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Warm Nutella Scoopable Cookie Pie

A close-up of a Nutella Scoopable Cookie Pie with a slice removed, showing the molten, gooey chocolate filling.
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Make a rich, deep-dish cookie pie with a warm, gooey Nutella center that you can scoop directly from the pan.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup Nutella, chilled slightly

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9-inch deep-dish pie plate or oven-safe skillet.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the chocolate chips.
  6. Press about two-thirds of the cookie dough evenly into the bottom of the prepared pie plate.
  7. Spread the chilled Nutella evenly over the dough layer. Do not spread it all the way to the edges.
  8. Crumble or press the remaining one-third of the cookie dough over the Nutella layer, covering it as much as possible.
  9. Bake for 30 to 35 minutes. The edges should look set, but the center should still look slightly soft and underbaked to ensure scoopability.
  10. Let the pie cool in the pan for at least 15 minutes before serving warm with a large spoon or ice cream scoop.

Notes

  • Chilling the Nutella slightly helps it stay centered during baking.
  • For the best scoopable texture, serve the pie warm, not hot.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter result.

Nutrition

Find it online: https://delishdiarist.com/nutella-scoopable-cookie-pie-recipe/