This chocolate chip cookie pie is chewy, gooey, and chocolaty! This indulgent and rich dessert is perfect for birthdays, holidays, special occasions, and more. It is stuffed with a gooey and creamy chocolate hazelnut filling. Serve warm with a scoop of ice cream on top for the ultimate sweet treat!

Cookie pie.

Why You’ll Love This Recipe

  • This cookie pie is made with only pantry staple ingredients.
  • Every bite is rich and gooey!
  • The chocolate hazelnut filling is similar to Nutella.
  • The edges are golden and chewy.
  • Inside, the middle is super creamy and melty.
  • It is much easier to make than a whole batch of cookies.
  • This pie is great for serving a crowd.
  • Serve with some ice cream on top!
  • This recipe can be made gluten free or with regular flour.
  • Check out this Skillet Cookie for another delicious dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for this chocolate chip cookie pie. Scroll down to the recipe card for the full ingredients list and instructions.

First, use unsalted butter at room temperature. About an hour or two before baking, place the sticks of butter on the kitchen counter to soften. The butter should be slightly soft to the touch, but not melted.

Both white sugar and light brown sugar add the sweetness. I have not tried this specific recipe using another sugar.

Eggs help bind the dough together. If you are vegan, I recommend these Vegan Chocolate Chip Cookies!

Use either gluten free flour or all purpose flour. Since I am gluten free, I used gluten free flour.

Baking soda helps this pie rise.

A little sea salt balances out the sweetness nicely.

Dark chocolate chips add a delicious contrast to the cookie dough.

Lastly, use chocolate hazelnut spread in the middle! This recipe works well with Nutella or another healthy spread. Peanut butter works too!

Ingredients for cookie pie.

Taste & Texture

The Nutella stuffed cookie pie tastes like a giant chocolate chip cookie with Nutella!

It is sweet, a little salty, and very chocolaty.

The edges are a little chewy, while the center is super creamy and gooey.

You will love every bite!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Generously spray an 8 inch round cake pan with nonstick spray.

Step 2

In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Beat for 2 minutes, until no clumps of butter remain.

Creamed butter in bowl.

Step 3

Then, add in the eggs and vanilla. Stir to combine.

Buttery sugar in bowl.

Step 4

Add in the flour, baking soda, and sea salt. Stir until a cookie dough is formed.

Light cookie dough.

Step 5

Fold in the chocolate chips.

Chocolate chip cookie pie dough.

Step 6

Press half of this mixture down into the prepared pan.

Cookie dough in cake pan.

Step 7

Top with the chocolate hazelnut spread. Leave a little room around the edges without the spread. This will prevent leakage.

Nutella spread cookie pie.

Step 8

Then, spread the remaining cookie dough on top.

Dough with chocolate hazelnut spread.

Step 9

Bake for 25 to 28 minutes, or until the edges are golden brown and the middle is set.

Baked chocolate chip cookie pie.

Step 10

Lastly, remove the cookie pie from the oven. Allow it to cool for 1 hour before cutting into and serving.

Slices of cookie pie.

Expert Tips & Tricks

Follow these tips and tricks to make the best cookie pie.

First, use room temperature butter. It should be slightly soft to the touch.

Beat the butter, sugar, and brown sugar until creamy and until no clumps of butter remain.

Creaming the butter and sugar may take up to 2 minutes in a stand mixer.

Spray the cake pan or springform pan with nonstick spray. This makes clean up and removal easier.

Leave a little room around the edges without the chocolate spread.

Do not bake too long.

Fork with chocolate chip pie.

How to Serve & Store

Serve this gooey cookie pie once mostly cooled. It will be very gooey and soft in the middle!

Serve with ice cream, whipped cream, caramel sauce, or hot fudge on top.

Store in an airtight container for up to 4 days.

Frequently Asked Questions

What is cookie pie made of?

Cookie pie typically features a pie crust with a giant baked cookie in the middle. This fun version is made without a pie crust.

Does it need a pie crust?

No, this recipe is made without a pie crust.

Can I use regular all purpose flour?

Sure! I use gluten free flour because I am gluten free. However, this recipe works with all purpose flour if desired.

Is this recipe gluten free?

Use gluten free flour to ensure this cookie pie is gluten free.

Chocolate chip dessert with fork.

Equipment Needed

Hand Mixer: If you do not have a stand mixer, this is the next best option.

KitchenAid Stand Mixer: This stand mixer is great for mixing the cookie dough.

Pyrex Glass Measuring Cups: I always use these glass cups for measuring while baking.

8 Inch Cake Pan: I used one of these 8 inch cake pans for this recipe. It is the perfect size.

Check out all of my kitchen favorites!

You May Also Like

If you make this cookie pie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Cookie pie.

Get the Recipe: Cookie Pie

This chocolate chip cookie pie is buttery, chewy, gooey, and loaded with a delicious chocolate hazelnut filling! This quick and easy recipe is great for entertaining, birthdays, and feeding family and friends!
5 from 1 vote

Ingredients

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Generously spray an 8 inch round cake pan with nonstick spray.
  • In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Beat for 2 minutes, until no clumps of butter remain.
  • Then, add in the eggs and vanilla. Stir to combine.
  • Add in the flour, baking soda, and sea salt. Stir until a cookie dough is formed.
  • Fold in the chocolate chips.
  • Press half of this mixture down into the prepared pan.
  • Top with the chocolate hazelnut spread. Leave a little room around the edges without the spread. This will prevent leakage.
  • Then, spread the remaining cookie dough on top.
  • Bake for 25 to 28 minutes, or until the edges are golden brown and the middle is set.
  • Finally, remove from the oven. Allow this cookie pie to cool for 1 hour before cutting into.

Notes

  • Use room temperature butter.  I like to place it on my kitchen counter an hour or two before baking.
  • If you are not gluten free, feel free to use regular flour.
  • Leave a little room around the edges so that the chocolate spread will not seep out.
  • Allow the cookie pie to cool almost fully before slicing and serving it.
  • Store leftovers in an airtight container for up to 4 days.
  • Check out all of my kitchen favorites!
Calories: 397kcal, Carbohydrates: 59g, Protein: 4g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 112mg, Potassium: 74mg, Fiber: 4g, Sugar: 32g, Vitamin A: 513IU, Calcium: 50mg, Iron: 2mg

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