Nutella and Kinder Bueno Cookie Pie
A thick chocolate-chip cookie pie filled with Nutella, Kinder Bueno pieces and creamy hazelnut spread. The cookie dough bakes into a crisp golden shell with a soft centre and a rich molten chocolate-hazelnut filling.
A thick chocolate-chip cookie pie filled with Nutella, Kinder Bueno pieces and creamy hazelnut spread. The cookie dough bakes into a crisp golden shell with a soft centre and a rich molten chocolate-hazelnut filling.
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Ingredients
- 200g salted butter, softened
- 250g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 320g plain flour
- 1/4 tsp bicarbonate of soda
- 200g chocolate chips
- 50g additional chocolate chips, for topping
- 150g Nutella
- 8 Kinder Bueno sticks, broken into pieces
- 150g hazelnut cream spread
Equipment
- 8-inch springform tin
- Parchment paper
- Large mixing bowl
- Electric hand mixer or wooden spoon
- Fine-mesh sieve
- Silicone spatula
- Kitchen scales
- Measuring spoons
- Sharp knife
- Serving plate
Substitutions
Salted butterUnsalted butter with a pinch of salt
Use the same quantity of butter.
NutellaAnother smooth chocolate-hazelnut spread
Choose a thick spread that will hold its shape during baking.
Kinder BuenoChocolate-covered wafer bars
Break them into similar-sized pieces before adding them to the filling.
Hazelnut cream spreadAdditional Nutella or white chocolate spread
Use a thick spread to avoid making the filling too runny.
Chocolate chipsChopped milk, dark or white chocolate
Cut the chocolate into small, evenly sized pieces.
Method
- Preheat the oven to 180°C, or 160°C fan.
- Grease and line the base of an 8-inch springform tin with parchment paper.
- Place the softened butter and light brown sugar in a large mixing bowl.
- Beat until creamy and evenly combined.
- Add the egg and vanilla extract and mix until smooth.
- Sift in the plain flour and bicarbonate of soda.
- Mix until a soft, thick cookie dough forms.
- Fold the 200g chocolate chips evenly through the dough.
- Press approximately half of the cookie dough into the base and around the sides of the prepared tin.
- Shape the dough into an even shell, making sure there are no thin gaps around the edges.
- Spread the Nutella evenly across the base, leaving a small border around the edge.
- Break the Kinder Bueno sticks into pieces and arrange them over the Nutella.
- Spoon the hazelnut cream spread over the Kinder Bueno pieces and spread it gently.
- Flatten portions of the remaining cookie dough between your hands.
- Lay the flattened dough over the filling until the surface is covered.
- Press the edges of the top and bottom dough together to seal the filling inside.
- Sprinkle the additional chocolate chips over the top.
- Bake for approximately 25 minutes, until the top is golden and the edges are set.
- Remove the tin from the oven and leave the cookie pie to cool completely in the tin.
- Once fully cooled, release the springform tin and transfer the cookie pie to a serving plate.
- Slice with a sharp knife and serve at room temperature, or warm individual slices briefly before serving.
Helpful tips
- Use softened butter rather than melted butter so the dough keeps its structure.
- Do not overmix after adding the flour, as this can make the cookie pie firm rather than soft.
- Press the base and sides to an even thickness so the cookie shell bakes consistently.
- Leave a small border around the filling to make sealing the dough easier.
- Flatten the top pieces of dough before placing them over the filling.
- Seal the edges carefully so the hazelnut filling stays inside during baking.
- The centre will remain soft when the pie first comes out of the oven.
- Allow the cookie pie to cool completely before removing it from the tin or slicing.
- For cleaner slices, use a sharp knife and wipe it between cuts.
Storage
Store the completely cooled cookie pie in an airtight container at room temperature for up to 3 days. Refrigerate it for up to 5 days if the room is warm. Bring chilled slices back to room temperature before serving, or warm them briefly in the microwave. Individual slices can be frozen for up to 2 months and thawed while covered.
