Crispy on the outside, gooey in the middle, and hiding a molten Nutella center that melts into every bite — this Chocolate Chip Nutella Stuffed Cookie Pie is the kind of dessert that stops a room. It combines the buttery richness of a thick chocolate chip cookie with a frozen Nutella disc baked right into the heart of the dough, creating a warm, fudgy filling that oozes out the moment you slice in. Whether you are baking it for a weekend treat, a dinner party showstopper, or simply because you deserve something extraordinary, this recipe delivers on every level.
What´s a Nutella Stuffed Cookie Pie?
A Nutella stuffed cookie pie is exactly what it sounds like — a giant, pan-baked chocolate chip cookie with a hidden Nutella filling sealed inside. The concept takes everything you love about a classic cookie and scales it up into a shareable, slice-worthy pie format. The dough is rich with melted butter, two types of sugar, and just enough heavy cream to keep the crumb soft and almost brownie-like in texture. The Nutella is frozen into a solid disc before baking, which means it holds its shape during assembly and then slowly melts back into a creamy, molten center as the cookie bakes. Unlike regular cookies, there is no chilling the dough for hours or portioning out individual balls — just press, layer, seal, and bake.
What makes this format so satisfying is the contrast of textures you get in every single bite. The outer edges of the pie bake up golden and slightly crisp, while the center stays thick and soft with that signature underbaked cookie chew. In between sits a warm ribbon of Nutella, nutty and chocolatey, running through the middle like the best possible surprise. It is a recipe that looks impressive but is genuinely simple to pull off, even on a weeknight.
Important Note
The key to a successful Nutella stuffed cookie pie is patience with the freezing step. Do not rush the Nutella disc — it needs to be fully solid before you place it onto the dough. If it is still soft or slightly flexible, it will be difficult to handle and may shift during assembly, which can cause the filling to leak out at the edges during baking. Give it at least one hour in the freezer, or even overnight if you are prepping ahead.
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Hi, I’m Dia, the cook behind DelicateKitchen. I’m passionate about bringing bold, authentic flavors from the whole world into your home kitchen, with recipes that are as approachable as they are delicious. Whether you’re a seasoned cook or just getting started, you’ll always find something worth making here.
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Why You’ll Love This Recipe
Molten Nutella Center — The frozen disc melts back into a warm, creamy filling during baking, giving you a gooey hazelnut chocolate layer in every single slice.
Perfect Cookie Texture — Buttery, dense, and slightly underbaked in the best way, with crisp golden edges and a soft, fudgy middle that holds together beautifully when sliced.
Loaded with Chocolate Chips — Folded generously into the dough and scattered on top after baking, chocolate chips appear in every bite for that extra layer of indulgence.
No Special Equipment — You only need a bowl, a whisk, a round baking pan, and some baking paper. No stand mixer, no piping bags, no complicated techniques.
Impressive but Easy — The result looks like it came from a bakery, but the process is straightforward enough for any home baker to pull off with confidence.
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Serving Suggestion
This cookie pie is best served warm, about ten to fifteen minutes out of the oven, when the Nutella center is still soft and the chocolate chips are gooey. Slice it into wedges like a cake and serve with a generous scoop of vanilla ice cream on top — the cold cream melting into the warm cookie is an absolutely unbeatable combination. A drizzle of warm Nutella or chocolate sauce over the top takes it even further for a proper dessert plate presentation. If you are serving it at a dinner party, dust lightly with powdered sugar just before bringing it to the table for a clean, bakery-style finish. Leftover slices reheat beautifully and taste just as indulgent the next day with a strong cup of coffee or a cold glass of milk.
Pro Tips Nutella Cheesecake Brownies
Freeze the Nutella Fully — A properly frozen disc makes assembly clean and stress-free. If it bends without cracking, it needs more time. Peel it off the baking paper gently once solid.
Do Not Overmix the Dough — Once the flour goes in, fold with a spatula rather than whisking. Overworking the dough develops too much gluten and leads to a tough, dense texture instead of that soft, tender cookie crumb.
Press the Dough Thin and Even — When lining the pan, take your time to press the base dough to an even thickness across the bottom and up the sides. Uneven dough can lead to thin spots that brown too quickly or thick spots that stay raw.
Cover if It Browns Too Fast — Ovens vary, so keep an eye on the top from around the 20-minute mark. If the surface is browning faster than expected, lay a loose sheet of aluminium foil or a lightly dampened sheet of baking paper over the top to protect it while the center finishes baking.
