A chocolate chip cookie pie filled with Nutella and Ferrero Rocher for an indulgent dessert!
My first cookie pie experience was my biscoff cookie pie recipe which I have to say was incredible (and completely vegan btw) and since then I've been dreaming of an excuse to make another. But who needs an excuse for a cookie pie? I'll also add that I had a LOT of Ferrero Rocher to use up since I was overloaded with them at Christmas - apparently I give off hazelnut energy? And so what better way to use them than by stuffing a cookie pie. If you look at the cross-section you'll see the Ferrero Rocher moulded inside the Nutella and it's quite a pretty sight. Now this cookie pie does take a little longer as it's essential that you chill it before and after baking to ensure the filling solidifies. Therefore producing a nice clean cut when you slice it, but if it's a little gooey I'm sure that will be well-received by anyone who loves Nutella. Similar to what I did with the biscoff pie, this one has the soft silky texture from the Nutella and then a wonderful crunch from the chocolates. I hope you enjoy making this as much as you will eating it!
If you love cookies and Nutella....
Check out my other recipes for more inspiration!
Recipe
Prep: 10 minutes + 1/½ hour freezing time + 5+ hours cooling time
Cook: 30 minutes
Serves: 10-12 thin slices
Notes:
- Once the cookie pie has set, it might seem like it will be really hard to eat, but leave it to get to room temperature and it will have a nice firm crust and soft gooey centre.
- You could make this dairy-free by substituting the butter, Nutella and chocolates - there are lots of vegan and plant-based alternatives out there that are pretty accessible and taste very similar.
Ingredients
Cookie dough:
- 190g butter
- 265g light brown sugar
- 450g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch of salt
- x2 large eggs
- 200g chocolate chips
Filling
- 450g Nutella
- x15 Ferrero Rocher
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Method
- Grease and line an 8-inch springform cake tin with baking paper.
- Add the butter, sugar and vanilla to a bowl and using an electric mixer or standing mixer beat until creamy either.
- Add the eggs one at a time mixing in between.
- Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until combined and you have a smooth dough.
- Fold in the chocolate chips.
- Divide the dough into 3 pieces - I weighed mine and it equated to roughly 405g per piece.
- Use one of the portions of dough and press into the base of the cake tin.
- Then another portion to press around the sides of the cake tin.
- Place the Ferrero Rocher's on top of the cookie dough base.
- Melt the Nutella in the microwave then pour on top of the Ferrero Rocher and cookie dough base.
- At this stage, place the cake tin in the freezer to set the filling for 1 hour.
- Once set, press the remaining third of cookie dough on top to cover the filling and join the sides of the pie together. Then freeze again for another 30 minutes whilst you preheat the oven to 180℃.
- Remove the cake tin from the freezer 10 minutes before baking to bring to room temperature. Then place in the oven to bake for 30 minutes until the cookie pie is nice and golden.
- Leave the cookie pie in the cake tin to cool down for about an hour then place in the fridge to chill for 5 hours or overnight, covered.
- When ready to serve, bring the cookie pie to room temperature. Then run a knife around the edge to loosen the cookie pie and the open the cake tin to remove.
- Optional: drizzle some melted Nutella or chocolate on top to finish.
- Use a large sharp knife to slice and serve. Enjoy!
Christina
xx
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