Nutella Stuffed Cookie Pie
A delightful dessert that combines chewy cookies with a rich Nutella center, perfect for indulgence on busy days.
Ingredients
For the Cookie Dough
- 240 grams 240 grams (1 cup) brown butter Brown the butter for added flavor.
- 70 grams 70 grams (1/3 cup) granulated sugar
- 140 grams 140 grams (3/4 cup) brown sugar
- 1 tablespoon 1 tablespoon vanilla extract
- 2 pieces 2 eggs Room temperature eggs are best.
- 300 grams 300 grams (2 1/2 cups) all-purpose flour
- 200 grams 200 grams (1 1/4 cups) chocolate chips Use high-quality chocolate for richer flavor.
For the Nutella Filling
- 150 grams 150 grams (1/2 cup) Nutella Use other nut butters if desired.
- 40 grams 40 grams (1/4 cup) chocolate chips
Instructions
Preparation
- Begin by melting the butter in a saucepan over medium heat. Keep stirring until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat until the mixture is pale and fluffy.
- Stir in the vanilla extract and the cooled brown butter into the sugar and egg mixture. Mix well until fully incorporated.
- Add the all-purpose flour into the wet mixture, stirring until just combined. Avoid overmixing; a few lumps are okay.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Grease a deep-dish pie plate or a baking dish to prevent sticking.
Assembling and Baking
- Spread half of the cookie dough into the prepared dish, creating an even layer.
- Add the Nutella on top, then layer the remaining dough over it, ensuring the Nutella is completely covered.
- Preheat your oven to 350°F (175°C) and bake for about 25 minutes, or until the top is golden brown and a toothpick comes out with a few moist crumbs.
- Once baked, let the cookie pie cool in the dish for about 10 minutes before slicing and serving.
Notes
Serve warm, drizzled with chocolate sauce or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to three months.