Viral Nutella Stuffed Scoopable Cookie Pie

This scoopable Nutella cookie pie is baked in a ramekin and has a warm, molten Nutella center right in the middle. It comes out of the oven soft, gooey, and made to be eaten straight from the dish with a spoon. It only takes a few minutes to put together, which makes it a really good dessert when you want something homemade without making a full batch of chocolate chip cookies. If you liked my single serve chocolate chip cookie, this stuffed cookie pie version is even harder to stop eating.

Why This Scoopable Nutella Cookie Pie is Worth Making

I kept seeing scoopable cookie pies all over social media, and the single-serve Nutella version was the one that finally got me. A warm cookie baked in a ramekin already sounds good, but once you add a molten Nutella center, it becomes really hard to ignore. After making it myself, I completely understood why people kept posting them.

What makes this one so good is the texture of the cookie from baking in the ramekin. The top and edges bake up like a soft cookie, while the center stays gooey enough to scoop with a spoon. Then you hit the Nutella in the middle, and it melts right into the cookie. It’s rich, warm, and exactly the sort of dessert that makes single-serve recipes worth keeping around. If you like my Viral Dot Cakes or Nutella Mug Cake, this will be the next quick dessert you'll find yourself craving.

Ingredients You'll Need

This recipe makes 4 individual ramekin cookies, so if you only want to make 1, just divide the ingredients by 4.

• 80g butter, partially melted
• 50g brown sugar
• 40g granulated sugar
• 60g heavy cream
• 160g all-purpose flour
• ½ teaspoon baking soda
• ¼ cup chocolate chips
• 4 tablespoon Nutella

How to Make a Scoopable Nutella Cookie Pie

Step 1: Cream the Butter and Sugars

Preheat your oven to 350°F. In a bowl, cream together the partially melted butter, brown sugar, and granulated sugar until smooth and well combined. The partially melted butter (soft but not fully liquid) helps create a dense, chewy cookie texture rather than one that spreads too thin.

Step 2: Mix in the Remaining Ingredients

Add the heavy cream, all-purpose flour, baking soda, and chocolate chips to the bowl. Mix until everything is just incorporated into a thick, scoopable cookie dough. Don't overmix. Stop as soon as you no longer see streaks of dry flour.

Step 3: Assemble in the Ramekin

Place a scoop of the cookie dough into a ramekin and flatten it into an even layer covering the bottom. Spoon 1 tablespoon of Nutella directly on top of that layer.

Take a second scoop of cookie dough and flatten it over the Nutella, making sure it's fully covered and sealed at the edges so the Nutella doesn't bubble out the sides during baking.

Step 4: Bake

Bake the assembled ramekins at 350°F for 12 to 15 minutes, until the edges are golden brown and the center looks just set but still soft. The exact timing depends on your ramekin size and how thick your dough layers are, so keep an eye on it starting around the 10-minute mark.

Step 5: Serve Warm

Remove from the oven and let the ramekin cool for just a minute or two, enough to be safe to handle but still warm and gooey inside. Serve immediately with a spoon and dig right into that molten Nutella center.

Pro Tips for the Best Scoopable Nutella Stuffed Cookie Pie

Don't fully melt the butter. Partially melted butter, soft and pliable but not liquid, gives you a denser, chewier cookie texture. Fully melted butter can make the dough spread too thin and lose that thick, scoopable consistency you want in the finished pie.

Seal the edges completely when sandwiching the Nutella. Make sure the second layer of dough fully covers and connects with the bottom layer at the edges. Any gaps mean the Nutella can bubble out and burn on the rim of the ramekin during baking rather than staying contained inside.

Don't overbake. The center should still look slightly underbaked and soft when you pull it from the oven. It continues to set up slightly as it cools for those couple of minutes before serving, and overbaking turns that soft, gooey texture into something firmer and less satisfying.

Use a ramekin that's the right size. A standard 6-ounce ramekin works well for the quantities in this recipe. Too large a ramekin spreads the dough too thin, and too small can cause overflow as it bakes.

Let it rest for a minute before digging in. Straight out of the oven, the center is extremely hot. A minute or two of resting makes it safe to eat while still keeping that warm, gooey texture intact.

Recipe Variations

Add toasted hazelnuts. Sprinkle chopped toasted hazelnuts over the top before baking if you want more crunch and a stronger hazelnut flavor with the Nutella.

Swap in peanut butter. Use peanut butter instead of Nutella for a peanut butter chocolate version with the same warm, scoopable center.

Serve it with ice cream. A small scoop of vanilla ice cream on top right out of the oven melts into the cookie and makes it even better.

Make it extra chocolatey. Add a little cocoa powder to the dough if you want the cookie base to have a deeper chocolate flavor.

Turn it into a skillet cookie pie. Press half the dough into a small greased oven-safe skillet, add the Nutella filling to the center, then cover it with the remaining dough. Bake until the edges are set and the middle is still soft for a larger, shareable version.

Nutella Cookie Pie FAQs

What is a Nutella cookie pie?

A Nutella cookie pie is a warm cookie dessert with a soft, gooey center and a layer of Nutella baked inside. This version is made as a single-serve dessert in a ramekin, so it stays extra soft and scoopable and perfect for when you're craving chocolate chip cookies but don't want to make a whole batch.

Can I make this ahead of time?

Yes. You can assemble the ramekins ahead of time, cover them, and refrigerate them for up to 1 day before baking. If you bake them straight from the fridge, they may need an extra minute or two in the oven.

Can I make this in a skillet instead of a ramekin?

Yes. You since this recipe makes enough for four ramekins, you can just put scoops of cookie dough with a layer of Nutella in between in a small greased oven-safe skillet for a larger, shareable version. It will need a little more time in the oven, so start checking once the edges are set and the center is still soft.

Can I use a muffin tin instead of ramekins?

Yes. A greased muffin tin works well if you want smaller portions. Since the cookie pies will be shallower, start checking them a little earlier. Assemble the same way: cookie dough Nutella, cookie dough.

What size ramekin should I use?

A standard 6-ounce ramekin works well for this recipe. It gives you the right ratio of cookie dough to Nutella center and helps the dessert bake evenly.

Why is my Nutella leaking out during baking?

That usually means the top layer of dough didn’t fully seal around the filling. Make sure the second layer of dough is pressed all the way to the edges so the Nutella stays enclosed in the center.

Is the center supposed to look underbaked?

Yes. The middle should still look a little soft when it comes out of the oven. That’s what gives the cookie pie its warm, gooey texture once you dig into it.

Can I store leftover ramekin cookies?

Yes. Cover the ramekin or transfer leftovers to an airtight container and refrigerate for up to 3 days. Warm it for a few seconds in the microwave before serving if you want the center soft again.

Can I store the leftover cookie dough?

Yes. If you only want to bake one ramekin at a time, you can cover the leftover cookie dough and keep it in the refrigerator for up to 3 days. I’d portion the dough first so it’s easy to scoop into a ramekin later, then add the Nutella center right before baking. If the dough is cold from the fridge, the cookie pie may need an extra minute or two in the oven.

More Cookies Recipes to Try Next

• Chewy Dubai Chocolate Cookies
• Banana Bread Chocolate Chip Cookies
• Strawberry Cheesecake Cookies
• Pancake Mix Cookies
• Chocolate Chip Cookie Fries