A thick, soft, and gooey Kinder stuffed cookie pie loaded with white chocolate chunks, Kinder pieces, white chocolate hazelnut spread, and whole mini Kinder bars!
Guys… I think I’m in love with this cookie. It’s sweet, creamy, gooey, and just so indulgent!
Have you ever tried white chocolate hazelnut spread before?
Basically, it tastes JUST like the inside of a Kinder Bueno, and it’s incredible!
You can get it from Morrisons, Black Milk Cereal also does a fab one. If you’re struggling to get your hands on it, Nutella would also be perfect in this bake, but you could honestly use any spread you like. It’s totally up to your tastebuds.
This cookie is so much easier to make than you make think and is perfect for a party or special occasion.
I mean, who doesn’t want to bring a cookie pie to a party. If someone brought this to my party, they would be my favourite guest, just saying…
It’s best served in small slices, slightly warmed with a scoop of ice cream to break through the gooey-ness. As I said, it’s very indulgent!
I recommend using an 8 or 9-inch springform cake tin for this bake.
I usually end up cutting it on the base of the tin (I know I shouldn’t). You could also line the base with a circular piece of parchment paper to make it super easy to transfer to a plate.
I used a 9″ tin for the cookie in the photo, but it would work just as well, potentially better with an 8″ tin. See my notes below regarding tin sizes and cooking times.
I know how much you guys love Kinder and cookies, so I hope you love this cookie pie as much as I do!
Have fun and enjoy.
Kinder Stuffed Cookie Pie
- 200 g unsalted butter softened
- 250 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 320 g plain flour
- 1 tsp baking powder
- 100 g white chocolate chunks
- 150 g Kinder chocolate chopped
- 16 bars Kinder chocolate for middle
- 300 g white chocolate hazelnut spread
- Heat the oven to 180C/160C (fan) and spray an 8" springform cake tin with cooking oil
- In a large mixing bowl, cream together the softened butter and light brown sugar with an electric hand whisk or stand mixer until light and fluffy
- Add the egg and vanilla extract and whisk until fully combined
- Fold in the plain flour and baking powder with a spoon or spatula to form a dough
- Then add your white chocolate chunks and Kinder chocolate pieces and distribute evenly through the mix
- Take out a third of the dough, roll it into a ball then flatten it out into a disc shape about the size of your cake tin (8 or 9 inches)
- Press the rest of the dough into your prepared cake tin, creating a lip around the edge. The dough won't be completely flat due to the chunks of Kinder. This is absolutely fine
- Pour the white chocolate hazelnut spread into the cookie dough base and spread it out to the edges, then place the mini Kinder bars on the top
- Place the cookie dough lid into your cookie base, then press the cookie dough together with your fingers to seal the edges. Smooth it out with the back of a spoon if needed
- Bake in the oven for 20-25 minutes or until the edges look crisp and golden and the cookie does not wobble
- Allow the cookie to cool fully in the tin. If you take it out warm there's a chance of it collapsing.I like to leave mine in the tin overnight and slice it the next day. You can also put it in the fridge for a couple of hours to help it solidify. You can always reheat it once sliced to make it warm and doughy again. Enjoy!
- The cookie will keep for 5 days at room temperature or in the fridge but is best eaten the day of or the day after baking.
- Keep an eye on the cookie and bake until the edges and top of the cookie are golden. If the edges start to brown too much, cover the cookie in tin foil, turn the oven down by 20C and continue baking in 5-minute intervals until done.
- You can use any spread for the middle, such as Nutella or Biscoff.
- You can use white chocolate chips instead of chunks, or milk or dark chocolate if you prefer.
- Let the cookie cool fully in the tin so it holds its shape.