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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). 

Recipe tips!

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! 

Spread alternatives 

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!

A giant Kinder cookie pie with a chocolate chip cookie dough, white chocolate hazelnut filling with kinder bueno and chocolate! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, cookie pie, Kinder Bueno
Prep Time: 1 hour
Cook Time: 30 minutes
Chilling Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Cookie Dough

  • 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!
  • ENJOY!


  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Laura on June 9, 2024 at 7:42 pm


    Could I make this a week in advance and then baked it off just before it’s needed ? How long extra would you bake it for ? Or how would I know it’s cooked through ?


  2. Gillian on May 1, 2024 at 10:47 pm

    How can I make this just as a choc chip cookie pie pls?

  3. Maresa on April 4, 2024 at 5:43 pm

    Where do people store this?

  4. Chloe on February 14, 2024 at 2:51 pm

    How many calories are in a serving please?

  5. Jess on February 12, 2024 at 5:54 pm

    Can you use salted butter instead?

  6. Kerry on January 25, 2024 at 9:05 pm

    How can I adapt this recipe for a 6inch tin please x

  7. Chloe on September 4, 2023 at 2:06 pm

    Hi, does it have to be a springform tin or can I use a fixed base seamless tin ? Thank you

    • Jane's Patisserie on September 7, 2023 at 2:00 pm

      If its fixed base you may struggle to get it out if it happens to stick so it’s up to you!

  8. Jaz on August 16, 2023 at 2:06 pm

    Super excited to try this! Is there a way of making a chocolate orange filling?

    • Poppy Wickens on February 6, 2024 at 5:12 pm

      I made an Oreo one I just used the same measurements but with Oreo x

  9. Holly on June 21, 2023 at 3:42 pm

    Love this recipe and so do my family! With freezing first then baking, is the middle OK to then freeze again – just thinking from an old food safety course I did about re-freezing things as the middle wouldn’t actually cook would it? Just want to make sure its safe so can do some for local school fairs!
    Thank you

    • Kj on April 5, 2024 at 9:53 pm

      Is there a recipe for white chocolate hazelnut

  10. Emma Harvey on June 17, 2023 at 12:03 am

    5 stars
    I can see from previous comments that you can freeze this for a week after putting the top cookie layer on before baking. Might seem a silly question but what would you suggest the tin is wrapped in for the freezer? Thank you!

  11. Heidi on June 1, 2023 at 2:29 pm

    I’ve got a silicone cake tray with different compartments ( slices if that makes sense 🤣) could I use it for this do you think?

    • Charlotte on August 26, 2023 at 11:38 am

      If I wanted to stuff the middle with Battenberg or Carrot cake, would the method be the same? X

  12. Amy on May 3, 2023 at 6:12 pm

    Love this recipe! What would the baking time be if I used a 6inch tin instead of an 8inch tin?

  13. Kay on April 28, 2023 at 3:01 pm

    Hi I’ve made this delicious pie often .
    I was wondering to speed the cooling process can I put it in the freezer?

    • Jane's Patisserie on May 3, 2023 at 8:15 am

      Hiya! You can, but it’s hard to tell how long it will need so it definitely sets and isn’t wasted x

  14. Anita on April 18, 2023 at 9:05 pm

    How can I make this vegan?

  15. Steph on April 17, 2023 at 9:07 pm

    5 stars
    Hi! I love this recipe, I was just wondering if freezing overnight after popping the top on would make any difference?

    • Jane's Patisserie on April 24, 2023 at 9:40 am

      You can freeze overnight before baking!

  16. Leighann on April 1, 2023 at 9:46 am

    I’ve made this but my sides have risen higher than the middle & some of the sides have come away from the middle, do you know why this is?

    • Jane's Patisserie on April 5, 2023 at 12:50 pm

      Hiya! Sometimes it can sink a bit if there’s air between the spread and cookie, or if it under baked! Try putting the cookie dough slightly lower down on the side next time – hope this helps! x

  17. Krystal on March 12, 2023 at 2:10 pm

    5 stars
    Really good recipie and I used Nutella instead of the white hazelnut spread as we can’t get that where I live. Just one question, can you leave the bicarbonate of Soda and sea salt out? I find the cookie part tastes salty not sweet like a cookie (I def used the right measurements!)

    • Jane's Patisserie on March 17, 2023 at 11:25 am

      Hiya! Sadly bicarb is needed in this recipe, but you can leave the sea salt out! Hope this helps! x

    • Suzanne on June 7, 2023 at 5:43 pm

      Hi!! Can you help this Dutchie out. I can’t find any bicarbonate of soda in stores. Is it the same as baking soda ?

