Gooey Nutella-Stuffed Cookie Pie Recipe

Introduction

Did you know that over 70% of home bakers report that chocolate-hazelnut desserts are their most requested treat for gatherings? This Gooey Nutella-Stuffed Cookie Pie is the ultimate answer to that demand, a decadent dessert that masterfully combines a soft, chewy chocolate chip cookie crust with a rich, molten Nutella center. Imagine breaking through a golden-brown, slightly crisp exterior to reveal a river of warm, velvety hazelnut chocolate. This isn’t just a pie; it’s a centerpiece, a conversation starter, and a guaranteed crowd-pleaser. Baked to perfection, it’s designed for sharing and is absolutely sublime when enjoyed warm, especially with a melting scoop of vanilla ice cream. Let’s dive into creating this masterpiece that will redefine your dessert game.

Ingredients List

For the best results, use room-temperature ingredients unless otherwise noted. This ensures a smooth, well-combined dough.

• For the Cookie Dough:
• 1 cup (2 sticks / 226g) Unsalted Butter – Softened to a creamy, spreadable consistency. It should indent easily when pressed. Substitution: For a nuttier flavor, use browned butter, cooled to room temperature.
• 3/4 cup (150g) Granulated Sugar – Adds sweetness and helps with spreading and browning.
• 3/4 cup (165g) Packed Light Brown Sugar – The molasses content provides moisture, chewiness, and a deep caramel note.
• 2 Large Eggs + 1 Egg Yolk – The extra yolk enriches the dough, making it extra tender and fudgy.
• 2 teaspoons Pure Vanilla Extract – Use the real stuff for the best aromatic backbone.
• 2 1/4 cups (281g) All-Purpose Flour – Spooned and leveled to avoid a dense pie. Substitution: For a gluten-free version, use a 1:1 gluten-free flour blend.
• 1 teaspoon Baking Soda – The leavening agent for lift and texture.
• 1 teaspoon Fine Sea Salt – Crucial for balancing the sweetness and enhancing all flavors.
• 2 cups (340g) Semi-Sweet Chocolate Chips – Look for high-quality chips that hold their shape slightly but melt beautifully. Substitution: Use dark chocolate chunks or a mix of milk and semi-sweet chips.

• For the Filling & Assembly:
• 1 heaping cup (about 300g) Nutella – The star of the show! Use it straight from the jar, but give it a quick stir if it has separated.
• 1 tablespoon All-Purpose Flour – A secret trick to help the Nutella center stay gooey but not runny.
• Flaky Sea Salt (optional) – A sprinkle on top before baking creates an incredible sweet-salty contrast.

Timing

This recipe is surprisingly straightforward. While the average cookie recipe takes about 20 minutes of prep, this pie requires a few extra minutes for assembly, but the payoff is a show-stopping dessert that serves a crowd.

This Gooey Nutella-Stuffed Cookie Pie is the ultimate fusion dessert, with a molten center waiting to be discovered.

Step-by-Step Instructions

Step 1: Prepare the Cookie Dough

Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or springform pan with butter or non-stick spray. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. You want it light, fluffy, and pale in color. This step incorporates air, which is key for texture. Scrape down the bowl. Add the eggs, extra yolk, and vanilla extract. Mix on medium until fully incorporated, about 1 minute. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no flour streaks remain—overmixing leads to toughness. Finally, fold in the chocolate chips with a spatula until evenly distributed.

Step 2: Assemble the Pie

Take about two-thirds of the cookie dough and press it evenly into the bottom and up the sides of your prepared pie dish, creating a thick crust. Use your fingers or the bottom of a measuring cup to press it firmly and smoothly. In a small bowl, stir the Nutella with the 1 tablespoon of flour. This little trick helps stabilize the filling so it stays deliciously gooey without turning into a liquid mess. Spoon the Nutella mixture into the center of the cookie dough crust, spreading it gently but leaving a 1-inch border around the edges. Take the remaining one-third of cookie dough. Flatten small pieces in your hands and place them over the Nutella layer, sealing the edges as best as you can to fully encase the filling. It’s okay if it’s not perfect—some Nutella peeking through adds to the charm. For a final touch, sprinkle the top with a pinch of flaky sea salt.

