Name: Gooey Nutella-Stuffed Cookie Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups semisweet chocolate chips, divided; 1/2 cup Nutella (or other chocolate-hazelnut spread)

Why I Love This Recipe

I adore this recipe because it combines the comforting familiarity of a chocolate chip cookie with the indulgent surprise of a Nutella filling. It’s straightforward to make, yet delivers a dessert that feels special and luxurious. Whether I’m serving it at a gathering or enjoying a slice with a cup of coffee, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips, divided
1/2 cup Nutella

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in 1 cup of the chocolate chips.
Press half of the cookie dough into the prepared pie dish, forming an even layer.
Spread the Nutella evenly over the cookie dough layer.
Top with the remaining cookie dough, pressing it down to cover the Nutella completely.
Sprinkle the remaining 1/2 cup of chocolate chips over the top.
Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
Allow the pie to cool slightly before serving.

Servings and Timing

This recipe yields approximately 10 servings. Preparation time is about 20 minutes, with a cook time of 30 minutes, totaling around 50 minutes from start to finish.

Variations

Nutty Addition: I sometimes add chopped hazelnuts to the cookie dough for extra crunch and to complement the Nutella flavor.
Different Chocolate: Using dark chocolate chips instead of semisweet can add a richer taste.
Mini Versions: I make individual servings by dividing the dough and filling into ramekins, adjusting the baking time accordingly.

I store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, I warm individual slices in the microwave for about 15-20 seconds to restore the gooey texture.

FAQs

Can I use a different spread instead of Nutella?

Yes, I can substitute Nutella with other chocolate-hazelnut spreads or even peanut butter for a different flavor profile.

How do I prevent the Nutella from leaking out?

I ensure that the bottom layer of cookie dough is thick enough and that the top layer completely seals the Nutella inside.

Can I make this recipe gluten-free?

Yes, I can use a gluten-free all-purpose flour blend in place of regular flour.

Is it necessary to use semisweet chocolate chips?

No, I can use milk chocolate, dark chocolate, or a mix, depending on my preference.

Can I freeze the cookie pie?

Yes, I can freeze the baked and cooled cookie pie. I wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.

Conclusion

This Gooey Nutella-Stuffed Cookie Pie is a delightful fusion of classic cookie flavors and the rich, creamy indulgence of Nutella. It’s easy to make, yet delivers a dessert that’s sure to impress. Whether I’m serving it at a special occasion or treating myself to a sweet delight, this cookie pie never disappoints.

Gooey Nutella-Stuffed Cookie Pie