      Can’t wait to try this recipe 😁

    • Jane's Patisserie on June 12, 2023 at 4:50 pm

      Hiya! It should be the same as baking soda x

  18. Sophie on October 30, 2022 at 6:42 am

    Hi this recipe looks so good!!

    I’m wondering if I could change the chocolate for milky bar and use white chocolate spread instead? Thank you 😊

    • Jane's Patisserie on November 3, 2022 at 8:15 pm

      Hiya! Yes, this should be fine! Enjoy! x

  19. Sharon on October 21, 2022 at 7:55 am

    I use baking spread instead of butter for the giant cookie but would this work for a cookie pie?

    • Jane's Patisserie on October 21, 2022 at 10:21 am

      Hiya! Yes this should be fine! Hope this helps! x

  20. Lou on October 16, 2022 at 2:23 pm

    5 stars
    This recipe is amazing, came out perfectly. I just bought 800g of Morrisons white chocolate hazelnut spread (tastes exactly like kinder bueno), it’s only £2.65 for a 400g jar so £5.30 for 2 which leaves 50g if you want to drizzle over before serving, or just leave to eat later!
    I did 300g milk chocolate chunks and 100g white. I was thinking of using kinder chocolate (but thought may be too sickly!) I recommend this recipe! I sliced it up into portions and froze individual slices, it freezes great and means you have it to hand for when you need a quick dessert or a cheeky treat later on! It defrosts really quickly too!

  21. Bex on August 1, 2022 at 3:59 pm

    Hi, I’m looking to make smaller ones, but the size of a muffin or cupcakes. do you have any ideas on timings to bake them? also could I still use the same recipe, bake them and then freeze them? not sure if they will be ok frozen? Thanks

    • Georgia on September 25, 2022 at 7:29 pm

      Hi, I constantly make these in a muffin tin! Tend to find anywhere between 20 and 30 minutes is fine, just keep an eye on them! I have done them with and without freezing them, its never made a huge difference to me, more so if i put a chocolate bar in the middle it doesnt melt when frozen! Hope this helps 😊

  22. Kate on April 8, 2022 at 5:44 pm

    Hiya Jane how would you adapt the recipe to make a chocolate cookie dough how much cocoa would you add thankyou 🙂

    • Bex on August 1, 2022 at 4:03 pm

      I think I saw a comment further down advising to swap out 50g. 🙂

    • Jas on October 27, 2022 at 10:00 am

      Theres a biscoff recipe on the blog with cocoa in 🙂

  23. Karl on February 16, 2022 at 11:59 am

    Think I left this as a reply before instead of a question by mistake.

    Whilst looking for the spread I found a cookie and cream spread in asda, was wondering if that plus some broken up oreo would work just as well as your recipe?


    • Jane's Patisserie on February 17, 2022 at 10:27 am

      Absolutely it would, sounds yummy! x

    • Amy on March 30, 2022 at 6:42 pm

      I don’t like kinder Bueno so I’ve just done one with Asda milk chocolate spread and mars bar and it’s incredible 🤤

  24. Stacey on February 5, 2022 at 9:19 am

    Hey where do you get the white hazelnut spread from?

    • Jane's Patisserie on February 7, 2022 at 8:33 am

      Hiya! Have linked it at the bottom of the recipe! Hope this helps! x

    • Andie on July 8, 2022 at 11:37 am

      You can purchase white hazelnut spread from Morrisons! X

  25. Ella Larkin on January 30, 2022 at 7:12 pm

    Hi Jane,

    I made this and it was immense! Can you make it vegan? What would you use instead please? Thanks!

    • Belinda on April 4, 2022 at 12:17 pm

      4 stars
      When I baked this it looked incredible and golden but then when cooling it sank in the middle. How can I avoid this?

    • Jane's Patisserie on April 6, 2022 at 3:32 pm

      Hiya! This annoyingly can sometimes mean either the sides were slightly too tall, or it was slightly under baked! Hope this helps! x

  26. Caroline Hayes on January 29, 2022 at 6:28 pm

    Hello! I don’t suppose you have the nutrition info for this do you? 🤞🏻 Thanks!x

  27. Georgia Barber on January 21, 2022 at 8:55 pm

    can these be made, frozen and then baked a couple days later? If so, for how long at what temperature?

    • Jane's Patisserie on January 27, 2022 at 10:59 am

      Hiya! Yes absolutely – bake them at the same temperature, but for a couple of minutes longer! x

    • Scarlett on March 21, 2022 at 10:31 pm

      Would this work in a loaf tin?

