straightforward to prepare. Get ready to bake something truly extraordinary!

this Recipe

Ingredients:

• For the Ultimate Chocolate Chip Cookie Dough:
• 1 cup (226g) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 ¼ cups (270g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (about 250g) semi-sweet chocolate chips (I love using a mix of milk chocolate and semi-sweet for varied texture and sweetness!)
• For the Luscious Nutella Core:
• 1 ½ cups (approximately 450g) Nutella, or your favorite chocolate hazelnut spread
• Optional Embellishments:
• Flaky sea salt, for sprinkling (highly recommended for a flavor pop!)
• Extra chocolate chips, for topping before baking

Preparing the Nutella Disc: The Heart of Your Nutella Stuffed Cookie Pie

1. Prepare Your Nutella Core: This crucial first step ensures a perfectly contained, gooey Nutella center that won’t simply melt and disappear into your cookie dough during baking. I like to call this the “Nutella disc” method, and it truly makes all the difference! Line a 9-inch round cake pan or pie dish with parchment paper. Make sure the parchment paper extends beyond the edges of the pan; these overhangs will serve as handy handles later. Alternatively, if you don’t have a spare 9-inch pan, you can simply draw a 9-inch circle on parchment paper and use that as your guide.
2. Spread the Sweetness: Carefully spoon the entire 1 ½ cups of Nutella onto the center of your prepared parchment paper. Using an offset spatula or the back of a spoon, gently spread the Nutella evenly across the parchment paper, aiming for a perfectly round 8-inch disc. Try to keep it as neat and uniform in thickness as possible. The goal here is to create a solid, frozen layer of Nutella that we can easily place into our cookie dough later. Don’t worry if it’s not absolutely perfect; the cookie dough will be forgiving!
3. Freeze for Firmness: Once your Nutella disc is formed, transfer the parchment paper with the Nutella on top to a flat surface in your freezer. I usually place it on a baking sheet or a large cutting board to keep it level. Allow the Nutella to freeze solid for at least 2-3 hours. This step is absolutely non-negotiable for a successful Nutella Stuffed Cookie Pie. The Nutella needs to be rock solid to prevent it from oozing out during assembly and baking. You can even prepare this disc a day or two in advance and keep it in the freezer until you’re ready to bake.

Making the Perfect Cookie Dough: The Golden Foundation

4. Cream the Butter and Sugars: In a large mixing bowl, either using a stand mixer fitted with the paddle attachment or a hand mixer, combine your softened unsalted butter with both the granulated sugar and light brown sugar. Beat these ingredients together on medium speed for about 2-3 minutes. What you’re looking for here is a light, fluffy, and pale mixture. This creaming process is vital because it incorporates air into the butter and sugar, which contributes to the cookie pie’s soft, tender, and slightly chewy texture. It also helps to fully dissolve the sugar crystals, leading to a smoother dough.
5. Incorporate Eggs and Vanilla: Scrape down the sides of the bowl with a spatula to ensure everything is well combined. Now, add one large egg at a time, beating well after each addition. It’s important to add them one by one to allow each egg to fully emulsify into the mixture, creating a more stable and cohesive dough. After both eggs are incorporated, stir in the pure vanilla extract. Beat for another minute until the mixture is truly light and creamy. The aroma of the vanilla starting to blend with the butter and sugar is just heavenly!
6. Whisk Dry Ingredients: In a separate medium-sized bowl, whisk together your all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, especially the baking soda, which is our leavening agent. An even distribution means an even rise and texture throughout your Nutella Stuffed Cookie Pie.
7. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Mix on low speed, or by hand with a sturdy spatula, just until combined. It’s incredibly important not to overmix the dough at this stage. Overmixing develops the gluten in the flour too much, which can lead to a tough and dense cookie pie, and we want a wonderfully soft and chewy one! Stop mixing as soon as you no longer see streaks of dry flour. The dough will be thick and slightly sticky, which is exactly what we want.
8. Fold in the Chocolate Chips: Remove the bowl from the mixer (if using) and, using a spatula or your hands, gently fold in your chocolate chips. I adore using a mix of semi-sweet and milk chocolate chips because the different melting points and sweetness levels add wonderful complexity to each bite. You could even toss in some white chocolate chips or chopped nuts if you’re feeling adventurous! Distribute them evenly throughout the dough.
9. A Moment of Chill (Optional but Recommended): While not strictly necessary if you’re in a rush, I highly recommend chilling your cookie dough for at least 30 minutes in the refrigerator. This step allows the flavors to meld, the flour to fully hydrate, and the butter to firm up slightly. The result? A richer, more flavorful cookie pie that spreads less during baking, giving you that perfect thickness and chewiness. If you have the time, let it chill for an hour or even overnight! Just make sure to bring it back to a workable temperature for about 10-15 minutes before assembly if it’s been chilling for a long time.

