Description
This decadent Nutella Stuffed Cookie Pie combines the rich flavors of brown butter and chocolate chips with a gooey Nutella center, baked to golden perfection. Perfect for sharing, this dessert offers a soft, chewy texture with a delightful surprise of melted Nutella inside, making it an irresistible treat for cookie lovers.
Ingredients
Scale
Brown Butter Cookie Dough
- 240 grams brown butter
- 70 grams granulated sugar
- 140 grams brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 300 grams all-purpose flour
- 200 grams chocolate chips
Filling and Topping
- 150 grams Nutella (use 100g for filling, reserve extra for drizzling or serving)
- 40 grams chocolate chips (for topping)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter while stirring constantly. Allow it to foam and cook until it turns golden brown and emits a nutty aroma. Immediately transfer to a heatproof bowl and let it cool completely to avoid curdling the eggs in the next step.
- Mix the Sugars and Eggs: In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Whisk vigorously for 2-3 minutes until the mixture becomes light and fluffy, incorporating air for a better cookie texture.
- Add Vanilla and Cooled Brown Butter: Pour the cooled browned butter and vanilla extract into the sugar and egg mixture. Whisk until the mixture is smooth and fully integrated.
- Incorporate Dry Ingredients: Using a spatula, gently fold in the all-purpose flour just until no dry flour remains, helping to keep the dough tender.
- Fold in Chocolate Chips: Add the 200 grams of chocolate chips and gently fold them into the dough to ensure even distribution.
- Prepare the Pie Dish: Grease a pie dish with butter or non-stick spray. For easier removal, line the base and sides with parchment paper.
- Assemble the Cookie Pie: Press half of the cookie dough evenly into the base and slightly up the sides of the prepared pie dish. Spread 100 grams of Nutella over the base, covering the center. Gently spread the remaining dough over the Nutella, sealing the edges well. Sprinkle the 40 grams of chocolate chips on top if desired.
- Bake the Cookie Pie: Preheat the oven to 180°C (356°F). Bake the pie for 35-40 minutes, or until the edges are golden brown and the center remains slightly soft and gooey.
- Cool and Serve: Allow the pie to cool in the pan for at least 20 minutes before slicing. Serve warm, optionally with a scoop of ice cream or drizzled extra Nutella or chocolate sauce for added indulgence.
Notes
- Make sure the brown butter is completely cooled before adding it to the egg mixture to prevent curdling.
- Do not overmix the flour to keep the cookie pie tender.
- For a gooier center, slightly underbake and allow residual heat to finish cooking.
- Nutella quantity can be adjusted for a more intense filling or for drizzling on top after baking.
- Use parchment paper to easily remove the cookie pie from the pan.