  28. Megan on January 21, 2022 at 10:29 am

    Hi Jane! I am looking to see if i can make this into a traybake type recipe – as in using a brownie tin or even a traybake 9×13 tin and having a cookie base then a layer of the spread then more cookie on top – would this be possible & how would you suggest upping the recipe/ingredients to accommodate? Thanks in advance! X

    • Jane's Patisserie on January 21, 2022 at 11:25 am

      Hiya! Take a look at my Caramel Gingerbread Cookie Bar recipe! Hope this helps! x

  29. Alice on January 6, 2022 at 8:22 pm

    Hi Jane, thanks so much for sharing! I made a tweaked version of this with triple choc cookie dough stuffed with cookies and cream spread and chocolate brownie and it was incredible. Just wondering, if I was to make the dough and split across 2-3 10cm tins, any idea how would I adjust the baking time? Would be so grateful for your advice!

    • Steph ford on February 26, 2022 at 9:12 pm

      Can I ask if you had a layer of brownie within the pie as this is what I’m looking to do. Exactly like this recipe but with a layer of Nutella, then brownie then another layer but not sure how to do the baking part.
      Thank you

    • Nicky on July 5, 2022 at 3:37 pm

      Hi Alice! I was wondering the same thing, since I have 12 cm tins. Have you tried it yet? Love, Nicky

  30. Nez on November 22, 2021 at 3:57 am

    Hi there, I’ve made this a few times but I do find that the cookie dough on the inside of the pie is somewhat undercooked. I baked it at about 160 c for about 45mins to 1 hr because I find it browns too quickly at 170-180…..does it need to bake for longer so the whole cookie cooks through…..it’s brown on the outside….like a well cooked cookie. Any advice? Thanks

    • Cheryl collins on March 21, 2022 at 8:51 am

      Hi Jane I’m just wondering if the morrisons white hazelnut spread form morrisons would work OK…many thanks cheryl xxx

    • Jane's Patisserie on March 23, 2022 at 11:56 am

      Yes absolutely it would! Hope this helps, enjoy! x

  31. Leo on October 20, 2021 at 11:50 am

    I’ve used Cadbury Caramel spread in the middle but this doesn’t seem to set in the freezer or in the fridge after baking, do you know why?

    • Yasmine on February 14, 2022 at 8:57 am

      5 stars
      Hi Jane, this recipe is fab and it tastes sooo good! I was just wondering if I could freeze the rest of it as there’s a lot just for me lol.

      Thank you 🙂

    • Jane's Patisserie on February 15, 2022 at 2:07 pm

      Yes absolutely – you can freeze it for up to 3 months! x

    • Grace on April 28, 2022 at 7:56 pm

      Hi, really looking forward to baking this but I dont have a springform tin, only a normal loose bottomed tin – what would you recommend so that it doesn’t get stuck? Could I just grease and flour the sides? Thank you! Xx

    • Jane's Patisserie on April 29, 2022 at 10:47 am

      Hiya! No, it should be fine, just run a knife around the edge once it is cooled! Hope this helps! x

    • Jade on May 16, 2022 at 6:49 am

      Ohhh wish I’d read this comment before I baked and tried slicing it 🙈

  32. Rosie on October 15, 2021 at 9:07 am

    Hi Jane! If you were to make the cookie dough chocolate, how much cocoa would you recommend to add? Thank you have a lush day x x

    • Lauren on November 20, 2021 at 12:10 pm

      5 stars
      This recipe is lush!!

      Jane replied further down saying to swap out 50g I want to do the same thing!! 😃

  33. Darcy Wilson on September 21, 2021 at 1:51 am

    Really want to make this but we cant get that spread where I live and I’m not a massive Nutella fan, do you have any other similar recipes or suggestions?
    Thank you.

    • Eleanor Louise Prince on October 15, 2021 at 2:32 pm

      My cookie pie over spilled the tin. And now I think Its stuck to the tin. We’ll see later when I take it out.

    • Chloe on October 21, 2021 at 6:37 pm

      Hi, I used biscoff spread and instead of Kinder used gold bars. I also replaced the milk chocolate chips with white chocolate chips.

      Delicious 😋

  34. Dana Smith on September 16, 2021 at 8:18 am

    Followed recipe, but sides are still raw could I rebake without the tintoretto cook sides?

  35. Georgia Barber on September 14, 2021 at 12:10 pm

    when making The cookie dough mix, can you throw everything in a bowl at once, mix it up, then add the choc chips last rather than butter/sugar, eggs, then flour.e ?

