Description
This Nutella Stuffed Cookie Pie is a decadent twist on classic cookies, featuring a golden brown butter cookie dough filled with creamy Nutella and studded with chocolate chips. Baked in a pie dish for a shareable dessert, it offers a gooey center surrounded by a tender, flavorful cookie crust. Perfect for special occasions or a cozy treat.
Ingredients
Scale
Cookie Dough
- 240 grams brown butter
- 70 grams granulated sugar
- 140 grams brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 300 grams all-purpose flour
- 200 grams chocolate chips
Filling and Topping
- 150 grams Nutella (100g for filling, extra for drizzling or serving if desired)
- 40 grams chocolate chips (for topping)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter, stirring constantly. Allow it to foam and cook until it turns golden brown and emits a nutty aroma. Immediately transfer to a heatproof bowl and let it cool completely to avoid cooking the eggs later.
- Mix Sugars and Eggs: In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Whisk vigorously for 2-3 minutes until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
- Combine Wet Ingredients: Pour the cooled browned butter and vanilla extract into the sugar and egg mixture. Whisk until smooth and fully blended.
- Add Flour: Switch to a spatula and gently fold in the all-purpose flour. Mix just until no dry flour remains to keep the dough tender and avoid overworking.
- Incorporate Chocolate Chips: Add the 200 grams of chocolate chips and fold them evenly into the dough for bursts of chocolate in every bite.
- Prepare Pie Dish: Grease a pie dish with butter or non-stick spray. For easier removal, line the base and sides with parchment paper.
- Assemble the Cookie Pie: Press half of the cookie dough evenly into the base and slightly up the sides of the prepared pie dish. Spread 100 grams of Nutella over the pressed dough, covering the center area. Gently spread the remaining dough over the Nutella, sealing the edges well to encase the filling. Sprinkle 40 grams chocolate chips on top for added texture and visual appeal.
- Bake: Preheat your oven to 180°C (356°F). Bake the pie for 35-40 minutes, until the edges are golden brown and the center is set but still slightly soft and gooey.
- Cool and Serve: Allow the pie to cool in the pan for at least 20 minutes to set. Slice and serve warm. Optionally, add a scoop of ice cream or drizzle with extra Nutella or chocolate sauce for an indulgent finish.
Notes
- Use fully cooled brown butter to prevent cooking the eggs prematurely.
- Do not overmix the dough after adding flour to maintain tenderness.
- The Nutella center remains gooey after baking; cool adequately before slicing.
- For easier removal, parchment paper lining is highly recommended.
- Serve warm with ice cream or extra Nutella for enhanced richness.
