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Nutella Stuffed Cookie Pie

Nutella Stuffed Cookie Pie
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The Nutella Stuffed Cookie Pie is a soft, chewy cookie crust filled with a warm, gooey Nutella center, creating a decadent and irresistible dessert perfect for any occasion. Easy to make with simple ingredients, this cookie pie combines buttery dough with the creamy chocolate-hazelnut richness of Nutella, offering comfort food vibes that can be customized with nuts, chocolate chips, or made gluten-free.

Ingredients

Scale

For the Cookie Dough

  • 2 cups all-purpose flour (or gluten-free all-purpose flour blend for gluten-free option)
  • 1 cup brown sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt

Filling

  • 1 cup Nutella (or sunflower seed butter mixed with cocoa powder for nut-free option)

Optional Add-ins and Toppings

  • ½ cup chocolate chunks or chips
  • ½ cup chopped hazelnuts or almonds
  • Powdered sugar for dusting
  • Caramel sauce for drizzling
  • Sea salt for sprinkling

Instructions

  1. Prepare the Dough: Cream the softened butter and brown sugar together until light and fluffy. Beat in the egg and vanilla extract, then gradually mix in the flour, baking soda, and salt until a soft dough forms.
  2. Shape the Cookie Base: Divide the dough into two equal portions. Press one half evenly into the bottom and up the edges of a greased pie dish to form the cookie crust base.
  3. Add the Nutella Filling: Slightly soften Nutella by microwaving it for a few seconds, then spread generously over the cookie base in an even layer.
  4. Cover With Remaining Dough: Flatten the second half of the dough and gently press or shape it over the Nutella layer, sealing the filling inside.
  5. Bake to Perfection: Bake the pie in a preheated oven at 350°F (175°C) for 25-30 minutes, until the top is golden brown and edges start to pull away from the pan.
  6. Cool and Serve: Let the cookie pie cool in the dish for at least 15 minutes before slicing. Serve warm for a gooey Nutella center or at room temperature as preferred.

Notes

  • Use room temperature butter that is soft but not melted for ideal dough texture.
  • Mix ingredients just until combined to keep the cookie soft and chewy.
  • If possible, chill the dough for 30 minutes before shaping to improve handling and flavor.
  • Consider using a springform pan for easier removal of the cookie pie without damaging edges.
  • The pie center may look slightly soft when baked; it firms up as it cools.

Nutrition

Keywords: Nutella cookie pie, stuffed cookie dessert, chocolate hazelnut cookie, gooey cookie pie, homemade cookie pie, gluten free dessert option

Find it online: https://sophiemelody.com/nutella-stuffed-cookie-pie/