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brown butter nutella stuffed scoopable chocolate chip cookie pie with ice cream
The Cookie Gallery

Brown Butter Nutella Stuffed Scoopable Cookie Pie

Brown butter Nutella stuffed scoopable chocolate chip cookie pie! A giant skillet cookie with a gooey Nutella center, crisp edges, and a soft, scoopable middle. Made with my master brown butter chocolate chip cookie recipe. Bring it to the table with spoons and watch it disappear.
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Prep Time 25 minutes
Cook Time 35 minutes
Nutella Freeze Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Brown Butter Cookie Dough:
  • 113 g unsalted butter ½ cup or 1 stick
  • 100 g light brown sugar ½ cup, packed
  • 50 g granulated sugar ¼ cup
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 200 g all-purpose flour 1⅔ cups, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 150 g semi-sweet chocolate chips 1¼ cups
For the Filling & Toppings:
  • 100-120 g Nutella about 5 heaping tablespoons or ⅓ cup
  • 50 g semi-sweet chocolate chips for topping

Equipment

  • 1 Light-Colored Saucepan
  • 1 8-inch cast iron skillet
  • 1 Small tray or plate for freezing Nutella
  • 1 Kitchen scale (recommended for accurate portions)

Method
 

  1. Freeze Nutella: Line small tray with parchment. Scoop 5 portions of Nutella (20–24g each) onto tray. Freeze 20–30 minutes until solid.
  2. Brown butter: In light-colored saucepan over medium heat, melt butter. Cook, stirring frequently, until foamy and amber-brown specks appear with nutty aroma, about 5–7 minutes. Pour into heatproof bowl. Cool 10–15 minutes.
  3. Make dough: In large bowl, whisk cooled brown butter with brown sugar and granulated sugar until glossy. Add egg and vanilla, whisk until smooth and thickened.
  4. Mix dry: In separate bowl, whisk flour, baking soda, and salt. Fold into wet mixture just until no flour streaks remain. Fold in 150g chocolate chips. Do not overmix.
  5. Assemble: Preheat oven to 175°C (350°F). Grease 8-inch cast iron skillet with butter.
    Press two thirds of dough (about 360–390g) into bottom and up sides of skillet, forming bowl shape.
    Place frozen Nutella scoops evenly across base, pressing down slightly.
    Flatten remaining dough (about 210–240g) into shingles. Cover Nutella scoops completely, sealing edges firmly to base. Top with 50g chocolate chips.
  6. Bake: Place skillet in oven. Bake 35 minutes. At 20–25 minutes, check edges, tent with foil if browning too quickly. Cookie pie is done when edges deep golden brown and top set.
  7. Rest: Remove from oven. Rest 15–20 minutes.
  8. Serve: Scoop portions directly from skillet with large spoon or ice cream scoop.

Notes

  1. Freeze Nutella completely, essential for clean assembly.
  2. Seal top layer firmly to base, prevents Nutella leaks.
  3. Check edges at 20–25 minutes, tent with foil if needed.
  4. Rest 15–20 minutes before serving, allows filling to set.
  5. Serve warm with spoons, this is a scoop and share dessert.
  6. Store leftovers covered at room temperature up to 2 days.
  7. Reheat individual portions in microwave 10–15 seconds.