Description
This Nutella Stuffed Cookie Pie is a decadent dessert featuring layers of soft, buttery chocolate chip cookie dough with a gooey, rich Nutella center. Perfect for sharing, it combines classic cookie flavors with luscious hazelnut chocolate spread for a delightful treat that can be served warm or at room temperature.
Ingredients
Scale
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 and Topping
- 1 cup Nutella
- Optional: flaky sea salt for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to ensure easy removal and prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined to form the cookie dough.
- Fold in Chocolate Chips: Gently stir in the semisweet chocolate chips, spreading them evenly through the dough for melty pockets of chocolate in the final pie.
- Assemble the Cookie Pie: Press half of the cookie dough evenly into the bottom of the prepared springform pan, creating the base layer.
- Spread Nutella Layer: Warm the Nutella slightly in the microwave for 15–20 seconds to soften it, then spread it gently over the cookie dough, leaving a small border around the edges so the top dough layer can seal the filling.
- Top with Remaining Dough: Carefully dollop and press the remaining cookie dough over the Nutella layer to cover it completely, gently smoothing the surface.
- Bake: Place the springform pan in the oven and bake for 30 to 35 minutes, or until the cookie pie is golden brown and set in the center but still soft and gooey inside.
- Cool and Serve: Let the cookie pie cool in the pan for 20 minutes before removing the springform ring. Serve slices warm for a gooey center or let it cool fully for a firmer texture. Optionally, sprinkle flaky sea salt on top before baking to enhance the sweet and salty flavor contrast.
Notes
- For easier Nutella spreading, microwave it for 15–20 seconds to soften.
- You can prepare this pie ahead of time and reheat slices in the microwave for a warm, melty filling.
- Sprinkle flaky sea salt over the top before baking for a sweet-salty touch that enhances flavor.
- Use a springform pan lined with parchment for easy removal and clean edges.
