Ingredients
For the cookie dough crust and top:
1 cup (2 sticks) unsalted butter
1 cup + 2 tablespoons light brown sugar
1 large whole egg + 1 egg yolk
1 teaspoon vanilla extract
2½ cups all-purpose flour, plus extra for dusting
1 teaspoon baking soda
¼ teaspoon fine salt
¾ cup milk chocolate chips
1–2 tablespoons whole milk
For the filling:
1½ cups chocolate hazelnut spread
½ cup white chocolate chips
8-count package Mini chocolate bars
Instructions
Make the cookie dough
In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the whole egg, the extra egg yolk, and the vanilla extract. Beat again until smooth and creamy, about 1 minute.
Add dry ingredients and chips
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing with a spatula until a stiff dough forms. Fold in the milk chocolate chips. If the dough feels too dry and crumbly, add 1 tablespoon of milk at a time until it comes together.
Divide and chill the dough
Split the dough into two portions: one roughly two‑thirds of the total (about 18 ounces) and the other one‑third (about 9 ounces). Pat each into a disc about ¾ inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling is essential to prevent spreading during baking.
Prepare the pan and line with dough
Lightly dust a work surface with flour. Roll the larger disc into a 9‑inch circle. Carefully transfer it to an 8‑inch springform cake tin. Press the dough into the bottom and up the sides, reaching about 1¼ inches up the wall. The thickness should be even — about ¼ inch.
Make the filling
In a small bowl, stir the chocolate hazelnut spread with a spoon to soften it. Add the white chocolate chips and mix gently. Spread about three‑quarters of this mixture over the cookie dough base.
Add the chocolate bars
Press the 8 Kinder Mini chocolate bars firmly into the hazelnut spread, spacing them evenly. Then, using a small spatula, cover the bars with the remaining hazelnut spread mixture, smoothing the surface. The filling should sit about ½ inch below the rim of the cookie dough.
Chill the filling
Place the tin in the refrigerator for 20 minutes to firm up the filling.
Add the top dough layer
Roll the smaller dough disc into a 7½‑inch circle. Lay it directly over the chilled filling, inside the cookie dough rim. Gently press the edges of the top layer into the side dough to seal completely. Smooth the seam with your fingers. Refrigerate the whole pie for at least 1 hour.
Bake the pie
Preheat your oven to 350°F. Place the springform tin on a baking sheet to catch any drips. Bake for 50–60 minutes. After 25 minutes, check the top: if it is already golden brown, loosely cover with foil to prevent burning. The pie is done when the top is deeply golden and the edges look set.
Cool and chill before slicing
Let the pie cool completely to room temperature inside the tin (about 2 hours). Then carefully remove the springform ring and base. Refrigerate the pie for at least 1 hour before slicing. This chilling step is crucial — it firms the filling so you can cut clean slices.
Easy Chocolate Chip Cookie Dough Pie
