So, Nutella Cookie Pie: Why I Keep Making It (Even When I Shouldn't)

Right, pull up a chair. I have to tell you about this Nutella Cookie Pie I’ve been baking on lazy Saturdays—sometimes on not-so-lazy ones, too, honestly. The first time I made it, I’d accidentally doubled the sugar (Math in the kitchen is NOT always my friend) and thought I’d ruined it, but somehow it became everyone’s favourite, and now my friends keep dropping hints (“subtle,” right?) about when I’m making it again. Once, my cousin tried to swipe the last slice at a family BBQ and pretended it had disappeared. (We all knew, Carla!)

Why You'll Absolutely Want to Bake This (Probably Tonight)

I make this when I’m craving something simple but ridiculously indulgent—especially on those drizzly evenings when sitting by the telly is basically all I’m good for. My family totally flips for it, mostly because you get the best of both worlds: gooey Nutella rivers and those crispy cookie edges. Don’t even get me started on the smell. It’s unfair, really!

I used to loathe making ‘fussy’ desserts, but this one’s very forgiving. The dough’s simple (I’ve swapped stuff in and out based on what’s lurking in the cupboard, and it’s still tasty.) And hey, if your pie comes out a bit wonky looking… Honestly, no one’s gonna care once they taste it!

What You'll Need (Loose Rules, Honestly)

150g (about ⅔ cup) unsalted butter, softened (I’ve used salted in a pinch—just cut back a smidge on the added salt)
200g brown sugar (you can go half white sugar; my neighbour swears by it, I think brown makes it fudgier)
1 large egg (room temp, unless you forget—then just use it straight from the fridge)
1 teaspoon vanilla extract (A bit extra never hurt anyone. Well, maybe if you dump in half the bottle...)
225g (1 ¾ cups) plain flour (Haven’t tried wholegrain but someone on a baking forum says it works? Let me know if you dare.)
½ teaspoon baking powder
½ teaspoon baking soda (or just use 1 teaspoon total baking powder—I've done this out of desperation and... it worked)
Pinch of sea salt
2 BIG handfuls chocolate chips (however much you want, honestly. Or swap for chopped chocolate, that's what I do if there’s a posh bar going spare)
Nutella—about 6 big, heaped tablespoons (or more, live your truth. Store brand’s totally fine—my Granny was a total brand loyalist, but I think she was just stubborn)

Making the Pie—Don’t Stress the Details

Start by lining an 8-inch round pan (or a 9-inch if that’s all you have—just check it a bit early) with parchment. I just scrunch it up a bit so it fits.
In a mixing bowl—big enough so flour doesn’t shower your whole kitchen—beat the butter and sugar together till fluffy. I use a wooden spoon when I’m avoiding extra washing-up, but an electric mixer is grand if you have one (or want to build arm muscle, ha).
Crack in the egg and add the vanilla; mix it all up. The mixture might look a little separated. Honestly, don’t panic. It comes together once the flour’s in.
Stir in the flour, baking powder, soda, and salt. I do it in two goes so I don’t wear the flour. This is the bit where I usually sneak a taste (it’s basically safe by now).
Fold in your chocolate chips. Or chopped nuts, or whatever you’re feeling.
Now, scoop about two-thirds of the dough into the pan and press it out so it covers the bottom. Pro tip: wet your fingers, makes it less sticky. (Or, just accept doughy knuckles. No shame.)
Here’s where you dollop those spoonfuls of Nutella right over the dough. Don’t try to be neat—it’ll swirl as it bakes, and it’s better messy.
Spoon the rest of the dough in blobs over the top. It won’t cover everything, and that’s fine! It looks rustic, or so I tell my guests.
Bake at 175C (350F) for 22-28 minutes, or until the top’s golden but the middle still has a bit of wobble. If in doubt: underbake. It’ll keep cooking as it cools and honestly, gooey is better here.
Let it cool for at least 20 minutes (if you can wait), then scoop out slices. Or, eat it with a spoon, plonked in the middle of the table—that’s what we do for movie nights.

Some Notes—A Few Disasters, a Few Wins

It tastes even better the next day (if it survives, big if)
Weirdly, using super cold Nutella can be a pain to spread—20 seconds in the microwave saves your wrists (learned that the hard way)
If you swap in peanut butter, it’s not the same, but still good. Almond butter? Actually, that was too crumbly for me. Maybe you’ll have better luck.
I never bother sifting the flour, but maybe that’s just me being lazy

Variations: Stuff I’ve Tried (Not All Genius)

Salted Caramel Version: Swirl in some caramel sauce with the Nutella. I’ve overdone it before and ended up with a sticky puddle, so go easy.
Oreo Crunch: Last Easter, I dumped in a handful of smashed Oreos. It was a hit, though a tad rich, even for me.
Skip the Nutella: Once tried doing a dulce de leche ripple instead. Good in theory, but the sugar overload made us all nap immediately after. Maybe go half/half?

Equipment: What You Need (and How to Improvise)

So, you’re “supposed” to have an 8-inch round pan. I say, whatever fits will bake. I’ve used a square tin and just called it ‘cookie cake’ instead. No electric mixer? Elbow grease is character building. And if you don’t have parchment, butter and flour the pan—just prep for a slightly wonky edge.

Storage: Theoretically, Here’s How (But It’s Gone Fast)

Pop it in an airtight tin. Will keep for three days at room temp—or up to a week in the fridge (it gets firmer, which I kinda like). But, honestly, in my house it never lasts more than a day, and sometimes I hide a slice in the bread bin. No shame.

Serving Ideas (& My Slightly Embarrassing Traditions)

We serve ours warm, usually with vanilla ice cream or just cold milk. My mum loves pouring a bit of homemade custard over her slice. On birthdays, we plonk in candles and sing out of key—it’s become a running joke now! Sometimes I’ll scatter sea salt on top for extra cheer.

Pro Tips (Yes, All Learned the Messy Way)

Don’t rush the cooling time, as hard as it is. Tried to slice hot once and it basically turned into Nutella soup (delicious but, um, not a pie)
Actually, try not to overwork the dough—if it gets tough, your pie will too. Learned this form making it with my nephew, who loves to beat the batter to death.
If you want those Insta-worthy gooey middles, pull the pie out when the top is pale gold and the centre still jiggles a bit.

You Asked, I Answered (No Judgement!)

Do I need a stand mixer?: Absolutely not, mate. I only have a cheap handheld one—and I’ve even done it all by hand when the power went out. As long as the butter’s soft, you can do it with a spoon (though a mixer saves you some shoulder ache).
Can I use a gluten-free flour?: Yepp, I’ve made it for my friend with celiac. Just use a blend that says ‘plain flour substitute’ and check your Nutella’s gluten-free. It comes out a bit more crumbly, but darn tasty.
Do I really have to wait for it to cool?: Technically, yes—but who’s watching? If you don’t mind a hot mess, dig in. Otherwise, 20 minutes should do you.
What if I want it less sweet?: I sometimes halve the sugar (especially if adding sweet chocolate chips). Or, get dark chocolate chips instead—found these at Lindt and they worked great.
Can I double the recipe?: Sure thing, use a bigger pan and allow for a bit more baking time—check after 30 minutes, then every five or so.

(Quick aside: If you’re into cookie pies, check out Sally’s answer to Nutella cookies—hers are a bit fussier, but top notch for inspiration.)

Nutella Cookie Pie