One day of last spring, my daughter brought her two little ones over for an impromptu visit. The clouds were low, the driveway was slick with mist, and the kids arrived in boots two sizes too big, tracking wet footprints across my kitchen tiles. I didn’t mind. The house felt alive again. I had just brewed some coffee when my grandson tugged at my sleeve and asked, “Do you still make that big cookie with the gooey middle?”
He meant the Nutella-Stuffed Cookie Pie. I hadn’t made it in ages, not since a snowed-in weekend years ago when my son had begged for “something warm and chocolatey.” Back then, we’d had no power, just the gas oven and candlelight—and that pie had brought laughter and sticky smiles to our quiet house. Funny how food carries memories like that.
That day, with rain tapping the windows and the smell of browned butter in the air, I handed the kids wooden spoons and let them “help.” My daughter leaned on the counter, half-watching, half-scrolling, until the scent of melting chocolate caught her attention. When we sliced into it—still warm, Nutella oozing—it felt like we had paused time.
No school pickups, no emails, no rush. Just bites of soft cookie and rich filling, shared across generations, with a few chocolate smears on little noses as proof.
Short Description
This Nutella-Stuffed Cookie Pie is a delicious twist on traditional cookie dough, featuring a rich browned butter base filled generously with smooth Nutella and studded with semi-sweet chocolate chunks. Baked to golden perfection, it offers a soft, gooey center and crispy edges — a delightful treat for any occasion.
Key Ingredients
For the Cookie Dough:
- 2 1/2 cups plain flour, sifted
- 1 cup melted butter, browned
- 2 large eggs (room temperature)
- 1/3 cup white sugar
- 2/3 cup dark brown sugar, firmly packed
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chunks
For the Filling:
- Generous 1/2 cup Nutella (or more if you love it)
Optional Topping:
- 1/4 cup extra chocolate chunks
Tools Needed
- Oven-safe pie pan (9-inch recommended)
- Parchment paper or non-stick spray
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan for browning butter
Cooking Instructions
Step 1: Brown the Butter
Heat the butter in a small saucepan over medium heat. Stir continuously until it turns a rich golden brown and releases a nutty aroma, about 4-5 minutes. Remove from heat and let it cool completely before using. This step is key to adding depth and a toasty flavor.
Step 2: Prepare the Sugar and Eggs
In a large bowl, whisk together the white sugar, brown sugar, and eggs until the mixture becomes light and fluffy. This helps incorporate air for a tender texture.
Step 3: Combine Butter and Vanilla
Add the cooled browned butter and vanilla extract to the sugar-egg mixture. Stir until everything is well blended. The butter should be cool enough not to cook the eggs.
Step 4: Add Flour Gently
Gradually sift the flour into the wet mixture. Stir gently just until the dough comes together. Avoid overmixing to keep the cookie tender.
Step 5: Fold in Chocolate Chunks
Using a rubber spatula, carefully fold in the semi-sweet chocolate chunks, distributing them evenly throughout the dough.
Step 6: Prepare the Pie Pan
Line your pie pan with parchment paper or grease it lightly. Press half the dough evenly into the base and up the sides, creating a crust.
Step 7: Add the Nutella Filling
Spread the Nutella evenly over the dough base. Use as much as you like — the gooier, the better!
Step 8: Seal the Pie
Place the remaining dough over the Nutella layer, pressing the edges together to seal the pie completely. Sprinkle extra chocolate chunks on top if desired.
Step 9: Bake
Preheat your oven to 350°F (180°C). Bake the pie for 35 to 40 minutes, or until the edges are golden and the center feels slightly soft but set.
Step 10: Cool Before Serving
Allow the pie to rest for 20 minutes after baking. This resting time lets the filling set and makes slicing easier. Serve warm or at room temperature, optionally paired with vanilla ice cream or a drizzle of melted chocolate.
Why You’ll Love This Recipe
This Nutella-Stuffed Cookie Pie offers a unique blend of rich flavors and comforting textures. The browned butter enriches the dough with a deep, nutty aroma, while the Nutella filling adds luscious creaminess.
It’s simple to prepare yet impressive enough to serve at gatherings. Versatile and satisfying, this pie caters to casual bakers and dessert lovers seeking something special.
Plus, it can be adapted easily with different fillings or toppings.
Mistakes to Avoid & Solutions
Overbaking: If the pie bakes too long, the filling may dry out, and the cookie becomes hard. Solution: Check at 35 minutes for lightly golden edges and soft center, remove from oven immediately.
Hot Butter: Adding warm browned butter to eggs can cook them. Solution: Let butter cool completely before mixing.
Overmixing Dough: Overworking develops gluten, making the cookie tough. Solution: Stir flour in gently, only until combined.
Uneven Sealing: Gaps can cause filling to leak. Solution: Press edges firmly together and check before baking.
