Can I use regular melted butter instead of brown butter?

While you can use plain melted butter, you’ll miss out on the toasty, nutty depth that brown butter brings. Browning only takes a few extra minutes and makes a major difference in taste.

What if I don’t have Nutella?

Any creamy chocolate-hazelnut spread will work, or try peanut butter for a salty-sweet alternative. Even a thick layer of jam or caramel would be delicious!

My cookie pie seems underbaked in the center. Is that okay?

Absolutely! The center should be slightly soft—this guarantees gooey Nutella pulls in every slice. If you prefer it firmer, simply bake a few minutes longer.

Can I make this ahead for a party?

Definitely! Bake earlier in the day (or even the day before), then reheat just before serving. For that freshly-made taste, add toppings like ice cream or berries at the last minute.

Nutella Stuffed Cookie Pie Recipe

Let’s talk about true dessert bliss: this Nutella Stuffed Cookie Pie. Imagine sinking your spoon into soft, gooey cookie goodness, only to discover a thick, molten ribbon of Nutella running through the center. It’s outrageously indulgent, a little over the top, and yet shockingly easy to put together—even on the busiest evenings. With golden brown butter, a generous handful of chocolate chips, and a secret Nutella core, every bite bursts with rich, nutty aromas and gooey, melty texture. This is the kind of show-stopping treat everyone craves, and it comes together in little more time than a standard cookie recipe. Whether you’re hosting friends or just treating yourself, there’s nothing more rewarding than a homemade cookie pie you can slice into generous wedges!

Why You’ll Love This Recipe

Incredibly Easy and Quick: No fancy baking skills required. If you can stir and layer, you can make this.
Rich Flavors: Browned butter adds a warm, toasty base, while Nutella brings creamy, chocolate-hazelnut decadence.
Gooey and Chewy Texture: Crisp edges, soft center—plus a lush, gooey filling.
Crowd-Pleaser: Perfect for family gatherings or as a make-ahead treat for the week.
Versatile: Easily customizable with your favorite mix-ins or even gluten-free flour.

Ingredients You’ll Need

Brown Butter: Gives the cookie pie a deep, almost caramelized flavor. Take it a little further than just melted—let it brown for that signature nutty aroma.
Brown Sugar: For a richer, moister cookie with caramel undertones.
Granulated Sugar: Balances sweetness and helps create crispy edges.
Vanilla Extract: Enhances all the other flavors; pure extract is worth it.
Eggs: Hold everything together and add a little extra richness.
All Purpose Flour: The backbone of your cookie dough—be sure to measure carefully.
Chocolate Chips: Every bite should have a pool of melted chocolate. Use semisweet, milk, or a combination.
Nutella: The star of the show—this creamy hazelnut spread makes that gooey center irresistible.
Optional Extra Chocolate Chips: For topping, because truly, more chocolate is always the right choice.

Tip: Using a kitchen scale ensures the most consistent results. Your cookie pie will thank you!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Nut-Free Version: Swap Nutella for chocolate spread or a thick caramel sauce if nuts are an issue.
Gluten-Free: Use a 1-to-1 gluten-free flour blend. The pie will still turn out gooey and delicious.
Mix-In Magic: Add a handful of chopped hazelnuts or pecans to the dough for crunch.
Blondie Style: Omit chocolate chips and use white chocolate or butterscotch chips for a twist.
Mini Pies: Use muffin tins for individual cookie pies—bake 5-10 minutes less.

How to Make Nutella Stuffed Cookie Pie

Step 1: Brown the Butter

Start by gently melting your butter in a saucepan. Stir constantly until it foams, turns golden, and smells wonderfully nutty. Pour it into a bowl and let it cool—this step makes all the difference in flavor.

Step 2: Whisk Sugars and Eggs

In a large bowl, mix your brown sugar, granulated sugar, and eggs. Whisk for a solid 2–3 minutes. You’re looking for a light and almost fluffy texture—this sets up that perfectly tender crumb.

Step 3: Add Browned Butter and Vanilla

Stir the cooled brown butter and vanilla extract into your sugar mixture. Make sure everything is smooth before moving on.

Step 4: Fold in Dry Ingredients

Gently fold in your flour. Switch to a spatula here and mix until just combined—overmixing will make the cookie pie dense.

Step 5: Stir in Chocolate Chips

Fold in those luscious chocolate chips—save a handful if you like for topping.

Step 6: Prep Your Pie Dish

Grease the dish or line it with parchment paper. This makes the pie so much easier to lift out in one beautiful piece.

Step 7: Assemble the Layers

Press half your dough into the bottom and slightly up the sides. Smooth the Nutella evenly over this layer (spread carefully—an offset spatula is handy here). Top the Nutella with the rest of the cookie dough, sealing the edges well. Sprinkle with reserved chocolate chips.

Step 8: Bake

Bake in a preheated oven at 180°C/356°F for 35–40 minutes. The edges should be golden while the middle stays just a bit soft—that way you’ll get molten Nutella in every slice.

Step 9: Cool and Serve

Let your gorgeous pie cool for at least 20 minutes. This allows the center to set just enough. Slice and serve—add a scoop of ice cream or a drizzle of chocolate sauce if you want to go all out.

Pro Tips for Making the Recipe

Cool the brown butter fully before adding to your dough—you don’t want to scramble the eggs!
Don’t overmix! Mixing only until combined keeps the texture perfectly chewy.
Chill your dough for 20–30 minutes if you have time—this yields thicker, bakery-style slices.
Spread Nutella on slightly frozen cookie dough for easier layering.

How to Serve

The Nutella Stuffed Cookie Pie truly shines when served slightly warm, with the Nutella just oozy enough to coat the back of a spoon. A generous scoop of vanilla or salted caramel ice cream takes it to another level. For dessert platters, cut into wedges and sprinkle with flaky sea salt. Feeling creative? Drizzle with chocolate or caramel sauce, or serve with fresh berries for a little tang.

Pair with espresso, strong coffee, or even a glass of cold milk for ultimate comfort.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers (if that’s even a thing!) tightly covered in the refrigerator. It will stay fresh for up to 5 days.

Freezing

The baked pie freezes beautifully. Wrap slices individually in plastic wrap and store in an airtight container for up to 2 months.

Reheating

For that fresh-from-the-oven effect, microwave slices for 15–20 seconds or reheat in a low oven until just gooey again.

FAQs

Can I use regular melted butter instead of brown butter?

While you can use plain melted butter, you’ll miss out on the toasty, nutty depth that brown butter brings. Browning only takes a few extra minutes and makes a major difference in taste.
What if I don’t have Nutella?

Any creamy chocolate-hazelnut spread will work, or try peanut butter for a salty-sweet alternative. Even a thick layer of jam or caramel would be delicious!
My cookie pie seems underbaked in the center. Is that okay?

Absolutely! The center should be slightly soft—this guarantees gooey Nutella pulls in every slice. If you prefer it firmer, simply bake a few minutes longer.
Can I make this ahead for a party?

Definitely! Bake earlier in the day (or even the day before), then reheat just before serving. For that freshly-made taste, add toppings like ice cream or berries at the last minute.

Final Thoughts

If you’re looking for a dessert with major wow-factor that comes together in no time, this Nutella Stuffed Cookie Pie is unbeatable. With its gooey center, rich flavors, and effortless prep, it’s sure to wow your loved ones (and yourself!). Step into your kitchen, give it a try, and prepare to fall in love with the easiest, most decadent cookie pie you’ll ever make. Happy baking!