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Soft, Gooey and Delicious Kinder Bueno Cookies, stuffed with Kinder Chocolate, and topped with Kinder Bueno!
Let’s begin this recipe post by saying, I LOVE THESE COOKIES. I love all cookies, they’re one of my favourite types of bakes ever, but oh holy gee these are a whole new kettle of fish. I am completely obsessed.
I have been posting and loving cookies since the beginning of my blogging career, but this year has definitely seen an increase in the cookie love. My NYC Chocolate Chip Cookies are the best thing I have posted this year, and I believe my most highly rated recipe ever as well!
Along with those, my Kinder Bueno Cookie Bars have been insanely popular for so long, and so many of you bake these every single day. It blows my mind slightly, but honestly every single day I will be tagged in a post on Instagram, or Facebook or sent an email… and you guys adore them!
Because of the love of both of these cookie related recipes, I wanted to create a combined epic cookie that I know all the Kinder lovers will adore. Say hello to this recipe… Kinder Bueno Cookies. Oh. My. YUM.
So I started this recipe by comparing the two recipes – they are very very similar as it is already, so making a combined Kinder Bueno Cookie version is quite easy! All of my cookie recipes have very major similarities because I don’t like to mess with something I love – and why would you?!
So these cookies are the same base recipe as the NYC Chocolate Chip Cookies but replacing the milk and dark chocolate chips with the Kinder Chocolate. The Kinder Chocolate I am referring to here is NOT Kinder Bueno! You want the smaller chocolate bars, with the white filling (see the photos for reference!).
I use the Kinder Chocolate in the cookie, as it gives the cookie the flavour and also the gooeyness. You can use 150g Kinder Chocolate, and 150g chocolate chips/chunks – or all Kinder like I have! I love my cookies really chocolatey so I used 300g total.
You can add in more if you want, or less (because some people contrary to popular belief don’t like their cookies too chocolatey) – but that’s up to you! Feel free to adapt it however you want.
The reason I didn’t use Kinder Bueno inside the cookie is that it’s quite bulky. This doesn’t matter in the Kinder Bueno Cookie Bars, but I preferred it without for the cookies! You can, of course, add in some Kinder Bueno pieces if you want, however! I would use 150g kinder chocolate, and 100g kinder bueno!
Instead, you portion the cookie dough, freeze for 30 minutes (or fridge for 60 minutes), and then bake. Once taken out of the oven, add on the Kinder Bueno. This keeps the wafer crispy, makes a great decoration – and it’s the ideal solution!
The good thing about this cookie dough is that it can freeze raw for up to 3 months – which means, make a big batch, and freeze, and have fresh warm cookies on demand. The only difference is that they can take a couple of minutes longer to bake… but that’s it.
If you want to swap the sugars, I recommend using all granulated sugar if you don’t have light brown, or all light brown if you don’t have granulated. I tend to avoid caster sugar in my cookies these days. Dark brown sugar can be used too, but that makes the cookie dough darker and more caramel-like (no bad thing!)
I use plain flour with baking powder for these, but if you want to use self raising you can – swap the flours, leave out the baking powder, but still use the bicarbonate of soda. Bicarbonate and baking powder are DIFFERENT THINGS. They react to different ingredients and work differently, which is why the two are in the recipe.
Finally… LOOK AT THESE STUFFED COOKIES BELOW! So, a lot of you have heard of Kinderella spread, or white chocolate hazelnut spread as it’s sometimes known… and it’s incredible. It’s like the middle of a kinder Bueno. You can get it from places such as Black Milk Cereal, Morrisons, or other places – and oh my days.
Freeze heaped teaspoons of the spread (like in my Nutella Stuffed Cookies) for at least an hour or so and wrap your cookie dough around the spread. Then, chill the stuffed cookie balls for the 30-6o minutes. Bake like the recipe states, and you will have a gooey epic centre that makes it, even more, Kinder Bueno themed!! ENJOY!
Kinder Bueno Cookies!
- 125 g Unsalted Butter/Stork
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla
- 300 g Plain Flour
- 1 + 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 300 g Kinder Chocolate (chopped)
- 3 Kinder Bueno (each bar halved to make 12)
- Add the butter and sugars to a bowl and beat till creamy!
- Add in the egg, and beat again. If using vanilla, add it in now!
- Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- Add in the kinder chocolate and beat until it is distributed well!
- Weigh the cookies out into twelve cookie dough balls - they are about 80g each!
- Once they are rolled into balls, put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take the cookies out of the freezer/fridge and put onto two lined baking trays. I put four cookies per tray!
- Bake the cookies in the oven for 10-12 minutes.
- Once baked, carefully push the kinder bueno into the top of the cookies and leave the cookies to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
- The kinder bueno chocolate can melt slightly, so these will be soft until the cookies have cooled fully.
- These will last for 4-5+ days once baked!
- The Kinder Bueno on top is optional, but delicious!
- You can freeze the raw cookie dough for 3 months, and bake from frozen if you don't want to bake the entire batch! If you are baking from frozen, bake for 12-14 minutes.
- You can use chocolate chips/chunks in place of the kinder chocolate.
- If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- You can make the cookies 120g each, and bake for 12-14 minutes, or smaller at 60g each and bake for 9 minutes.
- If you want to stuff the cookies
- Freeze heaped teaspoons of spread.
- Wrap the cookie dough around the frozen spread, and chill the cookies like normal.
- Bake the cookies like the recipe!
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