It does not get more indulgent than this Kinder Bueno Cookie Pie! It's made up of a rich hazelnut cream spread, Kinder Bueno bars and Kinder chocolate all wrapped inside a brown sugar chocolate chip cookie. Plus some yummy Nutella buttercream on top! This sweet pie is a new type of dessert that has gained popularity in recent times, and I can understand why. It's a luxurious treat and every bite is absolute heaven! There are a few stages to make it, but trust me it is completely worth it!!
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Ingredient Tips & Equipment Information
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake.
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a hazelnut cream from Black Milk. You can use any similar spread to fill the pie, like Nutella or Biscoff for example. Morrisons also do a Hazelnut white chocolate spread which is very similar.
- I used a mix of dark and milk chocolate chips, plus some chopped up Kinder chocolate in the cookie dough. You can use any mix of chocolate chips, or all of one type of chocolate chip.
- The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Kinder Bueno Cookie Pie
To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla, egg and milk and mix well. Then mix in the plain flour, baking powder, bicarbonate of soda and salt. Finally, add the chocolate chips and chopped Kinder chocolate.
Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Warm the spread in the microwave briefly then pour half of it into the cookie dough. Add the Kinder chocolate and Kinder Bueno pieces and push them into the spread, then top with the remaining spread. Place it into the freezer for one hour.
Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool, then chill in the fridge for 4-5 hours or overnight before slicing.
For the full recipe with measurements, head to the recipe card at the end of this post.
Where do you get the kinderella (hazelnut cream) spread from?
The spread I used for the filling is from Black Milk, which tastes exactly like the inside of a Kinder Bueno! You can purchase it from their online shop. Morrisons also do a Hazelnut white chocolate spread which is very similar.
Can you use a different spread for the filling?
Yes! You can use Nutella, or any other similar spread. Nutella and a white chocolate spread would be a delicious mix!
What size tin do you need for this recipe?
You will need an 8" springform tin that is at least 2.75" deep for the cookie pie. I greased the sides lightly with baking spread, and lined the base with a circle of baking paper before adding the cookie dough. If you aren't using a springform tin, you may want to line the sides of the tin with baking paper as well to make the the cookie pie easier to remove from the tin.
How should the cookie pie stored and how long does it last?
The cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)
Can the cookie pie be frozen?
Yes, you can freeze it with out without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.
Can this recipe be made gluten free?
Yes, to make a gluten free cookie pie replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please also make sure to check the labels of everything you use in case of cross contamination.
Can this recipe be made dairy free?
Yes, to make a dairy free cookie pie you will need to replace the butter, milk, chocolate chips, kinder chocolate, Kinder Buenos, and hazelnut cream filling with dairy free versions. Please also check the labels of everything you use to avoid cross contamination.
More tips for making the Kinder Bueno Cookie Pie:
- Don't worry if the top of the pie cracks slightly, as the cookie pie cools the top will sink down a little bit and this can cause some small cracks, but this is normal.
- I piped the buttercream onto the cookie pie using a Wilton 2D nozzle.
- As this is made using a springform tin, I put a baking tray underneath the pie while it is baking, occasionally a few small drops of butter can leak out, but it will save you from cleaning the oven!
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- 8" Springform tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Stand mixer
- Piping bags
- Measuring spoons
- Round cake tin liners
- Kinder Bueno
- Hazelnut cream spread
- Hazelnut white chocolate spread
- Dark chocolate
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More kinder bueno recipes...
