Scoopable Nutella Stuffed Cookie Pie

This Scoopable Nutella Stuffed Cookie Pie recipe results in a cookie texture that is a perfectly crisp on the outside with a soft, gooey cookie and Nutella stuffed center!

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How to Make Scoopable Nutella Stuffed Cookie Pie

This Scoopable Nutella Stuffed Cookie Pie recipe is absolutely scrumptious! The crisp outer exterior of the cookie pie nicely compliments the gooey cookie and Nutella stuffed center. Each bite of this cookie pie is a delight. To make this recipe, you will need the key ingredients shared below.

Key Ingredients

All Purpose Flour
Baking Soda
Salt
Egg
Unsalted Butter
Dark Brown Sugar
Granulated Sugar
Vanilla Bean Paste
Chocolate Chips
Nutella Chocolate Spread

(See recipe card below for the ingredients measurements.)

Preparation

Make Nutella Filling – line a small baking sheet with parchment paper. Using a piping bag or spoon, add (11) individual portions of Nutella onto the baking sheet (about 1/2 to 1 tablespoon portions). Transfer baking sheet to the freezer to chill the Nutella portions until fully frozen and firm to touch (about 1 to 2 hours or longer as needed).
Make Cookie Dough – in a small mixing bowl, add in the flour, baking soda and salt. Mix ingredients together to combine. Set bowl aside. In a separate large mixing bowl, add the butter, brown and granulated sugars. Mix ingredients together until fully combined. Next, mix in the egg and vanilla bean paste into the wet batter. Add the dry ingredients into the bowl with the wet batter. Using a spatula, fold the dry ingredients into the wet batter just until a soft cookie dough forms. Mix in the chocolate chips.
Form Cookies – Generously grease a 9 inch round baking pan. Set aside. Using a 1.5 ounce (3 tablespoons) cookie scooper, scoop out a portion of the cookie dough. Flatten the cookie dough into a disk shape, place a chilled portion of Nutella into the center and wrap the outer sides of the flatten cookie dough over the Nutella to form a ball shape. Transfer filled cookie dough ball to prepared baking pan and repeat with the remaining cookie dough and Nutella portions. (If you find the cookie dough is too soft or is sticking to your hands, pop the mixing bowl containing the cookie dough in the fridge to chill for about 30 minutes to allow the dough to firm up.)
Bake Cookies – preheat oven to 350F. As the oven preheats, place baking pan in the freezer to let the filled cookies to firm up a bit before baking. Bake the filled cookies for 12 to 14 minutes until golden brown and crisp on the outside. If you prefer a more gooey cookie texture, bake cookie pie for 10 to 12 minutes.
Serve – cookie pie right away while still hot and gooey. If you prefer a more set cookie, let the cookie pie rest at room temperature for 5 to 10 minutes before serving.

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5 from 5 votes

Scoopable Nutella Stuffed Cookie Pie

This Scoopable Nutella Stuffed Cookie Pie recipe results in a cookie texture that is a perfectly crisp on the outside with a soft, gooey cookie and Nutella stuffed center!

Prep Time20

Cook Time15

Chill Time1

Servings: 5

Ingredients

1 3/4 cups (228g) all purpose flour, weighed or spooned and leveled if using measuring cups
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg, (54g)
1 teaspoon (6g) vanilla bean paste or extract
1/2 cup (100g) dark brown sugar
1/4 cup (50g) granulated sugar
1/2 cup + 2 tablespoons, (143g) unsalted butter, softened
5 ounces (143g) semi-sweet chocolate chips, plus more for decorating top of cookie pie, optional
nutella or chocolate hazelnut spread
chocolate disks, for decorating top of cookie pie, optional

Instructions

Line a small baking sheet with parchment paper. Using a piping bag or spoon, add (11) individual portions of Nutella onto the baking sheet (about 1/2 to 1 tablespoon portions).
Transfer baking sheet to the freezer to chill the Nutella portions until fully frozen and firm to touch (about 1 to 2 hours or longer as needed).
In a small mixing bowl, add in the flour, baking soda and salt. Mix ingredients together to combine. Set bowl aside.
In a separate large mixing bowl, add the butter, brown and granulated sugars. Mix ingredients together until fully combined.
Next, mix in the egg and vanilla bean paste into the wet batter. Add the dry ingredients into the bowl with the wet batter.
Using a spatula, fold the dry ingredients into the wet batter just until a soft cookie dough forms. Mix in the chocolate chips.
Generously grease a 9 inch round baking pan. Set aside.
Using a 1.5 ounce (3 tablespoons) cookie scooper, scoop out a portion of the cookie dough.
Flatten the cookie dough into a disk shape, place a chilled portion of Nutella into the center and wrap the outer sides of the flatten cookie dough over the Nutella to form a ball shape. Transfer filled cookie dough ball to prepared baking pan and repeat with the remaining cookie dough and Nutella portions. (If you find the cookie dough is too soft or is sticking to your hands, pop the mixing bowl containing the cookie dough in the fridge to chill for about 30 minutes to allow the dough to firm up.)
Preheat oven to 350F. As the oven preheats, place baking pan in the freezer to let the filled cookies firm up a bit before baking.
Bake the filled cookies for 12 to 14 minutes until golden brown and crisp on the outside. If you prefer a more gooey cookie texture, bake cookie pie for 10 to 12 minutes.
Right when the cookie pie is removed from the oven, garnish with extra chocolate chips and chocolate disks, optional.