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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. 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.
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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.
Hi I was wondering if you could pre make this recipe and bake it the next day? I only ask because you need to melt the Nutella and I don’t want to ruin it when I go to bake it. Thank you in advance 🙂
Hi Brandon! That would be fine. Especially if refrigerating overnight! The Nutella will set in the layer. Enjoy!
Hi, I only have a 11 and 3/4 inch diameter pan. Would this work with the recipe or is it too large?
Thanks!
these are amazing! we made them for a fundraiser and wowwwwwwwww everyone loved them
Drooling. Today, I just learned, is National Dark Chocolate Day. That’s all the excuse I need to whip this bad boy up. Thank you for sharing!
This looks absolutely delicious!
Hey karina! I love this recipe. Although i have a question to ask. The cookie turns a little too oily at the bottom. Can I cut down the butter? If yes then how much can i cut down without affecting the taste of the cookie?
Thanks!
Hi Sara! That’s odd! It could be the type of butter you are using, possibly with a high fat content. Try a reduced fat butter next time with the same amount listed in the recipe.
You could also try the same Butter you’re using and cut it down to 1/3 cup, but it may effect the texture. Either way, please let me know how you go!
Hey, I have question about the brown sugar,
I could get only dark one from the shop, would it be OK to use it instead of light?
Yes that’s fine
I just found your site and made this pizookie! Made it exactly as directed in a 9″ glass pie
plate for 32 minutes. It was delicious and everyone raved about it!
Hi
This cookie dough looks delicious.
Can u use self raising flour.?
Hi, can this be freezed? And for how long will it keep in the refrigerator before going bad? Do I just reheat in the microwave?
Hiiiii, I just love your recipes, they’re just so delicious. I just have a question: can I make this lovely cookie on the stove? I dont have any oven in my small apartment, and I’d love to bake that perfect treat.
Kisses from France 🙂
Hi Lucie! Wow I’m not sure how this would work over stove top! You can definitely try and maybe cook it covered, but without testing this myself, I can’t guarantee it will work! Sorry!