Kinder Cookie Pie!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
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 😊
Hiya! Yes, this should be fine! Enjoy! x
Works equally well with Biscoff Spead and biscuits. Ive made all three Kinder, Biscoff and Nutella versions for various bake sales. Cookie pie is always a winner but a bit too sweet for some tastes.
I use baking spread instead of butter for the giant cookie but would this work for a cookie pie?
Hiya! Yes this should be fine! Hope this helps! x
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!
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
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 😊
Have a look at janes cookie cups. The mini eggs ones. I did these and they gorgeous
Hiya Jane how would you adapt the recipe to make a chocolate cookie dough how much cocoa would you add thankyou 🙂
I think I saw a comment further down advising to swap out 50g. 🙂
Theres a biscoff recipe on the blog with cocoa in 🙂
Loved this cookie pie recipe and so did my family
and friends that I gave a piece to. I stuck to the recipe and it came out perfectly I will definitely make this again.
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?
Thanks
Absolutely it would, sounds yummy! x
I don’t like kinder Bueno so I’ve just done one with Asda milk chocolate spread and mars bar and it’s incredible 🤤
Hey where do you get the white hazelnut spread from?
Hiya! Have linked it at the bottom of the recipe! Hope this helps! x
You can purchase white hazelnut spread from Morrisons! X
Hi Jane,
I made this and it was immense! Can you make it vegan? What would you use instead please? Thanks!
When I baked this it looked incredible and golden but then when cooling it sank in the middle. How can I avoid this?
Hiya! This annoyingly can sometimes mean either the sides were slightly too tall, or it was slightly under baked! Hope this helps! x
Hello! I don’t suppose you have the nutrition info for this do you? 🤞🏻 Thanks!x
can these be made, frozen and then baked a couple days later? If so, for how long at what temperature?
Hiya! Yes absolutely – bake them at the same temperature, but for a couple of minutes longer! x
Would this work in a loaf tin?
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
Hiya! Take a look at my Caramel Gingerbread Cookie Bar recipe! Hope this helps! x
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!
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
Hi Alice! I was wondering the same thing, since I have 12 cm tins. Have you tried it yet? Love, Nicky
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
Hi Jane I’m just wondering if the morrisons white hazelnut spread form morrisons would work OK…many thanks cheryl xxx
Yes absolutely it would! Hope this helps, enjoy! x
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?
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 🙂
Yes absolutely – you can freeze it for up to 3 months! x
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
Hiya! No, it should be fine, just run a knife around the edge once it is cooled! Hope this helps! x
Ohhh wish I’d read this comment before I baked and tried slicing it 🙈
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
This recipe is lush!!
Jane replied further down saying to swap out 50g I want to do the same thing!! 😃