    • Jane's Patisserie on September 20, 2021 at 10:56 am

      I would recommend following the recipe as written. x

  36. Daisy G on September 13, 2021 at 9:22 pm

    5 stars
    Hi! Love this recipe, done it so many different times in different flavours etc! Would it be possible to make a gluten free one?? If I changed the flour to gluten free would I need to use Xanthan gum or something? And if so how much? Thanks!

  37. Veronica on September 6, 2021 at 2:00 pm

    Hi!! I’m looking at making this recipe, however I’m finding it difficult to find white hazelnut spread. Do you have a different alternative? I live in Sydney, Australia. Thanks!

    • Alison Nicholas on April 15, 2022 at 1:20 pm

      Morrisons sell it 😆! That’s where I bought mine x

    • Marion Andrews on June 18, 2022 at 3:37 am

      I’m also in Australia. Would Love some suggestions for what spreads to use please

    • Jane's Patisserie on June 21, 2022 at 10:51 am

      Hiya! You can substitute with whatever you fancy, hope this helps! x

  38. Charley on August 25, 2021 at 6:38 am

    Hi Jane!
    I wondered if this freezing/chilling method can apply if I want to bake a fudge layer into a brownie for example?
    Do you happen to know if the fudge would hold up in the oven if I were to bake it as a middle layer between two brownie layers?

  39. Becca on August 12, 2021 at 6:45 pm

    I used the right size tin and right ingredients but the top overflowed in the oven, did anyone else have this issue?

    • Abbie on September 1, 2021 at 6:14 pm

      5 stars
      Hi Jane,

      Thank you so much for this recipe, it’s amazing! I’ve made loads of different variations using your recipe now and everyone loves them – white kinder bueno definitely still my favourite of them all and I just used the Morrison’s spread.

      The latest variation I’m going to try is a vegan cookie pie. I just wondered if you’d have any suggestion for substituting the egg?

      Thank you

    • Jane's Patisserie on September 2, 2021 at 4:57 pm

      Hiya! Aw thank you so much I am so happy you loved it! I haven’t tried this but it is worth a try using my vegan cookie recipe for guidance on this x

    • Hanah on September 28, 2021 at 8:19 pm

      Hi, could this pie be frozen to keep longer?

  40. Jo on August 9, 2021 at 4:08 pm

    I don’t have any granulated sugar can I use caster?
    Many thanks

  41. Joan on August 7, 2021 at 9:56 am

    5 stars
    Love this recipe & really enjoyed making it; just wondering about keeping the cookie dough soft: I think I may have overbaked; the outside of my crust was quite crunchy – too crunchy around the sides – I ended up cutting off the edge crust when I served it so that it was manageable with a fork. It was gorgeous to taste, & the different textures we’re amazing together. Did I perhaps make the crust too thick? Or did I leave it in for too long? Should the dough still be soft to cut?

    • Jane's Patisserie on August 13, 2021 at 2:49 pm

      Hiya! I am so glad you loved it. Yes this just sounds like it was overbaked!x

    • Sam on September 21, 2021 at 10:24 pm

      Hi Jane, I struggled to get this out of the tin once it had set in the fridge, what do you recommend to prevent this from happening again? Thank you xx

  42. Melly on August 6, 2021 at 5:30 pm

    I have just made this and it looks delish! The crust rose up at the sides though and the middle sunk down whilst cooling. It looks cooked and is a golden brown all over ( the crust looks almost a little too baked) any ideas on how to stop it sinking and separating next time?

    • Jane's Patisserie on August 9, 2021 at 9:16 am

      Sometimes this happens based on how its filled, or if there is an air gap – how did it turn out after cooling? x

  43. Lucy on August 6, 2021 at 3:21 pm

    Have you used this recipe to make individual cupcake tray cookie pies?

    • Jack on December 3, 2021 at 7:36 pm

      5 stars
      Hi Lucy,

      I used this recipe split across 18 muffin sized.

      Just divided the total dough weight by 18.

      Good luck!

  44. Lynn on July 31, 2021 at 7:10 pm

    Hi Jayne can I use biscoff in the cookie dough pie

    • Pheobe on February 13, 2022 at 3:44 pm

      Yes, some people did and they said it was great!

  45. Emma on July 25, 2021 at 7:36 pm

    5 stars
    Hey Jane! We’ve just baked this for the third time (can you tell how much we love it?!) We have our housewarming on Saturday so 5 days from now, can we freeze it so we can serve some to our guests?

