This Chocolate Chip Cookie Dough Pie is pure indulgence for cookie lovers. A thick, soft-baked cookie crust filled with creamy chocolate-hazelnut spread, white chocolate chips, and hidden chocolate bars makes every slice rich, gooey, and irresistible. Perfect for holidays, parties, or when you want a show-stopping dessert that feels bakery-worthy but is surprisingly easy to make.
Why This Recipe Works
The cookie dough bakes into a tender yet sturdy crust that holds the filling perfectly. Chilling the dough ensures clean layers and prevents spreading. The combination of milk chocolate, white chocolate, and hazelnut spread creates deep, balanced sweetness without being overpowering. Baking the pie slowly keeps the center soft while the outside turns beautifully golden.
Ingredients
For the Cookie Dough
¾ cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons light brown sugar, packed
2 large eggs (use 1 whole egg and 1 egg yolk only)
1 teaspoon vanilla extract
2½ cups all-purpose flour, plus extra for dusting
1 teaspoon baking soda
Pinch of salt
1 cup milk chocolate chips
A small splash of milk, only if needed
For the Filling
1¼ cups chocolate-hazelnut spread
½ cup white chocolate chips
8 small chocolate candy bars
Step-by-Step Instructions
Make the Cookie Dough
In a large bowl, beat the softened butter and brown sugar using an electric mixer until pale, light, and fluffy, about 3–4 minutes. Add one whole egg, then separate the second egg and add only the yolk. Mix until fully incorporated. Stir in the vanilla extract. Using a spatula, gently fold in the flour, baking soda, salt, and milk chocolate chips until a thick dough forms. If the dough feels crumbly or too dry, add a very small splash of milk to bring it together.
Chill and Divide the Dough
Divide the dough into two portions, one about two-thirds of the total and the other one-third. Shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling is essential for structure and easier rolling.
Create the Cookie Dough Crust
Lightly flour your work surface. Roll out the larger dough disc into a circle about 9 inches (23 cm) wide. Carefully transfer it into an 8-inch (20 cm) springform pan, pressing it evenly along the bottom and about 1 inch (3 cm) up the sides to form a thick cookie crust.
Prepare and Add the Filling
In a medium bowl, stir the chocolate-hazelnut spread until smooth and spreadable. Fold in the white chocolate chips. Spread most of this mixture evenly over the cookie dough base. Press the chocolate bars gently into the filling. Spoon the remaining spread over the top to fully cover the bars and smooth the surface. The filling should sit slightly below the rim of the dough. Chill for 20 minutes to firm up.
Add the Top Cookie Layer
Roll out the smaller dough disc into a circle about 7.5 inches (19 cm) wide. Place it over the chilled filling and gently press the edges together with the side crust to seal completely, enclosing the filling.
Bake the Pie
Preheat the oven to 350°F (180°C or 160°C fan). Place the springform pan on a baking sheet. Bake for 50–60 minutes, covering loosely with foil once the top turns golden to prevent over-browning. The center should be set but still soft.
Cool and Slice
Let the pie cool completely in the pan on a wire rack. For the cleanest slices, refrigerate for at least 1 hour before removing the pan ring and slicing.
Serving Suggestions
Serve slightly chilled or at room temperature with vanilla ice cream, whipped cream, or a drizzle of warm chocolate sauce for an extra-decadent dessert.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to 4 days. This pie also freezes well for up to 2 months when wrapped properly.
Recipe Information
Prep Time: 25 minutes
Chill Time: 2 hours 20 minutes
Bake Time: 50–60 minutes
Total Time: About 3½ hours
Servings: 8–10 slice