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This Nutella Cookie Pie is the ultimate indulgence. Gooey and buttery in the center with crispy golden edges, it’s a nutella stuffed cookie pie you’ll want to dive into with a spoon. Packed with chocolate chips and filled with warm, melted Nutella, every bite of this Nutella Cookie Pie is pure bliss.
If you’re craving a cookie with Nutella filling or a thick Nutella cookie cake, this skillet-baked dessert delivers in every way: rich, comforting, and impossible to resist. For more Nutella love, try my Nutella Pumpkin Chocolate Chip Bread or the festive Churro Nutella Christmas Tree, both just as gooey, chocolatey, and impossible to put down.
What Makes This Nutella Cookie Pie Work
There’s nothing quite like a warm Nutella Cookie Pie fresh out of the oven. Baked in a skillet or pie dish, this nutella stuffed cookie pie melts in your mouth with every bite. The golden, buttery cookie is loaded with chocolate chips and layered with a gooey, rich Nutella filling that takes it over the top.
Serve it warm, straight from the skillet, and let everyone dig into this cookie with Nutella filling using spoons for the ultimate comfort dessert experience. Or let your Nutella cookie cake cool for a soft, chewy center with just the right amount of crunch. However you slice it, this Nutella Cookie Pie is packed with irresistible chocolate hazelnut goodness.
What Goes Into This Recipe
This Nutella Cookie Pie is made with simple pantry staples and a generous scoop of Nutella for that gooey center we all love. Here are a few of the key ingredients that make this nutella stuffed cookie pie truly special:
- Butter – Softened for a rich, melt-in-your-mouth cookie texture with golden, crispy edges.
- Brown Sugar + Granulated Sugar – The perfect blend for a soft, chewy center and caramel-like depth of flavor.
- Nutella – The star of the show. Warm and melty, this cookie with Nutella filling wouldn’t be the same without it.
- Chocolate Chips – Semi-sweet or dark chocolate adds extra bursts of melted chocolate throughout.
Note: Please see recipe card at the bottom for full ingredients list with measurements.
How To Make This Nutella Cookie Pie
- Prepare Your Skillet: Preheat your oven to 350°F (175°C). Line a 9-inch cast iron skillet or pie dish with baking or parchment paper and set it aside.
- Make the Dough Base: In a large bowl, whisk together the softened butter, both sugars, and vanilla until light and creamy. Add the egg and mix until combined.
- Add Dry Ingredients: Stir in the flour, baking soda, and salt until just combined. Fold in half of the chocolate chips, then spoon half of the cookie dough into the prepared skillet and spread it out evenly.
- Melt and Layer Nutella: Microwave the Nutella for about 30 seconds until it’s smooth and pourable. Spread it over the cookie dough, leaving a 1-inch border around the edges.
- Add Remaining Dough: Top the Nutella layer with the remaining cookie dough, smoothing it out with the back of a spoon or your fingers. Sprinkle the top with the rest of the chocolate chips.
- Bake and Cool: Bake for 25–30 minutes for a gooey Nutella Cookie Pie. For a firmer texture, cover with foil and bake for an additional 10 minutes. Let cool for 10 minutes before serving.
For a cozy, balanced meal, serve this Nutella Cookie Pie after something savory and hearty. Try Creamy Beef Stroganoff With Mushrooms, tender beef in a rich, creamy sauce that pairs beautifully with the sweet, gooey dessert.Or go bold with Hearty Creole Jambalaya, loaded with sausage, shrimp, and spices. Both dishes bring comfort and flavor that make this nutella stuffed cookie pie the perfect finish.
Recipe FAQ’s
To keep the cookie with Nutella filling gooey, reheat slices in the microwave for about 15–20 seconds. You can also warm the whole pie in the oven at 300°F (150°C) for 10–15 minutes.
Absolutely. A pie dish works just as well as a cast iron skillet. The edges might be slightly softer, but the Nutella cookie pie will still bake up beautifully.
