Oh my gosh, you guys – this Nutella Dulce De Leche Chocolate Chip Cookie Pie is my latest kitchen obsession! I swear, the first time I made it, my family nearly licked the plate clean. Imagine this: a buttery, flaky crust hugging layers of rich Nutella and creamy dulce de leche, all topped with soft chocolate chip cookie dough. It’s like all your favorite desserts had a party in one pie dish! The best part? It comes together in just about an hour (30 minutes prep, 30 minutes baking) – perfect for when you need a showstopper dessert without spending all day in the kitchen. Trust me, this pie disappears faster than you can say “second slice!”
Why You’ll Love This Nutella Dulce De Leche Chocolate Chip Cookie Pie
This pie isn’t just delicious—it’s downright magical. Here’s why it’s become my go-to dessert:
- Rich, gooey perfection: The combo of Nutella and dulce de leche creates pockets of caramelized goodness in every bite.
- Easy as pie (literally): No fancy techniques—just simple layering that looks impressive with minimal effort.
- Crowd-pleaser: Kids go nuts for the cookie top, adults adore the sophisticated flavor twist.
- Texture heaven: Crispy crust, fudgy filling, and chewy cookie dough—all in one dessert!
Seriously, I’ve brought this to potlucks where people actually fought over the last slice. That’s how good it is.
The Perfect Pantry List for Our Dreamy Cookie Pie
Okay, let’s talk ingredients – because this glorious pie deserves the good stuff! I’ve separated everything into three simple categories so you can shop and prep without stress. Pro tip: Measure everything before starting – we want this to be fun, not frantic.
For the Flaky Pie Crust
- 3 cups all-purpose flour (spoon and level it – no packing!)
- 1 teaspoon salt (I use fine sea salt)
- ¼ cup cold butter (cubed and back in the fridge until needed)
- ¾ cup shortening (must be chilled – I pop mine in the freezer for 15 minutes)
- ½ cup ice water (seriously, dump some ice cubes in your measuring cup)
- 1 large egg (cold from the fridge)
- 1 tablespoon vinegar (this is my grandma’s secret for extra flaky crust)
For the Cookie Dough Topping
- ½ cup softened butter (room temp, but not greasy – press your thumb in lightly and it should leave a slight dent)
- ½ cup white sugar
- ¼ cup packed light brown sugar (pack it in tight – I press it down with my fingers)
- 1 large egg
- 1¼ teaspoons vanilla extract (splash more never hurt anybody)
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips (I like the mini ones for better distribution)
- ¼ cup milk chocolate chips (because why choose one chocolate?)
For the Ooey-Gooey Filling
- ¾ cup chocolate hazelnut spread (yes, we’re using the name-brand stuff here – it matters!)
- ¾ cup dulce de leche (find it in the Hispanic foods aisle if your store has one)
- Sea salt flakes (for that perfect salty-sweet finish)
- Ice cream, hot fudge & caramel sauce (optional but HIGHLY recommended for serving)
Equipment You’ll Need
You probably have most of this in your kitchen already! Here’s what you’ll need to make our dreamy cookie pie:
- Large mixing bowl (I like a sturdy one for the crust)
- 9-inch pie dish (glass or ceramic works best)
- Parchment paper (trust me, this helps with the sticky layers)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Pastry cutter or fork (for cutting in the shortening)
That’s it! No fancy gadgets required – just good old-fashioned baking tools.
How to Make Nutella Dulce De Leche Chocolate Chip Cookie Pie
Alright, let’s get baking! I promise this isn’t as complicated as it looks – we’re just building delicious layers one step at a time. Follow these simple phases and you’ll have the most incredible cookie pie that’ll make everyone think you’re a pastry genius.
Making the Pie Crust
First things first – that flaky, buttery crust! Here’s how I do it:
- Whisk together flour and salt in your biggest bowl. Get those dry ingredients nice and friendly with each other.
- Now grab your chilled butter and shortening cubes. Use a pastry cutter or fork to work them into the flour until it looks like coarse crumbs with some pea-sized bits. Don’t overmix – we want those little fat pockets for flakiness!
