Kinder Bueno Cookies Recipe

Introduction

These Kinder Bueno Cookies are a delightful treat combining a soft, buttery dough with a surprise gooey center of white chocolate hazelnut spread. Topped with chopped Kinder Bueno bars, they offer a perfect balance of rich chocolate and crunchy texture that’s sure to satisfy any sweet tooth.

Ingredients

• 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
• ½ teaspoon salt
• 100 g Kinder bars, chopped
• 3 Kinder Bueno bars, chopped in half

Instructions

1. Step 1: Place 1 tablespoon sized dollops of white chocolate hazelnut spread onto a baking paper lined tray, making 6 dollops. Freeze these until solid.
2. Step 2: In a large bowl, beat the cold butter, both sugars, and vanilla extract together for about 5 minutes until creamy.
3. Step 3: Add the egg and egg yolk to the butter mixture and mix well.
4. Step 4: In a separate bowl, combine the plain flour, corn flour, baking powder, and salt. Gradually add this to the wet ingredients and mix until a dough forms.
5. Step 5: Divide the dough into 6 equal pieces, roughly 140g each. Flatten one piece, place one frozen hazelnut spread dollop in the center, and carefully roll it into a ball, fully covering the filling. Repeat for all pieces.
6. Step 6: Arrange the cookie dough balls on a tray and freeze for 1 hour.
7. Step 7: Preheat your oven to 220°C (425°F) about 10 minutes before baking.
8. Step 8: Place the frozen cookie dough balls on a large baking paper lined tray, leaving space between each for spreading. Bake for 20-22 minutes.
9. Step 9: Once baked, top each cookie with half a piece of chopped Kinder Bueno and optionally sprinkle with flaky salt.
10. Step 10: Let the cookies cool on the tray for 15-20 minutes to set before serving. Enjoy the soft, melty goodness!

Tips & Variations

• For an extra crunch, add chopped hazelnuts to the dough along with the Kinder bars.
• Use a combination of white and milk chocolate hazelnut spread for a richer flavor.
• If you prefer less sweet cookies, reduce the granulated sugar by 20 grams.
• Sprinkling flaky sea salt after baking enhances the chocolate flavor beautifully.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week. Reheat gently in a microwave for 10 seconds to soften the chocolate center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate spread instead of the white chocolate hazelnut spread?

Yes, you can substitute with any chocolate hazelnut spread you like, but the flavor will vary slightly. White chocolate spread gives a sweeter, creamier center.

Do I have to freeze the hazelnut spread before wrapping it in dough?

Freezing the dollops makes it much easier to enclose them completely inside the dough and helps prevent the filling from leaking during baking.

Kinder Bueno Cookies Recipe

Print Recipe

★★★★★

4.7 from 404 reviews

Indulge in these decadent Kinder Bueno Cookies made with a white chocolate hazelnut spread center and chunks of Kinder bars. Soft, chewy, and loaded with rich, nutty chocolate flavor, these cookies are perfect for chocolate lovers craving a gourmet treat at home.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 42 minutes
• Yield: 6 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: International

Ingredients

Scale 1x2x3x

Hazelnut Spread Center

• Some white chocolate hazelnut spread (about 6 tablespoons)

Cookie Dough

• 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

Topping

• 3 Kinder Bueno bars, chopped in half
• Flaky salt (optional)

Instructions

1. Prepare Hazelnut Spread: Place 6 dollops (about 1 tablespoon each) of white chocolate hazelnut spread onto a baking paper lined tray. Freeze these dollops until firm.
2. Mix Butter and Sugars: In a large bowl, beat together the cold unsalted butter, soft light brown sugar, granulated sugar, and vanilla extract for 5 minutes until creamy and combined.
3. Add Eggs: Mix the egg and egg yolk into the butter and sugar mixture until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, corn flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients and mix until a dough forms.
5. Portion Dough: Divide the dough evenly into 6 pieces, approximately 140 grams each.
6. Enclose Hazelnut Spread: Flatten one piece of dough, place one frozen hazelnut spread dollop in the center, then roll into a ball making sure the spread is fully covered. Repeat for the remaining pieces.
7. Freeze Dough Balls: Place the stuffed dough balls on a tray and freeze for 1 hour to firm up.
8. Preheat Oven: About 10 minutes before baking, preheat the oven to 220°C (425°F).
9. Prepare for Baking: Place the frozen dough balls onto a baking paper-lined tray with space between each to allow spreading during baking.
10. Bake Cookies: Bake for 20-22 minutes until golden and slightly crisp on the edges.
11. Add Topping: Immediately after baking, press half a piece of chopped Kinder Bueno on top of each cookie. Optionally sprinkle flaky salt over the cookies to enhance flavor.
12. Cool and Set: Let the cookies cool on the tray for 15-20 minutes to set, as they will be soft initially. Once cooled, enjoy your rich and gooey Kinder Bueno Cookies!

Notes

• Using cold butter helps achieve a better cookie texture.
• Freezing the hazelnut spread dollops and dough balls prevents the filling from melting too quickly during baking.
• Leave enough space between cookies on the baking tray for spreading.
• Flaky salt is optional but adds a nice contrast to the sweet, chocolatey flavors.
• Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Keywords: Kinder Bueno cookies, hazelnut spread cookies, chocolate cookies, soft cookies, homemade cookies, Kinder chocolate dessert