Add Chips After Baking — If you are unsure how chocolate chips behave in your oven, hold some back and press them into the hot surface immediately after the pie comes out. They will melt slightly onto the top and look gorgeous without any risk of burning.
Ingredient Notes
Butter (180 g, melted) — Melted butter gives this cookie pie its dense, fudgy texture. Make sure it has cooled slightly before mixing it with the eggs so you do not accidentally scramble them.
Egg + Egg Yolk — The whole egg provides structure while the extra yolk adds richness and fat, which is what gives the center that soft, almost brownie-like chew. Do not skip the yolk.
Heavy Cream (1 tbsp) — Just one tablespoon makes a real difference to the moisture level of the dough, keeping the crumb tender without making it cakey.
White + Brown Sugar (100 g each) — White sugar encourages spread and a slightly crispier edge while brown sugar adds moisture and a deep caramel-like warmth. Using both gives you a perfectly balanced cookie texture.
Flour (330 g) — Standard all-purpose flour works perfectly here. Measure it by spooning into the cup or weighing it to avoid a dry, dense dough from accidentally packing too much in.
Baking Powder + Baking Soda (¼ tsp each) — A small amount of both gives just enough lift to keep the pie from being completely flat without making it cakey or bready.
Nutella (250–300 g) — Use a generous amount so the frozen disc is thick enough to handle easily. The more you use, the thicker and more dramatic the molten center will be.
Chocolate Chips — Use as many as you like. Semi-sweet chips are the classic choice, but dark chocolate chunks or milk chocolate chips all work beautifully here.
Ingredient
180 g butter, melted
1 egg + 1 egg yolk (medium)
1 tbsp heavy cream
100 g white sugar
100 g brown sugar
Vanilla to taste
330 g flour
¼ tsp baking powder
¼ tsp baking soda
250–300 g Nutella
Chocolate chips, as many as you like
Equipment used
Mixing bowls
Whisk or hand mixer
Spatula
Measuring cups
Kitchen scale
Saucepan or heatproof bowl
Parchment paper
Cooling rack
Knife
Instructions
Step 1: Prepare the Nutella Filling
Spread Nutella into a round, flat circle on baking paper. Place a second sheet of baking paper on top, then freeze for at least 1 hour until completely solid.
Step 2: Make the Cookie Dough
Whisk melted butter with white and brown sugar until combined. Add the egg and egg yolk, then mix in heavy cream and vanilla.
Step 3: Add Dry Ingredients
Fold in flour, baking powder, and baking soda using a spatula until just combined. Gently fold in chocolate chips.
Step 4: Prepare the Pan
Preheat oven to 175 °C and line a round baking pan with parchment paper.
Step 5: Build the Base
Press three quarters of the dough evenly into the pan, covering the bottom and slightly up the sides.
Step 6: Add the Filling
Place the frozen Nutella disc on top of the dough base.
Step 7: Seal the Pie
Flatten the remaining dough into a round shape, place it on top, and press the edges to seal completely.
Step 8: Bake
Bake for 25–30 minutes until golden. Cover loosely if browning too quickly.
Step 9: Finish and Serve
Let cool for 10–15 minutes, add extra chocolate chips if desired, then slice and serve warm.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Allow the cookie pie to cool completely before covering.
Store at room temperature in an airtight container or wrapped tightly in cling film for up to 3 days.
For longer storage, wrap individual slices in cling film and freeze for up to 6 weeks.
Reheat individual slices in the microwave for 20–30 seconds until the center is warm and the Nutella turns gooey again.
For a crispier result, place slices in the oven at 160 °C for about 8 minutes.
Frozen slices can be thawed at room temperature for 1–2 hours before reheating.
CHOCOLATE CHIP NUTELLA COOKIE PIE
Zutaten
Methode
- Spread Nutella into a round, flat circle on baking paper. Place a second sheet of baking paper on top, then freeze for at least 1 hour until completely solid.
- Whisk melted butter with white and brown sugar until combined. Add the egg and egg yolk, then mix in heavy cream and vanilla.
- Fold in flour, baking powder, and baking soda using a spatula until just combined. Gently fold in chocolate chips.
- Preheat oven to 175 °C and line a round baking pan with parchment paper.
- Press three quarters of the dough evenly into the pan, covering the bottom and slightly up the sides.
- Place the frozen Nutella disc on top of the dough base.
- Flatten the remaining dough into a round shape, place it on top, and press the edges to seal completely.
- Bake for 25–30 minutes until golden. Cover loosely if browning too quickly.
- Let cool for 10–15 minutes, add extra chocolate chips if desired, then slice and serve warm.
