If you’re looking for the ultimate indulgent treat, these Mini Nutella Stuffed Chocolate Chip Cookie Pies are it. They combine everything we love about a classic chocolate chip cookie—chewy edges, gooey centers—with the creamy, nutty surprise of Nutella baked right in the middle. It’s dessert perfection in every bite.
These cookie pies are the perfect mashup of comfort and decadence. Think of them as part cookie, part molten center, part personal pie. Each one is baked in a muffin tin, giving it a delightful shape and golden crust that’s impossible to resist. And when you take that first bite into the center and the Nutella oozes out? Game over.
One of the best things about this recipe is that it looks impressive, but is super simple to make. You don’t need any fancy tools or pastry skills—just a muffin tin and your favorite cookie dough. This is a fun project for kids, a show-stopper for bake sales, or a clever way to jazz up your dessert table.
Nutella fans will adore the rich, smooth, hazelnut-chocolate layer hidden inside each cookie. It adds just the right amount of creamy sweetness without being overwhelming. And if you prefer something different, you can easily switch it up with peanut butter, cookie butter, or even raspberry jam for a unique twist.
The dough is a classic chocolate chip cookie base—soft, chewy, and just crisp enough on the edges. It’s the perfect vehicle to cradle that creamy Nutella. We recommend using mini chocolate chips so the dough stays nice and compact, wrapping around the filling like a sweet little blanket.
Even better? These cookie pies freeze well, so you can make a big batch and save them for later. Just warm one up for a few seconds in the microwave and you’ll have a fresh-from-the-oven treat anytime you crave something sweet.
And let’s not forget portion control. Since they’re made in muffin tins, each cookie pie is already perfectly sized. No slicing or scooping necessary—just grab and go. They’re great for party trays, lunchbox treats, or late-night cravings.
This recipe is also a great way to use up leftover Nutella (if that’s even a thing). It transforms simple pantry ingredients into a bakery-worthy dessert. Best of all, no need to chill the dough unless you want to prep ahead.
You can make them classic style or dress them up with a sprinkle of sea salt, a drizzle of melted chocolate, or a dusting of powdered sugar on top. Every batch can be a little different depending on your mood.
And yes, they’re kid-approved. The combination of warm cookie dough and melty Nutella hits all the right notes for little sweet tooths (and grown-up ones too). Serve them with a glass of cold milk, a scoop of vanilla ice cream, or a hot cup of coffee.
These are the treats you bring to gatherings and get asked for the recipe over and over. They have that wow factor and comfort factor all wrapped up into one easy-to-make dessert.
So whether you’re baking for a holiday, special celebration, or just a Tuesday night pick-me-up, Mini Nutella Stuffed Chocolate Chip Cookie Pies will absolutely hit the spot.
Servings
Makes: 12 mini cookie pies
Time
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: 30 minutes
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
- 12 teaspoons Nutella (about 1 teaspoon per pie)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in the mini chocolate chips.
- Scoop a tablespoon of dough into each muffin cup and press it flat. Add a teaspoon of Nutella in the center.
- Top with another tablespoon of dough, covering the Nutella and sealing the edges.
- Bake for 12–14 minutes or until golden brown and set.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Tips
- Freeze teaspoons of Nutella ahead of time to make assembly easier.
- Don’t overbake—slightly underbaking keeps the center gooey.
- Add a sprinkle of flaky sea salt on top before baking for extra flavor.
- Use cookie scoops for even-sized dough portions.
- Store leftovers in an airtight container for up to 4 days.
Why You Will Love This Recipe
It’s the perfect fusion of cookie and pie, with a rich Nutella center that makes every bite irresistible. These are easy to bake, kid-friendly, and ideal for any sweet occasion. Whether you’re a chocolate lover or just looking for something different, this recipe delivers big satisfaction in a small package.
Summary
Mini Nutella Stuffed Chocolate Chip Cookie Pies are the ultimate indulgence—gooey, chocolatey, and fun to make. Baked in a muffin tin and filled with creamy Nutella, they’re perfect for parties, lunchboxes, or anytime you need a sweet treat.
