We are back with another scoopable red velvet Nutella cookie pie. This recipe is inspired by our S’mores version, and it turns out delicious. With crispy edges and a chewy interior, we made so many of your favorite dessert flavors, including red velvet.

Nutella desserts are always a hit on our website, from Nutella pancakes to Nutella rolls, and their red velvet versions too. Both pancakes and rolls have been updated on our site in the famous red velvet flavor.

This recipe is perfect for any occasion; you can share it with your friends, perfect for date nights, or just to enjoy all by yourself. Who am I to judge? 😉

Pair it with a big scoop of ice cream and a large glass of cold milk to achieve the perfect combination.

For so many recipes on our website, especially cookies, like our deep dish Nutella cookie pie or Nutella cookie pie, honestly, we normally always ask for brown butter. Brown butter gives it a better flavor to the cookie, a nutty and caramelized taste that you don’t get when you use simply softened butter.

How to brown butter

Don’t get intimidated by brown butter; it’s a very simple step that will elevate your cookie pie to another level.

You will need a light colored pan, a spatula, and obviously, room-temperature unsalted butter. *I recommend unsalted butter because we will add salt to the recipe later. Also, the butter will ‘reduce’, making it more salty than expected.

Melt the room-temperature butter over medium-low heat. First, it starts to slowly melt, then from the melted it turns into bubbling (yellowish). After that, the bubbling is more intense, and the color changes to a deep golden color or amber.

The bottom will collect solid milk specks, if they are brown and not burnt, scrape them and add to the recipe.

If the butter is frozen or too cold, it will splatter a lot; that’s why room-temperature soft butter is recommended for browning.

Special mention: if you decide to omit browning the butter, you will need to adjust the amount of butter in this recipe. We give the quantity, considering how much water will evaporate afterward, ending up with way less butter than we started with.

Ingredients you will need

The ingredients used in this recipe are very similar to the ones used in our brown butter chocolate chip cookies or even our cookie fries.

• Butter: We are using unsalted Italian butter; make sure it’s at room temperature before you use it.
• Sugars: A mixture of granulated sugar and brown sugar will create the perfect cookie dough base. One is for crispy edges, while the other is for a chewy interior.
• Salt: Balances sweetness and enhances the flavor of the cookie.
• Eggs: Keep them at room temperature before using; this will make them easier to incorporate into the cookie dough. If they are cold, keep them submerged in a glass of warm water for 5 minutes.
• Vanilla: pure vanilla bean paste or extract. Whatever your heart desires. 😊
• Leavening agents: baking soda is used so they spread, and baking powder so they puff up. Both are essential in this recipe.
• Flour: All-purpose flour.
• Red food coloring: We used an oil-based coloring by colourmill, which blended perfectly with the rest of the ingredients.
• Cocoa powder: 100% cocoa powder, no sugar added. If you want the cookies to have a redder color instead of brown red, add less cocoa to the recipe.
• Nutella: Fill each one of the cookies with lots of Nutella, or chocolate!
• Optional to use, chocolate callets from Callebaut on top to decorate.

How to know if your scoopable red velvet Nutella cookie pie is baked

Make sure to follow the suggested cooking time mentioned in the recipe card.

The pie will stop being so shiny and will become matte instead.

If you touch it, it will leave a dent and sink, but it will not melt. If you like your cookie pies more gooey, bake this Nutella dessert for two fewer minutes, but if you like more of a crispy cookie, I recommend you add 3-4 minutes to the baking time.

Serving suggestion

Make sure this scoopable red velvet Nutella cookie pie is served warm, like our red velvet Nutella brownies. This is ideal for the perfect texture and flavor. The cookies will become crispy outside and soft in the center, and the Nutella will be beautifully melted.

Enjoy the viral scoopable cookie pie with a glass of milk and a scoop of ice cream.

Best tips to make the viral scoopable cookie pie

Most of the steps you see here you’ll also find in our sea salt caramel cookies, double chocolate cookies, or brookies (and red velvet, too).

• Don’t skip the browning of the butter. It is essential for the flavor, and it will take less than 10 minutes to do so. If by any chance you omit this step, you will have to reduce the amount of butter used in the recipe by about 23%.
• Make sure you let the cookie dough chill in the fridge for at least 1 hour, necessary for the flavors to develop.
• Don’t skip the salt and vanilla; they are necessary in a cookie recipe.
• If you want your scoopable red velvet Nutella cookie pie to have a redder color, remove 1 tbsp of cocoa powder from the recipe.
• After you bake the cookie pie, make sure you let it set for 10 minutes. If you immediately dig in 1. You’ll burn yourself and 2. The edges are not going to be crispy; they are soft when they come out of the oven.

How to fill each of the cookies for the scoopable cookie pie

Grab a piece of parchment paper and place it on the worktable. Separate the dough into 9 portions; they don’t have to be the same size or perfect. As you can see in the pictures, we did some larger than the others.

Flatten the dough with your hands and add Nutella in the center, close the edges, and seal the cookie dough.

Different fillings for your scoopable pie

• S’mores and Nutella
• White chocolate red velvet.
• Dubai chocolate.
• Pistachio and chocolate.
• Oreo and Nutella.
• Kinder Bueno filling.
• Brownie filling.
• Salted caramel.

Tools needed

The tools used for this recipe are very similar to the ones used in our Raffaello cookies, M&M cookies with Nutella, or our Ferrero cookies.

• Mixing bowl, to prepare the cookie dough.
• Light-colored pan, need it to brown the butter, make sure the pan is a light color; if it’s dark, you will struggle to see if it’s ready, and you have a higher chance of burning it.
• Spatula and whisk, need them to prepare the cookie dough.
• Round dish, to bake the cookie dough into a scoopable red velvet Nutella cookie pie.

Best way to store cookies

Store it in the fridge and just reheat it whenever it is needed in the oven. This way, you will have crispy edges and a soft interior.

You can also freeze it to enjoy it at another moment. Make sure you freeze it after it’s cooled down.

Freeze a cookie pie!

Did you know you can freeze it raw and after it’s been cooked?

• Baking frozen cookie dough: Follow the recipe in the recipe card below and add 3 minutes to the baking time so the interior can be melted and gooey.
• You can also freeze the cookie pie after it’s been baked, and all you have to do is cover it with aluminum foil and then heat it in the oven whenever you need to enjoy it.

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