Cookies/ Pies, Tarts & Crumbles

Nutella Stuffed Chocolate Chip Cookie Pies

Nutella Stuffed Chocolate Chip Cookie Pies – These mini pies are made with an all-butter pastry stuffed with Nutella and topped with soft, and chewy chocolate chip cookie!

Nutella Stuffed Chocolate Chip Cookie Pies scattered on top of a muffin pan.

Who else loves Nutella, pies/tarts, and chocolate chip cookies? Well, today I have combined all three of them – I bring you Nutella Stuffed Chocolate Chip Cookie Pies! Mini Pies!

These pies start off with a flaky, all-butter pastry, then the divine hazelnut chocolate centre, and last but not least, the chocolate chip cookie topping.

Serve these pies warm with a scoop of ice cream for the ultimate Nutella dessert!

Nutella Stuffed Chocolate Chip Cookie Pies in a muffin pan.

How to make Nutella Stuffed Chocolate Chip Cookie Pies

Ingredients you’ll need for the pastry:

  • plain/all-purpose flour
  • unsalted butter
  • icing/powdered sugar
  • large egg yolk
  • vanilla extract
  • cold water

For the cookie:

  • unsalted butter
  • caster/granulated sugar
  • light brown sugar
  • large egg
  • vanilla extract
  • plain/all-purpose flour
  • baking powder
  • cornflour/cornstarch
  • baking soda
  • salt
  • chocolate chips
  • Nutella

To make these mini pies, simply place 12 teaspoons of Nutella onto a baking tray lined with parchment paper, and freeze until solid – about 1 hour.

Add the flour to a large bowl. Add the butter and, using your fingertips, rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.

In a small jug, or mug, lightly beat the egg yolk with the vanilla extract and water. Add to the flour mixture, and mix in using a knife. Gather together to make a soft dough.

Wrap the dough in clingfilm, and chill for at least 30 minutes before use. Alternatively, you can use a food processor to make the pastry.

On a lightly floured surface, roll out the pastry, and using a pastry or cookie cutter, cut out 12 circles/fluted circles, and press into a greased 12-hole muffin pan.

For the cookie topping, whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside. Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

Place a teaspoon of the frozen Nutella into the centre of each pie crust, then press 1 oz balls of cookie dough on top. Sprinkle with extra chocolate chips if desired, and bake for 15 – 20 minutes.

Allow to cool in the pan for 5 minutes before cooling completely on a wire rack.

Scroll down for the FULL printable recipe. πŸ™‚

Overhead shot Nutella Stuffed Chocolate Chip Cookie Pies on a marble background.

Nutella Stuffed Chocolate Chip Cookie Pies piled into a loaf pan lined with parchment paper.

A Nutella Stuffed Chocolate Chip Cookie Pie sliced in half to show Nutella centre.

These Nutella Stuffed Chocolate Chip Cookie Pies are:

  • so quick and easy to throw together
  • deliciously thick and chewy
  • the perfect cookie, pie, and Nutella combo!

How long will these Nutella pies last? These pies will stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week.

Can I freeze these mini pies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Half of a Nutella Stuffed Chocolate Chip Cookie Pie being picked up by hand to show Nutella centre.

Nutella Stuffed Chocolate Chip Cookie Pies - These mini pies are made with an all-butter pastry stuffed with Nutella and topped with soft, and chewy chocolate chip cookie! #nutella #nutellarecipes #chocolatechipcookies #cookierecipes

More Nutella recipes to try next!

Enjoy!

5 from 3 votes
Mini Nutella Stuffed Chocolate Chip Cookie Pies
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yields: 12 mini pies
Calories: 396 kcal

These mini pies are made with an all-butter pastry stuffed with Nutella and topped with soft, and chewy chocolate chip cookie!

Print
Ingredients
For the Pastry
  • 1 cup plain/all-purpose flour 125g
  • 1/4 cup cold unsalted butter 56g, cubed
  • 1/4 cup icing/powdered sugar 30g
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 - 2 teaspoons cold water
For the Cookie
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup caster/granulated sugar 100g
  • 1/4 cup light brown sugar 50g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups plain/all-purpose flour 250g
  • 1 teaspoon baking powder
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips 175g
  • 12 teaspoons Nutella
Instructions
  1. Place 12 teaspoons of Nutella onto a baking tray lined with parchment paper, and freeze until solid - about 1 hour.
For the Pastry
  1. Sift the flour into a large bowl. Add the butter and, using your fingertips, rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
  2. In a small jug, or mug, lightly beat the egg yolk with the vanilla extract and water. Add to the flour mixture, and mix in using a knife. Gather together to make a soft dough.
  3. Wrap the dough in clingfilm, and chill for at least 30 minutes before use.
  4. Preheat the oven to 180C/350F/Gas 4, and grease a 12-hole muffin pan. On a lightly floured surface, roll out the pastry, and using a pastry or cookie cutter, cut out 12 circles/fluted circles, and press into the prepared pan. You may need to re-roll the pastry to get 12 circles.
For the Cookies
  1. Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
  2. Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

  3. Place a teaspoon of the Nutella onto the centre of each pie crust, then press 1 oz balls of cookie dough on top. Sprinkle with extra chocolate chips if desired, and bake for 15 - 20 minutes. Allow to cool in the pan for 5 minutes before cooling completely on a wire rack.
  4. You may have some cookie dough left over. If so, just roll into 2 oz balls, and bake for 10 - 12 minutes - enjoy!
Notes

Pies stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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30 Comments

  • Reply
    Mary
    11th June 2016 at 12:17 pm

    These lovely little pies sound absolutely delectable. Can’t wait to make a batch. Thankyou for this lovely temptation. Nutella is the best…..mmmmmmm

  • Reply
    Liz @ I Heart Vegetables
    13th June 2016 at 11:56 am

    Oh my goodness, just when I thought a chocolate chip cookie couldn’t get more delicious!! This sounds incredible!

