This Nutella-Stuffed Cookie Pie brings together the comforting texture of a classic chocolate chip cookie and the irresistible richness of creamy Nutella. With crispy edges and a soft, gooey center, it’s the kind of dessert I turn to when I want something indulgent, impressive, and deeply satisfying.

Why You’ll Love This Recipe

I love how simple ingredients come together to make a show-stopping dessert. The browned butter adds depth and a subtle nuttiness that complements the Nutella perfectly. Every bite has that warm, soft cookie texture with a decadent chocolate hazelnut surprise inside. It’s a crowd-pleaser and a personal favorite for when I want something cozy and over-the-top delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated sugar
light brown sugar
large eggs
vanilla extract
all-purpose flour
baking soda
salt
semi-sweet chocolate chips
Nutella

Directions

I start by browning the butter in a saucepan over medium heat, letting it bubble until golden with a nutty aroma. Once browned, I set it aside to cool completely.
In a large mixing bowl, I whisk the granulated sugar, brown sugar, and eggs until the mixture turns light and fluffy.
I stir in the cooled browned butter and vanilla extract, making sure it’s well blended.
Then, I whisk together the flour, baking soda, and salt in another bowl and gradually combine this with the wet mixture.
I fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
I grease a 9-inch pie dish and press half of the cookie dough into the bottom. Then, I carefully spread a generous layer of Nutella on top, leaving a small border around the edges.
I press the remaining cookie dough over the Nutella, sealing the edges gently.
I bake the pie in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until the edges are golden and the center looks set. I let it cool in the dish before slicing.

Servings and Timing

Servings: 8 to 10 slices
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: Around 1 hour

Variations

I sometimes swap Nutella for a peanut butter spread for a twist.
Adding chopped hazelnuts to the dough gives it extra crunch and a nice flavor match to the Nutella.
For a fun variation, I use white or dark chocolate chips instead of semi-sweet.
Making mini versions in muffin tins gives me individual servings that are perfect for parties.

Storage/Reheating

I keep any leftovers in an airtight container at room temperature for up to 3 days. When I want to enjoy it warm again, I microwave a slice for 15 to 20 seconds to bring back that gooey Nutella texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, I just reduce the added salt in the recipe slightly to balance the flavors.

Can I prepare this pie ahead of time?

Definitely. I assemble it and keep it covered in the fridge for up to 24 hours before baking.

What if I don’t have a pie dish?

I’ve used a similar-sized baking dish or even a springform pan. I just keep an eye on the baking time.

Can I freeze it?

Yes, I let it cool, wrap it tightly in plastic wrap and foil, and freeze it for up to 2 months. I thaw it at room temperature before reheating.

How can I tell when it’s fully baked?

The edges should be golden brown and the center set but still soft. It continues to cook slightly as it cools.

Conclusion

This Nutella-Stuffed Cookie Pie is the ultimate dessert for when I want comfort, richness, and a little wow-factor all in one. Whether I serve it warm with a scoop of ice cream or sneak a slice straight from the pan, it’s always a hit—and always worth making.