Deep Dish Cookie Pie for two with Nutella: Imagine a deep-dish cookie pie, baked until golden and crisp on the edges but luxuriously soft and molten in the center. Stuffed with lots of chocolate chips and a rich, oozing Nutella core, every spoonful delivers warm, melty chocolate and buttery cookie dough in one heavenly bite.

Served piping hot in ramekins with a scoop of cold vanilla ice cream slowly melting over the top, this dessert is pure indulgence. The contrast of textures—crispy edges, fudgy center, creamy ice cream—makes it impossible to resist.

It’s funny how things come full circle. As a kid, I made cookies so often—trying to perfect them—that I eventually burned out on them. For years, I avoided baking cookies altogether. But now? Suddenly, I’m obsessed again. There’s something meditative about creaming butter and sugar, folding in chocolate chips, and watching golden edges form in the oven.

This recipe? It’s my love letter to two iconic desserts:

1. The Classic Chocolate Chip Cookie – Crispy edges, chewy center, nostalgia in every bite.
2. Molten Lava Cake – That magical, oozing center… but even better because we’re using Nutella.

Remember That Nutella-Stuffed Cookie Pie? We’ve tweaked it to be even more indulgent. We adjusted the quantities for a gooier center, crispier edges, and a dough that bakes up perfectly every time. (No more underbaked middles or overdone bottoms!)

For Those Who Want Classics: Prefer traditional chocolate chip cookies? We’ve got you covered! Check out our first-ever posted recipe—the one with slightly awkward photos but unbeatable flavor. It’s still a fan favorite for a reason. (Click here for all our cookie recipes!)

DEEP DISH COOKIE PIES WITH NUTELLA

Grab these Ingredients:

• Melted Butter: We gently browned the butter to add a rich, nutty depth—just let it cool for 5 minutes before mixing to avoid scrambling the eggs.
• Sugars: A blend of brown sugar (for that moist, chewy center) and granulated sugar (for crisp edges) creates the perfect texture.
• Egg: The binder that brings everything together, ensuring your cookie pie holds its shape while staying soft.
• All-Purpose Flour: The foundation of the recipe, it gives structure without making the dough too dense, so you get a thick yet tender cookie pie.
• Chocolate: Use chunks, chips, or even chopped bars—any chocolate you love will work here. (Pro tip: Dark chocolate balances the sweetness of the Nutella!)
• Nutella: The star of the show! We’re stuffing generous spoonfuls into the center, so every bite has a molten, hazelnut-chocolate core.
• Baking Powder: A little lift to keep the cookie pie airy instead of overly dense, with just the right amount of “poof.”

Special Tools ٠࣪⭑

To make mini cookie pies with Nutella we will need the following equipment:

• A mixing bowl: to combine all the ingredients for the cookie dough.
• A pan: to slightly brown the butter, this will give it a deeper flavor!
• Spatula and whisk: for the wet ingredients we will need the whisk, then, we will change to a spatula to combine the flour and chocolate chips.
• Ramekins: this is where we will cook our deep dish cookies to perfection.

What to Eat with Chocolate Chip Cookie Pies:

These Nutella cookie pies are great on their own, but they’re next-level with a few simple additions. Try them warm with a scoop of vanilla bean ice cream melting over the top—the hot cookie and cold cream combo is perfect. Add a drizzle of chocolate syrup or press extra chips into the top right after baking if you want more richness. And of course, a cold glass of milk is always the right move.

Pro tip: Eat them fresh from the oven when the Nutella center is still molten.

How to make Deep Dish Cookie Pies with Nutella:

START BY BROWNING THE BUTTER

For this recipe, we started browning the butter slightly. We didn’t want a deep browning, so the moment it started changing color to a light golden brown, we removed it from the stove. Keep in mind – if you brown the butter completely, you’ll need to add 20 additional grams to the recipe since the water from the butter will evaporate.

To brown the butter properly: Put it in a pan over medium heat. First it will melt, then start developing color, that’s when you want to stop it for this recipe!