Assembling Your Nutella Stuffed Cookie Pie: The Grand Reveal

10. Prepare Your Pie Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or springform pan with butter or cooking spray. For extra insurance against sticking and for easy removal, line the bottom and sides with parchment paper, leaving an overhang on two opposite sides to create “handles.” This parchment paper trick is a lifesaver when you want to lift the entire Nutella Stuffed Cookie Pie out of the pan for picture-perfect slicing!
11. Divide the Dough: Now, retrieve your glorious cookie dough. Divide it into two portions: one slightly larger portion (about ⅔ of the total dough) for the bottom crust, and the remaining smaller portion (about ⅓) for the top layer. The exact ratio isn’t critical, but having a more substantial base layer provides a strong foundation for our generous Nutella filling.
12. Form the Bottom Layer: Take the larger portion of cookie dough. Using your hands, press this dough evenly into the bottom of your prepared pie dish, working it up the sides of the pan slightly, about ½ to ¾ of an inch. Ensure the bottom is covered completely without any gaps. You want to create a nice, sturdy base and a shallow “well” for the Nutella. Take your time to make it uniform; this will be the foundation of your magnificent Nutella Stuffed Cookie Pie.
13. Place the Frozen Nutella: This is the exciting part! Carefully retrieve your perfectly frozen Nutella disc from the freezer. Gently peel it off the parchment paper. It should be firm and easy to handle. Center the frozen Nutella disc directly on top of the cookie dough base you just created in the pie dish. Make sure it fits snugly within the raised edges of the cookie dough.
14. Add the Top Layer: Take the remaining smaller portion of cookie dough. This part can be a little trickier, but don’t fret! You can either flatten small pieces of dough in your hands and then carefully lay them over the Nutella disc, patching them together to cover it completely, or you can roll out the dough between two sheets of parchment paper to roughly the size of your pie dish and then carefully transfer it on top. The goal is to completely enclose the Nutella disc. Gently press the edges of the top dough layer into the edges of the bottom dough layer to seal the Nutella inside. You want to create a full, seamless cookie crust on top. Don’t press too hard directly over the Nutella to avoid cracking the frozen disc.
15. Optional Toppings: If desired, sprinkle a few extra chocolate chips on top of the cookie pie for an even more decadent look. This also provides a visual cue that there’s a chocolatey surprise inside! A sprinkle of flaky sea salt at this stage will add a delightful contrast and enhance all the sweet flavors. Trust me on the sea salt – it’s a game-changer!

Baking the Nutella Stuffed Cookie Pie: The Anticipation Builds

16. Into the Oven: Place your assembled Nutella Stuffed Cookie Pie into your preheated 350°F (175°C) oven.
17. Bake to Golden Perfection: Bake for approximately 30-40 minutes. Baking times can vary slightly depending on your oven, so keep a close eye on it. You’re looking for the edges to be beautifully golden brown and set, while the center should still look slightly soft and puffed up. A little jiggle in the very center is perfectly fine; it signifies that the cookie pie will be wonderfully soft and gooey once cooled. If you prefer a gooier center, aim for the shorter baking time. If you like a firmer, more cake-like cookie pie, lean towards the longer end of the spectrum. If you notice the edges browning too quickly, you can loosely tent the pie with aluminum foil for the remaining baking time.
18. The Doneness Test: The best way to tell if your cookie pie is done is by observing the edges. They should be deeply golden and firm. The center might appear slightly underbaked, but remember, it will continue to cook and set as it cools. Overbaking will result in a dry, crumbly cookie pie, which is the last thing we want for our glorious Nutella Stuffed Cookie Pie!

Cooling and Serving: The Moment of Sweet Indulgence

19. Cool Completely (This is Key!): Once your cookie pie is out of the oven, resist the urge to cut into it immediately! This is perhaps the most challenging, yet most important, step. Allow the Nutella Stuffed Cookie Pie to cool in the pie dish on a wire rack for at least 1-2 hours, or even longer, until it is completely cool. During this cooling period, the cookie dough will finish setting, and the Nutella will firm up just enough to hold its shape when sliced, but still remain wonderfully soft and melty. If you cut it too soon, the Nutella will ooze out everywhere, and the cookie pie might crumble. Patience is truly a virtue here!
20. Effortless Removal: Once completely cooled, use the parchment paper overhangs to carefully lift the entire Nutella Stuffed Cookie Pie out of the pie dish and transfer it to a cutting board or serving platter. Gently peel away the parchment paper from the sides.
21. Slice and Serve: Using a sharp, non-serrated knife, slice your magnificent Nutella Stuffed Cookie Pie into wedges. You’ll see that beautiful Nutella core peeking out from the center, a testament to your baking prowess!
22. Serving Suggestions: This cookie pie is divine served at room temperature, but if you want to elevate the experience, warm individual slices in the microwave for 15-20 seconds. This will make the Nutella gooey and extra dreamy. Serve it à la mode with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of extra chocolate sauce. Each bite is a symphony of soft, chewy cookie and rich, melted Nutella – pure bliss!
23. Storage: Leftover Nutella Stuffed Cookie Pie can be stored, covered tightly with plastic wrap or in an airtight container, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For best results, allow refrigerated slices to come to room temperature or gently warm before serving. This pie also freezes beautifully. Wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or reheat gently.

