Why Make This Recipe
Nutella Stuffed Cookie Pie is a delicious dessert that brings joy to any occasion. It’s a perfect mix of cookie and pie, making it an irresistible treat for both kids and adults. The combination of soft, gooey Nutella and buttery cookie dough creates a delightful taste experience. Whether it’s a family gathering, a birthday party, or just a cozy night in, this dessert is sure to impress. Plus, it’s easy to make, allowing you to whip up a sweet surprise in no time.
How to Make Nutella Stuffed Cookie Pie
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Nutella (chocolate hazelnut spread)
- 1/2 cup chocolate chips (optional, for extra melty chocolate bursts)
Directions:
- Start by creaming the unsalted butter with granulated sugar and brown sugar together until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. If desired, fold in chocolate chips for extra bursts of melty chocolate.
- Take half of the cookie dough and press it evenly into a well-greased pie dish or cast-iron skillet, forming a flat, uniform layer. This will serve as the base that holds the Nutella filling.
- Spread a generous layer of Nutella over the cookie dough base, leaving a small border around the edges to prevent leaking during baking. This creamy layer is the heart of the pie.
- Divide the remaining cookie dough into chunks and scatter them gently over the Nutella layer. You may slightly flatten the pieces to create a more even top or leave them uneven for a rustic look.
- Place the pie in a preheated oven at 350°F (175°C) and bake for 25-30 minutes or until the top is golden brown and set. Keep an eye on it to avoid over-baking, ensuring the center remains soft and melty.
- Allow the Nutella Stuffed Cookie Pie to cool for at least 15 minutes before slicing. This helps the filling set slightly so it doesn’t spill out when cut.
How to Serve Nutella Stuffed Cookie Pie
You can serve Nutella Stuffed Cookie Pie warm or at room temperature. Slice it into wedges and enjoy it as is, or add a scoop of vanilla ice cream on top for an extra treat. Drizzling some chocolate sauce on the top can also be a great touch for chocolate lovers!
How to Store Nutella Stuffed Cookie Pie
To store Nutella Stuffed Cookie Pie, allow it to cool completely. Then, cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to two days. For longer storage, place it in the refrigerator for up to a week. You can also freeze slices in an airtight container for up to three months. Just remember to thaw them in the fridge before enjoying!
Tips to Make Nutella Stuffed Cookie Pie
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps create a better texture in the dough.
- Don’t Over-Bake: Keep an eye on the pie while it bakes. The center should be soft and gooey, so pull it out when the top is golden brown.
- Customize the Filling: Feel free to mix in nuts or other types of chocolate with the Nutella for different flavors.
Variation
You can switch up the filling by using different spreads, like peanut butter or caramel, if you want to change the flavor. Adding some crushed cookies or candy bars on top of the Nutella can also provide a tasty surprise.
FAQs
1. Can I use another type of nut spread instead of Nutella?
Yes! You can use any type of nut or chocolate spread you like, such as almond butter or peanut butter.
2. Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the fridge until you’re ready to serve.
3. Is it possible to make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make a gluten-free version of the pie.