Ever had one of those days when you can't decide between a warm cookie and a slice of pie? I've been there, staring into the pantry, weighing the pros and cons like it's a life decision. This Nutella Cookie Pie is my answer to that delicious dilemma.
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It's essentially a giant chocolate chip cookie baked in a pie dish, but with a gooey, molten Nutella center that oozes out when you cut into it. Think of it as a chocolate chip cookie that decided to become a dessert for sharing – and honestly, it's the best decision it ever made.
The best part? It comes together in about 15 minutes of prep, and the oven does the heavy lifting. Whether you serve it warm with a scoop of vanilla ice cream or let it cool for a firmer texture, this pie is guaranteed to make your kitchen smell like heaven.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
The base of the cookie. For a chewier texture, substitute 1/2 cup with bread flour.
1/2 teaspoon baking soda
Helps the cookie rise slightly. If you're out, use 1 teaspoon baking powder.
1/2 teaspoon salt
Balances the sweetness. Use flaky sea salt for a gourmet touch.
1/2 cup (1 stick, 113g) unsalted butter, melted
Melted butter gives a chewy texture. You can use salted butter and omit the added salt.
3/4 cup (165g) packed light brown sugar
Adds moisture and a caramel note. Dark brown sugar works too for a deeper flavor.
1/4 cup (50g) granulated sugar
Adds sweetness and helps with spreading. You can reduce slightly if you prefer less sweet.
1 large egg, at room temperature
Binds the dough. Let it sit in warm water for 5 minutes if you forgot to take it out.
1 teaspoon vanilla extract
Enhances the chocolate flavor. Use pure vanilla if possible.
3/4 cup (130g) semisweet chocolate chips
Classic choice. Try dark chocolate or white chocolate chips for a twist.
1/2 cup (150g) Nutella or chocolate-hazelnut spread
The star of the show. Use any brand, or make your own at home.
Tips & Tricks
- Chill the dough for 30 minutes if time allows – it prevents over-spreading and makes the pie thicker.
- Press the dough evenly into the pie dish, leaving a slightly thicker edge for a beautiful rim.
- Don't overbake – the center should be slightly soft when you take it out; it will set as it cools.
- Use a pie dish that's at least 9 inches (23 cm) to avoid overflowing.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish with butter or non-stick spray.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla extract until fully combined.
4. Form the Dough
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Gently fold in the chocolate chips.
5. Assemble the Pie
Press half of the cookie dough evenly into the bottom of the prepared pie dish. Spread the Nutella over the dough, leaving a 1/2-inch (1.25 cm) border. Top with the remaining dough and press to seal the edges, covering the Nutella completely.
6. Bake to Golden Perfection
Bake for 30-35 minutes, until the top is golden brown and the edges are set. A toothpick inserted near the edge should come out clean, but the center will be slightly soft. The internal temperature should read 200°F (93°C) for a gooey center.
7. Cool and Serve
Let the pie cool in the dish on a wire rack for at least 15 minutes. Serve warm for a gooey Nutella pull, or cool completely for cleaner slices.
Delicious Variations
Peanut Butter Twist
Swirl 1/4 cup creamy peanut butter with the Nutella for a salty-sweet combo.
Double Chocolate
Add 2 tablespoons cocoa powder to the dough and use milk chocolate chips.
Nutty Crunch
Sprinkle 1/2 cup chopped toasted hazelnuts over the top before baking.
How to Store Nutella Cookie Pie
Refrigerator
Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer
Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Reheat individual slices in the microwave for 15-20 seconds, or in a 350°F (175°C) oven for 5-10 minutes until warm.
Frequently Asked Questions
Q: Can I use a store-bought cookie dough?
Yes, you can use 1.5 pounds of your favorite store-bought chocolate chip cookie dough. Just press it into the pie dish and follow the same baking instructions.
Q: How do I know when the pie is done?
The top should be golden brown and the edges set, but the center will look slightly underdone. A toothpick inserted near the edge should come out clean, and the internal temperature should be around 200°F (93°C) for a gooey center.
Q: Can I make this gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but it will still be delicious.
Q: What if I don't have Nutella?
You can use any chocolate-hazelnut spread, or make your own by blending 1 cup hazelnuts with 1/2 cup chocolate chips and a tablespoon of oil until smooth. Alternatively, use a thick chocolate fudge sauce.
Q: Can I bake this in a cast-iron skillet?
Yes, a 10-inch (25 cm) cast-iron skillet works perfectly. Adjust the baking time by a few minutes if needed, and serve it straight from the skillet for a rustic look.
If you try this Nutella Cookie Pie, I'd love to hear about it! Leave a comment below, rate the recipe, and share your photos with me on Instagram. Your feedback helps me create more recipes you'll love.
Nutella Cookie Pie
A giant chocolate chip cookie filled with molten Nutella, baked to golden perfection in just 35 minutes. Pure comfort food!
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, melted
- 3/4 cup (165g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (130g) semisweet chocolate chips
- 1/2 cup (150g) Nutella or chocolate-hazelnut spread
📋 Instructions
- 1Preheat and Prepare — Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish with butter or non-stick spray.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3Combine Wet Ingredients — In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla extract until fully combined.
- 4Form the Dough — Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Gently fold in the chocolate chips.
- 5Assemble the Pie — Press half of the cookie dough evenly into the bottom of the prepared pie dish. Spread the Nutella over the dough, leaving a 1/2-inch (1.25 cm) border. Top with the remaining dough and press to seal the edges, covering the Nutella completely.
- 6Bake to Golden Perfection — Bake for 30-35 minutes, until the top is golden brown and the edges are set. A toothpick inserted near the edge should come out clean, but the center will be slightly soft. The internal temperature should read 200°F (93°C) for a gooey center.
- 7Cool and Serve — Let the pie cool in the dish on a wire rack for at least 15 minutes. Serve warm for a gooey Nutella pull, or cool completely for cleaner slices.
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