Nutella Cookies Pie Recipe – Gooey Chocolate Chip Dessert

If you’ve been dreaming about a dessert that feels like a giant bakery-style cookie and a rich chocolate-hazelnut pie all at once, this Nutella cookies pie is exactly what you need. It’s warm, gooey, buttery, chocolatey, and honestly one of those recipes I make when I want everyone at the table to go completely silent after the first bite. That molten Nutella center tucked inside soft cookie dough is pure dessert magic.

I love recipes like this because they look impressive without asking you to do anything complicated. You press part of the cookie dough into a pie dish, add a generous layer of Nutella, cover it with more dough, and bake until golden. The result is a thick cookie pie with crisp edges, a soft middle, melty chocolate chips, and that irresistible hazelnut filling. If you’re baking for a birthday, family movie night, holiday dessert table, or just because you need a sweet treat, this one always delivers.

The best part is that you don’t need fancy equipment or hard-to-find ingredients. If you already have butter, sugar, flour, chocolate chips, and a jar of Nutella in the kitchen, you’re halfway there. I’ll walk you through exactly how I make it so your Nutella cookies pie turns out beautifully golden on top and perfectly gooey in the center.

Quick Recipe Info Card

Prep Time	20 minutes
Cook Time	32 minutes
Total Time	52 minutes
Servings	8 slices
Difficulty	Easy

Why You’ll Love It

• It combines a chocolate chip cookie and a Nutella-filled pie in one unforgettable dessert.
• The center stays deliciously gooey while the edges bake up golden and slightly crisp.
• You only need simple pantry ingredients and one pie dish.
• It’s perfect for sharing, but still easy enough for a casual weeknight bake.
• This Nutella cookies pie tastes amazing warm with vanilla ice cream.
• You can customize it with chopped nuts, extra chocolate chips, or a sprinkle of flaky salt.
• It makes a beautiful Pinterest-worthy dessert with very little effort.

Nutritional Benefits and Adaptable Variations

• While this is definitely a treat, it does provide some energy from carbohydrates and fats, making it a satisfying dessert for special occasions.
• Nutella adds a rich hazelnut flavor along with a small amount of iron and calcium.
• Chocolate chips contribute antioxidants naturally found in cocoa.
• You can use dark chocolate chips for a slightly deeper flavor and less sweetness.
• Swap semi-sweet chips for milk chocolate if you want a softer, sweeter cookie pie.
• Add chopped toasted hazelnuts or walnuts for crunch and extra texture.
• Use gluten-free 1:1 baking flour if you need a gluten-free adaptation.
• Try a dairy-free butter substitute and dairy-free chocolate chips for a dairy-free version.
• For a salted chocolate twist, finish the baked pie with a light sprinkle of flaky sea salt.

Ingredients

Step-by-Step Instructions

1. Preheat the oven. Set your oven to 350°F (175°C). Lightly grease a 9-inch pie dish. I like using a ceramic or metal pie plate for even baking.
2. Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. This step helps create that soft, bakery-style texture.
3. Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. The dough should look smooth and creamy at this stage.
4. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix here or the cookie pie can turn dense.
5. Fold in most of the chocolate chips. Stir in 1 1/4 cups of the chocolate chips, saving the remaining 1/4 cup for the top.
6. Build the bottom layer. Press about two-thirds of the cookie dough evenly into the bottom and slightly up the sides of your prepared pie dish. Use damp fingertips or the back of a spoon if the dough feels sticky.
7. Add the Nutella filling. Spoon the Nutella over the dough and gently spread it into an even layer, leaving about a 1/2-inch border around the edge. This helps keep the filling tucked inside while baking.
8. Top with the remaining dough. Flatten small portions of the remaining dough between your hands and place them over the Nutella layer. It doesn’t have to be perfectly smooth. A rustic top actually looks beautiful once baked. Sprinkle the reserved chocolate chips over the top.
9. Bake until golden. Bake for 30 to 35 minutes, or until the top is golden brown and the edges are set. The center may still look slightly soft, and that’s exactly what you want for a gooey Nutella cookies pie.
10. Cool slightly before slicing. Let the pie rest for at least 15 to 20 minutes. This helps the filling settle just enough while still staying melty and rich.
11. Serve warm. Slice and serve as is, or go all in with a scoop of vanilla ice cream on top. If you want a bakery-style finish, add a tiny sprinkle of flaky sea salt right before serving.

Nutrition Information

Nutrient	Per Serving
Calories	540
Carbohydrates	64g
Protein	6g
Fat	29g
Saturated Fat	14g
Sugar	38g
Fiber	2g
Sodium	230mg

Nutrition values are estimates and can vary depending on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

If you have leftovers, cover the cooled Nutella cookies pie tightly and store it at room temperature for up to 2 days, or in the refrigerator for up to 5 days. I personally love reheating a slice for about 10 to 15 seconds in the microwave so the Nutella gets soft and gooey again.

To make it ahead, you can prepare the cookie dough up to 24 hours in advance and refrigerate it. You can also fully assemble the pie, cover it, and chill it before baking. Just add an extra 2 to 4 minutes to the baking time if it’s going into the oven cold.

This dessert also freezes surprisingly well. Wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge or gently warm straight from frozen for a quick chocolate fix.

FAQ Section

1. Can I make Nutella cookies pie ahead of time?

Yes, absolutely. You can assemble it a day ahead and refrigerate it unbaked, or bake it earlier in the day and reheat slices before serving. It’s a great make-ahead dessert for parties and holidays.

2. Why is my cookie pie still soft in the center?

That’s normal and actually part of what makes this dessert so good. The center should be a little soft because of the Nutella filling. As long as the edges are set and the top is golden, it will firm up more as it cools.

3. Can I use store-bought cookie dough?

You can if you need a shortcut. Just press half into the pie dish, add the Nutella, and top with the rest. Homemade dough gives the best flavor and texture, but store-bought dough works in a pinch.

4. What size pie dish should I use?

A standard 9-inch pie dish works best for this recipe. If you use a smaller dish, the pie will be thicker and may need a few extra minutes in the oven.

5. What should I serve with Nutella cookies pie?

Vanilla ice cream is my favorite pairing because it melts into the warm cookie pie so beautifully. Whipped cream, fresh berries, or a drizzle of chocolate sauce also work really well.