Nutella KitKat Cookie pie

5 from 4 votes

Nutella KitKat Cookie Pie uses my favourite fuss free, fail safe, soft and chewy chocolate chip cookie pie base with the addition of lightly crushed KitKats and smothered a generous layer of Nutella lovingly through the middle because…. Um hello?! Nutella!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert, Snack

Cuisine: American

Keyword: Cookie Pie, Cookies, KitKat Cookie Pie, KitKat Cookies, KitKats, Nutella, Nutella Cookie Pie, Nutella Cookies, Nutella KitKat Cookie Pie

Servings: Large Pieces

Calories: 610kcal

Author: Emma Burton

Ingredients

1 Cup Butter, Partially Melted (220g)
3/4 Cup Brown Sugar (140g)
1/2 Cup Sugar (100g)
2 tsp Vanilla Extract
2 Large Eggs
1 Tbsp. Golden Syrup*
2 and 1/3 Cups All Purpose Flour (285g)
1 Tsp Baking Powder
1/8 tsp Salt
1 Cup Chocolate Chips (180g)
4 Packets 4 Finger KitKats, (180g)
1/2 - 1 Cup Nutella (150-296g)

Metric - US Conventional

Instructions

Break up your KitKats into small pieces and set aside.
Preheat the oven to 180°C (350°C) and grease a 9" or 20cm round pie dish.
Beat the super soft or partially melted butter, brown sugar and sugar together.
Beat in the eggs one at a time.
Add the vanilla extract and golden syrup and beat in.
Mix in the flour, baking powder and salt.
Stir in the chocolate chips and broken KitKats.
Spread half the cookie dough in an even layer as the the base in the prepared dish.
Spread over the Nutella. How much you use is up to you. I used more towards a cup as I love hazelnut chocolate spread!
Top with the remaining cookie dough.
Place in the oven to bake for 20-25 minutes. The middle will still wobble but the outside will be starting to turn golden.
Serve warm for an oozing Nutella center or allow to cool completely for cleaner and neater slices.

Video

Notes

If you can't get golden syrup, you can replace with maple syrup or omit completely.

Nutrition