- In a measuring cup, whisk together your ice water, egg, and vinegar. Make a well in the flour mixture and gradually add the wet stuff, stirring just until the dough comes together. It’ll look shaggy – that’s perfect!
- Divide into two discs (we’ll freeze one for later), wrap tightly in plastic, and chill for at least 30 minutes. This rest time is crucial – it relaxes the gluten and makes rolling easier.
Preparing the Cookie Dough
While the crust chills, let’s make that dreamy cookie topping:
- Cream together the softened butter and both sugars until light and fluffy. I use my stand mixer but a good old wooden spoon works too – just put some muscle into it!
- Beat in the egg and vanilla until fully incorporated. Scrape down the sides – no one likes lonely ingredients stuck to the bowl.
- Whisk together the dry ingredients (flour, salt, baking soda) in another bowl, then gradually add to the wet mixture. Mix just until combined – overmixing = tough cookies!
- Fold in both types of chocolate chips. Pro tip: toss them in a tablespoon of flour first to prevent sinking in the pie.
Assembling and Baking the Pie
Now for the fun part – building our masterpiece!
- Roll out one dough disc on a floured surface to about 1/4-inch thickness. Gently transfer to your pie dish, trim the edges, and crimp prettily. Prick the bottom with a fork.
- Press parchment paper into the crust to make an impression, then freeze for 10 minutes (this prevents soggy bottoms!).
- Spread Nutella on the parchment, freeze 10 minutes, then spread dulce de leche and freeze again. These quick chills keep the layers distinct.
- Preheat oven to 350°F. Remove parchment with fillings and place chocolate disc in the crust. Top with cookie dough, pressing lightly to cover.
- Bake 20-30 minutes until golden. The cookie top will look slightly underdone – that’s what we want! Sprinkle with sea salt while warm.
- Let cool at least 15 minutes before slicing. Serve with ice cream and watch the magic happen!
Tips for the Perfect Nutella Dulce De Leche Chocolate Chip Cookie Pie
After making this pie more times than I can count (no regrets!), here are my foolproof secrets:
- Chill everything: Cold dough rolls out beautifully without sticking. If it gets too soft while working, pop it back in the fridge for 10 minutes.
- Freeze between layers: Those quick 10-minute freezer stops keep the Nutella and dulce de leche from blending together too much.
- Undercook slightly: The cookie top should look a tad underdone when you pull it out – it keeps that dreamy soft texture as it cools.
- Slice warm: Let it rest just until you can handle it, then serve with melty ice cream for maximum gooey goodness!
Trust me – these little tricks make all the difference between good and “oh-my-gosh-I-need-the-recipe-NOW” amazing!
Variations and Substitutions
Oh, the possibilities! This pie is super flexible – here are my favorite twists:
- Gluten-free? Swap the flour 1:1 with your favorite GF blend (I like the ones with xanthan gum already added).
- Chocolate lovers: Try dark chocolate chips or chop up your favorite chocolate bar for extra decadence.
- No dulce de leche? Caramel sauce works in a pinch (just thicken it by simmering for 5 minutes first).
- Nut-free: Use sunflower seed butter instead of Nutella – still delicious!
See? No stress if you’re missing an ingredient – this pie adapts like a dream!
Serving and Storing Nutella Dulce De Leche Chocolate Chip Cookie Pie
Oh, serving this beauty is half the fun! I always bring it to the table still slightly warm – that’s when the Nutella and dulce de leche are at their gooiest. A scoop of vanilla ice cream melting over the top is mandatory in my house (the cold/hot contrast is magical), and don’t even get me started on the drizzle of hot fudge and caramel. My kids go nuts when I add whipped cream and extra chocolate chips too!
Leftovers? Ha! Good luck having any. But if you do, wrap slices tightly and refrigerate for up to 3 days. To reheat, pop a slice in the microwave for just 10-15 seconds – you want it warm, not lava-hot. Honestly though? My family usually eats it cold straight from the fridge with a fork at midnight. No judgment here!
Nutritional Information
Each glorious slice packs about 450 calories with 25g of fat (12g saturated), 50g carbs, and 6g protein. Of course, your exact numbers might dance a bit depending on brands and how generous you are with that Nutella swirl! Remember – calories don’t count when dessert tastes this good.
