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Scoopable Nutella Cookie Pie

Recipe by Archersfood

Delicious scoopable Nutella cookie pie, with crispy edges and a molten gooey interior. Inspired by the viral cookie pies, we bring our own version. 

  • Total Time0 hours
  • Yield6 servings

Ingredients

COOKIE INGREDIENTS

  • ¾ cups + 1 tbsp (180 g) unsalted butter, melted
  • ½ cup (122 g) granulated sugar
  • ½ cup, packed (104 g) light brown sugar
  • ¼ tsp (1.5 g) fine sea salt
  • 1 tsp (5 g) pure vanilla bean extract
  • 2 eggs, room temperature
  • 2 1/2 tsp (10 g) baking powder
  • 2 2/3 cups (320 g) all-purpose flour
  • ½ cup (85 g) milk chocolate callets, or chips *

NUTELLA COOKIE FILLING

  • ½ cup (140 g) Nutella, room temperature 

Instructions

  1. To prepare this delicious Scoopable Nutella cookie pie, we will start by melting the butter. In a saucepan or microwaveable bowl, melt ¾ cups + 1 tbsp (180 g) unsalted butter, melt it only until it has melted; we don’t want it hot.
  2. In a large mixing bowl, add ½ cup (122 g) granulated sugar, ½ cup, packed (104 g) light-brown sugar, and the melted butter; mix well using a whisk. Add ¼ tsp (1.5 g) fine sea salt and 1 tsp (5 g) pure vanilla bean extract, and whisk it again.
  3. Add 2 room temperature eggs, 2 ½ tsp (10 g) baking powder, mix with a whisk, add 2 2/3 cups (320 g) all-purpose flour, and combine with a spatula. Add ½ cup (85 g) milk chocolate callets. Combine again using a spatula, making sure you don’t overmix.
  4. Cover the dough with plastic wrap and chill in the fridge for about 30 minutes. This will harden the dough slightly and will become easier to work with without the butter sweating in our hands.
  5. Prepare about 12 dough balls, different sizes, they don’t really need to look the same, flatten them using your hands or a rolling pin, don’t make them too thin or the Nutella will escape when you roll them, fill them with Nutella. Close the balls very well without applying any pressure to any of the sides, and roll them gently so the surface is very smooth.
  6. Place the balls in a tin and freeze for 30-45 minutes, this is so that the balls hold their shape and don’t spread much when they bake.
  7. Preheat the oven to 355 F (180 °C) and once it reaches the temperature, bake for 15-18  minutes, depending on what you prefer in a cookie, crispy or gooey. Remove from the oven and let them cool in the same tin for 15 minutes on top of a cooling rack.
  8. Serve with a scoop of ice cream and enjoy!

Equipment

Notes

The fun thing about this recipe is that you scoop the cookies with a cookie scoop, that would be the best way to serve them.

*If you are using chocolate chips instead of Callebaut callets, ½ cup is approximately 96 g of chocolate chips.

You can freeze the cookie dough to prepare cookies another time or a scoopable cookie pie. All you need to do is shape them into balls and place them in a tray on top of parchment paper, freeze for 3 hours, then transfer them to a container. Cookies can be stored in the freezer for 2-3 months. Follow the recipe to bake them. If you are doing just a cookie in a tray and not the whole thing, it takes about 10 minutes to bake, depending on the size.

If you want to use brown butter instead of melted butter, you’d have to increase the amount of butter by 18 %, depending on the butter you use. We are using Italian butter. To brown butter: in a light colored saucepan, melt the room temperature butter over medium-low heat, and then it will start to bubble. Make sure to stir so it doesn’t burn. The bubbling will become more intense, and then a foam will appear on top. The butter will turn golden brown. Let it cool slightly before using. We have a whole post dedicated to it if you are interested. 

  • Cook Time: 15-18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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