Easy Nutella Cookie Pie Recipe Everyone Loves

If you love cookies and you love Nutella, get ready for a dessert that brings the two together in the most indulgent way possible. Nutella Cookie Pie is a warm, gooey, deep-dish cookie stuffed with swirls of Nutella — slightly crisp on the edges, soft in the middle, and oozing with chocolate-hazelnut goodness.

This cookie pie is perfect for when you want something impressive yet incredibly easy. It’s baked in a pie dish or cast iron skillet and served warm, often straight from the pan. Top it with vanilla ice cream and you’ve got a bakery-style dessert right at home.

Whether you’re baking for a birthday, cozy night in, or just want to satisfy your sweet tooth, this Nutella cookie pie is everything a chocolate dessert should be: rich, chewy, and wildly satisfying.

Ingredients Overview

This recipe comes together with classic cookie dough ingredients plus a generous helping of Nutella. Here’s what each element brings to the table:

All-Purpose Flour

The base of the cookie dough, giving it structure and chew. Be sure to measure properly (spoon and level) to avoid a dry dough.

Unsalted Butter

Melted butter makes the cookie rich, flavorful, and gives it that signature chewy texture. Let it cool slightly before mixing with the sugars.

Brown Sugar & Granulated Sugar

Brown sugar adds moisture and deep caramel flavor, while granulated sugar helps with spreading and crisp edges. The combo gives you the best of both worlds.

Egg + Egg Yolk

The whole egg adds structure, while the extra yolk makes the dough softer and richer. Don’t skip it!

Vanilla Extract

A must for rounding out the cookie flavor. Use real vanilla extract for the best taste.

Baking Soda

Leavens the dough and gives that soft, chewy texture. Baking powder is not a direct substitute here.

Salt

Balances the sweetness and brings out the flavor of the Nutella and chocolate.

Chocolate Chips or Chunks

Semi-sweet or dark chocolate chips are best to balance the sweetness of the Nutella. Use a mix of chips and chunks for texture.

Nutella

The star! Nutella is swirled into the dough or layered in the center for a molten, gooey core. You’ll need about ½ cup for maximum flavor.

Step-by-Step Instructions

This cookie pie is quick to prep and bakes in under 30 minutes. Here’s how to make it perfectly chewy and gooey every time.

1. Preheat & Prep

• Preheat your oven to 350°F (175°C).

• Grease a 9-inch pie dish, tart pan, or cast iron skillet and line with parchment (optional, but makes removal easier).

2. Mix the Wet Ingredients

• In a large bowl, whisk together:

  • ¾ cup melted unsalted butter (cooled slightly)

  • ¾ cup packed brown sugar

  • ¼ cup granulated sugar

• Whisk in:

  • 1 large egg

  • 1 egg yolk

  • 2 tsp vanilla extract

Mix until smooth and slightly glossy.

3. Add the Dry Ingredients

• In the same bowl, fold in:

  • 1¾ cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

Mix just until combined — do not overmix.

4. Fold in Chocolate

• Stir in 1 cup semi-sweet chocolate chips or chunks.

• The dough will be thick and slightly sticky.

5. Assemble the Cookie Pie

You have two options:

Option A – Swirled Nutella:

• Spread half the dough into your prepared pan.

• Drop spoonfuls of Nutella (about ½ cup total) over the surface.

• Top with remaining dough and gently swirl the Nutella with a knife or skewer.

Option B – Layered Nutella Center:

• Spread half the dough in the pan.

• Warm Nutella slightly and spread evenly across the center.

• Top with remaining dough, sealing the edges so the Nutella is hidden inside.

6. Bake

• Bake at 350°F for 22–28 minutes.

• Edges should be golden brown and center just set (it will continue to cook slightly as it cools).

• For an ultra-gooey center, bake on the lower end of the time range.

7. Cool & Serve

• Cool for 10–15 minutes before slicing.

• Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

Tips, Variations & Substitutions

• Add sea salt flakes: Sprinkle on top after baking for a salty-sweet finish.

• Nutella overload? Add extra spoonfuls on top just before baking and swirl in.

• Make it mini: Bake in ramekins or muffin tins for personal-sized cookie pies (bake 12–15 minutes).

• Stuffed version: Roll chilled dough into balls, press into a muffin tin, add a spoonful of Nutella, and seal — great for molten cookie bites.

• Make it ahead: Prepare the dough and store in the fridge up to 2 days before baking. Bring to room temp before using.

Serving Ideas & Occasions

This Nutella cookie pie is best served slightly warm when the Nutella is still gooey and the edges are crisp.

• Serve with: Vanilla bean ice cream, whipped cream, or a dusting of powdered sugar.

• Perfect for: Movie nights, birthdays, Valentine’s Day, or casual dinner parties.

• Make it extra special: Drizzle with melted chocolate or caramel, or top with chopped hazelnuts for crunch.

It’s an instant favorite for both kids and adults — and it’s impossible to stop at just one bite.

Nutritional & Health Notes

This is definitely a treat-style dessert — indulgent, rich, and meant for sharing.

• Calories per slice (1/8 of pie): ~400–450

• Fat: ~20g (from butter, chocolate, and Nutella)

• Sugar: ~30g

• Protein: ~4g

Lighten it up:

• Use dark chocolate chips (70%+) for lower sugar.

• Substitute some of the butter with applesauce or Greek yogurt (up to ¼ cup).

• Bake smaller portions in ramekins for built-in portion control.

FAQs

Q1: Can I make this cookie pie ahead of time?

A1: Yes. Bake and store covered at room temperature for 1–2 days, or refrigerate for up to 4 days. Reheat slices in the microwave for 15–20 seconds before serving.

Q2: Can I freeze Nutella cookie pie?

A2: Absolutely. Wrap slices or the whole pie tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen in the oven at 300°F.

Q3: Can I use other spreads instead of Nutella?

A3: Yes — peanut butter, cookie butter, or almond butter all work well. You can also use chocolate hazelnut alternatives if avoiding dairy.

Q4: Why did my cookie pie turn out dry?

A4: Most likely overbaked or too much flour. Always spoon and level your flour (don’t pack it) and bake just until the center is set.

Q5: Can I use store-bought cookie dough?

A5: Yes! For a shortcut, use 16 oz of your favorite cookie dough. Press into pan, swirl in Nutella, and bake as directed.

Q6: What pan works best?

A6: A 9-inch pie dish or cast iron skillet works great. For a thicker pie, use an 8-inch pan and extend the baking time by 5–8 minutes.

Q7: Can I make this egg-free?

A7: Yes. Use ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water) for each egg substitute. The texture will be softer but still delicious.

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