Kinder Bueno Cookies

Kinder bueno is one of my favourite chocolate bars but I haven’t made many Kinder Bueno desserts.

So here we are…Kinder Bueno cookies.

THESE COOKIES WERE SO GOOEY, so soft, crispy on the outside, and the flavour was amazing. I have never loved cookies the way I loved these cookies.

6 of the kinder bueno cookies on a baking paper lined tray.

Video Tutorial

The filling

My favourite part of these cookies was the ooey gooey centre.

I LOVE COOKIES THAT HAVE A GOOEY CENTRE.

So to achieve this centre we’re going to stuff these cookies with a white chocolate hazelnut spread.

I use one from a brand called ‘Black Milk Cereal’, but any white chocolate hazelnut spread works. Use whichever you can find.

The reason why I used a white chocolate hazelnut spread is because this is what Kinder Buenos are filled with.

But I feel like this spread is sometimes a little difficult to find. So if you can’t find it, a regular hazelnut spread, also known as Nutella, can be used. The cookies will still taste great with this.

I digress, the first step in making these cookies is to add 1 tablespoon sized dollops of the spread onto a tray, then leave these to freeze.

6 dollops of the white chocolate hazelnut spread, on a baking paper lined tray.

The cookie dough

Whiles the filling is in your freezer…freezing, we are going to make the cookie dough.

Here are the ingredients you will need to make this:

  • Unsalted butter
  • Sugar – I used a mix of both brown and white sugar. The brown sugar adds moisture and a lot of flavour, and the white sugar adds some crispiness.
  • Vanilla
  • Eggs – 1 whole egg and 1 egg yolk. The extra egg yolk is going to add richness and help give a softer centre.
  • Plain flour – also known as all purpose flour.
  • Corn flour – also known as corn starch. This is going to help give softer and thicker cookies.
  • Baking powder
  • Salt – to help enhance the flavours.
  • Kinder chocolate – instead of adding chocolate chips into these cookies, I chopped up some Kinder bars and added them into the cookie dough instead.

And then I also got some Kinder Bueno bars to put on top of the cookies, after they had baked.

The ingredients needed to make the cookie dough.

Cold butter vs softened butter

Most of the time when you are baking, you are told to use softened room temperature butter.

But for these cookies I recommend using cold butter.

I really like using cold butter for cookies, it helps give you thicker cookies, which is what I wanted for these.

All we are going to do is beat the cold butter, both sugars and vanilla together for 5 minutes, before adding in the rest of the ingredients.

WITH THAT BEING SAID, only do this if you are using an electric hand mixer or stand mixer.

If you are making this cookie dough by hand, beating together the cold sugar and butter will be extremely difficult.

So if you are making it by hand, I recommend just using softened butter, it will make things a little easier.

The cookie dough in a bowl.

Freeze your cookie dough balls

Once the cookie dough has been made, we’re going to divide this into 6 pieces.

You want to flatten these pieces, add the frozen spread to them, then roll them into balls.

It’s important to leave these cookie dough balls to freeze for at least an hour before baking them.

If you bake them right away, the cookies will spread way too much in the oven. You will end up with very flat cookies, we do not want this.

So make sure not to skip this step.

The 6 cookie dough balls on a large baking paper lined tray.

The baking temperature

Typically cookies are baked at 180c/350f.

However, for these cookies we are going to bake them at 220c/425f.

This is a lot hotter than typical.

To be honest, it’s a very hot temperature to bake anything at.

But I’ve been loving baking cookies at this temperature recently.

Baking them at this temp cooks the outside of the cookies faster than the centre.

This leaves you with a cookie that is crispy on the outside, but the centre is still soft and gooey. I love when cookies are like this.

1 of the Kinder Bueno cookies after baking.

Leaving the cookies to set up

Once the cookies have baked, they are going to be very soft.

Make sure to leave them to set up on the tray for a bit, for at least 15-20 minutes.

If you try picking them up too soon they will just fall apart. So leave them to set, then you can finally dig in.

I make a lot of cookies. Here are some other cookie recipes you also need to try:

Kinder Bueno Cookies

5.0 from 1 vote

Ingredients
Makes: 6 cookies

  • Some white chocolate hazelnut spread

  • 120 g unsalted butter, cold

  • 100 g soft light brown sugar

  • 100 g granulated sugar

  • 2 teaspoons vanilla extract

  • 1 egg

  • 1 egg yolk

  • 280 g plain flour

  • 2 tablespoons corn flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 100 g kinder bars, chopped

  • 3 kinder bueno bars, chopped in half

Directions

  • Start by adding 1 tablespoon sized dollops of the hazelnut spread onto a baking paper lined tray, you want 6 dollops. Leave these in your freezer.
  • In a large bowl, add the cold butter, both sugars and the vanilla extract. Beat these together for 5 minutes.
  • Mix the egg and egg yolk into this.
  • In a separate bowl, mix together the flour, corn flour, baking powder and salt. Add this into your other bowl and mix until a dough forms.
  • Divide this dough into 6 pieces, each one of my pieces were around 140g.
  • Get one of the cookie dough pieces, flatten it out, then add one piece of the frozen hazelnut spread into the centre. Roll this into a ball, making sure the hazelnut spread is fully covered.
  • Repeat this with the rest of the cookie dough, then place these onto a tray and freeze for an hour.
  • About 10 minutes before you're ready to bake them, pre-heat your oven to 220c/425f.
  • Place your cookie dough balls on a large baking paper lined tray, making sure to leave gaps between them so they have room to spread.
  • Bake the cookies for around 20-22 minutes.
  • Once baked, add half a piece of kinder bueno on top of each cookie. Then I also sprinkled some flaky salt over them, but this is optional.
  • These cookies will be very soft at first, so leave them on the tray to cool and set up for about 15-20 minutes before trying to pick them up. But then they are done, enjoy!
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *