Scoopable Nutella Stuffed Cookie Pie
This Scoopable Nutella Stuffed Cookie Pie delivers perfectly crisp cookie exteriors with irresistibly soft, gooey centers oozing with frozen Nutella.
Equipment
Ingredients
Cookie Dough
all purpose flour (weighed, spooned and leveled)
228 g
baking soda
3.75 g
salt
2.5 g
egg
1 piece
vanilla bean paste
6 g
dark brown sugar
100 g
granulated sugar
50 g
unsalted butter (softened)
143 g
semi-sweet chocolate chips
143 g
Filling & Decoration
Nutella (frozen)
11 piece
chocolate disks
10 piece
Instructions
Prepare Nutella portions
Line a small baking sheet with parchment paper. Using a piping bag or spoon, add 11 individual portions of Nutella onto the baking sheet.
Freeze Nutella portions
Transfer baking sheet to the freezer to chill the Nutella portions until fully frozen and firm to touch.
Mix dry ingredients
In a small mixing bowl, add in the flour, baking soda and salt. Mix ingredients together to combine. Set bowl aside.
Cream butter and sugars
In a separate large mixing bowl, add the butter, brown and granulated sugars. Mix ingredients together until fully combined.
Add wet ingredients and combine
Next, mix in the egg and vanilla bean paste into the wet batter. Add the dry ingredients into the bowl with the wet batter.
Form cookie dough
Using a spatula, fold the dry ingredients into the wet batter just until a soft cookie dough forms. Mix in the chocolate chips.
Prepare baking pan
Generously grease a 9 inch round baking pan. Set aside.
Scoop cookie dough
Using a 1.5 ounce (3 tablespoons) cookie scooper, scoop out a portion of the cookie dough.
Stuff cookies with Nutella
Flatten the cookie dough into a disk shape, place a chilled portion of Nutella into the center and wrap the outer sides of the flatten cookie dough over the Nutella to form a ball shape. Transfer filled cookie dough ball to prepared baking pan and repeat with the remaining cookie dough and Nutella portions.
Preheat oven and chill cookies
Preheat oven to 175°C. As the oven preheats, place baking pan in the freezer to let the filled cookies firm up a bit before baking.
Bake cookie pie
Bake the filled cookies for 12 to 14 minutes until golden brown and crisp on the outside. If you prefer a more gooey cookie texture, bake cookie pie for 10 to 12 minutes.
Garnish and serve
Right when the cookie pie is removed from the oven, garnish with extra chocolate chips and chocolate disks, optional.
Storage
Store in airtight container. Reheat briefly to restore gooey texture
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