    • Jane's Patisserie on July 29, 2021 at 12:11 pm

      Hiya! Ahh I’m so glad to hear that! Popping it in the freezer should be absolutely fine, no worries – hope this helps! x

  46. Jo on July 21, 2021 at 10:24 am

    5 stars
    I made this using Nutella and it was a big hit. Can you freeze after cooking and cutting into slices?

  47. Kelly on July 1, 2021 at 5:25 pm

    I’m just about to make this at the request of family. I forgot to buy the sea salt.. I have regular will that be okay? Will it affect the recipe if I don’t use it?

    Thank you

    • Jane's Patisserie on July 3, 2021 at 12:22 pm

      Regular table salt isn’t similar enough in my opinion so either use a pinch, or leave it out x

    • Ebony on July 26, 2021 at 1:24 pm

      Should it be wobbly on the top when I take it out the oven?

    • Jane's Patisserie on July 30, 2021 at 11:35 am

      It can be yes as the spread is liquid in the middle – but after cooling and setting it should be fine!

  48. Laura on June 30, 2021 at 11:08 pm

    5 stars
    Made this yesterday for my friends birthday, it is a massive show stopper, turned out perfectly. Thank you for sharing the recipe Jane. X

  49. Jane on June 29, 2021 at 9:01 am

    Hi, could I make this red velvet by substituting some flour for cocoa powder and adding red food colouring. If so how much cocoa powder and how much red colouring. Thank you

    • Sash on November 29, 2021 at 5:08 am

      I’m wondering the same thing.

  50. Andrew on June 18, 2021 at 10:52 pm

    Does anyone else experience the cookie pie looking like it has exploded in the springform tin?

    Each time I’ve baked this, it has risen and started coming apart at the top.

    Anyone any hints/ tips?

    • Jane's Patisserie on June 28, 2021 at 2:56 pm

      Hey! Are you sure you are using the same depth tin?x

  51. Dino on June 12, 2021 at 1:58 pm

    Can I freeze this after being baked for a future date? 😊

    • Jane's Patisserie on June 14, 2021 at 1:13 pm


  52. Dino on June 10, 2021 at 10:12 pm

    5 stars
    Can you freeze this after it has been baked and set in the fridge?

    • Jane's Patisserie on June 14, 2021 at 11:03 am

      Hey, yes you can!x

  53. Carly on June 10, 2021 at 9:12 pm

    Hi Jane,

    If I were to freeze this a week in advance, would it need to be baked for longer? Or would the time remain the same?

    Thank you 😊

    • Jane's Patisserie on June 14, 2021 at 11:04 am

      Hiya, no time would remain the same x

    • Leanne on October 26, 2022 at 12:25 pm

      Hi Carly, did you end up freezing this in advance? Would love to now how it came out when baked

  54. Laura on June 10, 2021 at 9:06 pm

    3 stars
    Hi, Im half way the process, just waiting for it to set…. But it’s not… Its been in the fridge now for over 4 hours and I took it out and cut it and it’s not set 🤔 I used Nutella. Any ideas 🤷‍♀️

    • Jane's Patisserie on June 14, 2021 at 11:11 am

      Maybe leave it over night because sometimes due to the weather it can take longer x

  55. Megan on June 9, 2021 at 9:07 pm

    I used your recipe and everyone LOVED it! I can’t wait to make another!!
    However, my best friend is allergic to egg, do you have any suggestions for a substitution??

    Thank you xx

  56. Mandy on June 4, 2021 at 6:13 pm

    Can you freeze the cookie pie for a week or so, before it’s baked? Thank you

    • Jane's Patisserie on June 7, 2021 at 4:25 pm


  57. Mandy on June 4, 2021 at 1:05 pm

    Hi, just wanted to ask about the cookie pie, can it be frozen, for say like a week, as I’m trying to prep stuff for a birthday! Thank you
    Ps love the cookies, batch make and freeze… love😍

    • Jane's Patisserie on June 7, 2021 at 4:26 pm

      Hey, yes it can xx

  58. Melissa Brown on May 30, 2021 at 3:19 pm

    Hi, I am just in the process of making this for my sons 8th birthday tomorrow (immediately chosen by him when he saw the picture!)
    I have just realised I am out of bicarbonate of soda. Will it be ok if I leave this out?
    Thank you!

