Description
A warm, scoopable cookie pie with golden edges, soft chocolate chip cookie dough, and a gooey chocolate hazelnut center.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup chocolate hazelnut spread, slightly chilled
Instructions
- Preheat the oven to 350°F and place the oven rack in the center.
- Beat the softened butter, brown sugar, and granulated sugar in a mixing bowl until creamy.
- Add the egg and vanilla extract, then mix until smooth.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Fold in the semi-sweet chocolate chips.
- Lightly grease a 9-inch pie dish or round baking dish.
- Press about two-thirds of the cookie dough into the bottom and slightly up the sides of the dish.
- Spread the chilled chocolate hazelnut spread over the dough, leaving a small border around the edge.
- Crumble the remaining dough over the top.
- Bake for 24 to 28 minutes, until the edges are golden and the center looks softly set.
- Let the pie rest for 10 minutes before scooping and serving.
Notes
- Keep the chocolate hazelnut spread slightly chilled so it spreads more neatly.
- Do not overbake, the center should stay soft and gooey.
- Let the dessert rest before serving so the filling settles while staying warm.
- Serve with vanilla ice cream for an extra creamy finish.
Nutrition
- Serving Size: 1 slice or scoop
- Calories: 475
- Sugar: 42g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cookie pie, chocolate hazelnut dessert, scoopable dessert, stuffed cookie dessert, chocolate chip cookie pie