Description
Indulge in a rich and gooey Nutella Stuffed Cookie Pie that’s perfect for sharing. This dessert features a luscious browned butter cookie dough filled with creamy Nutella and studded with chocolate chips, baked to golden perfection with a soft, gooey center. Ideal for gatherings or anytime you crave a decadent treat.
Ingredients
Scale
Cookie Dough
- 240 grams brown butter
- 70 grams granulated sugar
- 140 grams brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 300 grams all-purpose flour
- 200 grams chocolate chips
Filling and Topping
- 150 grams Nutella (100 grams for filling, reserve extra for drizzling or serving)
- 40 grams chocolate chips (for topping)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter while stirring constantly. Allow it to foam and cook until it turns a golden brown color and emits a nutty aroma. Immediately transfer the browned butter to a heatproof bowl and let it cool completely to prevent cooking the eggs later.
- Mix the Sugars and Eggs: In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Whisk vigorously for 2 to 3 minutes until the mixture becomes light and fluffy, incorporating air to create a better cookie texture.
- Add Vanilla and Cooled Brown Butter: Pour the cooled browned butter and vanilla extract into the sugar and egg mixture. Whisk everything until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Using a spatula, gently fold in the all-purpose flour. Mix just until there are no visible dry flour patches to keep the dough tender and soft.
- Fold in Chocolate Chips: Add the chocolate chips and fold them evenly throughout the dough to ensure every bite has a hit of chocolate.
- Prepare the Pie Dish: Grease a pie dish generously with butter or non-stick spray. For easier removal, line the base and sides with parchment paper.
- Assemble the Cookie Pie: Press half of the cookie dough evenly into the base and slightly up the sides of the prepared pie dish. Spread 100 grams of Nutella over the base, concentrating in the center. Gently spread the remaining dough over the Nutella, sealing the edges well to trap the filling. Sprinkle the remaining 40 grams of chocolate chips evenly over the top, if desired.
- Bake the Cookie Pie: Preheat the oven to 180°C (356°F). Bake the cookie pie for 35 to 40 minutes, or until the edges turn golden brown while the center remains slightly soft and gooey to maintain a luscious texture.
- Cool and Serve: Allow the cookie pie to cool in the pan for at least 20 minutes before slicing. For best enjoyment, serve warm, optionally with a scoop of vanilla ice cream or additional chocolate sauce drizzled on top.
Notes
- You can reserve extra Nutella for drizzling on the finished cookie pie or serving on the side.
- Do not overmix the flour to keep the cookie dough tender rather than tough.
- For easier slicing, cool the pie sufficiently so the filling firms up slightly.
- Use parchment paper to help easily lift the cookie pie out of the dish without sticking.
- Serve warm with ice cream for an extra indulgent dessert experience.
