Nutella Cookie Pie by Fitwaffle

Ingredients

• 175g unsalted butter, softened
• 175g light brown sugar
• 1 medium egg
• 1 tsp vanilla extract
• 220g plain flour
• 1/2 tsp bicarbonate of soda
• 150g chocolate chips
• 300g Nutella

Instructions

1. Preheat your oven to 180°C (350°F). Lightly grease and flour a 20cm (8-inch) pie or springform tin.
2. In a large mixing bowl, combine the softened butter and light brown sugar. Cream them together with an electric mixer or whisk for 2-3 minutes until light and fluffy.
3. Add the egg and vanilla extract to the creamed butter mixture. Mix well until fully incorporated and smooth.
4. Gradually add the plain flour and bicarbonate of soda to the wet ingredients. Fold it in gently with a spatula or wooden spoon until just combined; do not overmix.
5. Stir in 150g of chocolate chips until evenly dispersed throughout the dough.
6. Remove about one-third of the cookie dough and set it aside; this will be your pie lid. Press the remaining two-thirds of the dough evenly into the prepared pie tin, making sure to create a slightly raised lip around the edge.
7. Spoon the Nutella into the dough-lined tin. Use a spatula or the back of a spoon to spread it evenly to the edges of the dough base.
8. Carefully flatten the reserved one-third of dough with your hands or between two sheets of parchment paper to form a lid that will cover the Nutella layer. Place this dough lid gently over the Nutella, then press and seal the edges with the bottom crust to enclose the filling.
9. Sprinkle additional chocolate chips (if desired) over the top of the cookie pie for extra decoration and flavor.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and set. The center may still be slightly soft, but it will firm up as it cools.
11. Remove the cookie pie from the oven and allow it to cool completely in the tin before slicing and serving. This ensures the filling sets properly and prevents it from crumbling.