    • Jane's Patisserie on June 2, 2021 at 1:12 pm

      All ingredients are quite key for best results, especially something like that (As it changes how it bakes) so personally I would buy some x

  59. Sammy on May 26, 2021 at 4:31 pm

    4 stars
    This recipe is amazing I use a 9inch tin as I don’t have anything smaller at the moment.
    I have a problem when it cools it cracks along one side at the top 🤷‍♀️
    Not sure what I’m doing wrong also I can’t seem to fit in 750g of filling it won’t fit so I fill it as far as I can.

    • Jane's Patisserie on May 26, 2021 at 6:37 pm

      As your tin is the incorrect size it may not fit all the ingredients, and can also cause a problem with the baking.

  60. Kerianne on May 22, 2021 at 11:53 am

    Hi Jane, I’m planning on making this next week but my freezer is jam packed! Would the recipe work if chilled in the fridge instead please?Thank you

    • Jane's Patisserie on May 22, 2021 at 3:22 pm

      No it needs freezing to set properly before baking! x

  61. Kelly on May 22, 2021 at 9:08 am

    Hi Jayne,
    I Have been waiting for you to post this recipe!
    I might struggle to get a round cake tin in my freezer! Could I use a 2lb loaf tin instead with the same ingredients? X

    • Charlotte on August 28, 2021 at 12:58 pm

      Hi Jane,

      What would measurements would you recommend for a 6” pan please?


  62. Claire on May 22, 2021 at 8:34 am

    I wanted to try this with a Nutella spread but only a thin layer would I use something like 200g Nutella and 200g chocolate or all chocolate or Nutella and would the cookie base be the same amount and the same amount of time to cook it and can I use mini eggs in cookie base.

    • Jane's Patisserie on May 24, 2021 at 12:26 pm

      Hiya, unfortunately I have not tested it with 200g with spread but I assume it would be less cooking time. And yes that could work xx

  63. Kelly on May 19, 2021 at 2:32 pm

    Hi Jane,

    My eyes popped out of my head when I saw you had posted this! Been waiting for something like this.
    Quick question, I might not be able to fit an 8 inch cake tin in my freezer! Would I be able to use a 2lb loaf tin instead? Would I need to adjust the timings/ingredients?

  64. Anthony Osude on May 17, 2021 at 11:15 am

    Love this recipe – my girlfriend’s new favourite!

    • Jane's Patisserie on May 17, 2021 at 11:54 am

      Aww yay!!x

  65. Amy on May 15, 2021 at 8:38 pm

    I’ve made this today, my pie has a crack around the top, did I over work my cookie dough perhaps?

    • Jane's Patisserie on May 17, 2021 at 12:14 pm

      Hello, yes you could well have done xx

  66. Nic | Nic's Adventures & Bakes on May 15, 2021 at 4:28 pm

    5 stars
    Thanks for sharing, wow this looks amazing 🙂

    • Jane's Patisserie on May 17, 2021 at 12:00 pm

      Thank you so much!!x

  67. Zoe on May 14, 2021 at 8:26 pm


    How would I alter this recipe to have a chocolate cookie base? How much flour would I need to swap out for cocoa powder? I’m not a hazelnut fan but think a chocolate base with a cookies and cream spread filling would be amazing. Thank you!

    • Jane's Patisserie on May 15, 2021 at 11:30 am

      Hiya! Swap out 50g xx

  68. Samantha on May 14, 2021 at 6:25 pm

    Hi I want to try this and only have a 9 inch springform tin, what would the recipe be for that please? Also can’t wait for you book (got it preordered on amazon), use your recipes all the time. Love them

    • Jane's Patisserie on May 15, 2021 at 11:29 am

      Hello! Its about 1/3rd bigger so you will need to increase the recipe by a 1/3rd and the baking times will change or you will just have to make a shallower bake. Ahh thank you so much that is so exciting, I hope you love it when it comes!xx

  69. Violet on May 12, 2021 at 10:32 am

    Hi Jane, made this yesterday & it rose about an inch above the tin. Then on cooling the crust came away from the edges & sunk down. What could I have done wrong?

    • Jane's Patisserie on May 15, 2021 at 10:23 am

      Hiya, it may be slightly under baked or cooling too quickly?x

    • Taylor on May 28, 2021 at 5:30 pm

      Mine has done the same too, I followed the recipe and instructions exactly as stated x

  70. Sophia Andrews on May 11, 2021 at 9:02 pm

    Hey srry to bother recipe looks great! Do u have any recipes for jam bars aka jam pasty’s or jam shortcake. If not do you think making double the amount of shortbread of your millionaires recipe and deciding it into two filling the middle with jam would work? I see a lot of recipes online where they crumble the top but I’m personally not a fan I like just a smooth shortbread top. How long would u bake this for and what temp thanks xx

  71. Nicole Finnigan on May 11, 2021 at 8:44 pm

    Hi Jane, going to make this on Saturday. Just wondering will the recipe be okay for a 9″ springform tin?

    • Jane's Patisserie on May 15, 2021 at 10:04 am

      Hello! The baking times would change as that is 1/3rd bigger in volume xx

  72. Sarah on May 10, 2021 at 11:04 am

    5 stars
    Absolutely love seeing your new posts!! I’m struggling to find the spread but have found Asda’s own cookies and cream spread basically their own oreo spread, I’m going to try this but an oreo version with the oreo chocolate, do you think that will work?

    • Jane's Patisserie on May 10, 2021 at 8:02 pm

      Yes it would!

    • Sara on May 20, 2021 at 3:46 pm

      The hazelnut spread is available in Morrison’s if you have one local!

    • Nicole Beaman on May 26, 2021 at 6:51 pm

      I made my own spread!
      500g roasted hazelnuts blended untill paste
      Then add veg oil untill it’s a nice smooth paste.
      Add 500g of white chocolate and a few tablespoons of icing sugar and its exactly like a Beuno

  73. Charlotte Watt on May 10, 2021 at 9:05 am

    Do you have any tips for getting this out of the springform case? I’ve just made it and it doesn’t seem to want to move. I don’t want to wreck it! Thank you!

    • Jane's Patisserie on May 10, 2021 at 8:00 pm

      I just unclipped the clip and the sides came off as it was nice and chilled from the fridge! Did you manage it in the end? x

  74. Tara on May 9, 2021 at 9:43 pm

    Hi Jane, can this be frozen before baking to bake another day? Or is it best to bake on the day and then freeze after baking?

    • Jane's Patisserie on May 15, 2021 at 9:52 am

      Hiya, yes it can!x

    • Rosie Taylor on May 27, 2021 at 9:51 pm

      Do you have to defrost thoroughly before baking if you leave it in the freezer to bake for another day?? Thanks

    • Jane's Patisserie on May 28, 2021 at 10:55 am

      Hiya, nope bake from frozen!xx

  75. Charlotte on May 9, 2021 at 5:00 pm

    Hi Jane, I have bought the Morrisons spread to make this and couldn’t resist trying a spoonful! It is delish but seems like it will be very thick/sickly to fill the whole thing with! Does the cooking/chilling process change the consistancy? Does it come out a bit like ice cream? Based on the spoonful I just tried it just seems like it would be hard to eat much beyond one or two mouthfuls!

  76. Carla on May 9, 2021 at 9:54 am

    Hiya, whilst the cookie pie is chilling in the fridge, does the 3rd section (the top part of cookie dough) have to be chilled/wrapped at all so it doesn’t dry out?

  77. Hollie on May 9, 2021 at 6:18 am

    Hi, I have a 9inch spring tin how will I change the recipe please xx

  78. Stacy on May 8, 2021 at 11:16 pm

    Can you warm this up

    • Jane's Patisserie on May 10, 2021 at 8:04 pm

      No – as the spread will be a puddle – it needs to be solid.

  79. Caroline Middleton on May 8, 2021 at 10:41 pm

    Have been meaning to try this trend for awhile now so thanks for posting this. So if it’s room temperature, does the filling sag and lose its shape? If you tried to pack these slices up and post for example they’d get really soft and mushy right? Can they only be served from the fridge?

    • Jane's Patisserie on May 15, 2021 at 9:44 am

      Hiya, yes you would have to wrap each slice well to try and prevent it. No they don’t have to be served straight from the fridge they just would be best that way as they might melt if not xx

  80. Kelly on May 8, 2021 at 7:51 pm

    5 stars
    Hey.. can you recommend any other spreads to use or flavour ideas for someone with a bit allergy xx

    • Heidi on May 10, 2021 at 3:41 pm

      Hi! Fab recipie. Could you use peanut butter instead and if so would you use the same amount of spread as Nutell??

    • Jane's Patisserie on May 10, 2021 at 8:05 pm

      Yes you can – and yes everything stays the same. x

  81. S.hannon on May 8, 2021 at 6:49 pm

    Can you use any other spread instead of the white hazelnut spread such as nutella etc.

  82. Georgia Barber on May 8, 2021 at 6:21 pm

    Could you use other spreads (eg. Nutella) and chocolate bars (eg, Galaxy)?

