This post may contain affiliate links. Please read our disclosure policy.
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. 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.
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.
Video
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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.
I have made this cake … ahhh so deliciouse … thank you so much …
You’re welcome Juli! I’m so happy to hear!
Hi,
I know you’ve listed how many calories, carbs and fat there is per slice, but do you know how much sat fat is in it and sugar?
Thank you,
No I’m sorry I don’t have those calculations!
I’m crying, this recipe was sooooo good! I’m just sad that I didn’t have any ice cream. Probably a good thing though, rotfl.
Haha Piper thank you for your comment!!! Awesome!
Cool recipe, I like how you use a cast iron pan!
Thank you!
I made this recipe last night, brought some to work and left some at work. This morning, everyone at work went crazy over them and then I also got text messages from my sister begging me to make more cause I hadn’t left more for her.
So thank you for sharing this super easy but DELICIOUS recipe with us!!!
Hey Fati! That’s so awesome to hear! I’m so SO happy you enjoyed it! Thank you for your feedback! Best comment to read this week! ANd you’re very welcome! It’s a pleasure Xxx
Hi Karine, this looks uh-mazing! Would it be possible to make this gluten free and use almond meal or a banana instead of normal flour?!
Hi..you can try and use the Almond flour, but I would use maybe 3/4 almond flour and 1/4 coconut flour to make sure it sets. If you try it, please let me know how it turns out! I will be working on a gluten free lower carb version soon 😉
Do you have to use a cast iron skillet or can you use a 9 x 9 pan? Would baking times change?
A 9×9 pan would be fine Sam! Baking temperatures won’t change. I’d love to hear back if you try it! 🙂
Can you use ap flour?
Hi Jessica! Yes you can! I hope you enjoy it. 🙂
oh okay thank you very much!!! i will try your recipes when i am free! 🙂
My pleasure!
hi! your recipes are wonderful! i love them! but may i know if the calories are quite accurate? i am afraid it might affect my diet 🙁 . if they are , i wish to try a few recipes of yours 🙂 they look delicious !
Hi Nithia. I calculate everything on Myfitnesspal, but feel free to calculate the recipes with the tools you usually calculate with! Every ingredient can differ depending on the country you’re from and the products you’re using, but I do my best to calculate as accurately as possible with the ingredients I use 🙂