Prepare the cookie dough

In a mixing bowl, add the cooled melted butter along with the granulated sugar and brown sugar. Mix with a whisk for 3 minutes – the butter will probably still look separated from the sugars themselves. That’s when you want to add the egg and whisk again. Make sure the butter isn’t hot or you’ll end up with scrambled eggs.

Once you have this mixture, add the baking powder and mix it in. Now we’re switching from a whisk to a spatula – this step is really important. You don’t want liquid cookies! Grab a rubber spatula and fold in the flour until just incorporated.

Important: Make sure the cookie dough isn’t warm anymore before adding the chocolate chips. Fold them in gently. If the dough is still warm, the chips will melt into the mixture and create streaks

PREPARE THE MINI COOKIE PIES TO BAKE

Now that your cookie dough is ready, preheat the oven to 180°C (350°F). While it heats up, prepare your ramekins. Divide the dough into 4 equal portions in the same bowl. Here’s how to assemble:

1. Take one portion and press it into the base of a ramekin, creating a slight well in the center
2. Add a generous spoonful of Nutella
3. Take another portion, flatten it slightly in your hands, and place it over the Nutella
4. Seal the edges carefully to prevent leaking

Repeat with the remaining ramekin. This recipe makes two servings, but you can easily scale up the quantities in the recipe card if needed.

TIME TO BAKE THE COOKIES!

Aren’t you excited? You’re so close to eating this delicious dessert! All you have to do is add some decorative chocolate chips on top of the deep dish cookie pies and bake for 15 minutes. Adjust the time depending on how you want them cooked!

Let them cool in the ramekins for 5-8 minutes, then top with ice cream and enjoy!

My Best Tips: ٠࣪⭑

• Cool the butter slightly. This is very important for two reasons: so you don’t cook the egg when it’s added to the butter-sugar mixture, and also so the chocolate chips don’t melt when incorporating them into the cookie dough.
• Make sure the cookie dough is not warm. If it is, the chocolate chips will leave streaks.
• Switch from a whisk to a spatula when adding the flour and chocolate chips. You don’t want deep dish cookie pie with a weird consistency.
• Seal the Nutella properly. Make a well in the center of the cookie dough when putting it in the ramekins, then flatten another piece of dough to carefully cover the top. We don’t want the Nutella to spill out!
• Don’t overbake them. They’ll continue to set as they cool. Unless you want them extra crispy, I don’t recommend baking them longer.

If you have any questions on how to make this Deep dish cookie pie, please leave them in the comments below! I’ll try to reply as soon as I can.

Deep Dish Cookie Pies with Nutella

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• Author: Archersfood
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Yield: 2 1x
• Category: cookies
• Method: oven
• Cuisine: american

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Description

Make irresistible Nutella-stuffed deep dish cookie pies with this easy recipe! Browned butter cookie dough wrapped around molten Nutella, baked until golden. Perfect with ice cream. Step-by-step instructions with video for gooey success

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Ingredients

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Cookie dough 

• 120 grams melted Butter (slightly browned)
• 30 grams Brown Sugar
• 60 grams Granulated Sugar 
• 1 egg
• 150 grams All Purpose Flour
• 1/2 teaspoon Baking Powder
• 150 grams Chocolate Chips

filling

• 4 tablespoons Nutella

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Instructions

1. Brown the butter lightly in a pan over medium heat until golden, then let it cool for 5 minutes.

2. In a bowl, mix the cooled butter with granulated and brown sugar using a whisk for 3 minutes until combined.

3. Add the egg and whisk until incorporated, making sure the mixture isn’t too warm to avoid scrambling. Add the baking powder and mix again with the whisk. 

4. Switch to a spatula and fold in the flour until just combined.

5. Once the dough cools, gently mix in the chocolate chips without overmixing.

6. Preheat the oven to 180°C (350°F).

7. Divide the dough into 4 equal portions. Press one portion into each ramekin base, creating a slight well.

8. Add a generous spoonful of Nutella to each well, then flatten another dough portion and place it on top, sealing the edges.

9. Sprinkle extra chocolate chips on top and bake for 15 minutes until golden but still soft inside.

10. Let cool for 5-8 minutes before serving warm with ice cream.