This is the crunchiest version of all for our Scoopable Nutella Cookie Pie. With a super crispy exterior and a gooey molten Nutella interior. This recipe is perfect for anyone looking for a fun dessert to prepare for their loved ones, for movie night, or for a nice treat for themselves.

We have shared many versions of this recipe, but we never shared the original??? Anyway! Here is the viral scoopable Nutella cookie pie, which we adapted into a red velvet version, a s’mores with Nutella one, and a Funfetti scoopable pie.

I have been obsessed with making cookie recipes lately, from classic chocolate chip cookies to deep-dish cookie pies. The second this scoopable cookie pie went viral, I knew I had to prepare it at home.

What’s a scoopable cookie pie

If you are wondering what a scoopable cookie pie is and why on earth it’s so viral, it’s basically a fun version of eating a Nutella cookie pie, but you scoop it. This makes it ideal to enjoy with ice cream, and it’s just very fun to do so.

I feel like it doesn’t matter as much the final result for this recipe since it will be scooped from the tin to serve, so that makes it very stress-free.

Trying something different

While we would originally use brown butter for any possible cookie recipe, like our Kinder Bueno cookies, red velvet cookie pies, or cookie fries, for this version, we wanted to use melted butter instead.

Why? It’s more user-friendly.

We always need a cookie recipe that is easy to prepare and doesn’t require extra steps, such as browning butter and letting it cool. For this recipe, we are melting the butter and mixing it straight into the rest of the ingredients.

Something important for this scoopable pie is to let the formed cookie dough chill in the freezer so it perfectly holds its shape.

I kind of messed it up as I wanted the cookie to have more color, so I broiled it (my mistake!!), and that affected the final shape. If you follow the recipe exactly as mentioned, the shape will keep intact, and it will be like puffy cookie balls.

Grab these ingredients

The ingredients list is very similar to other cookie recipes, such as our double chocolate cookies, brookies, cookie fries, or even our Raffaello cookies.  

• Butter: I love using unsalted butter for my desserts, it’s a way of having better control over the amount of salt that goes into the cookies, and prevents making salty food. If you love love love salt and use salted butter, I can’t stop you.
• Sugars: a mixture of brown sugar and granulated sugar will be used for this recipe; one will give us very crispy edges, and the other one will give us a chewy cookie.
• Salt: enhances the flavor and balances the sweetness.
• Vanilla: use your preferred vanilla, pure vanilla bean paste, or pure vanilla bean extract.
• Eggs: room temperature.
• Baking powder: We will be using only baking powder so the cookies don’t spread in the oven and keep their shape. If we used baking soda, they would spread.
• Flour: all-purpose flour is ideal for this recipe.
• Chocolate chips: You can basically use any chocolate chip you like; we used chocolate callets from Callebaut, milk 823. Another good brand to use would be ghiradelli like we used on our sea salt caramel cookies.

Tools you will need for this cookie recipe

The tools mentioned are very similar to recipes like Dubai chocolate brookies or red velvet brookies.

• Mixing bowl: Use a large mixing bowl to prepare the cookie dough.
• Spatula and whisk: the whisk will be used during the whole process of preparing the cookie dough until we add the flour. After adding the flour is super important to switch to a spatula.
• Baking round tray: we have used a pie dish in the past or an oven tray; this time, we used a ‘tin’ style pan. Anything will work to bake the cookies.
• Rolling pin: optional, as you can squish it and flatten it with your hands instead.
• Cookie scoop: to scoop the cookies after baking. You could even use a spoon instead.

My tips for perfect round cookies

When we prepare a classic cookie, we go more for the rustic style, with wrinkles and deformities, like our Ferrero Rocher cookies, Kit Kat, or pistachio. For this recipe, the goal is to have nice and smooth cookies.

• To achieve a smooth cookie, you will need to carefully roll the dough into a ball after shaping, to prevent the ball from breaking and the Nutella from leaking, creating a horrible mess. You’d have to be careful and close it very well, and make the cookie walls thick.
• Freeze, essential to keep the round cookie shape.
• Don’t add the decorative chocolate chips on top of the cookies before baking; add them right when they come out of the oven. It’s so much better as they will not harden, but melt instead.
• Serve warm, that’s the whole point. Scoop it into your plate with a scoop of ice cream for the ideal treat. Ice cream really does make everything better, on a brownie, a deep-dish brownie, or even Nutella brownies.
• If you’d like to prepare brown butter instead of just melted butter, you’d have to increase the amount of butter used by 18 % just so you can brown it and have the same weight (approx).

Storing tips, reheating, and freezing

How to store a scoopable cookie pie? If you have any extra cookie pie, cover it well and refrigerate it for 2-3 days. Only store it in the fridge if you will reheat it in the oven, or it will make it too moist. If you are going to enjoy the cookie pie the next day, cover it very well and keep it on the counter, in a cooler area.

How to reheat a scoopable cookie pie? In my opinion, the whole point of this recipe is to enjoy it warm. A cold, scoopable cookie pie doesn’t sound that appealing to me, which is why I recommend proper heating. 1. Microwave: This will make the cookies soft, but warm. Scoop your cookie onto a plate and microwave for 15 seconds. 2. Oven or airfyer. Heat the cookies for a couple of minutes.

How to freeze a baked Nutella cookie pie? You can freeze this scoopable Nutella cookie pie. Cover it very well and freeze for up to 3 months. Thaw in the fridge overnight or heat it from frozen in the oven until it’s properly heated.

How to serve a scoopable cookie pie

A scoopable cookie pie can be served in the same tin, as you would do in a cookie skillet, and people can dig into the cookie pie with ice cream on top, or you can serve it by scooping it with a cookie scoop into your plate.

Make sure the cookie pie is warm but not hot; it needs to set to serve. The exterior will be crispy, the interior will be gooey and have molten Nutella.

If you try this scoopable Nutella cookie pie recipe and would love to support us, the best way to do so is by leaving a star-rated comment below! Thank you so much.

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