Nutella Stuffed Banana Bread Cookie Pie cover

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Nutella Stuffed Banana Bread Cookie Pie

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Ingredients

Warning0 allergens identified

Nutella Stuffed Banana Bread Cookie Pie

85 grams butter

35 grams brown sugar

70 grams white sugar

egg

½ ripe banana

1 tsp vanilla extract

165 grams flour

1 tsp baking soda

1 tsp baking powder

150 grams chocolate chips

6 mini Nutella ballsfor the filling

fried banana chipsfor toppings

Instructions

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Prepare the Nutella Centers

Scoop 6 small Nutella balls onto parchment paper and freeze until fully solid. This prevents leaking during baking.

Make the Banana Cookie Dough

Cream together butter, brown sugar, and white sugar until smooth. Add the egg, mashed banana, and vanilla extract. Mix until fully combined. In a separate bowl, combine flour, baking soda, and baking powder.Add to the wet mixture and stir until just combined. Do not overmix. Fold in the chocolate chips.

Shape

Divide the dough into 6 equal portions. Flatten each piece slightly, place one frozen Nutella ball in the center, and seal the dough tightly around it. Roll into balls.

Place them close together in a small baking dish or pan to create a thick cookie pie texture.

Freeze the filled dough balls for 20–30 minutes before baking, this helps keep the center gooey.

Bake

Bake at 190°C for about 18–22 minutes until golden on top but still slightly soft in the center. If the top browns too quickly, loosely cover with aluminum foil.

Serve

Let cool slightly before scooping.

Serve warm for the ultimate molten Nutella center.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Freeze Nutella Balls 🥶
Freeze your mini Nutella balls for at least 2 hours before baking to prevent them from melting too quickly and ensure gooey centers that stay contained within the cookie structure.
Use Ripe But Firm Bananas 🍌
Choose bananas with brown spots but still slightly firm to the touch—overripe bananas release too much moisture and can make the batter soggy, while underripe ones lack the deep flavor needed.
Brown Your Butter First 🧈
Melt and brown your butter for 3-4 minutes before mixing to add a nutty depth that elevates the banana bread flavor and creates better browning on the edges of your cookie-pie.
Don't Overmix the Batter 🥄
Mix wet and dry ingredients just until combined—overmixing develops gluten, resulting in a dense, cake-like texture instead of the soft, gooey cookie consistency you want.
Bake Until Golden Edges Set 🎯
Pull the pie from the oven when the edges are golden brown but the center still jiggles slightly—it will continue cooking from residual heat and remain perfectly scoopable rather than dry.