Deep Dish Cookie Pies with Nutella

Recipe by Archersfood

Delicious Nutella Cookie pies, but in mini form. They are crispy on the outside, gooey center, and loaded with Nutella for a runny, melty Interior.

COOKIE DOUGH

INTERIOR

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Start by browning the butter. In a light colored pan, place 1 cup + 1 tbsp (240 g) unsalted butter. Cook the butter over medium-low heat until it turns a deep golden brown color. Let it cool slightly.
In a mixing bowl, whisk slightly over 1/3 cup (80 g) granulated sugar, 2/3 cup (140 g) brown sugar, and ¼ tsp salt. Add the slightly cooled browned butter and mix again. Add 2 eggs and whisk again, 1 tsp vanilla paste, 2 tsp baking powder, and 2 tsp baking soda, and whisk.
Now pour in 2 2/3 cups (320 g) all–purpose flour and, using a silicone spatula, stir until just incorporated. If the cookie dough doesn’t feel warm to the touch, add slightly over ¾ cup (150 g) milk chocolate chips.
Let the cookie dough rest for at least 1 hour in the fridge.
Build the cookie pies, grab 4 ramekins, and slightly grease them. You will need to separate the cookie dough into a total of 8 portions, 4 of them (bottom and sides) bigger than the other 4 (top). Flatten them with your hands. Place the 4 big ones in the bottom and sides of the ramekins.
Using a spoon, add 2 tbsp of Nutella to each of the Cookie pies. Flatten the rest of the cookie dough portions and place them on top, which will be the lid.
Preheat your oven to 355°F (180 °C) and bake them for 15 to 18 minutes. Remove from the oven after baking and let it cool in the ramekin for 10 minutes before enjoying.

I recommend enjoying the Nutella cookie pies with ice cream and a big, cold glass of milk!

Find it online: https://archersfood.com/deep-dish-nutella-cookie-pie/