Kinder Bueno Cookies!

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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!

Soft, Gooey and Delicious Kinder Bueno Cookies, stuffed with Kinder Chocolate, and topped with Kinder Bueno! 
5 from 20 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, Kinder Bueno
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 Cookies
Author: Jane's Patisserie


  • 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.
  • ENJOY!


  • 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!
Nutrition Facts
Kinder Bueno Cookies!
Amount Per Serving
Calories 350 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 23mg8%
Sodium 158mg7%
Potassium 173mg5%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 260IU5%
Calcium 46mg5%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Meera kapur
    November 28, 2020 at 11:39 am

    5 stars
    was delicious made my friends 18th i felt that the cookie tasted a little bit sweet and salty next time would use only stork and not normal un salted butter . really easy and yummy.

  • Shannon
    November 26, 2020 at 3:52 pm

    Hi Jane!

    Would this work if each cookie was 40g and half the cooking time? I’m making them for little ones and think the 80g might be a bit too much for them

    • Jane's Patisserie
      November 26, 2020 at 3:59 pm

      Yeah they should work absolutely fine, the baking time will be quite a bit less (you don’t want to over bake as they continue to bake whilst cooling) x

  • Roosje
    November 25, 2020 at 4:19 pm

    Hi jane,

    I realy love joure recipes.

    can I double the recipe?

  • M
    November 14, 2020 at 4:34 pm

    Hey! Love this recipe💕just wondered – the serving says 12 cookies, but the recipe says “2 lined trays of 4” which makes 8. Does it make 8 or 12 cookies? Many thanks x

    • Jane's Patisserie
      November 15, 2020 at 8:39 am

      Sorry, that’s just because I used two trays but only put four on a tray at a time. It does make 12 x

  • claire Mahey
    October 20, 2020 at 6:36 pm

    Hi what spread do you put in the middle it looks so good but not sure what it is as its a pale creamy brown colour in the pic 😊

    • Jane's Patisserie
      October 21, 2020 at 11:31 am

      It’s mentioned on the post – white chocolate hazelnut from morissons, or black milk cereal hazelnut spread!

  • Abi
    October 19, 2020 at 12:29 am

    Hi Jane, the first time I made these they were perfect, they didn’t flatten too much and the dough was fine. Second time round the dough was greasy. The only thing I did different was use stork, instead of block butter, that was room temp. I froze them overnight and baked straight from frozen, however the cookies were flatter and somehow split open from the bottom, why did that happen?

    • Jane's Patisserie
      October 19, 2020 at 4:35 pm

      Stork should be used straight from the fridge (because of what it’s made from) so that will probably be why the are oily and baked a little odd! It’s worth using fridge cold stork and you should be fine! x

  • Wilma
    October 17, 2020 at 6:16 pm

    Omgosh these are DELICIOUS. Next roma I will add more Kinder chocolate.. never enough Kinder chocolate right. Greetings from the Netherlands!

  • Jess
    October 14, 2020 at 10:45 pm

    5 stars
    Love this recipe!! If I was to adjust the ingredients to make 16 cookies, what would you do about the egg? Would you still add one large egg or change it to two?

    • Jane's Patisserie
      October 15, 2020 at 10:07 am

      It depends on the size that you want the cookies – you could make a double batch and make the cookies slightly bigger, or yes increase the egg size and then add a splash of milk if it needs it! X

  • Humaira
    October 1, 2020 at 6:40 pm

    5 stars
    My fave recipe by you so far! Have made the 60g and 80g version. Just wanted to ask, if I wanted to make them mini sized (say the size of a Maryland cookie), I’m guessing I should portion them to about 30g each, does this sound right? Also, should I lessen the heat as well as the time? I would think the same temperature but perhaps for 5-6 mins?

    Thanks a bunch xxx

    • Jane's Patisserie
      October 1, 2020 at 7:15 pm

      I haven’t tried these that small, and the chocolate would have to be chopped quite finely so there is enough distribution, but yeah I reckon so!!