Step 3: Bake to Perfection

Place the pie dish on the center rack of your preheated oven. Bake for 30-35 minutes. The key is to look for a deeply golden brown top and the edges pulling slightly away from the dish. The center will still look soft and may have a slight jiggle—this is exactly what you want for that gooey center. Resist the urge to overbake; the residual heat will continue to cook it as it cools. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10 minutes of baking.

Step 4: Cool and Serve

Remove the pie from the oven and place it on a wire cooling rack. This is the hardest part: you must let it cool for at least 20-30 minutes. This allows the structure to set, making it sliceable while keeping the center wonderfully molten. Cutting into it immediately will cause the filling to gush out (which, while delicious, makes for messy slices). Serve warm with your chosen accompaniments.

Nutritional Information

The following is an approximate nutritional breakdown per serving (based on 12 slices):

• Calories: ~520 kcal
• Total Fat: 29g
• Saturated Fat: 18g
• Carbohydrates: 62g
• Fiber: 3g
• Sugars: 45g
• Protein: 6g
• Sodium: 280mg

Healthier Alternatives

You can enjoy this indulgent treat with a few mindful swaps that don’t sacrifice flavor:

• Flour: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber.
• Sugars: Replace the granulated sugar with coconut sugar and use a reduced-sugar brown sugar alternative.
• Nutella: Opt for a homemade version using roasted hazelnuts, unsweetened cocoa powder, and a natural sweetener like maple syrup, or choose a brand with no palm oil and reduced sugar.
• Butter: Use half avocado oil or applesauce for half the butter to reduce saturated fat (note: texture will be cakier).
• Chocolate Chips: Switch to dark chocolate chips (70% cacao or higher) for less sugar and more antioxidants.

Serving Suggestions

This pie is a star on its own, but these pairings elevate it to a restaurant-quality dessert:

• A La Mode Classic: A large scoop of high-quality vanilla bean ice cream is non-negotiable. The cold creaminess against the warm, gooey pie is perfection.
• Whipped Cream & Berries: Freshly whipped cream and a handful of raspberries or strawberries cut through the richness beautifully.
• Salty Contrast: Drizzle with a salted caramel sauce or sprinkle with crushed, salted pretzels for a sweet-and-salty bite.
• For Adults: A small glass of tawny port, a rich stout beer, or a shot of espresso makes a sophisticated pairing.

Common Mistakes

• Using Cold Butter: This prevents proper creaming, leading to a dense crust. Ensure butter is truly softened.
• Overmixing the Dough: Once the flour is added, mix only until combined. Overworking develops gluten, making the cookie layer tough.
• Skipping the Flour in the Nutella: The tablespoon of flour is crucial. It acts as a stabilizer, preventing the filling from turning into an uncontrollable liquid pool.
• Overbaking: The pie will continue to set as it cools. If the center looks fully set in the oven, it will be overdone and cakey once cooled.
• Cutting Immediately: Patience is key. Letting it cool allows the layers to set for clean, beautiful slices.

Storing Tips

• Room Temperature: Once completely cool, cover the pie dish tightly with plastic wrap or aluminum foil. It will keep at room temperature for up to 2 days.
• Refrigerating: For longer storage, refrigerate for up to 5 days. The texture will become firmer. To serve, warm individual slices in the microwave for 15-20 seconds to restore the gooey center.
• Freezing: This pie freezes exceptionally well. Wrap the entire cooled pie (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.

Conclusion

This Gooey Nutella-Stuffed Cookie Pie is more than just a recipe; it’s an experience. It masterfully blends the nostalgic comfort of a chocolate chip cookie with the luxurious, creamy delight of Nutella, all in a shareable, stunning format. Whether it’s for a birthday, a holiday, or just a well-deserved weekend treat, this