Kinder Bueno Cookie Pie
Ingredients
For the cookie
- 220 g Butter unsalted, softened
- 200 g Light brown soft sugar
- 100 g Caster sugar
- 1 Egg large
- 1 tbsp Milk
- 1 ½ tsp Vanilla extract
- 450 g Plain flour (all purpose flour)
- 1 tsp Baking powder
- 1 tsp Salt
- ¼ tsp Bicarbonate of soda
- 100 g Milk chocolate chips
- 100 g Dark chocolate chips
- 100 g Kinder chocolate chopped up
For the filling
- 700 g Kinderella (Hazelnut cream) spread or another spread like Nutella. I used Black Milk
- 3 Kinder Bueno bars
- 78 g Kinder chocolate
For decoration (optional)
- 100 g Butter unsalted, softened
- 200 g Icing sugar
- 100 g Nutella
- 1-2 tbsp Milk
- 1 Kinder Bueno bar
- 3 Kinder chocolate bars
Instructions
- Prepare an 8" springform tin - lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
- To make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy, ideally using an electric mixer with the paddle attachment
- Add the egg, milk and vanilla and mix in
- Then add the plain flour, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
- Next add the chocolate chips and chopped Kinder chocolate and mix briefly to evenly distribute them throughout the dough
- Weigh the dough out and spilt it into three pieces (mine weighed 1343g, so it was 447g per piece)
- Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base
- Use the second piece to cover the sides of the tin
- Wrap the third piece in cling film and set aside on the kitchen counter
- Warm up the spread in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Pour about half of it into the tin lined with cookie dough
- Press the Kinder Bueno bars and Kinder chocolate into the spread, you will need to break them up to get them all to fit
- Then pour over the remaining spread
- Place the whole thing in the freezer for one hour to firm up
- Remove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the spread is completely sealed in. Put it back in the freezer for one hour
- When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6
- Place the cookie pie into the oven and bake for 30 minutes. I like to put the tin on a baking tray in case a few drops of butter escape from the springform tin
- Remove from the oven and leave to cool in the tin
- Put the cookie pie in the fridge, keeping it in the tin, for 4-5 hours or ideally overnight, then remove from the tin before slicing it up
- If you would like to decorate it with the Nutella buttercream, started by mixing the butter and Nutella together with an electric mixer until creamy
- Add the icing sugar and milk, and mix until smooth
- Place the buttercream into a piping bag and pipe it around the edge of the cookie pie
- Decorate with more Kinder Bueno and chunks of Kinder chocolate
- Store leftovers in an airtight container in a cool place and eat within 3-4 days
Video
Notes
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake.
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a hazelnut cream from Black Milk. You can use any similar spread to fill the pie, like Nutella or Biscoff for example.
- I used a mix of dark and milk chocolate chips, plus some chopped up Kinder chocolate in the cookie dough. You can use any mix of chocolate chips, or all of one type of chocolate chip.
- The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Kanishka Talreja
Would love ve to try this ...can u please help me with an alternative to the egg as i am a vegetarian so I cannot consume egg
thebakingexplorer
Hi, sorry I have not made this recipe without eggs so I can't give you a definite answer because I've not tested it myself, but there are many egg alternatives you could try out yourself. Have a look on Google on for some options 🙂
Leahanna chamberlain
Can you let it rest in fridge for an hour if in rush after it’s cooked
Panamike
This looks amazing! when eating with a fork is the cookie exterior hard or is it more soft where it can be eaten with a fork?
thank you! Can't wait to try this one.
Mike C
thebakingexplorer
Thanks Mike! It has a slightly crispy exterior, but is soft inside, I just bite right into it to be honest and don't use a fork! 😀
Charlotte
Hi is the nutritional information per slice?
thebakingexplorer
Hi, yes providing you cut it into 16 slices. If you do more or less, then this will change the calories. They are calcuated by an online calculator so they also may vary slightly depending on the ingredients you use, for example different brands. I hope that helps 🙂
Claire
How long do these keep for once baked and can they be frozen ?thanks
thebakingexplorer
This is fully detailed above:
How should the cookie pie stored and how long does it last?
The cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)
Can the cookie pie be frozen?
Yes, you can freeze it with out without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.
khaled
I want to try this because I have been seeing it pop up online a lot. But is this meant to be eaten cold. I can't comprehend how the hazelnut spread doesn't just melt.
thebakingexplorer
Yes it's eaten cold or at room temperature, once baked you chill it in the fridge then eat it straight away, or slice and bring a slice to room temp, then tuck in 😀 It's all explained in the recipe instructions.
Neil
When refrigerating does this need to be removed from the tin.
Thank you
thebakingexplorer
No, keep it in the tin
Claire
Too late! 🙈 May be worth adding that to the instructions. Followed every step exact but sadly it collapsed as it it didn’t say keep in tin. 😕
thebakingexplorer
Hi Claire, I'm sorry you weren't aware of this, in the video this step is covered. I've updated the instructions to make this clear.
Gemma
Hi, will it matter if I freeze for longer than the hour after the top layer of the cookie has been added?
thebakingexplorer
Hi Gemma, I've never frozen it for much longer myself, but I think it'd be ok!