  • Kaylee
    September 28, 2020 at 6:56 pm

    5 stars
    Hi Jane,
    Thank you so much for this recipe, these are the best cookies I’ve ever made or tasted! My friends love your recipes so much that they’ve even asked for cookie boxes for Christmas 😊

  • Scott
    September 21, 2020 at 8:54 am

    Hi Jane, can I ask ur you use cold butter or room temperature?

    • Jane's Patisserie
      September 22, 2020 at 9:13 am

      It depends on the butter you are using – if you are using a spread you can use it straight away, block butter might need to be at room temp (Especially if you don’t have a stand mixer)!

  • Asha
    September 18, 2020 at 3:58 pm

    This recipe is really frustrating me! If I wanted stuffed cookies and flatten them slightly in the freezer how am I suppose to wrap the spread up if the cookie dough is frozen?? Can you explain why you have to freeze them please

    • Jane's Patisserie
      September 18, 2020 at 8:41 pm

      As per the post you freeze the spread, then wrap the cookie dough around it and then chill the cookies before baking. You have just got the order the wrong way around x

  • kaykay
    September 13, 2020 at 11:05 am

    5 stars
    Do you think it would be fine if i put it straight in the oven? I wont rest them for 30 mins in the ref.

    • Jane's Patisserie
      September 13, 2020 at 10:02 pm

      They can spread more and have a different texture if you don’t (which is why the resting is there) x

  • Julie
    September 10, 2020 at 1:45 pm

    Hi Jane These cookies look absolutely amazing! Could you please convert flour and sugar into U.S measurements (CUPS) please as I am getting conflicting information on google. Would really appreciate your help as I would love to make quite a few of your recipes !

    • Jane's Patisserie
      September 11, 2020 at 8:44 am

      Unfortunately I do not measure in cups as it’s an extremely unreliable way of measuring, sorry! x

  • Sharon Skinner
    September 6, 2020 at 10:49 pm

    5 stars
    Easy to make and a big hit with all the family.

  • Louise
    September 5, 2020 at 12:38 pm

    Hi! We made the cookies, followed the recipe perfectly, but for some reason the dough balls didn’t flatten into cookies? 😂 Do you know where we have gone wrong and how we can improve next time? They’re still delicious regardless of shape!

    • Jane's Patisserie
      September 5, 2020 at 7:58 pm

      This usually means you have over beaten the cookie dough, or rolled the balls of dough too tightly. Try and reduce both somewhat and see if that helps, or just press it down before baking next time! X

  • Geraldine
    September 5, 2020 at 12:00 am

    Hi Jane, had a great recipe for choc chip cookies including Nutella – never failed to impress….But your recipe is a game changer!! Loved them -will have to get the granulated sugar, have always used caster so cant wait to see if i can notice a difference!!! Ger

  • Sasha
    September 3, 2020 at 9:14 am

    5 stars
    Absolutely love this recipe! The cookies went down a treat when I made them.
    I was wondering if I could use this recipe to make one one large cookie? Would it work the same?

    • Jane's Patisserie
      September 3, 2020 at 2:10 pm

      Ahh yay! It can do – but you can just look at my kinder bueno cookie bars recipe as that is already one giant 9″ square cookie x

  • Alex
    August 28, 2020 at 5:43 pm

    Can I refrigerate these for 2 days and then bake instead of freezing?

    • Jane's Patisserie
      August 28, 2020 at 7:20 pm

      Yes, I would say max 48 hours in fridge raw, any longer I would freeze x

  • Sam
    August 27, 2020 at 5:36 am

    5 stars
    I loved this recipe! It was so easy to follow. But your cookies look quite chunky whereas mine were slightly flat. I froze the cookies for 1hr but I think I didn’t have enough kinder, could this have been the reason for flat cookies?

    • Jane's Patisserie
      August 27, 2020 at 3:59 pm

      It could be, but it can also be a few different things – as long as you used the correct ingredients (such as not swapping a sugar out for caster sugar etc) it can be down to the oven temp too x

    • Sam
      August 28, 2020 at 5:41 pm

      Would you recommend baking at a lower temperature for longer then?