Sticky Dough: Dough too sticky to handle. Solution: Chill dough for 15 minutes or add 1 tbsp flour at a time to reach manageable consistency.
Serving and Pairing Suggestions
Serve slices of Nutella-Stuffed Cookie Pie warm or at room temperature. It pairs beautifully with:
– Vanilla or coffee ice cream
– Fresh berries or sliced bananas
– A drizzle of warm caramel or melted chocolate
– A hot cup of coffee, tea, or milk for an extra cozy touch
This pie shines as a dessert for family dinners, casual brunches, or festive celebrations, whether plated individually or served family-style.
Storage and Reheating Tips
Storage: Wrap leftover pie tightly with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze wrapped slices individually in freezer bags for up to 2 months.
Reheating: Warm slices in a microwave for 15-20 seconds or in a preheated 325°F (160°C) oven for 5-7 minutes to revive the gooey texture.
FAQs
1. Can I use store-bought cookie dough instead of making from scratch?
Yes, but homemade browned butter dough adds a richer, nuttier flavor. If using store-bought, consider adding browned butter separately.
2. Is it necessary to brown the butter?
Browning the butter enhances flavor but is optional. Using melted butter works but yields a less complex taste.
3. Can I substitute Nutella with other fillings?
Absolutely! Try peanut butter, caramel sauce, or fruit preserves for different flavor profiles.
4. What if my pie cracks during baking?
Cracks may appear if the dough is too dry or oven temperature is too high. Keep dough moist and monitor oven temp closely.
5. How do I get a softer center without undercooking the edges?
Use an oven thermometer for accurate heat. Bake until edges are golden and center is just set, then let it rest to finish cooking gently.
Tips & Tricks
Chill the dough briefly if it feels too soft before pressing into the pan; this helps with easier handling.
Use a rubber spatula to fold chocolate chunks gently without breaking them.
For a shiny finish, brush the top dough layer with a little beaten egg before baking.
Don’t skip the resting time after baking; it’s key for perfect texture.
Experiment with different types of chocolate chunks (dark, milk, or white) for variety.
Recipe Variations
Peanut Butter Swirl: Substitute Nutella with 1/2 cup creamy peanut butter. Swirl into the dough before sealing. This gives a salty-sweet contrast.
Salted Caramel Filling: Replace Nutella with 1/2 cup homemade or store-bought salted caramel sauce. Top with sea salt flakes before baking for extra flavor punch.
Berry Jam Surprise: Use 1/2 cup raspberry or strawberry jam inside. Add white chocolate chunks to complement the fruity filling.
Vegan Version: Use coconut oil browned for butter, substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free chocolate chunks.
Final Thoughts
That visit ended with chocolate fingerprints on the fridge, giggles echoing down the hallway, and a single leftover wedge of cookie pie wrapped in foil. My daughter texted me the next day for the recipe—“Not the Pinterest version,” she said, “the real one you made.” I smiled, knowing the taste had struck a chord. This isn’t just a dessert to me. It’s comfort in layers, folded into a memory and passed on.
Every time I make it now, I think of that cozy afternoon, the tapping rain, and the way one pie turned an ordinary visit into something we’ll all remember a little longer.
Nutella-Stuffed Cookie Pie
Print ThisIngredients
- For the Cookie Dough:
- 2 1/2 cups plain flour, sifted
- 1 cup melted butter, browned
- 2 large eggs (room temperature)
- 1/3 cup white sugar
- 2/3 cup dark brown sugar, firmly packed
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chunks
- For the Filling:
- Generous 1/2 cup Nutella (or more if you love it)
- Optional Topping:
- 1/4 cup extra chocolate chunks
Instructions
Step 1: Brown the Butter
Melt butter in a saucepan over medium heat, stirring until golden brown and nutty, 4–5 minutes. Let cool completely.
Step 2: Whisk Sugar and Eggs
In a large bowl, whisk white sugar, brown sugar, and eggs until light and fluffy.
Step 3: Add Butter and Vanilla
Stir in cooled brown butter and vanilla until well combined.
Step 4: Mix in Flour
Gradually sift in flour. Stir just until a soft dough forms—don’t overmix.
Step 5: Fold in Chocolate
Gently fold in chocolate chunks with a spatula.
Step 6: Prep the Pan
Line or grease a pie pan. Press half the dough into the base and up the sides.
Step 7: Add Nutella
Spread Nutella generously over the dough base.
Step 8: Top and Seal
Cover with remaining dough, sealing edges. Sprinkle extra chocolate chunks on top, if desired.
Step 9: Bake
Bake at 350°F (180°C) for 35–40 minutes, until golden with a soft center.
Step 10: Cool and Serve
Let cool for 20 minutes before slicing. Serve warm or at room temp, with ice cream if you like.
