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Kinder Bueno Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/kinder-bueno-cookies-recipe/