Yes! If you prefer, you can use a refined sugar-free Nutella alternative or your favorite chocolate-hazelnut spread.
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Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Ingredients
- 1/2 cup butter softened
- 1/2 cup light brown sugar lightly packed
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg large
- 1 cup flour all purpose or plain flour
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 cup dark/semi-sweet chocolate chips
- 1/2 cup nutella melted, or this Refined Sugar-Free Nutella Spread
Instructions
- Preheat oven to 350° F | 175°C. Line a 9″ cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined. Fold in half of the chocolate chips and spoon 1/2 the cookie dough onto the prepared baking sheet.
- Melt the Nutella in the microwave for 30 seconds until it becomes thinner in consistency.
- Spread the Nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips.
- Bake in preheated oven for 25-30 minutes for a gooey cookie, or cover after 30 minutes with aluminium foil and bake for a further 10 minutes for a ‘set’ cookie. Cool for about 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this cookie cake was so tasty!bake as per recipe.the only negative is we almost ate the whole thing!
Ahahahaha Nina! I’m so thrilled to hear it was thoroughly enjoyed. That’s definitely one of the possible downsides, but honestly, how sweet is that?
Hi, love this cookie so muchh I was wondering if I couls freeze the dough and then bake it later???
Hi Valeria,
Yes, you can freeze the dough from your recipe and bake it later! Here’s how to do it:
Prepare the Dough: Follow your recipe up to the point of assembling the cookie layers (before baking).
Form the Dough: You can either freeze the entire assembled dough in the skillet or divide it into individual portions.
Wrap Properly: If freezing the whole skillet, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. If portioning, scoop out dough balls, place them on a baking sheet, and freeze for a couple of hours before transferring them to an airtight container or freezer bag.
Label: Label the package with the date and the instructions for baking.
Baking Instructions: When you’re ready to bake, you can either thaw the dough in the fridge overnight or bake directly from frozen. If baking from frozen, you may need to add a couple of extra minutes to the baking time.
Following these steps will help maintain the quality of the cookie dough for future baking! Enjoy your cookies!
I just made this! And it looks great can’t wait to TRY THIS!!!!😋 One problem I had was when I put the first spread of Nutella on top then put some cookie dough. There was not a lot of cookie dough to cover it all up.Besides that I LOVED IT 💕
Hey! This looks delicious and I can’t wait to try it out! my question is: I want to serve the cookie on a serving plate since I will be baking it in a pie dish, so would it be easy and stiff to remove it and place on a serving plate or would it fall apart since this is a skillet cookie recipe?
Would really appreciate your help. Thank you±
Hi Tania
It will fall apart. The biscuit is quite buttery and soft so you are best to serve it in your baking dish. Another option is to cut the baking paper bigger, let it cool for about 30 minutes then use the baking paper to lift the cookie pie from baking dish to serving dish.
Good luck!
So delicious and easy to make! My cast iron pan was too big so I used an 8 inch cake pan instead and it turned out perfectly. I like cookies on the chewier side so I baked it for 25 minutes exactly and it was perfect (gooey in the centre and a bit crisp around the edges).
It was delicious, baked in 8 inch pie dish.it was all gooey from inside and crisp from outside. Everyone enjoyed with sea salt caramel icecream.
This looks amazing! Do you think i could bake this in a cake tin and have it as a large cookie?
what can i replace eggs with for the cookie skilet?
You can use honey or maple syrup as an egg alternative. This is mainly a vegan alternative, I still prefer using eggs since honey and maple syrup(especially maple syrup) will and an extra layer of flavour. Which you may or may not enjoy, I personally don’t mind the extra flavour added with maple syrup but I still prefer using eggs.
Looks sooooo so good, can’t wait to try it. Question: in terms of calories, is it 142 kcal for 1/16 (one slice) or 142 for the entire skillet cookie?
Hello. Can I prepare this recipe ahead of time and pop it in the fridge for few hours before I bake it? Or will it not cook well? Thanks for your reply
Yes you can. Just take it out about 15 minutes before baking to get the chill out.