Last Saturday was one of those days that started off chaotic—my husband had misplaced his keys, the kids were arguing over a single blue crayon, and the laundry pile looked like it might become sentient. I needed a pick-me-up that didn’t involve leaving the house or hiding in the bathroom with chocolate chips (again). I glanced at my pantry, and right there—half a jar of Nutella. Boom. Instant inspiration.

⁠

I’ve baked plenty of cookies and even more pies, but blending the two? That felt like giving dessert a warm, gooey hug. It wasn’t planned, but sometimes the best kitchen moments happen when the only goal is: “Let’s make something cozy.” So I browned some butter, stirred up a dough that smelled like toasted caramel, and folded in a generous helping of chocolate chunks. Then came the real fun—layering Nutella in the middle, like a little hidden treasure.

When it came out of the oven, the cookie pie looked golden and comforting, like something from a bakery window. We didn’t even wait for dinner. Slices were served warm with ice cream melting on top, and I swear, all was forgiven—yes, even the blue crayon drama.

Now I share it with you, because no matter what kind of day you’re having, this Nutella-Stuffed Cookie Pie can turn it around.

Short Description

A rich, golden cookie pie stuffed with a creamy layer of Nutella and studded with melty chocolate chunks—perfectly crisp on the edges and gooey in the middle. Great for family desserts, potlucks, or sweet cravings.

Key Ingredients

For the 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 to taste)

Optional Topping:

1/4 cup extra chocolate chunks

Tools Needed

9-inch pie pan
Mixing bowls
Whisk or electric mixer
Rubber spatula
Saucepan
Measuring cups & spoons
Parchment paper or nonstick spray

Cooking Instructions

Step 1: Brown the Butter
In a saucepan, melt 1 cup of butter over medium heat. Keep it on the heat, swirling occasionally, until the color turns golden and it smells nutty—about 5–7 minutes. Let it cool completely before using.

Step 2: Whisk Sugars and Eggs
In a large bowl, whisk the white sugar, brown sugar, and eggs together. Beat until the mixture is light, airy, and slightly thickened—about 2 minutes with a whisk or 1 minute with a mixer.

Step 3: Add Butter and Vanilla
Pour the cooled browned butter and vanilla into the egg mixture. Stir until fully combined. The mixture should be glossy and smooth.

Step 4: Add Flour Gradually
Slowly add the sifted flour to the wet ingredients. Stir until just combined—don’t overmix. If the dough feels too sticky, add 1 tablespoon of flour at a time.

Step 5: Fold in Chocolate Chunks
Gently fold in 1 cup of semi-sweet chocolate chunks. Make sure they’re evenly distributed, but avoid over-stirring.

Step 6: Prepare the Pan
Line your pie pan with parchment or lightly grease it with butter or spray. Press half the cookie dough into the bottom and up the sides slightly.

Step 7: Spread the Nutella
Using an offset spatula or the back of a spoon, spread a generous layer of Nutella over the dough. Leave a small margin around the edges to avoid overflow.

Step 8: Seal with Remaining Dough
Drop spoonfuls of the remaining dough on top and gently spread to cover the Nutella completely. Press the edges to seal. Scatter the optional 1/4 cup of chocolate chunks on top if desired.

Step 9: Bake
Bake in a preheated oven at 350°F (180°C) for 35–40 minutes. The edges should be golden, and the center will look set but soft.

Step 10: Cool & Serve
Let the pie cool for at least 20 minutes before slicing. Serve warm with vanilla ice cream or a drizzle of melted chocolate for extra indulgence.

Why You’ll Love This Recipe

Ultra-comforting with melty Nutella hidden inside

Crispy edges + soft center = perfect texture

Easy to prep with pantry staples

Kid-approved and adult-devoured

Customizable with toppings and mix-ins

One bowl, minimal cleanup

Mistakes to Avoid & Solutions

Overmixing the dough: This makes it tough. Stir just until combined.

Not cooling the browned butter: Hot butter will cook the eggs. Let it cool completely.

Spreading Nutella too close to the edge: It can leak while baking. Leave a small border.

Baking too long: The middle should be soft. It will firm up as it cools.

Cutting too soon: Wait 20 minutes or it will fall apart. Warm but not molten is ideal.

Serving and Pairing Suggestions

Serve warm with:

– Vanilla ice cream (classic and crowd-pleasing)

– A drizzle of warm cream or salted caramel

– Fresh berries for a fruity contrast

– Hot coffee, cold milk, or even a scoop of whipped cream

– Great as part of a dessert spread or family-style sharing plate

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 2 days.

