Gooey Nutella-Stuffed Cookie Pie Recipe
If you’re craving the ultimate dessert mash-up, the Gooey Nutella-Stuffed Cookie Pie is about to become your new best friend. Imagine buttery, chewy cookie dough baked to golden perfection and oozing with a thick layer of warm, melty Nutella right in the middle. Each slice has that bakery-fresh vibe, with chocolate chips melting into a gooey swirl and the subtle crunch of sea salt to finish it off. Whether you’re baking for a celebration, a cozy night in, or simply because it’s Tuesday, this pie takes the classic cookie to outrageous new heights. Trust me, there’s no resisting a dessert this irresistible—even if you try!
Ingredients You’ll Need
You won’t believe how a handful of mostly pantry staples can come together to create something so decadent. Every ingredient in this Gooey Nutella-Stuffed Cookie Pie plays a special role, from the creaminess of butter to the chocolatey richness of Nutella—each one brings its own magic!
- Unsalted butter (1 cup, softened): For that rich, melt-in-your-mouth cookie dough texture that makes every bite irresistible.
- Granulated sugar (3/4 cup): Adds sweetness and helps develop those lovely crisp edges.
- Brown sugar, packed (3/4 cup): Brings deep caramel notes and a hint of moisture to the pie.
- Large eggs (2): Hold everything together and provide richness and lift to the dough.
- Vanilla extract (2 teaspoons): A must for warmth and a classic cookie flavor.
- All-purpose flour (2 1/2 cups): The sturdy yet tender foundation for all that gooey filling.
- Baking soda (1 teaspoon): Gives the pie a delightful lift so it’s light yet chewy.
- Salt (1/2 teaspoon): Balances the sweetness and brings all the flavors to life.
- Semisweet chocolate chips (2 cups): Studded throughout the dough for melty bursts of chocolate in every bite!
- Nutella (1 cup): The superstar filling—creamy, chocolate-hazelnut spread that transforms this pie into a showstopper.
- Flaky sea salt (optional, for topping): A sprinkle at the end elevates each bite with little bursts of flavor.
- Nonstick spray or butter (for greasing): Ensures a stick-free release when your pie is baked to perfection.
How to Make Gooey Nutella-Stuffed Cookie Pie
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F—warm ovens build anticipation! Gently grease a 9-inch pie dish or springform pan with nonstick spray or a pat of butter; this makes sure all that gooey goodness slides out easily later. Taking this little step now sets you up for a gorgeous pie (and way less clean-up).
Step 2: Cream Together Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Take your time with this—the finished dough should look light, fluffy, and a little pale. Creaming well is what gives you those bakery-style cookie edges and a chewy, melt-in-your-mouth bite.
Step 3: Add Eggs and Vanilla
Add your eggs one at a time, beating after each addition for a creamy batter. Drizzle in the vanilla extract and mix again. These ingredients up the richness and aromatic cookie flavor, making your Gooey Nutella-Stuffed Cookie Pie taste downright irresistible.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step evenly distributes the leavening and keeps your pie delightfully tender—not tough or crumbly. Gradually add the dry mix to the wet mixture, stirring until just combined; no need to overmix, since we want a soft texture.
Step 5: Fold in Chocolate Chips
Pour in the semisweet chocolate chips and fold with a spatula. This method ensures every section of dough is loaded with melty chocolate, giving you those signature gooey pockets in every bite.
Step 6: Layer the Dough and Nutella
Press half the cookie dough into the bottom of your prepared dish, creating an even base. Next, gently spread the Nutella over the dough—if it’s a bit thick, microwave it for 15–20 seconds for easy spreading, but be sure to avoid the edges to keep that gooey center truly secret. Top everything with the rest of the dough, covering the Nutella so it’s sealed inside.
Step 7: Bake to Perfection
Slide your dish into the oven and bake for 30 to 35 minutes. Look for golden, crisp edges and a set (but still soft!) center—this is key for maximum gooeyness. Let the pie cool at least 15 minutes before slicing: hot Nutella is magma-like, and a short wait means cleaner, picture-perfect servings.
How to Serve Gooey Nutella-Stuffed Cookie Pie
Garnishes
A light drizzle of warm Nutella over each slice, a scoop of vanilla ice cream, or a sprinkling of flaky sea salt sends this Gooey Nutella-Stuffed Cookie Pie right over the top. If you want a bakery finish, try adding a few extra chocolate chips on top just before serving for a melted, glossy look.