Frequently Asked Questions
Can I use store-bought pie crust and cookie dough?
I get it – sometimes you’re short on time! While homemade makes the magic, you can totally use store-bought crust and dough in a pinch. Just press the cookie dough over the Nutella layer before baking. It won’t be quite as special, but still delicious!
How long does this cookie pie keep fresh?
Honestly? It’s usually gone in one sitting at my house! But properly stored in the fridge, it stays dreamy for 3-4 days. The cookie top softens a bit, but that Nutella-dulce de leche combo just gets better as the flavors mingle.
Can I freeze the assembled pie?
Absolutely! Freeze before baking – wrap it tight in plastic, then foil. When ready, bake straight from frozen, adding 10-15 extra minutes. The texture changes slightly, but it’s still ridiculously good. Frozen slices reheat beautifully in the toaster oven too!
What if my dulce de leche is too thick to spread?
No worries! Pop the opened can in warm water for 5 minutes, or microwave it for 10-second bursts, stirring between. You want it spreadable, not runny. And if it’s still being stubborn? A tiny splash of warm milk helps smooth it right out.
Share Your Creation
I’d love to see your cookie pie masterpiece! Tag me if you share photos – nothing makes me happier than seeing your kitchen adventures with this recipe. Check out more inspiration on Pinterest.
For more delicious ideas, explore our desserts and sweets collection and discover other amazing recipes like our 20-minute fudgy chocolate brownie cookies or the classic cookies and cream cookie recipe.
Print
Decadent Nutella Dulce De Leche Chocolate Chip Cookie Pie Recipe
- Total Time: 60 minutes
- Yield: 1 pie (8 servings) 1x
- Diet: Vegetarian
Description
A decadent pie combining the rich flavors of Nutella, dulce de leche, and chocolate chip cookies.
Ingredients
- For the Pie:
- 3 Cups Flour
- 1 teaspoon Salt
- ¼ Cup Butter
- ¾ Cup Shortening, chilled in the fridge
- ½ Cup Very Cold Water
- 1 Large Egg
- 1 Tablespoon Vinegar
- For the Cookie Dough:
- ½ Cup Butter, softened
- ½ Cup White Sugar
- ¼ Cup Packed Light Brown Sugar
- 1 Large Egg
- 1 1/4 teaspoon Vanilla
- 1½ Cups All Purpose Flour
- 1/2 teaspoon Salt
- ½ teaspoon Baking Soda
- ½ Cup Semi Sweet Chocolate Chips
- ¼ Cup Milk Chocolate Chips
- For the Filling:
- 3/4 Cup Chocolate Hazelnut Spread
- 3/4 Cup Dulce De Leche
- Sea Salt Flakes
- Ice Cream
- Hot Fudge Sauce
- Caramel Sauce
Instructions
- For the Crust:
- In a large bowl, add the flour and salt and whisk together.
- Cut the butter and shortening into the flour.
- In a measuring cup, add the water, egg, and vinegar and whisk to combine.
- Using a fork, make a well in the center of the flour mixture and slowly add the water, pulling in flour until the dough comes together.
- Form into two discs, wrap tightly, and chill in the fridge.
- For the Filling:
- Prepare the chocolate chip cookie dough by creaming butter, sugar, and brown sugar.
- Add egg and vanilla, then mix.
- Combine dry ingredients (flour, salt, baking soda) and add to wet mixture.
- Stir in chocolate chips.
- To Assemble:
- Roll out one dough disc and shape into a pie dish.
- Press parchment into the pie to make an impression, then chill.
- Spread hazelnut spread on parchment, freeze for 10 minutes.
- Spread dulce de leche and freeze again.
- Preheat oven to 350°F.
- Place the chocolate disc in the pie crust.
- Add cookie dough, press halfway, and bake for 20-30 minutes.
- Sprinkle with sea salt, cool, and serve with ice cream and toppings.
Notes
- Freeze the second dough disc for future use (up to 2 months).
- Chill the dough for easier handling.
- Serve warm for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg