If you’re searching for a dessert that’s as crave-worthy as it is crowd-pleasing, look no further than the Nutella Stuffed Cookie Pie. Imagine the best parts of a gooey chocolate chip cookie, super-sized and hiding a luscious layer of Nutella in the middle—this is the treat that will have your family requesting it for every special occasion (and the random Tuesday that just needs brightening up!). In every decadent bite, you get crisp edges, buttery cookie dough, melty chocolate chips, and the unmistakable hazelnut-chocolate swirl of Nutella. This is the ultimate shareable cookie to bake with loved ones—or enjoy all to yourself, no judgment here.
Ingredients You’ll Need
Just a handful of baking basics stand between you and pure cookie pie bliss. Each ingredient does its part, whether lending chewiness or creating that melt-in-your-mouth Nutella center. Here’s what you’ll want to have on your counter:
- Unsalted butter (1 cup, softened): Gives richness and a soft crumb—make sure it’s at room temp for easy mixing.
- Brown sugar (1 cup, packed): Adds moistness and a caramel flavor that pairs beautifully with the Nutella.
- Granulated sugar (1/2 cup): Brings sweetness and just the right amount of crispness to the edges.
- Large eggs (2): Bind everything together and give wonderful structure to your cookie pie.
- Vanilla extract (2 teaspoons): Enhances every other flavor in the dough—don’t skip it!
- All-purpose flour (2 1/2 cups): The backbone of any good cookie, ensuring it slices neatly without crumbling.
- Baking soda (1 teaspoon): Lends just enough lift for a tender crumb.
- Baking powder (1/2 teaspoon): Gives an extra touch of height and softness.
- Salt (1/2 teaspoon): Balances out all the sweetness—trust me, it makes a difference.
- Semisweet chocolate chips (1 1/2 cups): Pockets of chocolate in every slice—be generous!
- Nutella (1 cup): The star of the show—velvety, nutty, and irresistible as the gooey middle layer.
- Flaky sea salt (optional, for topping): Sprinkle a little before baking for a wow-worthy sweet-and-salty finish.
How to Make Nutella Stuffed Cookie Pie
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease your 9-inch springform pan and line the bottom with parchment paper. This little bit of prep is seriously worth it—your Nutella Stuffed Cookie Pie will release perfectly without sticking, and you’ll keep those gooey layers intact.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This aerates the dough, creating that dreamy cookie texture, so don’t rush this step! A hand mixer (or a sturdy wooden spoon and elbow grease as backup) works well here.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, fully mixing in between each addition. Pour in the vanilla extract and mix again. This step ensures your Nutella Stuffed Cookie Pie has that beautifully cohesive, aromatic base that’s so beloved in homemade cookies.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture. Take your time—doing this in batches helps prevent any pockets of dry flour and keeps your cookie dough tender instead of tough.
Step 5: Stir in Chocolate Chips
Fold in the chocolate chips with a spatula until they’re evenly dispersed throughout your dough. You want little bursts of chocolate in every bite—consider it non-negotiable for true cookie pie magic.
Step 6: Layer the Dough and Nutella
Press half of your cookie dough evenly into the bottom of the prepared pan. Then, gently spread the Nutella over the dough layer. For easy spreading, microwave the Nutella for 15-20 seconds. Be sure to leave a small border around the edge so that the Nutella doesn’t seep out. Top with the remaining cookie dough, pressing gently to cover the Nutella in a delicious, cozy blanket.
Step 7: Bake and Cool
Bake your Nutella Stuffed Cookie Pie for 30 to 35 minutes, or until golden brown and just set at the center. The smells coming from your oven will test anyone’s patience! Let your cookie pie cool in the pan for 20 minutes before running a knife around the edge and releasing it. This rest time allows the molten Nutella to set up just enough for slicing, whether you’re going for super gooey or a more sliceable pie.
How to Serve Nutella Stuffed Cookie Pie
Garnishes
A light sprinkle of flaky sea salt really makes the chocolate and Nutella sing, while a dusting of powdered sugar or a swirl of whipped cream adds something extra-special. If you’re feeling truly decadent, add a drizzle of warm Nutella or chocolate fudge right before serving.
