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Nutella, Lotus Biscoff & Kinder Cookie Pie
1st September 2021Nutella. Lotus. Biscoff. All of the greats..together in a cookie pie?!🍪
Yep, we’re talking a TRIPLE LAYERED cookie pie, you know this is going to BOOT off!!😎
Cookie pies have been top of the baking radar since we all turned into home bakers in last years lockdown and we couldn’t not join in the fun. First up, the soft, chocolatey, goodness that is the cookie dough, making up the foundations of the pie.
Using our trusty Smeg mixer we combined all of the ingredients to make a soft dough. Then to construct the pie, we separated it into three equal parts. We used our 8″ cheesecake ring and a gateau band but you can use an 8″ tin, push the dough into the base and around the sides.
Time to add the triple threat element!! Slightly melt the Nutella so loosen it and pour it into the base of the pie then push the chopped Ferrero Rocher into the spread then leave in the fridge to set. Repeat this with the Biscoff spread and Biscoff biscuits until again, set in the fridge. Repeat one more time with the white chocolate hazelnut spread and Kinder Bueno, then this time, place the pie into the freezer until all layers have set.
Once taken out of the freezer, carefully place the cookie dough lid onto the pie and push down making sure there are no gaps as this could cause leakage whilst baking! Placing the pie back in the freezer for 1 hour will help reduce this risk.
Again, once frozen bake at 200°c/180°c for 30 mins or until the top is golden brown. Remove from the tin and be sure to let it COOL!! (trust us its worth the wait😉) We recommend to cool the cookie pie in the fridge or 5 hours or for best results, overnight. This way when you cut into the pie it won’t be a sloppy mess and you’ll be able to see the beaut layers you’ve made!!
Once cool, slice, admire the layers and enjoy! How many slices are too many? Asking for a friend..🤪 For full ingredients and method, see below.
Liked this recipe? Check our previous Giant Bourbon Biscuit recipe here!!
Our equipment (affiliate links):
Smeg Mixer: https://amzn.to/3giTH8y
Pallet knife: https://amzn.to/3z6aoeP
Piping bags: https://amzn.to/3j2PtDZ
Knife: https://amzn.to/3z6aMKj
Nutella, Lotus Biscoff & Kinder Cookie Pie
A giant chocolate chip cookie pie, stuffed with Nutella, Biscoff and White Chocolate Kinder!
Equipment
- 8" Tin
Ingredients
Cookie Dough
- 200 g Unsalted butter
- 225 g Light brown sugar
- 100 g Sugar
- 1 Medlum egg
- 1 Egg yolk
- 1 tsp Vanilla
- 425 g Plain flour
- 2 tbsp Cornflour
- 1½ tsp Bicarbonate of soda
- ½ tsp Sea salt
- 200 g Milk chocolate chips
- 200 g White chocolate chips
Filling
- 250 g White chocolate hazelnut spread
- 250 g Nutella
- 250 g Lotus Biscoff spread
- 4 Ferrero Rocher
- 4 Lotus Biscoff biscuits
- 1 Kinder Bueno white bar
Instructions
- Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat together. Once combined add 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 knead your cookie dough until well distributed.
- Split the cookie dough into three equal portions, press the first third of cookie dough onto the bottom of the cake tin and the second third of cookie dough around the sides of the cake tin evenly.
- Gently melt the Nutella to loosen it slightly and pour onto the base of the cookie dough. Cut your Ferrero Rocher in half and push into the Nutella spread. Place into the fridge until the Nutella has set.
- Once the Nutella has set, loosen the Biscoff spread and pour on top and push the Biscoff biscuits in. Place into the fridge until the Biscoff spread has set.
- Once the Biscoff spread has set, loosen the white chocolate hazelnut spread and pour on top and push the White Kinder Bueno. Now place in the freezer for 1 hour to completely set.
- Once frozen, cover the top of the Kinder Cookie Pie with the final third of cookie dough, sealing the edges to avoid any leaks! Place back in the Freezer for 1 hour and preheat your oven to 200°c/180°c fan assisted.
- Bake the Kinder Cookie Pie for 30 minutes or until the pie is golden brown on top.
- Remove from the oven and allow to cool completely placing in the fridge for a minimum of 5 hours, for best results chill overnight.
- Once it has chilled in the fridge remove from the tin and slice.
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