Nutella Cookie Pie

Sometimes the simplest desserts are the ones that get everyone excited, and this Nutella Cookie Pie is exactly that. I wanted to create something that combines two favourites: a soft, chocolate chip cookie and a generous layer of creamy Nutella.

The result is a thick, golden cookie pie with a gooey Nutella centre that’s best served warm with a scoop of vanilla ice cream. It’s easy to make, uses simple ingredients, and feels like a special dessert without being complicated.

After baking this, I knew it was one I’d be making again. The hardest part is waiting for it to cool before slicing!

Why You’ll Love This Nutella Cookie Pie

• Easy to make – No fancy equipment or complicated techniques, just simple ingredients and one delicious dessert.
• Gooey Nutella centre – Every slice is filled with warm, creamy Nutella.
• Soft and buttery cookie – Crisp around the edges with a soft, chewy middle.
• Perfect for sharing – Baked in an 8-inch tin, it’s ideal for family desserts, celebrations or a cosy weekend bake.
• Even better with ice cream – Serve warm with a scoop of vanilla ice cream for the ultimate dessert.

Ingredients to make the Nutella cookie pie 

• Butter: Melted butter gives this cookie pie a rich, buttery flavour and creates a soft, chewy texture that’s easy to mix together.

• Light Brown Sugar: adds moisture and a subtle caramel flavour, helping to keep the cookie soft in the centre.

• Caster Sugar: balances the sweetness and helps the cookie bake with lightly crisp, golden edges.

• Egg: The egg binds all of the ingredients together and gives the cookie dough structure.

• Vanilla Extract: A little vanilla enhances all of the flavours and pairs perfectly with the chocolate and Nutella.

• Plain Flour: forms the base of the cookie dough and provides the perfect texture.

• Baking Soda: helps the cookie dough spread slightly while keeping the centre soft and chewy.

• Salt: A pinch of salt balances the sweetness and brings out the chocolate flavour.

• Chocolate: I love using chopped chocolate rather than chocolate chips because it melts into delicious pools of chocolate throughout the cookie pie.

• Nutella: The star of the recipe! Nutella creates a rich, smooth and gooey centre that makes every slice extra indulgent.

Top Tips for the Best Cookie Pie

Chill the dough if it’s sticky. If your cookie dough feels too soft to handle, place it in the fridge for 20–30 minutes. It’ll be much easier to press into the tin and use to cover the Nutella.

Use chopped chocolate. Chopped chocolate melts into beautiful puddles throughout the cookie pie, giving you pockets of melted chocolate in every bite.

Line your tin. Make sure you line your baking tin with parchment paper to stop the cookie pie sticking and make it much easier to lift out once cooled.

Don’t overbake. Bake until the top is golden brown but the centre still looks slightly soft. It’ll continue to set as it cools.

Let it cool. Leave the cookie pie to cool for around an hour before slicing so it holds its shape while still having a gooey centre.

Storage Instructions

Store the cooled cookie pie in an airtight container at room temperature for up to 4 days.

To enjoy it warm again, microwave a slice for 10–15 seconds to soften the Nutella centre. You can also freeze individual slices for up to 3 months. Wrap each slice well and thaw at room temperature before reheating.