Nutella Stuffed Scoopable Chocolate Chip Cookie Pie

Soft, gooey, and packed with melty chocolate, this Nutella Stuffed Scoopable Chocolate Chip Cookie Pie is crispy on the edges, ultra soft in the center, and filled with frozen Nutella pockets that melt perfectly while baking. Best served warm and scooped straight from the pan.

Author: Delicate Kitchen

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 1 cookie pie

Calories: 3,433 kcal per serving

Ingredients

100 grams - butter
40 grams - brown sugar
80 grams - white sugar
1 - large egg
1 tsp - vanilla extract
190 grams - flour
½ tsp - baking soda
½ tsp - baking powder
170 grams - chocolate chips
6 - mini Nutella balls
extra chocolate chips

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.

Nutrition