    • Jane's Patisserie
      August 28, 2020 at 7:25 pm

      Okay so as mentioned then it could be the oven. Generally if they are flat, you should probably use a higher temp to shock them into staying the size. Also, don’t flatten them before baking.

    • Sam
      August 30, 2020 at 2:45 pm

      5 stars
      Yeah I never flattened them the first time. But second time round, I used a higher temp and they kept their shape thanks!

  • Steph
    August 18, 2020 at 9:08 am

    Hi! These are incredible and have gone down a real treat in my office when I’ve brought some in 🙂
    Can I ask, if freezing the dough would you free it in balls or as a log shape to slice when wanting to bake?

    • Jane's Patisserie
      August 18, 2020 at 9:20 am

      I freeze as the balls! And I’m so glad they were a hit!

  • Julie
    August 18, 2020 at 4:54 am

    Can I use this recipe but make half of the cookies kinder and half of them stuffed with Nutella as it saves me from following 2 different recipes?

    • Jane's Patisserie
      August 18, 2020 at 9:20 am


    • Julie
      August 22, 2020 at 1:55 am

      In that case, do I refrigerate the plain cookie dough for 1hr and then add the frozen Nutella in the centre?

    • Jane's Patisserie
      August 22, 2020 at 9:36 am

      Freeze the nutella, add it to the cookie dough, and then chill the cookie.

  • Lauren
    August 12, 2020 at 4:46 pm

    Hi, Could I make these tonight and freeze overnight and then bake in the morning? Just need them for just after lunch tomorrow and want them to be as fresh as poss. I know the bueno can go a bit soft if made too far in advance thats all. Thanks x

  • Cristina
    August 11, 2020 at 11:59 pm

    Hi! Can I use a whisk?

    • Jane's Patisserie
      August 12, 2020 at 1:34 pm

      I personally wouldn’t use a whisk as it’s a really thick cookie dough mix that will just get caught.

  • Carina
    August 11, 2020 at 9:41 pm

    Hi Jane, I have made your NYC Cookies so many times and they’re amazing so thought I would give these a go. I have doubled the quantity as needing to make a lot however the dough seems crumbly. I have used 2 medium eggs. I know the recipe says 2 medium/large eggs for 24 cookies however should I use 3 medium eggs instead to help? In baking before, I know you have to start adding extra eggs if going over 2/3 using medium rather than large?
    Hope you can help
    Thanks 😊

    • Jane's Patisserie
      August 12, 2020 at 1:35 pm

      The dough is the same as the NYC cookies, which I’ve made a double batch of before, and only needed the two. It depends though as your ‘medium’ could’ve been on the smaller side! You can add a splash of milk to just bring it together xx

  • Corrie
    August 11, 2020 at 8:50 pm

    5 stars
    I made these using all white sugar and they were perfect. Then I made them again using brown sugar and white sugar and the mixture was very sticky, even after adding a bit more flour. Is this normal? The end result was fine, it was just the mixture that was really sticky.

    • Jane's Patisserie
      August 12, 2020 at 1:36 pm

      It might purely be the weather if you didn’t change anything else as the type of sugar wouldn’t cause that xx

  • Cristina
    August 11, 2020 at 4:54 pm

    Hi! Do you recommend to use a stand mixer or can i do it by hand?
    And if it is with the stand mixer, i use the whisk attachment?

    Btw, it looks sooo great!

    • Jane's Patisserie
      August 11, 2020 at 7:21 pm

      If using a stand mixer, use the beater attachment! xx

  • Sarah
    August 9, 2020 at 12:27 pm

    Hi Jane ! How long will the dough keep in the fridge? I’m waiting for my Kinderella to arrive but want to make some without today! X

    • Jane's Patisserie
      August 9, 2020 at 5:22 pm

      I would say maximum 48 hours in the fridge xx

  • Sophie
    August 9, 2020 at 11:32 am

    Hi Jane, probably a silly question! I can see you roll the dough into small balls before chilling… would you then squash them a little when placing them on the tray, or will they naturally flatten during baking?

