Nutella Cookie Pies
Rich, gooey Nutella-filled cookie pies with a soft, buttery chocolate chip cookie exterior that perfectly encases the frozen chocolate-hazelnut center.
Equipment
Ingredients
Nutella Filling
Nutella (room_temperature)
200 g
Cookie Dough
unsalted butter (melted)
210 g
vegetable oil (room_temperature)
30 g
egg (room_temperature)
2 pcs
egg yolk (room_temperature)
1 pcs
granulated sugar (room_temperature)
120 g
light brown sugar (room_temperature)
80 g
vanilla extract (room_temperature)
10 ml
all purpose flour (room_temperature)
365 g
baking powder (room_temperature)
1 tbsp
cornstarch (room_temperature)
10 g
salt (room_temperature)
0.5 tsp
chocolate chips (room_temperature)
150 g
Instructions
Prepare Nutella Filling
Portion and freeze the Nutella to create solid centers for the cookie pies.
Freeze Nutella Portions
Freeze the Nutella dollops until completely solid.
Preheat Oven
Set oven temperature for baking the cookie pies.
Mix Wet Ingredients
Combine melted butter, oil, sugars, eggs, and vanilla until smooth.
Mix Dry Ingredients
Whisk together flour, baking powder, cornstarch, and salt.
Combine Wet and Dry Ingredients
Fold dry ingredients into wet ingredients until almost combined.
Add Chocolate Chips
Fold in chocolate chips until evenly distributed without overmixing.
Chill Cookie Dough
Refrigerate the dough uncovered to make it easier to handle.
Divide Cookie Dough
Portion the chilled dough into 4 equal pieces for individual pies.
Assemble Cookie Pies
Layer dough, frozen Nutella, and seal edges in ramekins.
Bake Cookie Pies
Bake until golden brown around the edges.
Original recipe
Storage
Store in airtight container. Reheat to restore gooey Nutella center.
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