Take a look at the photo below of these Gooey Cookie Pies and wipe the drool from your mouth people. The brown butter cookie dough is filled with chocolate and chocolate hazelnut spread that oozes when you eat them. Yes, they are as delicious as they look and yes, you need to make them now.
E hoa mā (friends), if you have made my brown butter chocolate chip cookies then you are going to love these! Make these gooey cookie pies with the same base cookie recipe but inject them with a gooey centre. You can thank me by writing a raving review on this recipe! 😉
More pihikete (cookies):
Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. Or do you prefer hānati (hazelnuts)? Then these Forerro Rocher Cookies are the perfect cookie. So many pihikete (biscuits) for different occasions so let's get baking.
Videography and photography by Sarah Henderson.
Gooey Cookie Pie Ingredient Tips:
- Butter: I always use salted butter in all of my recipes because of the superior flavour but if you enjoy unsalted, go for it.
- Pecans: I have added these as an optional mix in to the cookies as they bring a delicious texture and warmth to the cookies. Use them if you want, or not!
- Brown sugar: Adds a delicious caramel flavour and softness to the cookies.
- White sugar: Helps crisp up the cookies a little.
- Flour: Plain or high grade flour both work in this recipe.
- Chocolate: Mix and match the chocolate to your liking. There are no rules here so use all milk, all dark or a mix of both.
- Chocolate hazelnut spread: Use your favourite version. This can also be swapped for Biscoff or smooth peanut butter if that is more your vibe.
Expert Advice:
Do not turn up the heat too much when you are browning butter. A medium heat will slowly brown the butter and add a deep savoury note. If you need more tips, check out my How to Brown Butter post.
Adhere to the 10 minute cooling time of the pata paruari (brown butter) before adding the remaining ingredients, this will ensure that there is no unnecessary scrambled egg situation.
When the pata paruari (brown butter) and huka (sugar) are combined it can look separated but do not fear, once the hēki (egg) are added, it will bring it all together.
The pokenga (dough) is a quite soft after adding the chocolate, but five minutes of cooling in the fridge is all it takes to thicken it up.
Step by Step Instructions for Gooey Cookies Pies:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Pre-heat the oven to 165 °C.
2. Brown the Butter:
Chop the butter in to cubes. Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.
First melt the butter, stirring occasionally.
As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat until the butter starts to foam.
2. Brown the Butter
Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide).
From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
Remove from the heat and pour it straight in to a bowl.
Note: Don't use a glass bowl like I did in the video - I broke mine that way and yes, it was not a bright idea!
Leave it to cool for 10 minutes.
4. Make the Spiced Pecans (Optional).
Chop the nati pēkani (pecan nuts) in to small pieces. Add them in to the same pan as the brown butter (no need to clean it). Toast them over medium heat.
Add the marahihi māpere (maple syrup) and hinamona (cinnamon) in to the hot pan.
Stir for 30 seconds on the heat and watch it sizzle.
Remove from the heat and set them aside to cool.
5. Make the Cookie Dough:
Add the tote (salt), huka hāura (brown sugar), huka one (caster sugar) and iho hūperei (vanilla) in to the slightly cooled brown butter.
Mix together with a whisk for a minute. Don't worry if the mixture looks a little separated, the eggs will fix that.
Add one hēki (egg) and whisk for 20 seconds. Then add the second hēki (egg) and whisk again for 20 seconds.
Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Mix with a fork until a dough forms.
6. Add the Chocolate:
Add the tiakarete (chocolate) to a papa tapatapahi (chopping board) and chop in to chunks.
Reserve the biggest pieces for the centre of the cookie pies so they add to the goo factor.
Add the rest to the cookie dough with the nati pēkani (pecan nuts), if you are using them. Stir everything together.
7. Chill the Dough:
Put the bowl of mixture in the fridge for five minutes to thicken.
8. Make the Gooey Cookie Pies:
As it thickens, grease a 12 capacity muffin tray with butter.
Use ⅔'s of the dough to press in to the muffin tins. Make sure you press it firmly in the bottom of the trays and up the sides so it holds the filling.
Divide the reserved tiakarete (chocolate) in to the centre of each cookie pie.
Now add a teaspoon of pani tiakarete hānati (chocolate hazelnut spread) on top of the tikarete (chocolate).
Divide the remaining ⅓ of the mixture in to 12 pieces to create the lids. Spread out each piece and press it firmly on the top and down the sides of the tin.
9. Bake the Gooey Cookie Pies:
Bake for 18 minutes until they are golden and perfect.
10. Decorate (Optional):
If you want to give them a bit of extra love, drizzle over the tiakarete kua rewaina (melted chocolate) and top each cookie pie with half a forrero rocher.