Pat J
Hello! I am struggling to find the 100g kinder chocolate. I live in the US. They sell the kinder bars with the filling near me, but I do not see kinder chocolate for baking. Can I substitute something? Or just chop kinder bars? Thank you, the recipe looks delicious
thebakingexplorer
Hi Pat, if you can't get hold of Kinder chocolate (they are small chocolate bars, usually sold in a pack of 16, and each bar is 12.5g in size) then you can use the same amount of chocolate chips for the cookie dough. For the filling, you can add extra Kinder Bueno bars. I hope that helps!
Laura
Can't wait to make this, it looks amazing.
One question though, you've said 180°C / gas mark 6 but 180 equates to gas mark 4. Is this a typo or should the temp differ between gas and electric? Thank you
thebakingexplorer
Hi Laura, I've consulted lots of conversion tables and they all say that 180C Fan is Gas Mark 6. 180C without fan is gas mark 4, so many that's what you're thinking of? I hope that helps and do let me know how you get on!
Jodie Wood
Mine is still raw on the outside and bottom but too brown on top to carry on cooking 😔
thebakingexplorer
How do you know it's raw?
Jay
Shall be trying this on Wednesday, wish me luck!
thebakingexplorer
Do let me know how it turns out!
Jaydon
Looks delicious, used a mix of Biscoff and Nutella as the filling. Been cooling in the fridge since last night, shall be taking it out for a slice this afternoon! Thanks for the recipe.
Diane robinson
I made this yesterday for a family coronation event but we are all unwell today. Do you think it would freeze? 😬
thebakingexplorer
Yes it freezes well. I hope you all feel better soon!
Katie
Hi, do you know if this would work with margarine rather than butter?
thebakingexplorer
Hi Katie, yes it will work, margarine does tend to have a higher water content so you could experience slightly stickier dough, but it depends on the margarine you use. Something like Stork that is designed for baking would be best.
Gabs
If I don’t have freezer space.. can you place in the fridge in between layers, before cooking?
thebakingexplorer
It really needs to be in the freezer unfortunately
Hayley
Mine is currently sitting in the freezer waiting to be baked!!
Such an easy recipe to follow and can’t wait to try it tomorrow
Anna
Do you have any recommendations for how I can adjust the measurements/baking time to make this in a 6 inch (round) pan?
thebakingexplorer
Hi Anna, you could try using my cake tin converter, you can access it here: https://view.flodesk.com/pages/641e13c2674bc7e38a12bffc
Carla
This recipe is amazing and I’ve made it a couple of times but I find the edge rises quite a lot and then cracks so doesn’t look as neat as yours! Any ideas to stop this happening?? Thank you!
thebakingexplorer
Hi Carla, I'm so happy you like the recipe! Mine cracks a little bit too, so I wouldn't worry about it too much. It seems to be quite a normal occurrence for cookie pies.
Maddy
Hi- How long can you freeze this for? How would you recommend defrosting slices? Thank you!
thebakingexplorer
Hi Maddy, the usual recommended time for freezing things like this is 3 months, but it could last for longer. I usually just leave slices on the kitchen counter to defrost at room temperature. I hope that helps!
Rachel
We made this and absolutely loved it!
Could we make variations with other sweets such as Aero bubbles instead of Kinder do you think? Or Rolos?
Thanks for considering my question and thanks for the recipes!
thebakingexplorer
So happy you loved it! Yes you absolutely can. I have a few other variations on my website you can check out for inspiration: https://thebakingexplorer.com/?s=cookie+pie
Rachel
Thank you so much I have one in the freezer right now and the kids are impatiently waiting for it to be ready to eat 🤣
Emma
Can I use ready made cookie dough? If so how much should I use?
thebakingexplorer
I've never tried this myself so I can't say for sure. My cookie dough weighed 1343g if that helps.
Nikki
Thank you for sharing this receipe easy steps and ingredients. I made this yesterday and read all the reviews I'm not sure why my middle was not set as soon as I cut this the middle melted very quickly.... had to keep freezing the slices... any advice ?
thebakingexplorer
Hi Nikki, did you fully cool the pie and the put it in the fridge before slicing? If so, then it could be to do with the type of spread you used.