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

Description

This decadent Nutella stuffed cookie pie boasts a crisp golden crust and a rich, gooey Nutella center. Browned butter and chocolate chips elevate the flavor, making it a showstopping dessert that’s perfect for any celebration or sweet craving. It’s easy to prepare and sure to impress both kids and adults alike!

Ingredients

Units Scale

Cookie Dough

240 grams brown butter
70 grams granulated sugar
140 grams brown sugar
1 tablespoon vanilla extract
2 eggs
300 grams all-purpose flour
200 grams chocolate chips

Filling

150 grams Nutella

Optional Decoration

40 grams chocolate chips (for topping)

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Instructions

Brown the Butter: Melt the butter in a saucepan over medium heat, stirring constantly. Once it begins to foam and turns golden brown with a nutty aroma, remove from heat. Transfer to a heatproof bowl and let it cool completely.
Mix the Sugars and Eggs: In a large bowl, whisk 140g brown sugar, 70g granulated sugar, and 2 eggs for 2-3 minutes until the mixture is light and fluffy. This ensures a soft and chewy cookie texture.
Add Vanilla and Cooled Brown Butter: Pour the cooled browned butter into the sugar and egg mixture. Add 1 tablespoon vanilla extract. Whisk until smooth and fully combined.
Incorporate Dry Ingredients: Using a spatula, gently fold in 300g all-purpose flour. Mix until just combined to prevent overworking the dough, which could lead to tough cookies.
Fold in Chocolate Chips: Stir in 200g chocolate chips, distributing them evenly throughout the dough for chocolatey bites in every slice.
Prepare the Pie Dish: Grease a pie dish with butter or cooking spray. Optionally, line it with parchment paper for easy removal after baking.
Assemble the Cookie Pie: Press half the cookie dough into the base and slightly up the sides of the prepared pie dish. Spread 100g Nutella evenly over the dough. Cover Nutella with the remaining cookie dough, sealing the edges. Sprinkle 40g chocolate chips on top for extra indulgence.
Bake the Cookie Pie: Preheat your oven to 180°C (356°F). Bake for 35-40 minutes, until the edges are golden brown but the center remains slightly soft for a gooey texture.
Cool and Serve: Allow the cookie pie to cool for at least 20 minutes so it sets. Slice and serve warm, optionally with ice cream or an extra drizzle of chocolate sauce.

Notes

Use a kitchen scale for precise measuring to achieve the best texture.
Let the browned butter cool fully before adding to the dough to avoid cooking the eggs.
Mix the dough only until just combined to keep it tender.
For even better results, chill the assembled dough for 20-30 minutes before baking.
Spread the Nutella evenly to ensure a gooey, consistent filling in every slice.

Nutrition

Serving Size: 1 slice (1/10th of pie)
Calories: 430
Sugar: 32g
Sodium: 120mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg