Imagine the irresistible aroma of freshly baked cookies filling your kitchen, but with an indulgent twist that takes dessert to a whole new level. This Deep Dish Nutella Cookie Pie combines everything you love about chocolate chip cookies with the creamy, hazelnut richness of Nutella in a warm, gooey, spoonable dessert that’s meant to be shared (though we won’t judge if you don’t).
Perfect for those moments when you can’t decide between cookies and pie, this showstopper dessert features a golden, crispy edge with a soft, molten center that oozes with warm Nutella. It’s the ultimate comfort food that’s surprisingly simple to make but guaranteed to impress anyone lucky enough to get a slice.
Why You’ll Love This
- No scooping or shaping individual cookies – just press the dough into a pan and bake!
- The contrast between the crispy edges and gooey, Nutella-filled center creates the perfect texture experience
- It’s a crowd-pleaser that both kids and adults will devour
- Can be prepared in advance and baked just before serving for that fresh-from-the-oven magic
- Versatile enough for casual family desserts or dressed up for special occasions
Ingredients
- ½ cup melted butter, slightly browned
- 2 tbsp brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¾ cup chocolate chips
- 4 tbsp Nutella, for filling
Instructions
- Melt butter over medium heat until golden. Let cool for 5 minutes.
- Whisk cooled butter with brown and granulated sugars for 3 minutes. Add egg and whisk again.
- Mix in baking powder. Switch to a spatula and fold in flour until just combined.
- Ensure dough is cool, then gently fold in chocolate chips.
- Preheat oven to 350°F (180°C). Divide dough into 4 portions.
- Press half the dough into ramekin bottoms, creating a slight well. Add 1 tbsp Nutella in each. Cover with remaining dough, sealing the edges.
- Sprinkle extra chocolate chips on top. Bake for 15 minutes until golden but still gooey inside.
- Let cool for 5–8 minutes. Top with ice cream and enjoy warm!
Tips & Variations
- Add 1/2 cup of chopped hazelnuts to the cookie dough for extra crunch and to complement the Nutella flavor
- Substitute white chocolate chips or peanut butter chips for half of the chocolate chips for a flavor twist
- For a less sweet version, reduce the sugar by 1/4 cup and use dark chocolate chips
- If you don’t have a pie dish, an 8×8-inch square baking pan works well too
- For an extra decadent dessert, try layering in crushed Ferrero Rocher chocolates with the Nutella
- Make sure not to overbake – the center should still be slightly gooey when removed from the oven
Serving Suggestions
Serve this Deep Dish Nutella Cookie Pie warm with a generous scoop of vanilla ice cream that slowly melts into the crevices of the warm cookie. The contrast between the cold ice cream and warm cookie pie creates an irresistible temperature and texture combination.
For a more sophisticated presentation, dust with powdered sugar and serve with a dollop of freshly whipped cream and a few fresh berries. A drizzle of warm chocolate sauce or extra Nutella never hurts either!
Notes
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week
- To reheat, warm individual slices in the microwave for 20-30 seconds or place the entire pie in a 300°F oven for 10 minutes
- The cookie pie is done when the edges are set but the center still looks slightly underdone – it will continue cooking as it cools
- For clean slices, allow the pie to cool completely before cutting, then reheat individual slices if desired
FAQs
Can I make this ahead of time?
Yes! You can prepare the cookie dough up to 2 days in advance and refrigerate it. Let it come to room temperature before assembling and baking. You can also fully bake the pie a day ahead and reheat before serving.
Can I freeze this cookie pie?
Absolutely. Once completely cooled, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven before serving.
What if I don’t have Nutella?
Any chocolate-hazelnut spread will work, or try substituting with peanut butter, cookie butter, or dulce de leche for different but equally delicious variations.
Why did my Nutella leak out during baking?
Make sure to leave a border around the edge when spreading the Nutella and seal the edges well with the top layer of cookie dough. Also, avoid spreading the Nutella all the way to the edges of the pan.
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