    • Jane's Patisserie
      August 9, 2020 at 12:23 pm

      You just lightly roll them into the dough ball, and then bake – you can flatten them yourself if you want, but I don’t x

  • Corrie
    August 6, 2020 at 8:56 pm

    Is there any advantage of using plain flour and baking powder over self raising flour, or does it have exactly the same effect?

    • Jane's Patisserie
      August 6, 2020 at 9:33 pm

      It’s not the exact same results no. Ideally the plain flour is used!

  • Claudia
    August 5, 2020 at 9:01 pm

    Can you reheat the cookies once cooled so the chocolate goes gooey?

    • Jane's Patisserie
      August 5, 2020 at 9:25 pm

      Yes! You can easily re-heat one cookie in the microwave if you have one, or about 2-3 minutes in the oven!

  • Kat
    August 5, 2020 at 10:51 am

    Thank you for the recipe! This is such a daft question but would I be able to freeze mixture but the stuffed version, and if so would it have the same cooking time?

    Thank you so much! X

    • Jane's Patisserie
      August 5, 2020 at 2:47 pm

      Yes – so freezing the raw dough for a long time will be fine, even with the stuffed centre – the baking time is a couple minutes more to counteract it, but stuffed cookies are best served warm anyway!

  • Lisa
    August 4, 2020 at 10:12 pm

    Hi Jane for the stuffed version do we still freeze the whole cookie before baking and do we follow this recipe or the Nutella one thankyou

    • Jane's Patisserie
      August 5, 2020 at 10:10 am

      Hey, as mentioned on the post you freeze the spread, and then wrap the cookie around it and follow the steps – the only difference is needing to put the frozen spread in the middle of the cookie dough x

  • Amna
    August 4, 2020 at 9:39 pm

    5 stars
    Amazing recipe! I had been looking for this recipe since a long time. Thanks for sharing it.

  • lucy
    August 4, 2020 at 7:53 pm

    5 stars
    hi question, do you roll the dough into balls before you put them in the fridge?

  • Ashley
    August 4, 2020 at 4:40 pm

    Can you recommend an alternative to using eggs in this recipe?

    • Jane's Patisserie
      August 4, 2020 at 5:29 pm

      Many egg substitutes would work such as mashed banana, applesauce, flaxseed..!

  • Justine
    August 4, 2020 at 12:24 pm

    5 stars
    Hi, I made these last week and they were a hit! So much so that my nephew wants me to make a giant one for his birthday, do you have any tips on making a giant cookie using this recipe?

    Thank you 🙂

    • Jane's Patisserie
      August 4, 2020 at 5:30 pm

      Have a look at my kinder bueno cookie bar recipe as that is already a giant cookie, just in a square tin (it makes a 10″round) x

  • Naomi
    August 2, 2020 at 10:16 am

    5 stars
    These are some of the best cookies I have ever made!

  • Helen
    July 30, 2020 at 10:12 pm

    5 stars
    These are really good! All of your NYC cookies are amazing. We now always have some in the freezer. The red velvet ones are our absolute favourite. Thanks for the great recipes.

  • Megan
    July 29, 2020 at 6:54 pm

    Hey! I’m so excited to try these – I have them in the fridge currently. How do I know when they’ve finished baking in the oven? X

    • Jane's Patisserie
      July 29, 2020 at 7:07 pm

      Just stick to the timings, and leave to cool – they will look raw still if you ate one straight away as they continue to bake whilst cooling! x

  • Emily Foster
    July 29, 2020 at 6:28 pm

    5 stars
    Hey Jane! I baked the kinder cookies the other day and used 1 tsp vanilla essence, caster sugar and flour! They were bloody delicious! So made another batch today but instead used the white granulated sugar and the 25 g cornflour as mentioned in the notes and WOW – even better!!!??! Insane! Brill advice….. thank you for this recipe – my waistline doesn’t thank you though! 🤣❤️

  • Beth
    July 29, 2020 at 3:06 pm

    Hi, these look so good and I’ve managed to get all of the ingredients for these apart from baking powder… Is the baking powder essential, or could I leave it out or use something else instead?
    Thank you!

    • Jane's Patisserie
      July 29, 2020 at 7:09 pm

      You can leave it out, but the texture will be different.. if you have self raising flour, use that instead of plain to make up for it!

  • Hanna
    July 29, 2020 at 11:24 am

    These look yummy and can’t wait to make them, if I wanted to make as a chocolate cookie, shall I just add 35g of Cocoa Powder into the mix?

    • Jane's Patisserie
      July 29, 2020 at 7:12 pm

      Use the base recipe of my triple chocolate NYC Cookies xx

  • Lindinha Van De Riet-Moreira
    July 29, 2020 at 9:47 am

    Hi Jane,

    Can I also chop up the Bueno bar and whisk it in the dough like with the cookie bar?

  • Susan Baker
    July 28, 2020 at 7:45 pm

    5 stars
    OMG I have made most of your NYC style cookies & these officially are by far my fave. Love love them especially heated up with ice cream

  • Soleil
    July 27, 2020 at 2:55 pm

    5 stars
    These were incredible! Definitely the best cookie recipe I’ve ever come across and they turned out perfect, with an amazing texture, will definitely make them again

  • Holly
    July 27, 2020 at 9:17 am

    Thank you Jane 🙂 yeah I read where you mentioned about using cornflour I just didn’t know if you preferred them when they’re baked with or without cornflour! Can’t wait to give these a go on the weekend! Xx

    • Jane's Patisserie
      July 27, 2020 at 12:47 pm

      That’s okay! Yeah generally I prefer it with – it creates a lovely texture so I hope you love them! X

  • Holly
    July 27, 2020 at 7:28 am

    Hi Jane,
    Did you use cornflour in your ones? X

    • Jane's Patisserie
      July 27, 2020 at 8:04 am

      I’ve made them several times, both with and without (notes in the notes section about if you want to!) X

  • Anisa
    July 26, 2020 at 8:06 pm

    Hi Jane, wanted to ask if I could substitute the plain flour for self raising flour?

  • Jayne
    July 26, 2020 at 1:17 pm

    How much in total if using all granulated sugar please? Just 100g?

    • Jane's Patisserie
      July 26, 2020 at 5:50 pm

      175g – you want the same weight of sugar total!

  • Orla
    July 25, 2020 at 11:27 pm

    Hi Jane!
    I love your page and I can’t wait to make these cookies!! Can I ask why you would use granulated sugar over caster sugar? I never usually bake with granulated..
    Thanks for all the great recipes!

    • Jane's Patisserie
      July 26, 2020 at 8:28 am

      As mentioned in the post it’s due to the end resulting texture and overall bake – in nearly all of my cookies/cookie bars these days I use granulated!

  • Kim gray
    July 25, 2020 at 8:27 pm

    5 stars
    Just had to make these when I saw a new recipe today.
    Absolutely delish, my boys approve with a big thumbs up.

    Thank you for the recipe

  • mia
    July 25, 2020 at 7:07 pm

    I cannot wait to try these! I want to make the stuffed version too but struggling to find the hazelnut white chocolate spread 😔
    can i just ask why you freeze/chill the dough before cooking? xx

    • Jane's Patisserie
      July 25, 2020 at 8:48 pm

      There’s a few places that sell the spread, but it’s definitely not essential which is why the main recipe is listed without it! And it’s to get the right texture/spread of the dough, as it’s the same base recipe as my NYC Cookies.

    • Bexii j
      November 7, 2020 at 7:22 pm

      5 stars
      Beautiful recipe loved it.
      Could I swap the kinder choc for something like daim bar? My brother is daim bar mad and he loves the texture of these cookies

      Many thanks

    • Jane's Patisserie
      November 8, 2020 at 10:35 am

      Yes I’m sure that would be fine xx

  • Ellie
    July 25, 2020 at 12:53 pm

    Hi Jane, I cannot wait to try these out! Would you put the frozen white hazelnut spread in before you chill the cookie dough or after the cookie dough has been chilled?
    I’ve been straight out this morning for the ingredients to make them this evening!
    Thank you for all of your amazing recipes!!

    • Jane's Patisserie
      July 25, 2020 at 2:16 pm

      Before you chill the dough – it makes it easier! x

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