Kinder Cookie Pie!
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A giant Kinder cookie pie with a chocolate chip cookie dough, white chocolate hazelnut filling with Kinder Bueno and chocolate!
COOKIE PIE!
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.
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!
Chocolate
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.
Filling
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!
Also, I do have a recipe on my blog of a homemade white chocolate hazelnut spread if you fancied making your own.
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.
Assembly
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!
Bake
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!).
Set
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!
Ingredients
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)
Filling
- 750 g white chocolate hazelnut spread
- 150 g Kinder chocolate/Kinder Bueno
Instructions
- 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!
Notes
- I use the hazelnut cream spread from Black Milk Cereal
- 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!
ENJOY!
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J x
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Made this yesterday for my friends birthday, it is a massive show stopper, turned out perfectly. Thank you for sharing the recipe Jane. X
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
I’m wondering the same thing.
I want to do this too! Did you find out how to make it red velvet?
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?
Hey! Are you sure you are using the same depth tin?x
Can I freeze this after being baked for a future date? 😊
Yes!x
Can you freeze this after it has been baked and set in the fridge?
Hey, yes you can!x
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 😊
Hiya, no time would remain the same x
Hi Carly, did you end up freezing this in advance? Would love to now how it came out when baked
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 🤷♀️
Maybe leave it over night because sometimes due to the weather it can take longer x
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
Can you freeze the cookie pie for a week or so, before it’s baked? Thank you
Yes!x
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😍
Hey, yes it can xx
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!
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
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.
As your tin is the incorrect size it may not fit all the ingredients, and can also cause a problem with the baking.
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
No it needs freezing to set properly before baking! x
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
Hi Jane,
What would measurements would you recommend for a 6” pan please?
Thanks
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.
Thanks
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