Side Dishes
This dessert is a star on its own, but it’s absolute heaven alongside a scoop of vanilla or coffee ice cream! Want some crunch? Pair with toasted hazelnuts or a handful of fresh berries for a little burst of freshness.
Creative Ways to Present
Cut your Nutella Stuffed Cookie Pie into fat wedges for a cake-like treat, or slice thinly for gooier, finger-friendly pieces. Serve warm out of the oven for that oozing Nutella center, or cool completely for clean, brownie-style slices. For parties, cut into bite-sized squares and stack on a platter for the ultimate shareable indulgence.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Nutella Stuffed Cookie Pie (unlikely, but it does happen!), simply wrap slices in plastic wrap or transfer to an airtight container. They’ll keep beautifully at room temperature for up to 2 days, or in the fridge for up to 5 days. The texture stays soft and gooey—just like fresh!
Freezing
Yes, you can freeze slices of this pie for busy weeks (or late-night cravings). Wrap individual pieces tightly in plastic and store in a zip-top freezer bag. When you need a treat, let a slice thaw at room temperature or pop it directly in the microwave for a quick fix.
Reheating
Want that just-baked magic again? Reheat slices of Nutella Stuffed Cookie Pie in the microwave for 10-15 seconds. The Nutella will turn melty and the chocolate chips soft as ever. For a firmer, chewier slice, you can enjoy it straight from the fridge.
FAQs
Can I use a different spread instead of Nutella?
Absolutely! While Nutella is the dreamiest choice for that signature flavor, you can swap it with any chocolate-hazelnut spread or even peanut butter for a fun twist. Just be sure the consistency is smooth and spreadable to keep that gorgeous stuffed layer.
Is it necessary to use a springform pan?
A springform pan certainly makes removal easy, but if you don’t have one, a well-greased and parchment-lined regular 9-inch cake pan will work fine. Just let the pie cool longer before turning it out to keep those layers intact.
Can I make this recipe gluten-free?
Yes! Use your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. As always, check your other ingredients to ensure they’re gluten-free, and proceed as usual. The end result is still absolutely indulgent.
What’s the best way to cut clean slices?
Let the Nutella Stuffed Cookie Pie cool for at least 20 minutes before slicing. For super neat slices, use a sharp knife wiped clean between cuts, especially if you want picture-perfect wedges. For gooier centers, serve warm and embrace the goo!
Can I double the recipe?
Most definitely. If you’re baking for a crowd, double the ingredients and use two pans, or bake in a large rectangular baking dish and adjust the baking time as needed. Just watch for golden edges and a set center to know it’s ready.
Final Thoughts
If you’re ready to wow your friends, family, or even just yourself, make this Nutella Stuffed Cookie Pie your next baking adventure. Every slice is a celebration of everything we love about cookies and Nutella, brought together in one irresistible pie. Go ahead—preheat that oven and treat yourself!
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Nutella Stuffed Cookie Pie Recipe
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert experience with this decadent Nutella Stuffed Cookie Pie. A giant, gooey chocolate chip cookie cake filled with a luscious layer of Nutella, this treat is perfect for satisfying your sweet tooth cravings.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Filling:
- 1 cup Nutella
- Optional flaky sea salt for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
- Make the dough: Cream together butter, brown sugar, and granulated sugar. Add eggs and vanilla. In a separate bowl, combine flour, baking soda, baking powder, and salt. Mix dry ingredients into wet mixture, then stir in chocolate chips.
- Assemble the pie: Press half of the dough into the pan, spread Nutella over it, then top with remaining dough. Bake for 30-35 minutes until golden and set.
- Cool and serve: Let the pie cool for 20 minutes before slicing. Serve warm for a gooey center or cool completely for a firmer texture.
Notes
- For easier Nutella spreading, microwave it for 15–20 seconds.
- You can prepare ahead and reheat slices in the microwave.
- Sprinkle with flaky sea salt before baking for a sweet-salty touch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
