Description
A truly magnificent dessert, this Nutella Stuffed Cookie Pie combines the comforting warmth of a freshly baked chocolate chip cookie with a molten, irresistible Nutella core.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (about 250g) semi-sweet chocolate chips
- 1 ½ cups (approximately 450g) Nutella, or your favorite chocolate hazelnut spread
- Flaky sea salt (optional)
- Extra chocolate chips (optional)
Instructions
- Prepare and Freeze Nutella Disc: Line a 9-inch round cake pan or pie dish with parchment paper. Spoon 1 ½ cups Nutella onto the center and spread evenly into an 8-inch disc. Transfer to the freezer and freeze solid for at least 2-3 hours.
- Cream Butter and Sugars: In a large mixing bowl, cream 1 cup softened unsalted butter with ¾ cup granulated sugar and 1 cup packed light brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Incorporate Eggs and Vanilla: Add 2 large eggs one at a time, beating well after each. Stir in 2 teaspoons pure vanilla extract and beat for another minute until the mixture is light and creamy.
- Whisk Dry Ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Mix on low speed or by hand just until combined, avoiding overmixing.
- Fold in Chocolate Chips: Gently fold in 1 ½ cups semi-sweet chocolate chips until evenly distributed.
- Chill Dough (Optional but Recommended): For best results, chill the cookie dough in the refrigerator for at least 30 minutes.
- Prepare Pie Dish and Divide Dough: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or springform pan. Divide the cookie dough into two portions: about ⅔ for the bottom crust and ⅓ for the top layer.
- Form the Bottom Layer: Press the larger dough portion evenly into the bottom of the prepared pie dish, working it slightly up the sides.
- Place the Frozen Nutella Disc: Retrieve the frozen Nutella disc and center it on top of the cookie dough base.
- Add the Top Layer and Seal: Take the remaining smaller dough portion and flatten small pieces to cover the Nutella disc completely.
- Add Optional Toppings: If desired, sprinkle extra chocolate chips on top and a sprinkle of flaky sea salt.
- Bake to Golden Perfection: Bake for approximately 30-40 minutes until the edges are golden brown.
- Cool Completely Before Serving: Allow the cookie pie to cool in the dish for at least 1-2 hours.
- Slice and Serve: Use parchment overhangs to lift the pie out, slice into wedges, and serve at room temperature or warm.
- Storage: Store leftover cookie pie, covered tightly, at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Notes
- Experiment with variations like cookie butter or peanut butter.
- Allow refrigerated slices to come to room temperature before serving.
- Prep Time: 3 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg