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A giant Kinder cookie pie with a chocolate chip cookie dough, white chocolate hazelnut filling with Kinder Bueno and chocolate!
Oh that’s right… I HAVE GONE THERE. I have finally posted one of the most highly requested beauties of a recipe in such. a. long. time. AND I AM SO EXCITED FOR YOU TO BAKE IT!!
Honestly I have lost count of the amount of instagram DMs, facebook comments, emails etc I have had requesting a cookie pie recipe… so I thought now was the right time! I will say… part of the reason it took so long is perfecting the recipe.
There is quite a lot of pressure when creating a recipe that is so highly requested (such as my NYC chocolate chip cookies!) to get it right before posting. That does go without saying, and all recipes are tested well before posting… but sometimes it needs more.
I will say that the cookie dough is much easier to mix with a mixer – it has quite alot of dry ingredients in it on purpose as it needs to be solid! If your cookie dough is ‘wet’ then you will have measured something wrong. It will need additional flour in it to make it dryer!
Base and tin
I would say the main base of this recipe is a mixture of my NYC cookies and my cookie bars such as my Kinder Bueno cookie bars! I felt like I needed a drier cookie dough so that it’s easier to mould and it worked!
I used the same base recipe, but had to increase it so that there was enough. This took a bit of work to get it right, but I thought the easiest way to do it was to focus on a tin size (I used this 8” springform cake tin for best results).
I tried using other tins without a springform and they do work if you line the sides, but as with cheesecakes I found this springform one the best as it made it so much easier to come out after it had been baked!
When filling the tin I split my cookie dough into three… I use one third of the cookie dough on the base of the tin, one third around the sides of the tin, and the final third on the top! It makes it very straight forward to do. A third is roughly 475g by the way!
Now because this is quite an expensive base because of the filling, I just used normal chocolate chips in the dough.
You don’t want big chunks of chocolate as you need the pie to be sealable so chips, or small chopped chunks of chocolate is best.
So the most important bit about all of this… is the filling. This is why this particular one is a ‘Kinder Cookie Pie’ because of the gloriously delicious filling that I want to devour with a spoon on its own over and over.
Many people have heard of the white chocolate hazelnut spread that is more commonly known as kinderella spread… and I was lucky enough to be gifted and sent a massive tub of the stuff from Black Milk Cereal!
It honestly tastes like the insides of a kinder bueno and its the dream. I will say though… in this pie? I use 750g of the stuff. So… a lot. There are a few places you can buy a similar product such as Morrisons.
Any spread theoretically works (I will be posting other versions on my blog in the near future!) but you can swap too Nutella for a cheaper and easier alternative to the hazelnut spread if you wanted! But for the correct result, you do need the 750g.
When you have put the first third of the cookie dough on the base of the tin, and the second third around the sides of the tin you fill it with the spread – I find this easiest when the spread has been microwaved ever so slightly!
I then press into the spread some chunks of kinder chocolate and kinder bueno and set it in the freezer for 30 minutes! Then, I cover the top with the final third of cookie dough. This then gets set in the freezer again for an hour before baking!
I found the chilling technique meant it baked better (especially if your cookie dough was too soft!). The baking is a little stressful but you just have to roll with it. I have a fan over and baked for 30 minutes at 180c!
If you find your oven is a tad temperamental its best to lower the temp slightly and bake for longer but you are looking for a deep golden! Once baked, you leave it on the side STILL IN THE TIN until it has cooled for at least an hour. After this, I put it in the fridge for a 4-5 hours (or over night!).
You want to chill the cookie pie so that the spread is firmed up and solid again before cutting! As I use the springform tin its easy to take it out, but you want it to be cold still. I then portion with a large sharp knife… and enjoy!
I have filmed a video to show all this which will be on my instagram, tiktok accounts etc so make sure to check it out! If you have any questions then leave them below! xx
Kinder Cookie Pie!
- 200 g unsalted butter
- 225 g light brown soft sugar
- 100 g white granulated sugar
- 1 medium egg
- 1 egg yolk
- 1 tsp vanilla (optional!)
- 425 g plain flour
- 2 tbsp cornflour
- 1.5 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 400 g chocolate chips (I used milk)
- 750 g white chocolate hazelnut spread
- 150 g Kinder chocolate/Kinder Bueno
- Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment.
- Add in the egg, egg yolk, and vanilla extract and beat again.
- Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed!
- Add in the chocolate chips and beat the cookie dough again until distributed well!
- Split the cookie dough into three equal portions (about 475g each).
- Line the bottom of a 8" springform cake tin (at least 2.75" in depth).
- Press the first third of cookie dough onto the bottom of the cake tin.
- Press the second third of cookie dough around the sides of the cake tin evenly.
- Melt the white chocolate hazelnut spread for 20 seconds in the microwave to loosen slightly or mix in a bowl briefly to loosen. Pour into the cake tin inside the cookie dough case!
- Press the Kinder chocolate/Kinder Bueno into the spread. Freeze the pie at this stage for an hour.
- Once frozen, cover the top of the Kinder Cookie Pie with the final third of cookie dough, making sure to seal it well!
- Freeze the Kinder Cookie Pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
- Once chilled and the oven preheated, bake the Kinder Cookie Pie for 30 minutes until the pie is lovely and golden on top. Leave to cool outside of the oven for an hour and do NOT remove from the tin.
- Once cooled for an hour, put the Kinder Cookie Pie in the fridge and chill for 5-6 hours (or preferably overnight!)
- Once it has been chilled, carefully remove from the tin!
- Using a large and sharp knife, portion the Kinder Cookie Pie!
- I use the hazelnut cream spread from Black Milk Cereal (gifted)
- I use this milk chocolate in my baking for the chocolate chips.
- If your oven runs hot you will want to reduce the temp slightly by 10°c so the pie doesn't burn.
- If you want to reduce costs you can reduce the spread to 500g worth, but its will be shallower!
- If you don't want to use cornflour you need to replace it with 50g more plain flour.
- This cookie pie lasts 3-4+ days (best kept in the fridge!).
- I recommend this tin!
Find my other Recipes on my Recipes Page!
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