That buttery smell wafting from the oven, the way the melty chocolate stuck to your fingers, the joy of breaking into a warm, golden cookie… It’s the kind of moment that sticks with you.
Now imagine all of that — but better. Thicker, richer, and stuffed with a molten core of Nutella. Introducing the Ultimate Nutella-Stuffed Chocolate Chip Cookie Pie: a dessert so outrageous, it’ll stop conversations at the table. (Trust me, I’ve seen it happen.)
Whether you’re baking for a party, a special date night, or just because you need something gooey and glorious, this cookie pie is your go-to showstopper. One bowl, no mixer needed, and just 8 simple ingredients. You’re gonna fall hard for this one.
🎉 Why You’ll Love This Cookie Pie
✔️ Packed with melty chocolate chips
✔️ A thick, buttery cookie crust
✔️ Stuffed with nearly half a jar of Nutella 😍
✔️ Made in just one bowl — no electric mixer required!
✔️ Freezes beautifully and feeds a crowd
🌟 Ingredient Breakdown & Why They Work So Well
🧈 Unsalted Butter – Room temp and squishy, not melted. This gives you control over the texture. Melted butter makes the dough tricky to handle, so if that happens, chill it!
🍬 Light Brown Sugar – All the caramelly, toffee-like sweetness you want in a rich cookie base. Helps with that soft, chewy center.
🥚 One Large Egg – Adds structure and richness. Use room temp so it blends in smoothly.
🍦 Vanilla Extract – That warm, cozy flavor that enhances everything else. Sticky, sweet, and essential.
🥣 Plain Flour (aka All-Purpose) – 320g gives this pie the structure it needs. We’re not making a flat cookie here — this baby’s got height.
🥄 Bicarbonate of Soda – That’s baking soda if you’re in the U.S. Just ½ tsp for the perfect rise.
🍫 Chocolate Chips – 200g inside, plus some extra on top. Semi-sweet, milk, or a mix — your call!
🍫 Nutella – 350–400g of creamy, nutty goodness baked right in the center. Swap it for Biscoff, white chocolate spread, or peanut butter if you’re feeling wild.
🎂 The Cookie Pie Everyone Will Talk About
This isn’t your average chocolate chip cookie. It’s a celebration in a tin — melty, gooey, and over-the-top in the best way. Serve it warm with a scoop of ice cream and a big spoon. No one will forget it.
Perfect for birthdays, game nights, bake sales, or anytime you want to wow your guests (or yourself). Honestly? Even your most dessert-savvy friends won’t see this one coming.
❄️ How to Store or Freeze Your Cookie Pie
🧊 To Store at Room Temp:
Wrap tightly in plastic or keep in an airtight container. Stays soft and delicious for 3–4 days.
🧁 To Freeze Slices:
Let it cool completely. Slice, wrap individually in plastic wrap, then foil. Freeze up to 1 month. Reheat in the microwave for 20 seconds to relive the gooey magic.
🎂 To Freeze the Whole Pie (Unbaked):
Assemble everything, cover tightly, and freeze for up to 2 weeks. Bake from frozen, adding 5–7 extra minutes to the time.
⚠️ Don’t Freeze a Decorated Pie with Real Nutella on Top
It can melt and get oily after thawing — not pretty.
💡 Pro Tip:
Weigh your dough for perfect ratios. The whole batch weighs about 1000g, so 2/3 for the base, 1/3 for the lid = about 330g. Easy math, even on baking day.
Now slice in, snap a pic, and get ready to go viral 📸🍪✨
Want more epic desserts? Try these next:
- 🍬 Magical Cotton Candy Cake Recipe (Pink & Blue Magic!)
- 🍫 Mini Chocolate Lunchbox Cakes (With Cute Messages!) 🎀
- 💗 Pink Velvet Cake Recipe: The Dreamiest Blush-Colored Dessert Ever
Let me know if you’d like a printable card or Pinterest description to go with it!
Warning: This Nutella Cookie Pie Might Go Viral 📸🍪
Description
This Nutella-Stuffed Chocolate Chip Cookie Pie is a showstopping dessert with a thick, buttery cookie crust, melty chocolate chips, and a molten Nutella center. It’s easy to make in one bowl, no mixer needed, and perfect for birthdays, bake sales, or cozy nights in. Serve it warm with ice cream and watch it disappear!
Ingredients
For the Cookie Dough:
For the Filling:
Instructions
-
1️⃣ Cream the butter & sugar – Use a wooden spoon or spatula. No mixer needed! You want a smooth, paste-like consistency.
-
2️⃣ Mix in the egg & vanilla – Fold gently. Scrape the bowl to make sure everything’s evenly combined.
-
3️⃣ Add flour & soda – Fold until you see just a few streaks of flour, then finish mixing. Don’t forget to scrape the bottom — flour hides there!
-
4️⃣ Stir in chocolate chips – Save a few for the topping. (Or don’t. I won’t judge.)
-
5️⃣ Divide the dough – Take out about 330g (1/3 of the dough) and set it aside for your lid.
-
6️⃣ Press the rest into a lined 8” springform tin – Form the base and sides with your hands. Make sure the edges are about ½–1cm thick.
-
7️⃣ Add the Nutella – Spread it into the center, all the way to the edges. Yes, it’s a lot. That’s the point.
-
8️⃣ Create your lid – Flatten the reserved dough into a disc and place it gently on top. Patch any gaps and press the edges to seal.
-
9️⃣ Top with more chocolate chips – For that bakery-style finish!
-
🔔 Bake at 160°C fan (or 180°C regular) for 25 minutes. It should be golden on top, soft in the center.
-
⏳ LET IT COOL. I know. It’s hard. But if you slice it hot, it’ll collapse. Cool completely in the tin — at least 5 hours, or overnight for best results.