Nutella Cookie Cake is a beloved stuffed cookie baked as a cake and filled with Nutella — an ideal dessert for birthdays, gatherings, or any celebration. This stuffed cookie pie is rich, buttery, and full of creamy hazelnut‑chocolate flavor.
This easy cookie cake recipe uses simple pantry ingredients. The combination of butter, brown and white sugars, eggs, and plenty of Nutella creates a tender cookie base with a molten hazelnut center. It’s straightforward to prepare and impressive to serve.
Nutella Cookie Pie: A Delectable Dessert
The secret to this Nutella Cookie Cake is balance: salted butter for richness, brown sugar for depth and chewiness, and a generous layer of Nutella for creamy, chocolatey indulgence. The texture is soft and slightly chewy, while the filling stays smooth and luscious once baked.
Preparation is simple and forgiving, making this a great recipe for bakers of any skill level. With minimal equipment and a short bake time, you can create a showstopping dessert that’s perfect for sharing.
Why you’ll love this Nutella Stuffed Cookie Pie Recipe
- Amazing taste & texture: A soft, chewy cookie cake filled with creamy Nutella and studded with chocolate chips for extra chocolate flavor.
- Easy to make: The recipe uses common ingredients and simple steps — cream, mix, layer, and bake. No specialty tools required.
- Perfect for sharing: This cookie cake is ideal for parties, potlucks, or family dessert. Slice and serve warm with ice cream if desired.
Ingredients for Chocolate Chip Nutella Cookie Cake
Butter: 1 cup salted butter, for a rich base.
Brown sugar: 1 cup light brown sugar for moisture and caramel notes.
Sugar: ½ cup white granulated sugar for sweetness and structure.
Eggs: 3 large eggs to bind and add richness.
Vanilla extract: 1 teaspoon to enhance flavor.
Baking powder: 1 teaspoon to help the cake rise.
Baking soda: ½ teaspoon for lightness and texture.
Flour: 3 cups all-purpose flour for the dough.
Chocolate chips: 1½ cups semi‑sweet chocolate chips (or your preferred variety).
Nutella: 2 cups Nutella for a generous, gooey filling.
How to make Nutella Cookie Cake
Prep
Preheat the oven to 350°F (175°C). Grease a 9″ springform pan with nonstick spray and set it aside.
Dough
Cream the butter, light brown sugar, and white sugar with an electric mixer for about 3 minutes until smooth and creamy.
Add the eggs and vanilla, and beat another 2–3 minutes until the mixture is light and fluffy.
Whisk in the baking soda, baking powder, and flour gently until just combined. Fold in the chocolate chips with a spatula so they’re evenly distributed.
Press half the dough into the prepared springform pan to form an even base. Spread the Nutella over the dough, then cover with the remaining dough, smoothing the top as best you can.
Bake
Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the edges are set. Remove from the oven and let cool in the pan on the counter for at least 30 minutes before slicing to allow the filling to settle.
Variations for Nutella Cookie Cake
Customize this cookie cake with a few easy additions:
- Nut mix: Fold in ½ cup chopped walnuts or hazelnuts for crunch.
- Herbs & spices: Sprinkle sea salt on top before baking or add ½ teaspoon cinnamon to the dough for warmth.
- Salted caramel: Drizzle ½ cup salted caramel over the Nutella layer for extra richness.
- Stuffed centers: Mix Nutella with peanut butter or add a few whole chocolate bars in the center for a different filling experience.
Nutella Chocolate Chip Cookie Cake
How long is this Nutella cookie cake good for?
Store the cooled cookie cake covered in an airtight container or wrapped in plastic. At room temperature it keeps well for 3–5 days; refrigeration can extend it to about a week but may change the texture. Reheat slices in the microwave for 20–40 seconds to enjoy warm.
How much Nutella is typically used in a cookie filling?
A generous filling is key: this recipe uses about 2 cups of Nutella, which creates a creamy center so every bite has plenty of hazelnut‑chocolate flavor.
How can I modify this recipe to use pre-made cookie dough?
To use store‑bought cookie dough, press half the dough into the pan, create a shallow well, spread Nutella, then cover with remaining dough. Bake according to the package directions but check often — you may need to adjust baking time for the pan and thickness.
Tips for a soft, chewy cookie cake texture
Use a mix of brown and white sugars for chewiness and structure. Avoid overmixing once flour is added. Slightly underbake for a fudgier center, and allow the cake to cool completely in the pan to retain moisture.
Tips & Tricks for making a Nutella Stuffed Cookie Pie
A few practical tips to ensure great results:
- Let the cake cool before slicing to prevent the filling from oozing and to get clean slices.
- Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for contrast.
- Use light brown sugar to balance the sweetness of Nutella.
- Swap chocolate chip varieties — dark, milk, white, or peanut butter chips all work well.
More chocolate chip cookie ideas
- 10 Cup Cookies
- Nutella Crinkle Cookies
- Monster Stuffed S’mores Cookies
- Zucchini Chocolate Chip Cookies
- Copycat Grand Floridian Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Reese’s Peanut Butter Pudding Cookies
- Chocolate Chip Ranger Cookies
- Toasted Pistachio Chocolate Chip Cookies
- Cast Iron Skillet Cookie
- Raspberry Chocolate Chip Cookies
- Easy Vegan Chocolate Chip Cookies
- Five Chip Peanut Butter Oatmeal Cookies
- Bakery Style Chocolate Chip Cookies
- Rice Krispie Chocolate Chip Cookies
Nutella Chocolate Chip Cookie Cake is an easy, crowd‑pleasing dessert: a cookie baked in a cake pan and stuffed with creamy hazelnut chocolate. It’s simple to make and perfect for sharing with family and friends.