Side Dishes
Pair each gooey wedge with a tall glass of cold milk, which is the classic match for cookies. Or, serve it with fresh berries for a burst of color and a little tartness to balance out all that chocolate-hazelnut richness. If you’re feeling fancy, a cappuccino or espresso is divine with every bite.
Creative Ways to Present
Try serving the pie right from the pan for a warm, casual dessert vibe that’s made for sharing. Or, cut individual slices and stack them bakery-style on a platter, dusted with powdered sugar and dotted with dollops of extra Nutella. For celebrations, top each serving with a lit birthday candle or sparklers for a true centerpiece moment!
Make Ahead and Storage
Storing Leftovers
Simply cover the cooled Gooey Nutella-Stuffed Cookie Pie with foil or plastic wrap and let it hang out at room temperature for up to 2 days. For longer storage, pop it in the fridge—it’ll stay fresh for another couple of days and is still outrageously delicious, especially when rewarmed.
Freezing
You can freeze leftover slices! Wrap each piece tightly in plastic wrap and then in foil to keep in all that moisture and flavor. Store the wrapped pie in a freezer-safe bag or container for up to a month—just thaw a slice in the fridge or at room temp for a couple of hours before reheating.
Reheating
To enjoy that warm, gooey center again, microwave individual slices for about 15–20 seconds. For larger amounts, cover with foil and reheat in a 300°F oven for 8–10 minutes. The Nutella gets all melty, the cookie turns soft and chewy again, and your kitchen smells incredible.
FAQs
Can I use a different chocolate-hazelnut spread instead of Nutella?
Absolutely! Any smooth, chocolate-hazelnut spread will work in this Gooey Nutella-Stuffed Cookie Pie. Just ensure it’s creamy for easy spreading and a soft, gooey middle—homemade or store-bought brands are both fantastic.
Is it possible to make the cookie pie gluten-free?
Yes, just substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Check that your baking soda and chocolate chips are certified gluten-free, and your Gooey Nutella-Stuffed Cookie Pie will still be just as delectable!
How do I know when the cookie pie is done baking?
You’ll know it’s ready when the edges are deep golden and the center is just set—it should still jiggle a little, but will firm up as it cools. Avoid overbaking to keep that signature gooey Nutella middle.
Can I assemble the pie ahead of time?
Yes, assemble the entire Gooey Nutella-Stuffed Cookie Pie, cover tightly, and refrigerate for up to 24 hours before baking. Add a couple of extra minutes to your bake time if you start with a cold pie.
What’s the best way to transport this for a party?
Let the pie cool completely, then cover the pan securely with foil or a tight-fitting lid. Bring along some ice cream (and maybe extra Nutella!), and rewarm gently when you arrive for that freshly baked, ooey-gooey wow factor.
Final Thoughts
If you’re ready to win hearts and tastebuds, the Gooey Nutella-Stuffed Cookie Pie is a dessert worth making again and again. Every slice is pure comfort and celebration all in one—so why wait? Gather your ingredients and treat yourself (and your favorite people) to an unforgettable, gooey, chocolate-hazelnut moment!
Print
Gooey Nutella-Stuffed Cookie Pie Recipe
- Total Time: 55 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in the ultimate gooey dessert with this Nutella-stuffed cookie pie. A decadent treat that combines the best of cookies and pie in one irresistible creation.
Ingredients
Cookie Dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Additional:
1 cup Nutella
flaky sea salt for topping (optional)
nonstick spray or butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9-inch pie dish or springform pan.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until combined, then fold in the chocolate chips.
- Layer the dough: Press half of the cookie dough into the bottom of the prepared dish. Spread the Nutella evenly over the dough, stopping just before the edges. Gently press the remaining cookie dough over the top, covering the Nutella layer completely.
- Bake: Bake for 30 to 35 minutes, or until the edges are golden and the center is set but still soft.
- Cool and serve: Let cool for at least 15 minutes before slicing. Sprinkle with flaky sea salt if desired and serve warm for maximum gooeyness.
Notes
- For easier spreading, microwave the Nutella for 15–20 seconds.
- You can prepare this ahead and reheat individual slices in the microwave.
- Serve with ice cream for an extra-indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
