It is Wednesday, and the weekend cravings are already hitting hard. You want something warm, gooey, incredibly decadent, and impressive enough to feed the whole family. You could bake a standard batch of chocolate chip cookies… or you could make the ultimate dessert masterpiece: The Nutella Stuffed Cookie Pie.
Also known as a “Pizookie” (Pizza Cookie), this giant, deep-dish chocolate chip cookie is baked in a cast-iron skillet and served piping hot. But we are taking it to the absolute next level by stuffing the entire center with a massive layer of rich, molten hazelnut spread.
If you have been endlessly searching Pinterest for the best baking easy recipes and sweet things to bake with nutella, your search stops here. However, most people who try to make a Nutella cookies pie end up disappointed because the Nutella bakes into the dough and disappears!
Today, I am sharing the professional “Frozen Nutella Disc” hack that guarantees a flawless, flowing, molten-lava center every single time.
👉 Looking for a quick savory dinner to serve before this epic dessert? Try my [10-Minute Creamy Garlic Pasta]!
🌟 Why You Will Love This Recipe
- The Molten Lava Center: The frozen hack ensures the Nutella stays distinct, thick, and incredibly gooey.
- No Chilling the Dough: Because we freeze the filling, the cookie dough itself can be mixed and baked immediately!
- Crispy Edges, Soft Center: Baking in a cast-iron skillet creates those perfect, buttery, crispy edges that everyone fights over.
- The Ultimate “Wow” Factor: Slicing into this warm cookie pie at a dinner party will literally make your guests gasp.
🛒 Ingredients & The “Nutella” Guide
- 1 cup Nutella (Hazelnut Spread): (This is for the frozen center! You can use name-brand Nutella or your favorite high-quality hazelnut spread).
- ¾ cup (1 ½ sticks) Unsalted Butter: (Melted and slightly cooled. Melted butter makes the cookie dough extra chewy!).
- 1 cup Light Brown Sugar: (Packed. Brown sugar provides that rich, deep caramel flavor).
- ⅓ cup Granulated White Sugar.
- 1 Large Egg + 1 Egg Yolk: (The extra yolk adds incredible fudgy richness to the dough).
- 1 tbsp Pure Vanilla Extract.
- 2 ¼ cups All-Purpose Flour: (Spoon and leveled).
- 1 tsp Baking Soda & ½ tsp Salt.
- 1 ½ cups Semi-Sweet Chocolate Chips: (Plus a few extra for pressing onto the top!).
- Vanilla Bean Ice Cream: (Non-negotiable for serving!).
🍳 Step-by-Step Masterclass Instructions
Step 1: The “Frozen Nutella Disc” Hack (CRUCIAL!) 🛑
If you spread room-temperature Nutella into the dough, it will absorb into the flour while baking. You MUST freeze it!
Line a round plate or a small baking sheet with a piece of parchment paper. Scoop the 1 cup of Nutella onto the parchment paper. Use a spoon to spread it out into a flat, round circle (about 7 inches wide and ¼ inch thick).
Place the plate directly into the freezer for at least 1 to 2 hours until the Nutella is completely solid and frozen hard.
Step 2: Whisk the Wet Ingredients
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet (or a 9-inch round cake pan).
In a large mixing bowl, vigorously whisk the melted butter, brown sugar, and white sugar for 1 minute until it looks like wet sand. Whisk in the whole egg, the egg yolk, and the vanilla extract until smooth and glossy.
Step 3: Fold the Dough
Pour the flour, baking soda, and salt directly over the wet mixture. Use a rubber spatula to gently fold the dough together until just combined. Fold in your chocolate chips. The dough will be thick and soft.
Step 4: The Skillet Assembly 🍳
Divide your cookie dough in half. Press the first half evenly into the bottom of your greased cast-iron skillet.
Take your solid, frozen Nutella disc out of the freezer. Peel off the parchment paper and place the frozen disc directly into the center of the skillet, over the bottom layer of dough. (Leave a 1-inch border of dough around the edges!).
Step 5: The “Seal”
Take the remaining half of the cookie dough, flatten pieces of it in your hands, and lay them over the frozen Nutella. Gently press the edges down to seal the top dough to the bottom dough, completely encapsulating the frozen Nutella so it cannot leak out! Press a few extra chocolate chips onto the top.
Step 6: Bake and Serve Hot! 🔥
Bake in the 350°F oven for 25 to 30 minutes. The edges should be golden brown and set, but the center will still look slightly underbaked and soft.
Remove from the oven and let it sit for 15 minutes. (Do not skip this rest period, or the cookie will fall apart!).
Slice it like a pizza, top with a massive scoop of vanilla ice cream, and watch the molten Nutella flow!
👉 Want a healthy, no-bake snack to prep for tomorrow? Check out my [10-Minute Monster Cookie Protein Balls]!
🔒 Storage & Reheating Tips
- Storage: Store leftover cookie pie covered tightly at room temperature for up to 3 days.
- The Magic Reheat: This dessert is meant to be eaten warm! Place a slice in the microwave for 15 to 20 seconds. The cookie will soften and the Nutella center will become liquid hot magma again!
