Nutella-Stuffed Cookie Pie

This cookie pie blends two crowd pleasers—chocolate chip cookies and Nutella—into one mouthwatering treat that vanishes quickly at every party. When you bite through the crunchy cookie exterior into that flowing Nutella middle, you'll understand why people can't stop at just one slice.

I whipped this up during a stormy afternoon with my nieces visiting, and now they won't go home without eating it first. Watching their eyes light up when they cut into it and see that Nutella flowing out makes me forget all about counting calories.

What You'll Need

• Unsalted butter: We'll brown it to bring out amazing toffee notes that make this treat unforgettable
• Granulated sugar: Gives our cookie pie that perfect crackly top
• Brown sugar: Adds chewiness and rich caramel undertones that work magic with chocolate
• Vanilla extract: Go for real vanilla for the fullest flavor
• Large eggs: They hold everything together and build the foundation
• All purpose flour: Forms the backbone of our cookie base
• Chocolate chips: Pick semi sweet or dark for the best taste balance
• Nutella: The hidden treasure that creates that drool-worthy melty middle

How To Make It

Get that butter golden:

Melt your butter in a medium pot over medium heat. Let it continue cooking for around 5-7 minutes, giving it a stir now and then. You'll notice it foam up, then clear, and finally turn golden with little brown bits and smell amazingly nutty. Take it off the heat right away and pour it into a heatproof bowl to cool down completely. This part sets up all the yummy flavors.

Mix wet stuff:

Grab a big mixing bowl and throw in the granulated sugar, brown sugar and eggs. Whisk hard for about 2 minutes until you see it getting lighter and a bit fluffy. The sugar should start dissolving into the eggs, making everything smooth and setting you up for that perfect cookie texture.

Pour in flavorings:

Add your cooled browned butter and vanilla to the sugar-egg mix. Stir it all together with a wooden spoon until it's fully mixed. You should end up with something that looks like shiny caramel batter. Make sure that butter isn't hot anymore or you'll scramble your eggs!

Add dry stuff:

Drop in the flour and fold it gently with a spatula. Stop mixing as soon as you don't see any dry flour anymore. If you mix too much now, your cookie pie will turn out tough instead of tender. The dough might look a little wetter than normal cookie dough.

Throw in chocolate:

Stir in the chocolate chips until they're spread throughout the dough. This gives you pockets of melty chocolate in every bite that taste amazing with the Nutella center. Your dough will be thick but still soft enough to work with.

Get pan ready:

Grease a 9-inch pie dish or put down some parchment paper so it won't stick. Don't forget the sides too. This step makes sure your beautiful creation comes out in one piece.

Build your pie:

Push about half the cookie dough across the bottom of your pie dish. Wet your hands slightly to keep the dough from sticking to them. Spread Nutella over the dough, but leave a half-inch gap around the edges. Cover with the rest of the cookie dough, making sure to seal the edges so the Nutella stays put. Sprinkle some extra chocolate chips on top to make it look pretty.

Bake it up:

Stick it in your oven heated to 350°F and bake for 35-40 minutes. Look for golden edges but a softer middle part. Remember it'll keep cooking a bit after you take it out. If the top gets too brown too fast, just cover it loosely with foil.

Let it rest:

Wait at least 20 minutes before cutting into it. This cooling time helps everything set up while keeping that Nutella center warm and runny. Add some vanilla ice cream on top for the full experience.

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That browned butter is my magic trick in this recipe. I found it by accident when I got distracted while melting butter, and that nutty smell changed my baking game forever. My house smells like a fancy bakeshop whenever this is in the oven, and everyone thinks I've got some professional training because of how complex it tastes.

Keeping It Fresh

Your cookie pie will stay yummy in an airtight container at room temperature for up to 3 days. If you want it to last longer, stick it in the fridge for up to a week, though it'll get a bit firmer. To bring back that just-baked goodness, pop individual slices in the microwave for 15-20 seconds. The chocolate and Nutella will get all melty again, making it taste almost fresh from the oven.

Mix It Up

While Nutella works wonders in this recipe, don't be afraid to try other fillings for fun twists. Cookie butter, peanut butter, or even mixing Nutella with peanut butter creates something that tastes like a fancy Reeses cup. If you love white chocolate, swap in white chips for the dough and use cream cheese mixed with strawberry jam for the filling. You'll still get that wow moment when you cut into it.

Ways To Enjoy It

This pie tastes even better when you play with hot and cold elements. Try it warm with a big scoop of cold vanilla ice cream for the perfect contrast against the hot cookie and flowing Nutella center. You can also pour some warm caramel or extra melted chocolate on top. Cut small slices after dinner for a rich dessert, or go for bigger pieces as an afternoon treat with your coffee or a glass of milk.

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Frequently Asked Questions

→ How do I get the center melty?

Use extra Nutella and make sure not to overbake. Keep the middle soft for that gooey texture.

→ Can I swap out any ingredients?

Replace Nutella with a hazelnut-free spread or try dark chocolate chips for a less sweet option.

→ What’s a simple way to brown butter?

Heat butter on medium, stirring until it’s golden with a nutty smell. Let it cool before using.

→ How do I keep the filling from blending with the dough?

Chill the first dough layer slightly so Nutella spreads smoothly without mixing.

→ What’s the best way to store leftovers?

Store in an airtight container for three days at room temperature, or refrigerate up to a week.

→ Can I save the pie by freezing it?

Yes, wrap it well and freeze for up to three months. Thaw fully and warm before eating.