Conclusion:

And there you have it, my friends! We’ve reached the sweet finale of our journey, and I genuinely hope you’re as excited as I am about what we’ve just created. This isn’t just another dessert recipe; it’s an invitation to experience pure, unadulterated joy in every single bite. I truly believe that our Nutella Stuffed Cookie Pie is more than just a treat; it’s a showstopper, a conversation starter, and quite possibly, your new go-to recipe for any occasion that calls for something truly special. Its simplicity belies its incredible impact, delivering a dessert that looks and tastes like it took hours of intricate work, when in reality, it’s delightfully straightforward to assemble. The ease with which you can bring this masterpiece to life, combined with its undeniably impressive presentation and flavor, makes it an absolute winner in my recipe collection, and I’m confident it will become one in yours too.

What makes this pie an absolute must-try? Well, for starters, imagine sinking your teeth into a perfectly baked, golden-brown cookie crust – crisp on the edges, wonderfully chewy in the center. Then, without warning, you hit the molten core: a generous, warm flood of rich, creamy Nutella. It’s that exquisite moment of surprise, that gooey, chocolate-hazelnut explosion, that elevates this pie from merely good to utterly unforgettable. The contrasting textures, the sweet harmony of flavors – it’s a sensory delight that manages to be both comforting and exciting all at once. It’s the kind of dessert that brings smiles, creates memories, and quite frankly, will have everyone asking for the recipe. I promise you, once you taste that glorious combination of soft cookie and warm, flowing Nutella, you’ll understand exactly why I’m so enthusiastic about proclaiming this a truly essential recipe for any dessert lover.

Serving Suggestions & Creative Variations:

Now that you’ve mastered the art of creating this magnificent dessert, let’s talk about how to truly make it sing. While it’s absolutely divine on its own, especially when still slightly warm, I have a few suggestions to take your Nutella Stuffed Cookie Pie experience to the next level. For an ultimate indulgence, serve a warm slice with a scoop of premium vanilla bean ice cream. The cold, melting ice cream against the warm, gooey pie is simply heavenly, creating a delightful temperature contrast that enhances every flavor. A dusting of powdered sugar adds an elegant touch and a subtle sweetness, making it picture-perfect for any gathering. Or, for a truly decadent experience, a drizzle of extra warmed Nutella or a scattering of toasted hazelnuts over each slice just before serving will definitely impress your guests and elevate the visual appeal. Consider serving it with a strong cup of coffee for a sophisticated pairing, or a cold glass of milk for a nostalgic, comforting treat.

But don’t stop there! This recipe is incredibly versatile, inviting you to put your own spin on it. While Nutella is the star, consider experimenting with other spreads. A Biscoff spread filling would create a wonderfully spiced, caramel-like alternative, or perhaps a white chocolate hazelnut spread for a lighter, sweeter twist. You could even swirl in some raspberry jam with your Nutella for a fruity counterpoint, or add mini marshmallows to the Nutella layer for a s’mores-inspired treat that will surely delight. Feeling adventurous with the cookie base? Instead of a classic chocolate chip, try a peanut butter cookie dough for a rich, nutty foundation, or an M&M cookie dough for a playful burst of color and crunch that’s perfect for a party. You can also fold in crushed pretzels to the cookie dough for a salty-sweet dimension, or add a handful of chopped walnuts or pecans to the Nutella filling for extra texture and a gourmet feel. The possibilities are truly endless, and each variation promises a unique and delicious outcome, ensuring this recipe never gets old and always offers something new to explore.

Your Turn to Bake and Share!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, preheat that oven, and embark on this incredibly rewarding baking adventure. This isn’t just a recipe; it’s an opportunity to create something truly special, to fill your home with the intoxicating aroma of baking cookies and warm chocolate. Trust me, the moment you pull that golden, bubbling pie from the oven, you’ll feel an immense sense of accomplishment and pride. And the moment you slice into it, revealing that beautiful, luscious Nutella core, you’ll know all your efforts were more than worth it. It’s a moment of pure culinary magic that you get to create right in your own kitchen, and I can’t think of anything more satisfying.

