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This Nutella Cookie Pie is not here to behave. It is thick, gooey, unapologetically rich, and basically dares you to pretend you are only having one slice. Crisp golden edges, a soft and chewy centre, and a generous layer of warm Nutella hiding inside like the best kind of secret, much like these gooey chocolate s’mores crepes when you want another over the top Nutella dessert.
It bakes up like a cookie, slices like a pie, and eats like a full dessert moment. Grab a spoon, add ice cream if you are feeling fancy, and accept the fact that this is not a quiet, polite dessert. It is loud, indulgent, and absolutely worth it.
Table of Contents
- Why People Lose Their Minds Over This Cookie Pie
- Let’s Talk Ingredients (Nothing Fancy, Just Smart)
- Feeling Extra? Here Are Some Fun Add Ins
- How To Make This Nutella Cookie Pie
- Tips That Will Save You From Cookie Regret
- Recipe FAQ’s
- Watch Me Make This Nutella Cookie Pie On Video!
- Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie) Recipe
Why People Lose Their Minds Over This Cookie Pie
This Nutella Cookie Pie works because the cookie dough is thick enough to hold everything together while still staying soft right where it counts. You get crisp edges that bake up beautifully, with a centre that stays gooey and rich instead of dry or crumbly.
That layer of Nutella in the middle is what turns this into a proper nutella stuffed cookie pie. It melts just enough as it bakes, creating a warm, silky centre that makes every slice feel like a cookie with Nutella filling you actually want to savour. If you love that gooey, hidden center, you also have to try this warm chocolate chip skillet cookie with cheesecake filling.
Let’s Talk Ingredients (Nothing Fancy, Just Smart)
This Nutella Cookie Pie is made with simple pantry staples and a generous scoop of Nutella for that gooey center we all love, I even celebrate World Nutella day with a collection of the best recipes. Here are a few of the key ingredients that make this nutella stuffed cookie pie truly special:
- Butter: Softened butter gives the dough richness and helps create those golden edges with a soft, chewy centre.
- Brown Sugar: Adds moisture and that irresistible chew that keeps the cookie thick instead of cakey.
- Nutella: The star of the show, creating that molten centre that turns this into a nutella cookie cake rather than a regular cookie.
- Chocolate Chips: Extra chocolate throughout the dough because restraint has no place here.
Note: Please see recipe card at the bottom for full ingredients list with measurements.
Feeling Extra? Here Are Some Fun Add Ins
The base recipe is already doing a lot, but if you feel like playing around, these add ins and swaps slide right in without causing chaos.
- Dark Chocolate Chips: Perfect if you love a deeper chocolate flavour with less sweetness.
- Chopped Hazelnuts: Add crunch and lean fully into that chocolate hazelnut situation.
- Peanut Butter: A great swap if Nutella is not your thing or you are feeling nostalgic.
- Gluten Free Flour: A good cup for cup blend works well and keeps the texture on point.
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. For an extra treat, enjoy a warm mug of my Peanut Butter Hot Chocolate on the side, its creamy sweetness matching the rich Nutella perfectly.
Tips That Will Save You From Cookie Regret
- If your dough feels too soft, chill it briefly. This helps keep the layers defined and stops spreading.
- Warm the Nutella just enough to spread easily. Too hot and it will melt straight into the dough instead of staying gloriously thick.
- Pull the cookie pie out while the centre still looks slightly underdone. It will finish setting as it cools and stay gooey.
- Let it rest for at least 10 minutes before slicing unless you enjoy molten cookie chaos. No judgement either way.
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.
Watch Me Make This Nutella Cookie Pie On Video!
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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.
Hey! Thanks for sharing this delicious recipe. I have to make it tonight but my oven is not working. Can I use a microwave instead? And for how many seconds do I have to bake it?
I can’t say if a microwave would work Hajra! I wish I knew! If you try it out, please let me know how you go Xx
Hi, thanks for the recipe it was beautiful!
Although I just made this and cooked it for 30 minutes and it was cooked on the top but raw on the bottom.. Do you have any tips for why this may have happened? Thanks xx
Hi Cristina! I’m so happy you enjoyed the cookie! If you have a quick look at step 5 in the recipe, I mention for a gooey cookie bake up to 30 minutes (I love gooey), but for a set cookie, cover with aluminium foil and bake for a further 10 minutes. This ensures the heat stays through the cookie to bake it without burning the top. You could also leave for an extra 5 minutes in the oven (covered with foil) if after 10 minutes you find it hasn’t set to your liking.
If you happen to try it again, I’d love to know how you go! Any excuse to make a giant cookie twice is good right? 😉
Love this recipe! It’s simple and just heavenly. Thanks for blessing the world with this 🙂
Haha awww you’re very welcome! I’m so happy you like it Xxx
hey, could you please tell me how much a half cup in gramm is?
thanks, x
Hi Lara! 1/2 cup is generally 125g 🙂
Soooooo … I tried! And LOVED it (especially the bf!).. And I did prepare it ahead and left it in the fridge in the morning 🙂
Aaauhh! That’a awesome girl! Congratulations I’m so happy for you. Thank you for letting me know. Now others know it works if they need to do the same thing 🙂 Thank you for keeping me in the loop. Enjoy you weekend!
Hiya…
I always see “cup” as measurements.
But I don’t know how much a “cup” is….
A 250ml cup…300ml cup …330 ml cup…?
Hi Mouse
250ml is 1 cup liquids
And 1 metric cup for dry ingredients can vary. Google has great calculators for converting cup measurements. I hope this helps!
hi do you have youtube tutorials for this? pls send the link. tnx!
Hi Karla! YouTube tutorials are in the works and will hopefully be starting up some time this year! I’ll keep you posted. This will be one of the first ones I do 🙂
I SAW THIS ON 9gag. YOU ARE AWESOME. 9gag is huge!! CONGRATS 🙂
Haha thank you Vin!
Hey girl,
I’ve been a fan for while and saw your post about the stolen picture and I just wanted to tell you that the average 9gag user ist 12-years old and man, that kid probably just wanted some short-time fame because that’s what kids these days are all about (isn’t that sad?). I think that seeing that so many people liked that picture has only one consequence: It tells you that you’re doing the right thing and should continue the work you’re doing and use that incident as an goad and continue you’re great work. That kid didn’t know what her or she was doing and you know what, I had no clue about such things when I was that age.
Just wanted to tell you that the people love you either way and everything’s fine!
Love,
Michael
Hey Michael..thank you! Your message rings true. It was a bittersweet moment, but it’s sorted now. Thank you for your love and support! It truly means the world to me. And yes, it’s a good feeling that people love what I do so much… It really is 🙂
Tried it and it’s heavenly!
And I noticed someone stealing it and I think I’d just report it to 9gag so they delete it and re-uplod it myself with your link somewhere so you get noticed. I bet that girl or boy was just someone trying to be cool without trying to harm you in any way. Some people just don’t know that you shouldn’t do such thing. Don’t take it personally, just take it as a compliment, because that’s what it is after all.
I love you girl, you’re awesome.
Yes it is Maria! Thank you so much for your message! If you’d like to share it again, that’s wonderful! Links backs to the recipe on my blog is all I ask for with Copyright. Thank you of the offer. 9gag would probably love you for reposting it, the correct way 🙂