Irresistible Nutella Cookie Dish

I pull out this deep dish Nutella cookie pie whenever I want to make a big impression with hardly any effort. That gooey, melty Nutella middle and the chewy cookie packed with chocolate on the outside just hit differently—no one guesses it's this easy.

The first time I whipped this up, my Valentine's dinner plans fell through thanks to a surprise snowstorm. What started out as a last-minute save turned into our go-to for when we're craving something over-the-top but quick to throw together.

Dreamy Ingredients

• Chocolate chips: scatter them all through for bursts of melty chocolate in every bite
• Nutella: dollop in the middle for that lava-like center—you'll want to scoop it up while it's warm
• Brown sugar: helps keep things chewy and brings extra flavor
• Baking powder: helps get some lift so it's not too dense
• All purpose flour: makes sure everything holds together without going cakey
• Granulated sugar: lets you get crispy edges around the outside
• Melted butter: brown it first for an extra nutty, rich taste
• Egg: pulls everything together and makes it richer

Simple Steps to Make It

Serve it Up:

Give it 5–8 minutes to cool off so it firms up a bit, but stays gooey in the middle. Top with a scoop of vanilla ice cream and dig in while it’s all warm and melty.

Bake:

Toss on the rest of your chocolate chips and put the ramekins on a tray (just in case they bubble over). Bake for 15 minutes at 350°F—don’t go longer! The tops will be golden and the middle needs to stay soft, since it’ll keep baking from the inside heat.

Assemble Everything:

Press half the dough into the bottoms and up the sides of your two greased 4-inch ramekins. Drop 2 tablespoons of Nutella in the center of each, then cover it up with the rest of the dough, making sure to pinch the edges to trap the Nutella inside.

Get Your Ramekins Ready:

Coat each ramekin (4-inch) with a bit of butter or spray, after preheating your oven. Make sure you use the right size so it doesn't spill or end up thin and sad.

Fold in Chocolate Chips:

Once your dough isn’t hot, mix in about two-thirds of the chips with a spatula—just enough so you get nice pools of chocolate, not streaks everywhere.

Add the Dry Stuff:

Whisk baking powder right into your wet mix, then dump in the flour all at once. Fold gently until you don’t see any more dry patches—stop there, or the pie will be tough.

Combine the Wet Ingredients:

Whisk together your cooled browned butter and both sugars for a solid 3 minutes (yep, set a timer!). When it's combined and a bit fluffy, throw in the egg and whisk till it gets pale and creamy.

Brown the Butter:

Melt butter in a saucepan over medium, keep an eye on it as it foams and turns deep gold and you start smelling a nutty scent (about 5 min). Pour into your bowl right away and let cool for 5 minutes. Too hot scrambles eggs, too cold and the dough won’t come together right.

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Accidentally swapping in dark chocolate chips for milk chocolate made the taste so much deeper with the Nutella—total win. Another time I ran out of vanilla ice cream and used coffee flavor instead, and now that combo is a new tradition at our place.

Prep Ahead Ways

This is at its best right out of the oven, but you can totally get a head start. Set up everything in your ramekins, cover tightly, and stick in the fridge up to a day before. When you’re ready, bake from cold, just tack on 2 extra minutes. Chilling the dough makes the outside crunchier while the inside stays extra gooey.

Switch It Up

This dessert is super forgiving. Don’t have Nutella? Try peanut butter, any chocolate hazelnut spread, or even cookie butter for a fun twist. Want a nutty crunch or caramel pockets? Swap some of the chocolate chips with chopped nuts or toffee. If gluten’s an issue, just use a 1:1 gluten free flour blend—texture’s a touch softer, but it works great.

Fun Ways to Serve

Vanilla ice cream is classic, but you could go off-script. Maybe drizzle on some warm salted caramel for a fancy touch. Sprinkle a bit of flaky salt before baking to hit that salty-sweet vibe. If you want to wow someone, serve the pie right in its ramekin, on a little plate, and maybe add a sparkler for celebrations.

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Recipe FAQs

→ How do I get the middle to stay gooey?

To keep the center gooey, don’t bake for too long. Pull it out of the oven when the edges are golden and the middle still looks soft.

→ What can I use instead of Nutella?

You can swap Nutella with caramel, peanut butter, or another chocolate spread you love for a different flavor.

→ Which chocolate chips will taste best here?

Semi-sweet chocolate chips are a great choice for balance, but dark or milk chocolate work too if you'd like a different taste.

→ Can I make the dough before baking?

Definitely! Whip up the dough ahead of time and keep it in the fridge for up to a day. Let it soften a bit before baking.

→ What do I do if I don’t own ramekins?

No ramekins? Use small oven-safe bowls or even a muffin tin. Just keep an eye on the baking time.

→ What’s the trick for browning butter without burning it?

Heat butter over medium, stirring often. Once it turns golden and has a nutty smell, take it off the heat immediately so it doesn’t burn.