Name: Kinder Cookie Pie
Prep time: 1 h
Cook time: 30 min
Total time: 9 h 30 min
Cuisine: British
Ingredients: 200 g unsalted butter; 225 g light brown soft sugar; 100 g white granulated sugar; 1 medium egg; 1 egg yolk; 1 tsp vanilla extract; 425 g plain flour; 2 tbsp cornflour; 1.5 tsp bicarbonate of soda; 1/2 tsp sea salt; 400 g milk chocolate chips; 750 g white chocolate hazelnut spread; 150 g Kinder chocolate or Kinder Bueno

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This Kinder Cookie Pie is a rich, indulgent dessert with a thick chocolate chip cookie crust, a creamy white chocolate hazelnut center, and plenty of Kinder chocolate tucked inside. I like serving it chilled so the slices stay neat and the filling sets beautifully.

Kinder Cookie Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

200 g unsalted butter

225 g light brown soft sugar

100 g white granulated sugar

1 medium egg

1 egg yolk

1 teaspoon vanilla extract

425 g plain flour

2 tablespoon cornflour

1.5 teaspoon bicarbonate of soda

½ teaspoon sea salt

400 g milk chocolate chips

750 g white chocolate hazelnut spread

150 g Kinder chocolate or Kinder Bueno

Directions

I preheat the oven to 200°C, or 180°C for a fan oven, and line the base of an 8-inch deep springform cake tin.

I beat the butter, light brown sugar, and white sugar together until smooth and creamy. Then I add the egg, egg yolk, and vanilla extract, mixing until combined.

I add the plain flour, cornflour, bicarbonate of soda, and sea salt, then mix until a thick cookie dough forms. After that, I stir in the chocolate chips.

I divide the dough into three equal portions. I press one portion into the base of the tin, then use the second portion to line the sides and create a deep cookie shell.

I warm the white chocolate hazelnut spread slightly so it loosens, then pour it into the cookie shell. I press the Kinder pieces into the filling.

I freeze the pie for 1 hour, then cover the top with the final portion of cookie dough and seal the edges well. I freeze it again for 1 hour.

I bake the pie for 30 minutes, or until the top is deep golden. I let it cool in the tin for 1 hour, then chill it in the fridge for 5 to 6 hours or overnight.

I remove it from the tin, slice it with a sharp knife, and serve.

Servings and Timing

This recipe makes 12 servings.

Prep time: 60 minutes

Cooking time: 30 minutes

Total time: 570 minutes

Calories: about 950 kcal per serving

Variations

I sometimes swap Kinder Bueno for chopped Kinder bars for a smoother chocolate bite. I can also use milk chocolate hazelnut spread instead of white chocolate hazelnut spread for a richer chocolate center.

For extra texture, I like adding crushed biscuits, chopped hazelnuts, or extra chocolate chips to the filling.

Storage/Reheating

I store the cookie pie in an airtight container in the fridge for up to 5 days. I prefer keeping it chilled because the filling stays firmer and the slices look cleaner.

I can also freeze slices for up to 2 months. I thaw them in the fridge before serving.

To reheat, I warm a slice briefly in the microwave for a softer, gooier center, but I avoid overheating it because the filling can become too runny.

FAQs

Can I make Kinder Cookie Pie ahead of time?

Yes, I like making it the day before because chilling overnight gives the cleanest slices.

Can I use Nutella instead of white chocolate hazelnut spread?

Yes, I can use Nutella or another chocolate spread, but the flavor will be richer and more chocolatey.

Why do I need to freeze the pie before baking?

I freeze it so the filling firms up and the cookie dough holds its shape better while baking.

Can I use a different tin size?

I prefer an 8-inch deep springform tin. A larger tin will make the pie thinner and may change the baking time.

How do I get neat slices?

I chill the pie fully, then use a sharp knife. I wipe the knife between slices for cleaner cuts.

Conclusion

This Kinder Cookie Pie is a rich, sweet, and impressive dessert that I love making when I want something extra indulgent. With its thick cookie crust, creamy hazelnut filling, and Kinder chocolate pieces, it is a perfect treat for chocolate lovers.

📖 Recipe:

Kinder Cookie Pie

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Author: Cheryl
Total Time: 570 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A decadent Kinder Cookie Pie with a thick chocolate chip cookie crust, a creamy white chocolate hazelnut center, and chunks of Kinder chocolate. Best served chilled for clean slices and a perfectly set filling.

Instructions

Preheat the oven to 200°C (180°C fan) and line the base of an 8-inch deep springform cake tin.
Beat the butter, light brown sugar, and white sugar together until smooth and creamy.
Add the egg, egg yolk, and vanilla extract, mixing until fully combined.
Add the plain flour, cornflour, bicarbonate of soda, and sea salt, mixing until a thick dough forms. Stir in the chocolate chips.
Divide the dough into three equal portions. Press one portion into the base of the tin and use the second portion to line the sides, forming a deep shell.
Warm the white chocolate hazelnut spread slightly, then pour it into the cookie shell. Press the Kinder pieces into the filling.
Freeze for 1 hour, then cover with the final portion of cookie dough and seal the edges. Freeze again for 1 hour.
Bake for 30 minutes or until the top is deep golden.
Cool in the tin for 1 hour, then chill in the fridge for 5–6 hours or overnight.
Remove from the tin, slice with a sharp knife, and serve.