Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Scoopable red velvet Nutella cookie pie

Recipe by Archersfood

Try the viral scoopable red velvet Nutella cookie pie, with crispy edges and a soft chewy center. Filled with molten Nutella. 

  • Total Time1 hour 53 minutes
  • Yield5-8 servings

Ingredients

COOKIE DOUGH

  • 1 cup (230 g) unsalted butter
  • Slightly over 1/3 cup (80 g) granulated sugar
  • 2/3 cup (140 g) brown sugar
  • ¼ tsp (1.5 g) salt
  • 2 tbsp (14 g) cocoa powder
  • 1/2 tbsp (7.5 ml) red food coloring (oil-based)
  • 2 eggs
  • 1 tsp (5 g) pure vanilla bean paste
  • 2 1/2 tsp (10 g) baking powder
  • 1 tsp (5 g) baking soda
  • 2 2/3 cups (320 g) all-purpose flour

FILLING

  • 10 tbsp (150 g) Nutella
  • Optional: chocolate to decorate

Instructions

  1. To make the viral scoopable Red velvet Nutella cookie pie, we need to start by browning the butter. In a large, light colored pan, add 1 cup (230 g) unsalted butter, and heat it over medium-low heat. First, you will notice how the butter slowly melts, and after it’s melted, it starts to bubble. After bubbling, it starts to change color to a deep golden brown or amber color. Remove from the heat and let it cool.
  2. In a mixing bowl, mix slightly over 1/3 cup (80 g) granulated sugar, 2/3 cup (140 g) brown sugar, ¼ tsp (1.5 g) salt, and 1 tsp (5 g) pure vanilla bean paste. Add 2 tbsp (14 g) cocoa powder. Pour the browned butter and mix. Add 1/2 tbsp red food coloring (7.5 ml) and 2 eggs, whisk again.
  3. Add 2 ½ tsp (10 g) baking powder and 1 tsp (5 g) baking soda, mix again. Now change to a spatula instead of a whisk, and add 2 2/3 cups (320 g) all-purpose flour. Fold the flour into the cookie dough, and rest the dough in the fridge for 1 hour.
  4. Now we will start shaping. We separate the dough into 9 different-sized portions. Grab one of the parts and flatten it so you can stuff it. Add 2 tbsp (30 g) Nutella and seal the cookie dough. Repeat until you finish all the cookie dough.
  5. Place the balls into a round baking pan. Add Chocolate chips if you’d like to decorate. Refrigerate, while you refrigerate again, preheat the oven to 355°F (180 °C). Once it reaches the temperature, bake the cookie pie for 18 minutes; this will give you crispy edges and a gooey center.

Notes

Specific ingredients used in this recipe (affiliate): Italian butter, sugar, salt, cocoa powder Cacao Barry, Red food coloring, b.p, b.s, Nutella, and chocolate.

Equipment we used (affiliate): mixing bowls, spatula, whisk, Le Creuset vintage pan (similar product), and round baking dish. 

  • Prep Time: 35 minutes
  • Chill time: 1 hour
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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