Ah, a Nutella-stuffed cookie pie sounds absolutely decadent! Here’s a clear and delicious way to make it:
Ingredients
For the cookie dough:
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (270 g) chocolate chips
For the filling:
- ½–¾ cup Nutella (or more if you like it extra gooey)
Instructions
- Preheat oven: 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Make the cookie dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, then vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in chocolate chips.
- Assemble the pie:
- Press about half of the cookie dough evenly into the bottom of the prepared pan.
- Spoon Nutella in the center, spreading it but leaving some border for sealing.
- Cover with remaining cookie dough. Don’t worry if it’s uneven — it will bake nicely.
- Bake:
- Bake for 25–30 minutes, until the top is golden brown and set. The center may look slightly soft; that’s perfect for gooey Nutella.
- Cool & serve:
- Let the cookie pie cool in the pan for 10–15 minutes before slicing. Serve warm for extra gooeyness or at room temperature.
✨ Tips:
- Sprinkle a little sea salt on top before baking to balance the sweetness.
- For an ooey-gooey center, slightly underbake by 2–3 minutes.
- You can also swirl some Nutella on top for extra visual appeal.
If you want, I can also give you a “giant skillet version” that’s crispy on the edges and molten in the middle — basically a pizza-sized Nutella cookie pie.
Do you want me to do that?
