Nutella Cookie Pie – Easy 45-Minute Chocolate Dessert

There are some recipes that just feel like a hug on a plate, and this Nutella Cookie Pie is exactly that. I first made it on a rainy Sunday when the kids were bouncing off the walls and I needed something warm and chocolatey to bring us all together. The smell of it baking filled the whole house, and by the time it came out of the oven, everyone was gathered around the kitchen island, spoons at the ready.

This pie is basically a giant chocolate chip cookie baked in a pie crust, with a surprise layer of Nutella in the middle. It's the kind of dessert that feels both familiar and a little bit fancy, but honestly, it's so simple to throw together. You don't need any special equipment, just a bowl, a whisk, and a pie dish.

I love how this recipe brings people together. It's perfect for a family night in, a potluck, or just because it's Tuesday. And the best part? You can customize it with different add-ins or even make it gluten-free. Let's dive in!

About the Ingredients

1 1/2 cups (190g) all-purpose flour, spooned and leveled

Regular all-purpose flour works here. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

1/2 teaspoon baking soda

Helps the cookie layer rise slightly. No substitutions needed.

1/2 teaspoon salt

Balances the sweetness. Use fine sea salt if possible.

1/2 cup (1 stick, 113g) unsalted butter, softened

Softened butter creams easily with sugar. If you only have salted butter, reduce the added salt to 1/4 teaspoon.

1/2 cup (100g) packed light brown sugar

Brown sugar adds moisture and a slight caramel flavor. Dark brown sugar works too for a deeper taste.

1/4 cup (50g) granulated sugar

Adds sweetness and helps with spreading. You can use all brown sugar if you prefer.

1 large egg

Binds the dough. Bring it to room temperature for easier mixing.

1 teaspoon vanilla extract

Pure vanilla is best, but imitation works in a pinch.

1 cup (about 170g) chocolate chips (semi-sweet or milk)

Use your favorite chips. Try dark chocolate for a richer flavor or mini chips for more even distribution.

1/2 cup (about 150g) Nutella or chocolate-hazelnut spread

The star of the show! You can use any brand of chocolate-hazelnut spread, or make your own. For a peanut-free option, look for sunflower seed-based spreads.

Tips & Tricks

• Use a glass or ceramic pie dish for even baking and easy removal. If you use a metal pan, reduce the baking time by a few minutes.
• Don't overmix the dough once you add the flour—this keeps the cookie layer tender, not tough.
• Make sure the Nutella is at room temperature so it's easy to spread, but don't heat it too much or it will melt into the dough.
• Let the pie cool for at least 15 minutes before slicing. This helps the layers set and makes clean slices.

Step-by-Step Instructions

1. Prep the Oven and Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish with butter or cooking spray.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.

4. Add Egg and Vanilla

Beat in the egg and vanilla extract until well combined. The mixture should look smooth and creamy.

5. Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed or with a spatula until just combined. Do not overmix.

6. Fold in Chocolate Chips

Gently fold in the chocolate chips until evenly distributed throughout the dough.

7. Press Half the Dough

Press half of the cookie dough evenly into the bottom of the prepared pie dish, covering the bottom completely.

8. Spread Nutella Layer

Spread the Nutella over the dough, leaving a small border (about 1/2 inch) from the edges to prevent leakage. If the Nutella is too thick, warm it for 10 seconds in the microwave.

9. Add Remaining Dough

Drop spoonfuls of the remaining dough over the Nutella, then carefully press and spread the dough to cover the top. It's okay if some Nutella peeks through.

10. Bake Until Golden

Bake for 30-35 minutes, or until the top is golden brown and the edges are set. A toothpick inserted near the edge should come out with a few moist crumbs, but not wet batter. The center may look slightly underdone—that's okay.

11. Cool and Serve

Let the pie cool in the dish on a wire rack for at least 15 minutes. Slice and serve warm, optionally with a scoop of vanilla ice cream.

Delicious Variations

• Add 1/2 cup of chopped walnuts or pecans to the cookie dough for extra crunch.
• Swap the chocolate chips for white chocolate or peanut butter chips.
• For a s'mores twist, sprinkle mini marshmallows and graham cracker crumbs over the top during the last 5 minutes of baking.

How to Store Nutella Cookie Pie

Frequently Asked Questions

If you make this Nutella Cookie Pie, I'd love to hear about it! Leave a comment below, rate the recipe, and tag me in your photos on social media. Happy baking!

Nutella Cookie Pie

Nutella Cookie Pie is a giant chocolate chip cookie in a flaky crust, filled with gooey Nutella for an easy, crowd-pleasing dessert.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time8Servings385 kcalCalories

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🧂 Ingredients

• 1 1/2 cups (190g) all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick, 113g) unsalted butter, softened
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (about 170g) chocolate chips (semi-sweet or milk)
• 1/2 cup (about 150g) Nutella or chocolate-hazelnut spread

📋 Instructions

1. 1Prep the Oven and Dish — Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish with butter or cooking spray.
2. 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. 3Cream Butter and Sugars — In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
4. 4Add Egg and Vanilla — Beat in the egg and vanilla extract until well combined. The mixture should look smooth and creamy.
5. 5Combine Dry Ingredients — Gradually add the dry ingredients to the wet mixture, mixing on low speed or with a spatula until just combined. Do not overmix.
6. 6Fold in Chocolate Chips — Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. 7Press Half the Dough — Press half of the cookie dough evenly into the bottom of the prepared pie dish, covering the bottom completely.
8. 8Spread Nutella Layer — Spread the Nutella over the dough, leaving a small border (about 1/2 inch) from the edges to prevent leakage. If the Nutella is too thick, warm it for 10 seconds in the microwave.
9. 9Add Remaining Dough — Drop spoonfuls of the remaining dough over the Nutella, then carefully press and spread the dough to cover the top. It's okay if some Nutella peeks through.
10. 10Bake Until Golden — Bake for 30-35 minutes, or until the top is golden brown and the edges are set. A toothpick inserted near the edge should come out with a few moist crumbs, but not wet batter. The center may look slightly underdone—that's okay.
11. 11Cool and Serve — Let the pie cool in the dish on a wire rack for at least 15 minutes. Slice and serve warm, optionally with a scoop of vanilla ice cream.

👨‍🍳 Chef's Note: For the ultimate gooey center, serve the pie warm—if you let it cool completely, the Nutella layer will set and be more like a fudge layer. Both are delicious!

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 385 kcal · 4g protein · 50g carbs · 19g fat

Written by Maya Vasquez

Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.