The scoopable cookie pie is a dessert of Anglo-Saxon origin that has become very popular in recent years: it sits halfway between a large cookie and a tart, with a soft crust and a creamy filling enjoyed straight from the spoon.
Easy to make and incredibly delicious, this version is filled with Nutella, but you can use any spreadable cream you prefer to personalize it. Here you’ll find how to bake it in the air fryer quickly and practically, though you can also bake it in a conventional oven by slightly increasing time and temperature: all indications are provided in the method. The result is a warm, comforting dessert, perfect to share or to savor spoonful by spoonful.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz (about 7 tbsp) butter (softened)
- 1/3 cup brown sugar
- 2 tbsp granulated sugar
- 1 egg
- 1 3/4 cups all-purpose flour (tipo 00)
- 1/2 cup dark chocolate chips
- 1/2 tsp baking powder (instant)
- 1 pinch salt
- 7 tbsp Nutella
Tools
- Air Fryer
Steps
First prepare the filling: scoop 7 tablespoons of Nutella and place them on a sheet of parchment paper, spaced well apart. Transfer to the freezer for at least 3 hours, until portions are firm and frozen. This step is essential to be able to stuff the dough easily.
In a bowl pour the softened butter (if needed you can soften it for a few seconds in the microwave, taking care not to melt it completely), add the brown sugar and the granulated sugar and work the mixture with a whisk until creamy and homogeneous.
Add the egg and continue whisking until fully incorporated. At this point add the flour, the instant baking powder and a pinch of salt. Mix with a silicone spatula until you obtain a uniform dough: it will be soft and slightly moist, which is normal.
Fold in the chocolate chips, distributing them evenly through the dough.
Divide the dough into 7 equal portions and shape into balls. Gently flatten each portion with your hands, place a frozen portion of Nutella in the center and close well to form a ball again, sealing thoroughly.
Line an 8-inch (20 cm) baking pan with parchment paper and place 6 balls around the edge and 1 in the center, leaving them slightly spaced: they will spread during baking and join together to form a single large cookie. Put the pan in the freezer with the dough balls for 15 minutes.
Bake in the air fryer at 320°F for 15-20 minutes (about 18 minutes is ideal), or in a conventional oven preheated to 356°F for about 25 minutes.
Once baked, while still warm, scatter a few chocolate chips over the surface (they will melt and adhere perfectly thanks to the heat). If desired, you can also decorate with small dollops of Nutella using a piping bag, placing them on top of each “portion.” Optionally finish with a few coarse sea salt flakes to enhance the sweet-salty contrast.
Let cool slightly and serve: it’s perfect to enjoy straight with a spoon.
Vale’s Tips
Substitutions:
You can easily customize this recipe according to the ingredients you have. Instead of 100 g of butter you can use about 80 g (about 6 tbsp) neutral seed oil, which will still provide softness to the dough (the result will be slightly lighter and less “buttery”).
For flour, besides classic tipo 00 you can also use rice flour for a gluten-free version, or flours such as type 1 flour or whole wheat flour (in those cases the dough will be a bit more rustic).
Nutella can be replaced with any spreadable cream, including lactose-free or plant-based alternatives, according to your needs.
Instead of baking powder you can use a pinch of baking soda.
If you prefer, you can use only granulated sugar instead of the mix with brown sugar: the result will still be excellent, though slightly less aromatic and moist.
Baking tips:
The original version of this dessert is baked slightly less so the interior remains very soft and almost melty. If you prefer that texture, reduce the baking time by a few minutes.
I chose to bake it a few minutes longer to obtain a more stable consistency, with a soft but well-cooked base. In any case, adjust according to your taste: the shorter the baking time, the creamier and more “melting” the interior will remain.
Final tips:
Remember to space the balls slightly in the pan: during baking they will spread and join to form a single large cookie.
For an extra touch, sprinkle a pinch of coarse sea salt on top to enhance the contrast with the sweetness of the filling.
Don’t miss the latest recipe 👉 burrito alla pizzaiola in the air fryer: so tasty and easy to make they’ll save your lunches and dinners!
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