Nutella-Stuffed Cookie Pie
This Nutella-Stuffed Cookie Pie captures that cozy feeling of baking with Grandma, but in a fraction of the time! It's ridiculously easy, unbelievably delicious, and guaranteed to become your new go-to dessert.
Equipment
- Saucepan
- Large bowl
- 9-inch pie dish
Ingredients
Cookie Dough
- 1 cup unsalted butter browned and slightly cooled
- 1/3 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract pure vanilla is best
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips Milk chocolate works too, for a sweeter pie!
Filling
- 3/4 cup Nutella
Instructions
- In a saucepan over medium heat, melt your butter until it turns a light brown and smells nutty. Remove from heat and let it cool down just a bit.
- In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the chocolate chips.
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish. Press half of the cookie dough into the bottom of the dish, creating an even layer.
- Give your Nutella a quick warm-up in the microwave (about 10-15 seconds) to make it easier to spread. Spread the Nutella evenly over the cookie dough layer, leaving a small border.
- Drop spoonfuls of the remaining cookie dough over the Nutella. Gently spread it out to cover the filling, but don't worry about making it perfect – a rustic look is charming!
- Bake for 30-35 minutes, or until the pie is golden brown and the center is set.
- Let the pie cool for at least 15 minutes before slicing and serving.
Notes
Try peanut butter or almond butter instead of Nutella. Fold in chopped nuts, mini marshmallows, or caramel chips. Add a dash of cinnamon or nutmeg.