Scoopable Nutella Stuffed Cookie Pie Recipe
Recipe information
Make Scoopable Nutella Stuffed Cookie Pie in just 1h 15m. scoopable gooey cookie pie stuffed with rich nutella
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Ingredients
Cookie Dough
Filling & Finish
Tools & Pan
Prepare & Preheat
1. Preheat oven and prep pan
Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9-inch ovenproof skillet or pie plate (or line the bottom of a 9-inch springform pan with parchment). Set aside.
Make Cookie Dough
2. Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
3. Add eggs and vanilla
Add the 2 large eggs, one at a time, beating briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined.
Assemble Pie
6. Shape base layer
Reserve about 1 1/2 to 2 cups of dough (this will become the top layer). Press the remaining dough evenly into the prepared 9-inch skillet/pie plate to form a base that goes about 1 inch up the sides, creating a shallow well in the center. Use damp fingertips or the back of a spoon for an even surface.
7. Add Nutella pockets
Spoon the 1 cup Nutella into 6–8 dollops (about 2–3 tablespoons each) and place them across the cookie base, leaving a little space between dollops. For scoopable, gooey pockets: you can freeze the Nutella dollops on a parchment-lined tray for 15–20 minutes beforehand so they hold shape while you top the pie (optional but helpful). If frozen, place the frozen Nutella pieces onto the cookie base; if not frozen, carefully spoon and slightly flatten dollops so they’ll be enclosed by dough.
8. Top with dough
Divide the reserved dough into 6–8 pieces and gently flatten each piece into a disk. Place these disks over each Nutella dollop and press edges gently to seal to the base dough. Alternatively, for a more rustic look, break the remaining dough into large chunks and arrange them over the Nutella, pressing to close gaps—ensure Nutella is mostly covered so it doesn’t run out during baking.
Bake & Finish
9. Bake
Bake the cookie pie in the preheated 350°F (175°C) oven for 20–28 minutes, until the outer dough is set and deep golden brown but the center still looks slightly underbaked and glossy (this helps keep the texture scoopable and gooey). Rotate the pan halfway through baking for even color. If you used frozen Nutella pockets, baking time will be on the higher end.
10. Rest
Remove from oven and let the pie cool in the pan for at least 15–20 minutes. The Nutella pockets will remain molten but will firm slightly so the pie can be scooped. For firmer slices, cool 45–60 minutes, or chill 20–30 minutes.
11. Finish and serve
If desired, dust the top lightly with 2 tbsp powdered sugar and sprinkle a pinch (about 1/4 tsp) of coarse sea salt across the top to heighten the chocolate flavor. Serve warm with an ice cream scoop for 'scoopable' portions.
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