Nutella was invented in 1946 during chocolate rationing—hazelnuts stretched cocoa supplies, accidentally creating today's perfect cookie pie filling.
Ooey-Gooey Scoopable Nutella Cookie Pie
Dive into this scrumptious Nutella Cookie Pie, where rich chocolate hazelnut goodness meets a soft, chewy cookie base! With just a handful of ingredients like buttery brown sugar and gooey Nutella, this dessert is not only easy to whip up but also perfect for sharing (or not!). Get ready to scoop, savor, and indulge in every decadent bite!
Prep
30
min
Cook
15
min
Serves
16
people
Level
intermediate
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- 230g Cold Chopped Unsalted Butter (16.1 tbsp)
- 2 Eggs
- 1 Egg Yolk
🫙Pantry Staples(7)
- 3 tsp Baking Powder (15 ml)
- 3/4 tsp Baking Soda (3.75 ml)
- 450g Chocolate Chunks or chips (15.9 oz)
- 475g Plain Flour (3.8 cup)
- 160g Caster Sugar (0.8 cup)
- 160g Light Brown Sugar (0.8 cup)
- 1 tsp Vanilla (5 ml)
🧂Spices & Seasonings(1)
- 1 tsp Salt (5 ml)
👨🍳 Instructions
- 1
Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid.
- 2
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 3
Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
- 4
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
- 5
Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
- 6
Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 7
Preheat oven to 180°C (350°F).
- 8
Take any shape baking dish and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them.
- 9
Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft and gooey.
- 10
Remove from the oven and let cool slightly.
- 11
Serve warm with ice cream and chocolate sauce.
💡 Pro Tips
- ✓Freeze Nutella portions for at least 2 hours at -18°C to achieve proper firmness—partially frozen Nutella will leak during baking and create soggy spots.timing2 hours at -18°C
- ✓Portion dough balls to exactly 90g using a kitchen scale because consistent weight ensures even baking and prevents smaller cookies from burning while larger ones remain underbaked.technique90g portions
- ✓Whisk cold butter to only 'slightly creamy' stage—overbeating incorporates too much air and creates cakey texture instead of the desired dense, gooey consistency.techniqueslightly creamy stage
- ✓Freeze assembled cookie dough balls for minimum 30 minutes because this prevents spreading during baking and maintains the thick, pie-like structure at 180°C.timing30 minutes minimum
- ✓Leave 2-3cm space between frozen dough balls in the baking dish—they will spread and merge to form the cohesive pie texture while baking.equipment2-3cm spacing
Share this recipe
Prep
30
min
Cook
15
min
Serves
16
people
Level
intermediate
Share this recipe
Nutella was invented in 1946 during chocolate rationing—hazelnuts stretched cocoa supplies, accidentally creating today's perfect cookie pie filling.
Ooey-Gooey Scoopable Nutella Cookie Pie
Dive into this scrumptious Nutella Cookie Pie, where rich chocolate hazelnut goodness meets a soft, chewy cookie base! With just a handful of ingredients like buttery brown sugar and gooey Nutella, this dessert is not only easy to whip up but also perfect for sharing (or not!). Get ready to scoop, savor, and indulge in every decadent bite!
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- 230g Cold Chopped Unsalted Butter (16.1 tbsp)
- 2 Eggs
- 1 Egg Yolk
🫙Pantry Staples(7)
- 3 tsp Baking Powder (15 ml)
- 3/4 tsp Baking Soda (3.75 ml)
- 450g Chocolate Chunks or chips (15.9 oz)
- 475g Plain Flour (3.8 cup)
- 160g Caster Sugar (0.8 cup)
- 160g Light Brown Sugar (0.8 cup)
- 1 tsp Vanilla (5 ml)
🧂Spices & Seasonings(1)
- 1 tsp Salt (5 ml)
👨🍳 Instructions
- 1
Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid.
- 2
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 3
Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
- 4
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
- 5
Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
- 6
Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 7
Preheat oven to 180°C (350°F).
- 8
Take any shape baking dish and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them.
- 9
Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft and gooey.
- 10
Remove from the oven and let cool slightly.
- 11
Serve warm with ice cream and chocolate sauce.
💡 Pro Tips
- ✓Freeze Nutella portions for at least 2 hours at -18°C to achieve proper firmness—partially frozen Nutella will leak during baking and create soggy spots.timing2 hours at -18°C
- ✓Portion dough balls to exactly 90g using a kitchen scale because consistent weight ensures even baking and prevents smaller cookies from burning while larger ones remain underbaked.technique90g portions
- ✓Whisk cold butter to only 'slightly creamy' stage—overbeating incorporates too much air and creates cakey texture instead of the desired dense, gooey consistency.techniqueslightly creamy stage
- ✓Freeze assembled cookie dough balls for minimum 30 minutes because this prevents spreading during baking and maintains the thick, pie-like structure at 180°C.timing30 minutes minimum
- ✓Leave 2-3cm space between frozen dough balls in the baking dish—they will spread and merge to form the cohesive pie texture while baking.equipment2-3cm spacing