Nutella Cookie Pie A Decadent Delight For Every Occasion
A dessert that combines the rich, creamy goodness of Nutella with the comforting texture of a cookie pie, featuring a gooey center and crisp edges.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Nutella plus extra for drizzling
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease a 9-inch pie dish with butter or nonstick spray, coating the bottom and sides.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar on medium speed for 3 to 5 minutes, until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each, then mix in the vanilla bean paste until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until no streaks of flour remain.
- Gently fold in the Nutella and chocolate chips with a spatula, creating visible swirls of Nutella rather than fully blending it in.
- Transfer the dough to the prepared pie dish and spread it into an even layer, smoothing the top.
- Drizzle extra Nutella over the top, if desired, and lightly swirl it with a knife for a marbled effect.
- Bake for 30 minutes, until the edges are deep golden and a toothpick inserted near the center comes out with moist crumbs and a slightly gooey center.
- Remove from the oven and let the cookie pie cool in the dish for at least 40 minutes before slicing and serving.
Notes
- Cooling the pie for at least 40 minutes helps the gooey center set for cleaner slices.
- You can replace the butter with coconut oil or margarine for a dairy-free version.
- Coconut sugar can replace the granulated and brown sugar.
- Nutella can be swapped for homemade chocolate hazelnut spread.
- Do not overmix the dough once you add the dry ingredients; mix just until combined.
- Always grease the pie dish well to prevent sticking.
- Store covered at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- Freeze cooled slices wrapped tightly in plastic wrap for up to 3 months; thaw in the refrigerator before serving.
- Serve warm with vanilla ice cream, whipped cream, or fresh berries.
- You can replace the butter with coconut oil or margarine for a dairy-free version.
- Coconut sugar can replace the granulated and brown sugar.
- Nutella can be swapped for homemade chocolate hazelnut spread.
- Do not overmix the dough once you add the dry ingredients; mix just until combined.
- Always grease the pie dish well to prevent sticking.
- Store covered at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- Freeze cooled slices wrapped tightly in plastic wrap for up to 3 months; thaw in the refrigerator before serving.
- Serve warm with vanilla ice cream, whipped cream, or fresh berries.