Fridge: Keep for up to 5 days in a sealed container.

Freezer: Slice and freeze for up to 2 months. Wrap tightly in plastic and foil.

To Reheat: Microwave a slice for 15–20 seconds for gooey texture. Or warm in the oven at 300°F for 5–7 minutes.

FAQs

1. Can I use store-bought cookie dough?
Yes, but homemade gives better texture and flavor. If using store-bought, use a thick dough and skip the browning butter step.

2. Is it okay to skip the Nutella or use a different filling?
You can skip Nutella or swap it for peanut butter, cookie butter, or a thick fruit jam for a fun twist.

3. Can I bake this in a square or rectangular pan?
Yes, just adjust the bake time. A thinner layer will cook faster—start checking at 25 minutes.

4. How do I know when it’s done?
The edges should be golden, and the center set but still slightly soft. It’ll firm up as it cools.

5. Can I make this gluten-free?
Yes! Use a good 1:1 gluten-free flour blend. Check that your chocolate and Nutella are certified gluten-free.

Tips & Tricks

– Use room temperature eggs—they mix better and create a smoother dough.

– Brown the butter a day in advance and chill it—it adds even more depth.

– Add a sprinkle of sea salt before baking to balance the sweetness.

– Try mixing in chopped hazelnuts or walnuts for a bit of crunch.

– If Nutella is too thick to spread, microwave it for 10 seconds to soften.

Recipe Variations

1. Peanut Butter Cookie Pie
Swap Nutella with creamy peanut butter. Add 1/2 cup chopped peanuts and use milk chocolate chunks for a sweet-salty vibe. Bake as directed.

2. S’mores Cookie Pie
Spread a layer of marshmallow fluff with Nutella and sprinkle in crushed graham crackers. Top with extra mini marshmallows before baking.

3. Salted Caramel Cookie Pie
Use a layer of thick salted caramel sauce instead of Nutella. Add a pinch of flaky sea salt on top before baking for a bakery-style finish.

4. Double Chocolate Cookie Pie
Replace 1/2 cup of flour with cocoa powder. Use dark chocolate chunks and stuff with Nutella + chocolate chips for a brownie-like texture.

5. Berry Bliss Cookie Pie
Mix in 1/2 cup of freeze-dried raspberries and swap Nutella for raspberry jam. The tart fruit cuts through the sweetness beautifully.

Final Thoughts

Nutella-Stuffed Cookie Pie is the kind of dessert that turns an ordinary day into something a little magical. It’s simple enough for a last-minute craving, yet indulgent enough to impress a table full of guests. I’ve made it for family movie nights, birthdays, and those just-because days when everyone needs a warm bite of something sweet.

The scent alone brings everyone into the kitchen before it even cools. You’ll love how easy it is to pull together—and how often you’ll want to make it again. This pie doesn’t need frosting or fancy flair; its charm is in the soft, melty center and crackly golden edge. Trust me—this one’s a keeper.

Nutella-Stuffed Cookie Pie

Print Recipe Pin Recipe

Ingredients

For the Dough:

2½ cups plain flour sifted
1 cup melted butter browned
2 large eggs room temperature
⅓ cup white sugar
⅔ 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 to taste
Optional Topping:
¼ cup extra chocolate chunks

Instructions

Melt 1 cup of butter in a pan over medium heat. Keep an eye on it, stirring now and then, until it turns golden and smells nutty (about 5–7 minutes). Let it cool completely.
In a big bowl, whisk the white sugar, brown sugar, and eggs together until the mix looks fluffy and pale. This takes about 2 minutes by hand or 1 minute with a mixer.
Pour in the cooled brown butter and vanilla. Stir until the mixture is smooth and shiny.
Add the sifted flour a bit at a time. Mix gently until just combined. If the dough feels too sticky, add a tablespoon of flour at a time until it firms up.
Fold in 1 cup of semi-sweet chocolate chunks. Stir just enough to spread them out evenly.
Line a pie pan with parchment or lightly grease it. Press half the dough into the bottom and slightly up the sides.
Spread a thick layer of Nutella over the dough. Leave a little space around the edges so it doesn’t leak out.
Spoon the rest of the dough on top. Gently spread it to cover the Nutella completely and press the edges to seal. Sprinkle extra chocolate chunks if you like.
Bake at 350°F (180°C) for 35–40 minutes. The edges should be golden, and the middle soft but set.
Let it sit for 20 minutes before slicing. Serve warm with a scoop of ice cream or a drizzle of chocolate.