  • Reply
    Sarah
    13th June 2016 at 11:27 am

    Holy moly these look downright decadent!

  • Reply
    Ariana Omipi @ Ari Eats
    13th June 2016 at 11:43 am

    I am in love with this concept! So creative Marsha! Thanks for sharing x

    • Reply
      Marsha
      13th June 2016 at 11:53 am

      Thanks, Ariana!

  • Reply
    Priya
    13th June 2016 at 11:53 am

    I’m a big nutella fan and can’t wait to try these nutella filled cookie pies!

  • Reply
    Sara Lehman
    13th June 2016 at 12:06 pm

    This recipe serves as proof that dreams do come true.3 of my favorite things coming together to create one sweet dessert!! These look awesome Marsha!!

  • Reply
    Demeter | Beaming Baker
    13th June 2016 at 12:59 pm

    Marsha, are you kidding me right now?? Oh my gosh, just when I think you’ve already come up with the most delicious recipes, I see a new one and know that I’ve been wrong. πŸ˜‰ Cookie pies already sound so delish, but then you go ahead and introduce Nutella and I’m fainting. Love this! Pinning + sharing! πŸ˜‰

    • Reply
      Marsha
      13th June 2016 at 1:04 pm

      Thanks, Demeter! πŸ™‚

  • Reply
    Cheyanne @ No Spoon Necessary
    13th June 2016 at 1:06 pm

    Holy Droooool! Love these mini pies, Marsha!! That nutella filling looks amazing and I swoon for all things mini – just means I can eat more, right? πŸ˜‰ Cheers, friend!

    • Reply
      Marsha
      13th June 2016 at 3:53 pm

      Thanks, Cheyanne!

  • Reply
    Megan - The Emotional Baker
    13th June 2016 at 5:39 pm

    Oh. My. Goodness. This is just genius, Marsha!! I’m in total awe πŸ™‚

    • Reply
      Marsha
      13th June 2016 at 5:47 pm

      Thanks, Megan! πŸ™‚

  • Reply
    KRYS | HUNGRY RANTS
    13th June 2016 at 11:49 pm

    I’m in love with these decadent little pies Marsha!

  • Reply
    Elizabeth
    20th June 2016 at 2:37 pm

    Made these twice in one week! First time I saw the little suckers I knew it was love. Pie – love it but rarely bake it, Nutella is now a stable in the pantry, chocolate chip cookies – no words needed. All together they are an incredible in my mouth piece of heaven. First time baking these I was up until midnight (starting baking at 9pm, so with the freeze time it took a bit) The next time I actually did bake a pie so I had leftover dough and my daughter wanted the chocolate chip cookie part, which by the way are a stand alone great chocolate chip cookie recipe. So I found myself freezing little Nutella balls and baking these again. I did put a little extra Nutella in them the second time around just cause it’s Nutella. What type of cutter did you use for the circles to get them so pretty as shown in the picture?

    • Reply
      Marsha
      20th June 2016 at 3:04 pm

      I’m so glad you enjoyed my recipe! I used round fluted cookie cutters for these πŸ™‚

  • Reply
    Robyn
    29th November 2016 at 5:12 am

    These look amazing! I was thinking of baking them for a cookie exchange. Do you think they would work in a mini muffin tin? Any suggestions on baking time? Thanks!

    • Reply
      Marsha
      29th November 2016 at 9:16 am

      A mini muffin tin would work fine! Same baking time as I don’t think you’d need to use less for the muffin cups. As you can see, my pies didn’t reach all the way to the top of the cups πŸ™‚

  • Reply
    Raksha Kamat
    12th June 2017 at 6:51 am

    Looks yummy. It’s like a 2 in 1 dish.

  • Reply
    khadeja
    26th September 2017 at 3:02 am

    I struggle alot to sleep due to pregnancy so i was browsing and came across your recipe. I started making it at 3 am XD
    The best decision i ever made! They are totally amazing, i made 46 and took them to church with me, people were to absolute awe and just couldn’t get enough. Thank you so much for sharing. Only thing i didn’t use was the 30g of icing sugar on the pastry as tbh you didn’t mention what to do with it so i played it safe and just made an ordinary pastry. LOVE IT

    • Reply
      Marsha
      26th September 2017 at 7:48 am

      Hi Khadeja – you stir in the sugar after rubbing the butter into the flour πŸ™‚ I’m so glad you and everyone enjoyed them!

  • Reply
    Holly
    17th April 2018 at 3:21 am

    This look amazing!! I can not wait to make them!

  • Reply
    JulieLilly
    30th June 2018 at 11:08 pm

    Just can’t wait to make these also but am trying to regulate my weight at the present. Mentions the calories but how many in that serving? Is it kilojoules per each? Or calories the whole lot?

    • Reply
      Marsha
      1st July 2018 at 8:20 am

      That’s estimated calories per pie πŸ™‚

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