Imagine diving into a warm, gooey pie that’s bursting with the nostalgia of homemade cookies and the irresistible delight of Nutella. That’s exactly what this Nutella Stuffed Cookie Pie brings to the table—a golden, chewy cookie crust enveloping a creamy, chocolate-hazelnut center, all finished with a melting ring of chocolate chips right on top. The best part? It’s much easier and quicker than you’d expect, making this recipe the ideal treat for busy weeknights or spontaneous dessert cravings.

Why You’ll Love This Recipe

Quick and Hassle-Free: No complicated steps or mysterious ingredients here—just pure, simple indulgence, ready with minimal prep and a single pie dish.
Incredible Flavors & Texture: Think rich, nutty brown butter, chewy cookie edges, and a gooey Nutella core—each bite is a perfect marriage of crispy, soft, and creamy.
Crowd Pleaser: Everyone loves Nutella, and when it’s wrapped in classic chocolate chip cookie dough, it’s a guaranteed crowd-pleaser for gatherings, family dinners, or sharing with friends.
Customizable: With easy swaps and add-ins, you can make this pie fit your cravings or whatever’s in your pantry.

Ingredients You’ll Need

Brown Butter: Adds an irresistible depth of nutty, caramel-like flavor—don’t skip this step!
Brown Sugar & Granulated Sugar: Brown sugar keeps things chewy and rich, while a little granulated sugar balances the sweetness.
Eggs: Binding and giving the cookie dough structure and richness.
Vanilla Extract: For warmth and that quintessential bakery aroma.
All-Purpose Flour: The classic backbone of cookie dough, giving it just the right texture.
Chocolate Chips: Melty bursts of chocolate are speckled throughout and on top for maximum decadence.
Nutella: The star of the show—silky, gooey, chocolate-hazelnut filling.
Butter/Cooking Spray & Parchment Paper: Ensures your pie doesn’t stick and lifts out easily.
Tip: For extra flair, a sprinkle of sea salt on top right after baking is magical!

Variations

Peanut Butter Lover: Swap Nutella for creamy or crunchy peanut butter.
Double Chocolate: Add cocoa powder to the dough for an all-out chocolate explosion.
Nutty Crunch: Stir in toasted hazelnuts, walnuts, or pecans for added texture.
Gluten-Free Twist: Use your favorite gluten-free flour blend—just check the package for cup-for-cup substitution guidelines.
Festive Add-Ins: Try a handful of mini marshmallows or caramel pieces between cookie and Nutella layers for a surprise bite.

How to Make Nutella Stuffed Cookie Pie

Step 1: Brown the Butter

Melt butter in a saucepan over medium heat, stirring constantly. Watch for it to foam, turn golden, and develop a nutty aroma—then quickly transfer to a heatproof bowl. Allow it to cool completely.
Tip: Don’t rush the cooling; hot butter can scramble your eggs!

Step 2: Whisk Up the Sugars and Eggs

Combine brown sugar, granulated sugar, and eggs in a large mixing bowl. Use a whisk or electric mixer to beat for 2-3 minutes until pale and fluffy—this step sets up a dreamy, tender cookie crumb.

Step 3: Blend in Brown Butter and Vanilla

Pour the cooled brown butter and vanilla extract into your sugar mixture, whisking until glossy and well mixed.

Step 4: Fold in Dry Ingredients

Gently incorporate all-purpose flour using a spatula. Mix only until just blended.
Overmixing can make your cookie pie tough—think tender, not bricklike!

Step 5: Stir in Chocolate Chips

Fold the chocolate chips through the dough for pockets of molten chocolate in every slice.

Step 6: Prep the Pie Dish

Grease your pie dish with butter or spray, and line with parchment for easy lifting—especially if you want neat wedges.

Step 7: Assemble

Press half the dough firmly into the dish, forming an even base and slightly up the sides. Spread the Nutella all over the middle layer (don’t let it touch the edges—keep that gooey core!). Top with the rest of the dough, smoothing it to seal the Nutella inside. Sprinkle extra chocolate chips over the top for show.

Step 8: Bake

Bake in a 180°C (356°F) preheated oven for 35-40 minutes. The edges should be golden; the center will appear soft, which is exactly what you want for gooey perfection.

Step 9: Cool, Slice & Serve

Allow the pie to cool for at least 20 minutes—this sets the filling just enough for cozy, neat slices. Serve as-is or with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of flaky sea salt.

Pro Tips for Making the Recipe

Precision is Key: Use a kitchen scale for the ingredients to nail the perfect chew every time.
Cool That Butter: Hot butter in the batter can scramble eggs or melt the chocolate chips prematurely.
Chill If Possible: For even better structure, let assembled dough rest in the fridge for 20-30 minutes before baking.
Layer with Care: Be gentle with the Nutella layer to avoid mixing it into the dough—a neat layer leads to pure gooey bliss in the middle.

How to Serve

This cookie pie truly shines warm from the oven and sliced into hearty wedges. Pair with a creamy vanilla ice cream scoop—the way it melts into the gooey Nutella core is pure heaven. For a cozy dessert night, try a dollop of whipped cream or a simple dusting of powdered sugar. Add fresh berries for a tart contrast, or serve with glasses of cold milk or piping hot coffee for the ultimate comfort dessert.

Make Ahead and Storage

Storing Leftovers

Keep leftover slices in an airtight container at room temperature for up to two days, or in the fridge for four to five days.
Tip: A quick zap in the microwave revives that just-baked gooeyness!

Freezing

Wrap individual slices tightly in plastic wrap and freeze in a zip-top bag for up to three months. Thaw at room temperature or microwave straight from frozen for an instant treat.

Reheating

Warm in the microwave in 10–20 second bursts until gooey, or pop in a 160°C (320°F) oven for 5–10 minutes to re-crisp the edges.

FAQs

Can I make this recipe ahead of time?
Absolutely! Assemble the cookie pie, cover tightly, and refrigerate for up to a day before baking. You may need to add a minute or two to the baking time if you start from cold dough. This makes dessert prep so much more manageable when you have a crowd or busy day ahead.

Is it possible to use store-bought cookie dough?
Store-bought dough will work in a pinch, though you’ll miss out on the deep, rich flavor that comes from browning your own butter. If you must use pre-made dough, soften it and continue the recipe as written for filling and layering.

How can I keep the Nutella from mixing into the dough?
The trick is to use a slightly chilled dough and spread the Nutella gently, staying away from the very edges. A small offset spatula (or even the back of a spoon) works wonders for spreading Nutella in a perfect, even layer.

What should I do if my cookie pie center seems too soft?
A slightly gooey center is part of the magic! However, if it seems underbaked, tent with foil and bake in 3-5 minute increments. The pie will continue to set as it cools, so patience pays off.

Final Thoughts

There’s something so special about sharing a dessert that feels like a giant, warm cookie with a secret, creamy Nutella heart. This Nutella Stuffed Cookie Pie is pure joy in every bite—easy enough for weeknight baking but impressive at any celebration. Whether you stick to the classic or play around with your own twists, don’t wait to bring this recipe into your life. Your kitchen (and anyone lucky enough to get a slice) will thank you!

Nutella Stuffed Cookie Pie Recipe