I absolutely cannot wait to see your creations! Please, don’t keep your delicious results to yourselves. Snap some photos, share your serving ideas, tell me about any creative variations you tried, and let me know how much you and your loved ones enjoyed this magnificent dessert. Your feedback and shared experiences are what truly make this community vibrant and inspiring, and I love hearing how my recipes brighten your day. Go forth, bake with joy, and prepare to delight everyone with your incredible Nutella Stuffed Cookie Pie mastery. Happy baking, and I look forward to hearing all about your sweet successes!

Nutella Stuffed Cookie Pie: Easy Dessert Perfection!

A truly magnificent dessert, this Nutella Stuffed Cookie Pie combines the comforting warmth of a freshly baked chocolate chip cookie with a molten, irresistible Nutella core. Perfect for sharing, it features a crisp exterior, soft chewy interior, and a decadent hazelnut-chocolate filling. Originally created during a family visit, this recipe promises pure bliss with every slice, revealing an oozing Nutella center. Experiment with variations like cookie butter or peanut butter for new twists.

Prep Time
45 Minutes

Cook Time
35 Minutes

Total Time
25 Minutes

Servings
12 servings

Ingredients

• 1 cup (226g) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 ¼ cups (270g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (about 250g) semi-sweet chocolate chips
• 1 ½ cups (approximately 450g) Nutella, or your favorite chocolate hazelnut spread
• Flaky sea salt (optional)
• Extra chocolate chips (optional)

Instructions

1. Step 1
   Line a 9-inch round cake pan or pie dish with parchment paper (or draw an 8-inch circle on parchment). Spoon 1 ½ cups Nutella onto the center and spread evenly into an 8-inch disc. Transfer to a flat surface in the freezer and freeze solid for at least 2-3 hours. This step is non-negotiable for success.
2. Step 2
   In a large mixing bowl, cream 1 cup softened unsalted butter with ¾ cup granulated sugar and 1 cup packed light brown sugar on medium speed for 2-3 minutes until light, fluffy, and pale.
3. Step 3
   Scrape down the bowl. Add 2 large eggs one at a time, beating well after each. Stir in 2 teaspoons pure vanilla extract and beat for another minute until the mixture is light and creamy.
4. Step 4
   In a separate medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Step 5
   Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand just until combined, avoiding overmixing. Stop as soon as no dry streaks remain.
6. Step 6
   Remove the bowl from the mixer and gently fold in 1 ½ cups semi-sweet chocolate chips (or a mix of chocolates) until evenly distributed.
7. Step 7
   For best results, chill the cookie dough in the refrigerator for at least 30 minutes, or up to an hour, to allow flavors to meld and the dough to firm up slightly.
8. Step 8
   Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or springform pan. Line the bottom and sides with parchment paper, leaving overhangs to create ‘handles’. Divide the cookie dough into two portions: about ⅔ for the bottom crust and ⅓ for the top layer.
9. Step 9
   Take the larger dough portion and press it evenly into the bottom of the prepared pie dish, working it slightly up the sides (about ½ to ¾ inch) to create a sturdy base and shallow ‘well’ for the Nutella.
10. Step 10
    Carefully retrieve the frozen Nutella disc from the freezer. Gently peel it off the parchment paper and center it directly on top of the cookie dough base, fitting it snugly within the raised edges.
11. Step 11
    Take the remaining smaller dough portion. Flatten small pieces in your hands and carefully lay them over the Nutella disc, patching them together to cover it completely. Gently press the edges of the top dough layer into the bottom layer to fully enclose the Nutella disc, creating a seamless top crust. Avoid pressing too hard directly over the Nutella.
12. Step 12
    If desired, sprinkle a few extra chocolate chips on top of the cookie pie for decoration and a visual cue. A sprinkle of flaky sea salt is highly recommended for flavor enhancement.
13. Step 13
    Place the assembled cookie pie into your preheated 350°F (175°C) oven. Bake for approximately 30-40 minutes. The edges should be golden brown and set, while the center might still look slightly soft and puffed up. A little jiggle in the center is fine. If edges brown too quickly, loosely tent with aluminum foil.
14. Step 14
    Once out of the oven, allow the cookie pie to cool in the pie dish on a wire rack for at least 1-2 hours, or until completely cool. This crucial step allows the cookie dough to finish setting and the Nutella to firm up enough to hold its shape when sliced.
15. Step 15
    Once completely cooled, use the parchment paper overhangs to carefully lift the entire pie out of the dish onto a cutting board. Gently peel away the parchment. Slice into wedges with a sharp, non-serrated knife. Serve at room temperature, or warm individual slices in the microwave for 15-20 seconds for a gooey center. Enjoy à la mode with ice cream or whipped cream.
16. Step 16
    Store leftover cookie pie, covered tightly, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For best results, allow refrigerated slices to come to room temperature or gently warm before serving. This pie also freezes well; wrap slices tightly and freeze for up to 3 months.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.