Irresistible Nutella Cookie Delight

This cookie pie blends two crowd pleasers—chocolate chip cookies and Nutella—into one addictive treat that vanishes quickly at any party. When you bite in, you'll love how the crunchy cookie edges meet the soft, flowing Nutella middle, creating a bite that makes everyone want more.

I came up with this treat during a stormy afternoon while babysitting my nieces, and now they won't go home until I bake it. When they cut that first piece and see all that Nutella flowing out, their happy faces make me forget about counting calories.

Ingredients

• Unsalted butter: Making it brown gives a toasty toffee flavor that turns this dish from nice to mind-blowing
• Granulated sugar: Helps make that nice crunch on the outside of our cookie pie
• Brown sugar: Keeps everything moist and brings a rich, dark sweetness that works so well with chocolate
• Vanilla extract: Get the real stuff for the tastiest results
• Large eggs: Holds everything together and builds the backbone
• All purpose flour: Forms the main structure for our cookie base
• Chocolate chips: Try dark or semi sweet ones for the best taste balance
• Nutella: The main attraction that creates that amazing melty middle

Step-by-Step Instructions

Brown the Butter:

Melt butter in a medium pot over medium heat. Keep cooking for around 5 to 7 minutes, stirring often. Watch it carefully as it bubbles up, turns clear, and finally gets little golden flecks with a nutty smell. Take it off the heat right away and put it in a heat-safe bowl to cool fully. This step sets up all the flavor for your dessert.

Beat Sugars and Eggs:

Mix your granulated sugar, brown sugar and eggs in a big bowl. Whisk hard for about 2 minutes until it gets lighter and a bit fluffy. The sugar should start melting into the eggs, making a smooth mix that'll give your cookie pie just the right feel.

Add Vanilla and Butter:

Mix your cooled brown butter and vanilla into the sugar-egg mixture. Stir with a wooden spoon until it's all combined. You should see a shiny, caramel-colored mix at this point. Make sure your butter isn't hot or you'll end up cooking the eggs.

Mix in Dry Ingredients:

Add flour to your wet mix and fold it in gently with a spatula. Just mix until you can't see any dry spots in the dough. Don't mix too much or your cookie pie will turn out tough instead of soft. The dough will look a bit wetter than normal cookie dough.

Add Chocolate Chips:

Stir in the chocolate chips until they're spread out through the cookie dough. This way, you'll get melty chocolate in every bite that goes perfectly with the Nutella center. Your dough will be thick but still soft.

Prepare the Pan:

Grease a 9inch pie dish lightly or put down some parchment paper so it's easier to take out later. Don't forget the sides of the dish too so nothing sticks. This step makes sure your tasty creation comes out in one piece.

Layer the Pie:

Push about half of the cookie dough into an even layer on the bottom of your pie dish. Use slightly wet hands so it doesn't stick to you. Spread Nutella over the dough, but leave about half an inch around the edges. Put the rest of the cookie dough on top, making sure to seal the edges so the Nutella stays inside. Throw some extra chocolate chips on top to make it look nice.

Bake to Perfection:

Put it in a 350°F oven that's already hot and bake for 35 to 40 minutes. Look for golden edges with a slightly soft middle. The cookie pie will keep cooking a bit after you take it out. If the top gets too brown too fast, cover it loosely with foil to stop it from burning.

Cool and Serve:

Let the cookie pie cool for at least 20 minutes before cutting it. This cooling time helps it set up while keeping the Nutella center warm and gooey. Add a scoop of vanilla ice cream on top for the best dessert ever.

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Brown butter is my hidden trick in this dish. I found it by mistake when I got distracted while melting butter, and that nutty smell changed my baking forever. My house smells like a fancy dessert shop when I make this, and the deep flavor makes my friends think I took cooking classes.

Storage Tips

Your cookie pie will stay yummy in an airtight container on the counter for up to 3 days. If you want to keep it longer, stick it in the fridge for up to a week, though it'll get firmer. To make it taste fresh-baked again, warm a slice in the microwave for 15 to 20 seconds. The chocolate and Nutella will get all melty again, almost like it just came out of the oven.

Creative Variations

While Nutella works magic in this dish, you can try other fillings too. Give cookie butter a shot, or maybe peanut butter, or even mix Nutella with peanut butter for something that tastes like a fancy candy bar. If you like white chocolate, swap in white chips for the dough and use cream cheese with strawberry jam as filling for a totally different but still amazing treat that wows people when you cut into it.

Serving Suggestions

This cookie pie tastes even better when you serve it warm with different temperatures and textures. A scoop of cold vanilla ice cream works perfectly against the warm cookie and melty Nutella middle. For a fancy touch, pour some warm caramel or melted chocolate on top. Cut small slices for after dinner, or bigger ones for a sweet afternoon snack with coffee or milk.

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Recipe FAQs

→ What’s the secret to that gooey middle?

Add a bit more Nutella than usual and take the cookie out of the oven before it overcooks. The center should stay soft and perfectly gooey.

→ Can I swap out the ingredients?

Feel free to use other chocolate spreads instead of Nutella, or go for dark chocolate chips to cut down on the sweetness.

→ What’s the simplest method to brown butter?

Put butter in a pan over medium heat and stir non-stop. When you see it turning golden and smelling nutty, it’s ready. Let it cool off a little before using.

→ How do I keep the layers from blending together?

Cool the bottom layer of cookie dough a little in the fridge before spreading on the Nutella. This helps keep everything nicely separated.

→ What’s the best way to keep leftovers fresh?

Pop any extra slices into an airtight container and store them on the counter for up to 3 days, or in the fridge for a week.

→ Can this dessert be frozen?

Yep! Wrap it up tightly, put it in the freezer, and it’ll stay good for up to three months. Let it thaw and warm it up before serving.