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.
Why You’ll Love This Recipe
Gooey Nutella Center: There’s nothing quite like cutting into a warm cookie pie and discovering a rich, molten core of Nutella hiding inside. By freezing the Nutella into small balls ahead of time, you create a built-in surprise center that stays gloriously gooey and melted even after baking — giving every single spoonful that irresistible, lava-like pull of chocolate hazelnut goodness. It’s the kind of detail that takes a simple dessert and transforms it into something truly unforgettable.
Crispy Edges, Soft Middle: This cookie pie delivers the best of every texture all in one dish. The edges bake up beautifully golden and crispy, with just the right amount of chew, while the center stays wonderfully soft, tender, and slightly underbaked in the most intentional, delicious way possible. It’s that perfect contrast between a satisfying crunch on the outside and a melt-in-your-mouth middle that makes every bite feel like it was made exactly the way a cookie pie should be — and keeps everyone coming back for just one more scoop.
Scoopable & Shareable: Forget slicing — this dessert is meant to be scooped straight from the pan and shared warm around the table. Whether you’re serving it at a casual dinner, a cozy night in, or a gathering with friends and family, the scoopable format makes it incredibly fun and easy to serve. Pile it generously into bowls, top with a big scoop of vanilla ice cream, and watch it disappear within minutes. It’s the kind of crowd-pleasing, feel-good dessert that brings people together.
Easy to Prep Ahead: One of the best things about this recipe is just how simple and stress-free it is to prepare in advance. The freezing step — which locks the Nutella into perfectly shaped little balls — not only creates that dreamy molten center, but also makes the entire assembly process much easier and cleaner. Prep everything ahead of time, pop it in the freezer, and when you’re ready to bake, simply take it out, assemble, and go. Less last-minute effort in the kitchen means more time enjoying the results.
Serving Suggestion
Serve warm with vanilla ice cream or whipped cream. Perfect for sharing straight from the pan with a spoon.
Pro Tips for Perfect Cookie Pie
Freeze the Nutella completely: This step is non-negotiable and makes all the difference between a perfectly gooey center and a disappointing, leaked-out mess. Before you do anything else, make sure your Nutella is frozen completely solid — not just chilled, but fully frozen through. If the Nutella is even slightly soft when you wrap the cookie dough around it, the heat of the oven will cause it to melt and seep out before the dough has had a chance to set around it, losing that magical molten core you’re working so hard to create. Give it plenty of time in the freezer — when in doubt, freeze longer rather than shorter.
Don’t overbake: When it comes to this cookie pie, pulling it out of the oven at the right moment is everything. The center should still look slightly underdone, soft, and almost a little jiggly when you take it out — and that’s completely intentional. It will continue to set as it cools slightly outside the oven, and what’s left behind is a perfectly soft, fudgy, melt-in-your-mouth middle that no amount of extra baking time could ever replicate. Trust the process, set a timer, and resist the urge to leave it in for just a few more minutes. Overbaking is the number one thing that turns a dreamy cookie pie into a dry, disappointing one.
Freeze before baking: Beyond just freezing the Nutella filling, chilling the fully assembled cookie pie in the freezer before it goes into the oven is a game-changing step that dramatically improves the final result. The cold temperature slows down the spread of the dough during baking, helping the cookie pie hold its shape and rise properly rather than flattening out too quickly. Most importantly, it buys the dough just enough extra time to bake and set around the Nutella before the filling gets too hot — keeping that center irresistibly gooey and intact all the way through.
Use a small pan: The size of your baking pan matters more than you might think. By using a smaller pan and placing the cookie dough balls close together, you encourage them to bake up tall and thick rather than spreading out flat and thin. This is exactly what creates that signature thick, soft, bakery-style cookie pie texture — the kind with a substantial, satisfying bite that feels indulgent in all the right ways. A pan that’s too large will cause the dough to spread too much, resulting in a thinner, crispier result that loses some of that coveted soft and gooey middle.
Serve warm: For the absolute best experience this cookie pie has to offer, serve it straight from the oven while it’s still warm. The texture is at its peak in those first beautiful minutes — the edges are perfectly crispy, the middle is soft and pillowy, and the Nutella center is fully melted into a rich, flowing pool of chocolate hazelnut goodness. Add a generous scoop of cold vanilla ice cream on top and let it melt into the warm cookie for a contrast that is, quite simply, next level. Once it cools down completely, it loses some of that magic — so dig in while it’s hot.
Ingredients
• 100 g butter, softened
• 40 g brown sugar
• 80 g white sugar
• 1 large egg
• 1 tsp vanilla extract
• 190 g flour
• ½ tsp baking soda
• ½ tsp baking powder
• 170 g chocolate chips
For the Filling
• 6 mini Nutella balls (freeze until completely solid)
Optional
• Extra chocolate chips for topping after baking
Instructions
Prepare the Nutella Centers Start by scooping 6 small, evenly sized balls of Nutella onto a sheet of parchment paper. Try to keep them as uniform as possible so that every cookie gets an equal amount of that gooey chocolate hazelnut filling. Once scooped, place the parchment sheet in the freezer and let the Nutella freeze until completely solid — this is a crucial step that prevents the filling from melting and leaking out through the dough during baking. Don’t skip this or rush it; fully frozen Nutella centers are the secret behind that perfect molten core.
Make the Cookie Dough In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light, smooth, and fluffy — this usually takes a couple of minutes and is worth doing properly, as it creates a better texture in the final cookie. Add the egg and vanilla extract and mix until everything is fully combined and the batter looks glossy and uniform. In a separate bowl, whisk together the flour, baking soda, and baking powder until evenly distributed. Gradually add the dry ingredients into the wet mixture and stir until just combined — be careful not to overmix at this stage, as that can lead to a tougher, denser cookie. Finally, fold in the chocolate chips gently and evenly throughout the dough.
Shape Divide the dough into 6 equal portions — using a kitchen scale here ensures every cookie pie is the same size and bakes evenly. Take one portion, flatten it slightly in the palm of your hand, and place one fully frozen Nutella ball right in the center. Carefully wrap the dough up and around the filling, pinching the edges together firmly to seal it completely — make sure there are no gaps or thin spots where the Nutella could escape during baking. Roll it gently into a smooth ball. Repeat with the remaining portions. Arrange all six filled dough balls close together in a small baking dish or pan, letting them touch slightly — this is exactly what creates that thick, soft, irresistible cookie pie effect as they bake and merge together. Once arranged, place the entire pan in the freezer for 20–30 minutes before baking. This additional chill time helps the dough hold its shape in the oven and is key to keeping that center perfectly gooey.
Bake Preheat your oven to 190°C and bake the cookie pie for approximately 20 minutes, or until the top is beautifully golden and the edges look set, while the center still appears slightly soft and underdone — remember, that’s exactly what you’re aiming for. Keep a close eye on it during the last few minutes of baking. If you notice the top browning too quickly before the rest has had time to bake properly, simply lay a sheet of aluminum foil loosely over the top to shield it from direct heat without trapping steam or stopping the baking process underneath.
Finish The moment the cookie pie comes out of the oven, immediately press a generous handful of extra chocolate chips across the top while everything is still hot — they’ll begin to melt on contact, adding beautiful glossy puddles of chocolate and an extra layer of indulgence to every bite. Resist the urge to dig in straight away; let the cookie pie cool for just a few minutes so it firms up slightly and becomes easier to scoop without falling apart. Then serve it warm, straight from the pan, with a big spoon and — if you really want to take it over the top — a generous scoop of cold vanilla ice cream melting right into the center.
