Easy Nutella Cookie Pie That’s Soft, Chewy & Irresistible

If you love the comforting chew of a chocolate chip cookie and the creamy richness of Nutella, then Nutella cookie pie is the dessert of your dreams. Baked in a pie dish instead of portioned into cookies, this deep-dish dessert delivers a crisp golden edge with a soft, molten Nutella center that melts into every bite.

It’s perfect for serving warm with a scoop of vanilla ice cream, making it a crowd-pleasing dessert for birthdays, potlucks, or cozy weekend baking. The best part? No chilling time and no fancy equipment — just one bowl and a few pantry staples.

Let’s walk through this decadent dessert, packed with hazelnut chocolate flavor and gooey cookie goodness.

Ingredients Overview

Every ingredient plays a role in building layers of texture and flavor — from buttery cookie dough to the creamy Nutella swirl in the center.

All-Purpose Flour

• Provides the body and chewiness of the cookie base.

• For a slightly more tender pie, you can replace ¼ cup with cake flour.

Butter

• Use unsalted butter, softened to room temperature, for rich flavor and ideal creaming with sugar.

• Browning the butter adds a deeper, nutty flavor, though it’s optional.

Sugars

• A mix of brown sugar and granulated sugar creates chewiness and caramel notes.

• Brown sugar brings moisture, while granulated sugar gives crisp edges.

Eggs

• Eggs bind the dough and add richness. One whole egg and one egg yolk give the perfect soft-baked texture.

Vanilla Extract

• Essential for that bakery-style aroma. Use pure vanilla extract if available.

Baking Soda & Salt

• Baking soda lifts and spreads the dough.

• Salt balances sweetness and intensifies flavor — don’t skip it.

Chocolate Chips

• Semi-sweet or milk chocolate chips add pockets of melted chocolate throughout the dough.

• You can mix in chopped dark chocolate or chocolate chunks for extra indulgence.

Nutella

• The star of the show — Nutella is spooned into the center of the pie, then topped with more cookie dough.

• It stays soft and melty even after baking, creating a lava-like core.

Step-by-Step Instructions

1. Prepare the Dough

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or tart pan and line the bottom with parchment paper.

2. In a large bowl, cream together:

   • ¾ cup unsalted butter (softened)

   • ½ cup granulated sugar

   • ¾ cup brown sugar
     Beat until light and fluffy, about 2–3 minutes.

3. Add 1 large egg and 1 egg yolk. Mix in 1½ tsp vanilla extract.

4. In a separate bowl, whisk:

   • 2¼ cups all-purpose flour

   • 1 tsp baking soda

   • ½ tsp salt
     Gradually add the dry ingredients to the wet, mixing until a thick dough forms.

5. Fold in 1 cup chocolate chips.

2. Assemble the Pie

1. Divide the dough into two halves.

2. Press half of the cookie dough evenly into the base of the prepared pan.

3. Spoon ¾ cup Nutella over the dough, spreading gently to within ½ inch of the edges. Use an offset spatula for easy spreading.

4. Flatten pieces of remaining dough with your hands and layer them over the Nutella. Patch and press the edges gently to seal.

3. Bake

1. Bake at 350°F for 25–30 minutes, or until the top is golden and the edges are set.

2. The center will remain slightly soft — this is key to a gooey texture.

3. Cool in the pan for 15–20 minutes before slicing. For a firmer set, let it cool completely.

Note: For extra gooeyness, serve warm. For cleaner slices, chill before slicing, then warm individual pieces.

Tips, Variations & Substitutions

• Brown Butter: Brown the butter and chill it slightly before creaming for a deeper, toasted flavor.

• Extra Filling: Add chopped hazelnuts or a second swirl of Nutella on top before baking.

• Salted Topping: Sprinkle with flaky sea salt right out of the oven to balance the sweetness.

• Nut-Free Version: Substitute Nutella with cookie butter (like Biscoff) or chocolate ganache.

• Egg-Free: Use a flax egg (1 tbsp ground flax + 3 tbsp water) or egg replacer for a vegan-friendly dough.

Gluten-Free Version: Swap flour with a 1:1 gluten-free baking mix — results will be slightly softer but still delicious.

Serving Ideas & Occasions

The Nutella cookie pie is best served warm, with a spoon or a small wedge slice, especially when:

• Topped with vanilla ice cream and a drizzle of chocolate syrup

• Dusted with powdered sugar for a pretty presentation

• Served in a skillet for a rustic, shareable dessert

Ideal for:

• Birthday parties and family celebrations

• Potluck desserts that travel well

• Movie nights and holiday bakes

• Make-ahead treats — prep in advance and bake when needed

Nutritional & Health Notes

While indulgent, this dessert can be portioned mindfully:

• One slice (1/10th of pie) ranges from 400–500 calories.

• Rich in fat and sugar, so a small portion goes a long way.

• For lighter eating, pair a small slice with fruit or Greek yogurt.

You can reduce sweetness by cutting the sugar by ¼ or using dark chocolate instead of milk chocolate chips. Using natural Nutella alternatives with less sugar can also help.

FAQs

Q1: Can I make this ahead of time?
Yes, assemble the pie and store it covered in the fridge for up to 24 hours before baking. Bring to room temp before baking, or add 5 extra minutes to the bake time.

Q2: How do I store leftovers?
Store covered at room temperature for 2–3 days or refrigerate for up to 5 days. Warm individual slices in the microwave for 10–15 seconds to re-soften.

Q3: Can I freeze the cookie pie?
Yes! Freeze baked and cooled pie (whole or slices) wrapped tightly in plastic wrap. Reheat in a 300°F oven until warm.

Q4: Can I use other spreads besides Nutella?
Definitely — try cookie butter, peanut butter, dulce de leche, or even marshmallow fluff for variations.

Q5: What type of chocolate chips work best?
Semi-sweet chips balance the sweetness of Nutella, but you can use milk or dark chocolate. Chocolate chunks add more meltiness.

Q6: Do I have to chill the dough?
Not for this recipe. It’s designed to be baked right away, though chilling the dough can give a slightly thicker texture.

Q7: Can I bake this in a cast-iron skillet?
Yes! A 9-inch cast-iron skillet works perfectly and adds a rustic, crispy edge. Just grease it well before pressing in the dough.

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