Name: Nutella Stuffed Scoopable Chocolate Chip Cookie Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 cookie pie
Cuisine: American
Ingredients: 100 grams butter; 40 grams brown sugar; 80 grams white sugar; 1 large egg; 1 tsp vanilla extract; 190 grams flour; 0.5 tsp baking soda; 0.5 tsp baking powder; 170 grams chocolate chips; 6 mini Nutella balls; extra chocolate chips

Nutella Stuffed Scoopable Chocolate Chip Cookie Pie

Nutella Stuffed Scoopable Chocolate Chip Cookie Pie cover

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Nutella Stuffed Scoopable Chocolate Chip Cookie Pie

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Ingredients

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Instructions

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Instructions

Scoop 6 small Nutella balls onto parchment paper and freeze until fully solid. This prevents leaking during baking.

Cream together butter, brown sugar, and white sugar until smooth. Add the egg and vanilla extract and mix until combined.

In a separate bowl, mix flour, baking soda, and baking powder. Add to the wet mixture and stir until just combined. Fold in the chocolate chips.

Divide the dough into 6 equal portions. Flatten each piece slightly, place one frozen Nutella ball in the center, and seal the dough tightly around it. Roll into balls.

Place them close together in a small baking dish or pan to create a cookie pie effect.

Freeze the filled cookie balls for 20–30 minutes before baking, this helps keep the center gooey.

Bake at 190°C for about 20 minutes until golden on top but still soft in the center.

If the top browns too quickly, loosely cover with aluminum foil.

Once out of the oven, immediately press a few extra chocolate chips on top for decoration and extra melt.

Let cool slightly before scooping and serving warm.

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Tips & Tricks (5)

Freeze Nutella Balls Solid ❄️
Freeze your mini Nutella balls for at least 4 hours or overnight to prevent them from melting into the batter during mixing; this creates distinct pockets of melted Nutella throughout the pie.
Brown Your Butter First 🧈
Melt and brown your butter 5-10 minutes before mixing to develop nutty, complex flavors that elevate the chocolate profile and add restaurant-quality depth to your cookie pie.
Underbake for Optimal Gooeyness 🕐
Remove the pie when the edges are set but the center still jiggles slightly (about 2-3 minutes before it looks fully done); carryover cooking will set it to perfect soft-gooey texture as it cools.
Use Room Temperature Eggs 🥚
Let your eggs sit at room temperature for 15 minutes before adding to create a more emulsified, cohesive batter that incorporates air and yields a lighter, fluffier cookie texture.
Strategic Chocolate Chip Layering 🍫
Reserve extra chocolate chips and sprinkle them on top of the batter just before baking so they stay on the surface and create a visually stunning, extra-chocolatey crust that contrasts with the soft interior.