Nutella Mini Egg Scoopable Cookie Pie

Ingredients

• 10 tbsp (140g) unsalted butter, softened
• 1/2 cup (100g) brown sugar, packed
• 1/3 cup (65g) granulated sugar
• 1 egg + 1 egg yolk, room temp
• 1 1/2 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips or chunks
• 1/2 cup chopped cadbury mini eggs, plus extra for topping
• 7-9 Nutella dollops, frozen (I used 7)

Instructions

1. Start by adding 7-9 dollops of nutella on a small parchment lined tray/plate. Place this in the freezer until frozen solid.
2. Preheat the oven to 350°F (175°C) and grease a 9” pie pan (or line it with parchment).
3. Cream the softened butter with both sugars until light and fluffy.
4. Mix in the egg, egg yolk, and vanilla until combined.
5. Whisk together the flour, baking soda, and salt.
6. Fold the dry ingredients into the wet ingredients until just combined.
7. Gently fold in the chocolate chips and chopped cadbury mini eggs.
8. Divide the dough into 7-9 portions. (I did 7)
9. Place a frozen nutella dollop into the center of each, folding the dough around it to seal.
10. Place the nutella-stuffed cookie dough balls into the prepared pie pan.
11. Top with more mini eggs.
12. Bake for 22-28 minutes or until the edges are set & lightly golden. (the middle should still be a little soft)
13. Let cool ~10 minutes before scooping to let it set more.
14. Serve with vanilla ice cream if you'd like.