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Nadiya Hussain’s Chocolate Cookie Pie

This dessert is for the cookie lovers who have always wished they could be bigger, maybe even cake sized? Indulgent, rich, sweet and a showstopper for any special occasion.

From the book


This cookie pie is exactly what it says on the tin: a deep-filled pie made with cookie dough ‘pastry’, filled with chocolate wafer bars, hazelnuts and chocolate spread. It’s indulgent, decadent, fun and all-round delicious. Come on, let’s stop talking and make this thing already.

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For the cookie dough
220g unsalted butter, softened, plus extra for greasing
325g soft brown sugar
2 (plus 1 egg yolk) medium eggs
1 tsp vanilla extract
1 tsp almond extract
425g plain flour, sifted
1½ tsp bicarbonate of soda
½ tsp salt
400g dark chocolate chips
For the filling
750g chocolate hazelnut spread
200g roasted chopped hazelnuts
200g chocolate covered wafer biscuits, chopped into cubes

Essential kit

You will need: a 20cm deep cake tin with a loose-bottomed base.


Start by making the dough. Add the butter to a large bowl with the sugar and whisk till the mixture is light and creamy. Add the egg, egg yolk, vanilla and almond and incorporate well.

Now add the dry ingredients – the flour, bicarb and salt – and mix till you have a stiff cookie dough. Add your chocolate chips and make sure they are evenly dispersed into the dough.

Divide the mixture into two-thirds for the base and sides and a third for the top. Lightly grease and line the base of a 20cm deep cake tin or tart tin with a loose-bottomed base. Take the large ball of dough and gently roll out on a lightly floured surface so it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang to connect the top of the pie. Press it into the tin.

Take the chocolate hazelnut spread and mix with the roasted hazelnuts. Add half the mixture to the lined cookie dough tin. Top with the chopped chocolate-covered wafer biscuits, then top with the rest of the chocolate spread mix and level off.

Take the small bit of cookie dough that is left over and roll out to the size of the top. With a little water on your finger, just dampen the top of the cookie dough around the top edge. Pop the top of the pie on and pinch the edges to seal. Cut off any excess. Now leave the whole thing to sit in the freezer for 1 hour.

Preheat the oven to 190°C/fan 170°C/gas mark 5.

Bake the pie in the oven for 35–40 minutes till the dough is golden. Take out of the oven and leave to cool completely in the tin. I hate to say this to you, but you still can’t eat this. We must wait for it to chill in the fridge completely overnight. I promise it’s worth the wait. Loosen the pie from the tin before chilling or it becomes very difficult to remove.

Take out of the tin after your long wait, cut into wedges and enjoy with a cup of tea. Or even better still, enjoy on a picnic!


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From the book: Nadiya’s Everyday Baking

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