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!

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!

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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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!

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Mini Nutella Stuffed Chocolate Chip Cookie Pies

Yield: 12 mini pies

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

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 (125g) plain/all-purpose flour
• 1/4 cup (56g) cold unsalted butter, cubed
• 1/4 cup (30g) icing/powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 - 2 teaspoons cold water

For the Cookie

• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (100g) caster/granulated sugar
• 1/4 cup (50g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (250g) plain/all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cornflour/cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (175g) chocolate chips
• 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.

Nutrition Information:

Yield: 12 mini pies Serving Size: 1 mini pie
Amount Per Serving: Calories: 392Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 157mgCarbohydrates: 53gFiber: 2gSugar: 27gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

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