  83. Alice Haynes on May 8, 2021 at 6:16 pm

    5 stars
    Hi, can you substitute the spread in the filling for any spread eg. Cadbury’s or Nutella?

    p.s I love all your recipes and I use them all the time! Thank you! 💜

    • Jane's Patisserie on May 8, 2021 at 7:41 pm

      Yes you can! and thank you!! x

    • Molly on August 25, 2023 at 11:18 am

      What about swapping the Nutella type spread for a caramel?
      Would it work and what would you recommend I use?
      I love all your cookie recipes but I don’t like kinder so was hoping to swap for maybe a caramel and some choc bars I do like =)

  84. Sophia Andrews on May 8, 2021 at 5:51 pm

    5 stars
    Hey you know for the chocolate chips I have loads of Easter eggs that need using up would I be able just to chop these down into little chucks to use as chocolate chips? Also would this idea work for regular cookies? Thanks I made the bueno cookies yesterday and OMG they were amazing!!!

    • Jane's Patisserie on May 8, 2021 at 7:41 pm

      Yes it would work! You just want the chunks to be small like a chip!! x

  85. Leanne on May 8, 2021 at 5:31 pm

    I’m in Australia, can you get the spread anywhere here?

    • Vicky on May 29, 2021 at 5:47 pm

      Hi im Currently making this is there anyway to speed up the setting process?

  86. Nicola Wickens on May 8, 2021 at 5:09 pm

    Do you think the concept would work as mini cookie pies? If I scaled down the ingredients and made a couple of smaller pies? I’m worried I’d eat all 12 slices otherwise 🤣 thank you for the recipes and accompanying blog. I find the rationale behind the recipes and technique really useful.

    • Jane's Patisserie on May 8, 2021 at 7:42 pm

      This is really designed as the large pie – would I’d recommend us following my caramel cookie cup recipe, but stuffing that with the spread instead! And thank you! x

  87. Mel on May 8, 2021 at 5:03 pm

    OMG I’m making this now , Tesco didn’t have the white chocolate hazelnut spread , only the milk chocolate , so I brought a jar of each and going to mix it .
    Please tell me this will work ??

    I love making your things and my whole family adore them , they are so delicious 😋

    Also I Reserved a copy of your book in Waterstones yesterday 👍🏻😁 Cannot wait to get it X

    • Jane's Patisserie on May 8, 2021 at 7:42 pm

      Yes it will work!! And thank you so much!! xx

  88. Sara on May 8, 2021 at 2:37 pm

    Can you freeze this ?

    • Jane's Patisserie on May 8, 2021 at 3:00 pm

      Hello, yes you can but the kinder bueno may go soggy xx

  89. Linda Beadle on May 8, 2021 at 1:24 pm

    Your recipes are amazing. Especially your fudge recipes. All my family absolutely love them I have made the Biscoff lots of times also the Easter egg one at Easter. I am about the make the Mint Aero. They all are so easy.
    Thank you for your lovely recipes.

    • Jane's Patisserie on May 8, 2021 at 2:16 pm

      Ahh thank you so much for such a lovely message, this makes me very happy!xx

  90. Pav on May 8, 2021 at 1:22 pm

    This looks amazing!

    Would it possible to incorporate the kinderells into your kinder cheesecake recipe?

    • Claire Whitfield on July 24, 2021 at 1:06 pm

      I’ve tried this recipe a few times, tried in the exact same spring form tin 8″ correcr depth also little mini 4″ spring form and tried with a seamless 8″ 4″ tall tin all times the cookie dough around the edge rises higher than the middle making the middle look dipped, still delicious but any suggestions on how to get the top flat.

      Love all of your recipes 😍

    • Vikki on July 23, 2022 at 9:59 pm

      5 stars
      Hi, do you know if using a reduced sugar spread would affect the setting process at all?

      I have made this recipe a few times but a friend has asked for white chocolate spread and the site you buy your one for this recipe is out of stock on the flavour I need so I can only find a reduced sugar brand

      Thanks in advance

  91. Liane on May 8, 2021 at 12:08 pm

    Hi Jane, never seen anything like this and I will be sure to surprise my friends with it! The spread you were talking about in Morrisons. Is it their own brand White Chocolate & Hazelnut Spread?

    • Jane's Patisserie on May 8, 2021 at 2:59 pm

      Hiya, if you buy the morrison’s version yes it is own brand xx

    • Nikki on January 26, 2023 at 4:33 pm

      Do I put it in the uneven or fig

  92. Hannah on May 8, 2021 at 10:47 am

    Could you use a duo chocolate spread if you can’t find a white spread?

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