Titiro mai - look here, there are more
Biscuit Recipes
Small morsels of goodness and love that are best shared.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Gooey Cookie Pies - Pae Pata Parauri
Equipment
- 1 x Standard 12 capacity muffin tin
Ingredients
The Brown Butter - Te Pata Parauri
- 210 g pata (butter, cut in to cubes)
Spiced Pecan Nuts - Nati Pēkani (optional add ins, skip if you want to)
- ⅓ C (50 g) nati pēkani (pecan nuts)
- 2 tablespoon marahihi māpere (maple syrup)
- 1 teaspoon hinamona (cinnamon)
Te Pokenga - The Dough
- ½ teaspoon tote (salt, fine)
- ¾ C (150 g) huka hāura (brown sugar)
- ⅓ C (75 g) huka one (caster sugar)
- 2 teaspoon (10 ml) iho hūperei (vanilla essence)
- 2 hēki (eggs, size 6)
- 2 C (300 g) puehu parāoa noa (plain flour)
- ¼ teaspoon pēkana paura (baking powder)
- ¼ teaspoon pēkana houra (baking soda)
- 150 g tiakarete parauri (dark chocolate). Use whatever mix of chocolate you want - this is a guide.
- 100 g tiakarete miraka (milk chocolate)
- 12 teaspoon pani tiakarete hānati (chocolate hazelnut spread, this is not essential to the recipe, omit if you want to).
The Decorations - Ngā whakarākei (optional)
- 50 g tiakarete paruari kua rewaina (melted chocolate)
- 6 forrero rocher chocolates (cut in half)
Instructions
Preheat the Oven:
- Pre-heat the oven to 165 °C.
Brown the Butter:
- Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.
- First, melt the butter, stirring occasionally.
- As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat until the butter starts to foam.
- Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide). From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
- Remove from the heat and pour it straight in to a bowl. Note: Don't use a glass bowl like I did in the video - I broke mine that way and yes, it was not a bright idea!
- Leave it to cool for 10 minutes.
Make the Spiced Pecans (Optional).
- Chop the nati pēkani (pecan nuts) in to small pieces. Add them in to the same pan as the brown butter (no need to clean it). Toast them over medium heat.
- Add the marahihi māpere (maple syrup) and hinamona (cinnamon) in to the hot pan. Stir for 30 seconds on the heat and watch it sizzle. Remove from the heat and set them aside to cool.
Make the Cookie Dough:
- Add the tote (salt), huka hāura (brown sugar), huka one (caster sugar) and iho hūperei (vanilla) in to the slightly cooled brown butter.
- Mix together with a whisk for a minute. Don't worry if the mixture looks a little separated, the eggs will fix that.
- Add one hēki (egg) and whisk for 20 seconds. Add the second hēki (egg) and whisk again for 20 seconds.
- Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Mix with a fork until a dough forms.
Add the Chocolate:
- Add the tiakarete to a papa tapatapahi (chopping board) and chop in to chunks.
- Reserve the biggest pieces for the centre of the cookie pies. Add the rest to the cookie dough with the nati pēkani (pecan nuts), if you are using them. Stir everything together.
Chill the Dough:
- Put the bowl of mixture in the fridge for five minutes to thicken.
Make the Cookie Pies:
- As it thickens, grease a 12 capacity muffin tray with butter.
- Use ⅔'s of the dough to press in to the muffin tins. Make sure you press it firmly in the bottom of the trays and up the sides.
- Divide the reserved tiakarete (chocolate) in to the centre of each cookie pie. Now add a teaspoon of pani tiakarete hānati (chocolate hazelnut spread) on top of the tikarete (chocolate).
- Divide the remaining ⅓ of the mixture in to 12 pieces to create the lids. Spread out each piece and press it firmly on the top and down the sides of the tin.
Bake the Cookie Pies:
- Bake for 18 minutes until they are golden and perfect.
Decorate (Optional):
- If you want to give them a bit of extra love, drizzle over the tiakarete kua rewaina (melted chocolate) and top each cookie pie with half a forrero rocher.
Naomi Toilalo WhānauKai
Woo hoo!!!! That is so good to hear that you love the recipe! Thanks for the awesome feedback!
Sian
Made these with all dark choc and a Biscoff centre. Out of this world!!! Not sure they’ll last till my shared Kai tomorrow lol
Naomi Toilalo WhānauKai
Woo hoo - so fun with the dark chocolate and Biscoff centre, that sounds so delicious!
Debs
We loved them. So warm and yummy on a drizzly, cold day!
Naomi Toilalo WhānauKai
Yay, the perfect combination of a cold day and warm cookie pies! 😍
Kim
Made these for my son’s 14th birthday instead of a cake!! We filled some with cream cheese whipped with melted chocolate and others with extra chocolate 🍫 😍 served with ice cream!! They were Devine and we are obsessed! Thank you ❤️✨
Naomi Toilalo WhānauKai
Kia ora Kim and what a fun recipe to make for your son's birthday. I love the adaptions you made too, how fun. Thanks for the awesome review!