July 25, 2020
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!
Ingredients
- 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)
Instructions
- 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!
Notes
- 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!
ENJOY!
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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.
Could I make these smaller than 60g as in mini cookies please?
Yes of course! Just keep an eye on the baking time! Enjoy x
Hello Jane
I’m making the 60 grams cookies of this recipe.
I put the dough in the fridge cause I wanna bake it tomorrow, how much time should I let it bake? 9 minutes? Or should I add more time ??
Thanks 😊
I was wondering can I use the sad recipe for a 7×7 tin
No, please see my kinder bueno cookie bars recipe for a traybake version.
Hello Jane, do we have to mix the butter and sugar till it’s creamy or is it enough to mix it till it’s combine?
Also, should the butter be room temperature or straight from the fridge?
hello, I dont have enough kinder chocolate, so what flavour of chocolate chips would you recommend I add along with the kinder chocolate? thank you
Any you fancy – I’d use milk!
Hi Jane,
I’ve made your cookies for a while now and LOVE them but they never seem to spread out and flatten like yours seem to do in the photos. When I take them out the oven and let them cool they stay more puffed up and look more biscuit-like? I was wondering whether you were able to help why this might be? Thank you 😊
Your oven may be too hot, or you are rolling the cookie dough too tight! x
I made these cookies mine were a bit cakey, probably bake them too long?
Hello Jane!
I have made these cookies 4 times now I think and they are just to die for! To make along side the original kinder cookies, I was just wondering what you would do to Adapt the recipe to a chocolate dough to make chocolate kinder cookies? Than you so much and have a lively say 💞x x
Lovely day* 🤣
I would follow the cookie dough recipe for my triple chocolate NYC Cookies x
Hey Jane, been meaning to try these gorgeous looking cookies! Just one question though, I can’t have egg so as a replacement do you think a flax egg would work? Have you tried it with a flax egg? What would you recommend as a substitute for egg?
Hey Jane, been meaning to try these gorgeous cookies! Just one question though, I can’t have egg so as a replacement do you think a flax egg would work fine? Have you tried it with a flax egg? What egg substitute would you recommend?
Hey, yes it should do, I haven’t tried it but this should work absolutely fine xx
Made these cookies today I browned the butter and left them to age in the fridge overnight but forgot the baking powder!! I was so stressed but the still turned out AMAZING bet cookie recipe I’ve ever made. Thanks for creating it Jane 🙂 ♡
Haha ah bless you don’t worry we all have days like that where we forget things. Im glad it still worked for you, you are very welcome!xx
I made them twice now. Amazing simple recipe Thank you!
Greeting from The Netherlands
Ahh amazing thank you so much! Greetings!xx
Hi,
Made these and love them but can you freeze them after you have cooked them and then defrost and reheat or would they go soggy?
Hey, the only issue would be the buenos stuck on top but otherwise they would be fine to freeze and just reheat from frozen xx
I’ve been scared of baking my whole life … my sister sent me this recipe and I’m so glad I tried it. Thank you they’re delicious
Hi Jane! I just made these and I’m very excited to try them, but the chocolate melted on the bottom of the cookies and burned after a minute or 6 in the oven. Do you know how to prevent this from happening or what I could be doing wrong? I put the temperature at 170°C and the cookies look perfect otherwise. Thank you!
Hey! it sounds like your oven was too hot, did you line the tray, pre-heat the tray and use the correct type of tray? As any of these factors could have caused it xx
Hi Jane,
I was wondering with your cookies do you add the cornflour or do you make them without?x
Hey! I reference this in the notes at the bottom of the recipe!xx
Hey can you use this to make a cookie cake ?? And if so how long would you leave it in the oven Tks
Yes you can – use the timings on my cookie cake recipe!
I’m excited to give these a go tomorrow! I just wondered how is best to store the cookies once baked? Thank you x
Hello! Just a container on the side at room temperature will be fine!x
Hi Jane
What gas mark should these be baked?
Thanks
I really don’t know gas ovens unfortunately so after a google I believe gas mark 4!
Hi Jane, if I wanted to make red velvet kinder cookies. What changes would I need to make?
Hello! I would recommend using my red velvet cookie recipe and add kinder chocolate! Good luck xx
Hi Jane,
If I wanted to add white chocolate spread to these, but freeze them over night then cook the next day. Would I add the spread before & it would be fine in the freezer? Or the next day
Hello! You would have to freeze the spread first before you add inside the cookie dough and then yes you can freeze the cookies to then bake x
Hi Jane, I love this recipe my favourite cookies of yours so far I would like to try the stuffed version with the white hazelnut spread. My question is if I stuff the cookies with the spread can I still freeze them raw for 3 months?
Hello! Yeah you can!x
How many medium eggs do we need to use instead of the large egg? I only have medium.
Just one x
Do we need to freeze the chocolate that goes into the cookie dough?
Nope!
These look amazing ! I was wondering what the purpose of both the bicarb of soda and baking powder is? Normally I see recipies call for one or the other, but never both. So i
I’m really interested in the science behind using both.
Hello! Both raising agents react to different ingredients. All of my cookie recipes use bicarb, whereas I use baking powder because of using plain flour. If I was using self raising flour, I wouldn’t use the baking powder. I hope that makes sense!x
Jane, these are unbelievable. Have made those three times in the last weeks and those are amazing and have become my favourite . Thank you so much for the great recipe!
I love all your recipes. How comes you don’t melt the butter? Iv tried this recipe but it didn’t spread much i pressed it down. Would you recommend melting the butter
I don’t for cookies, but do for cookie bars. Not spreading much can be too hot an oven, or rolling too tightly before baking!
Hi,
Could this recipe be used to make individual deep dish cookies (9cm silicone mould) and if so would the cooking times need to change?
Hi !
Once you bake them are they meant to still be a bit soft ?
Thanks !
Yes – and then as they cool they will continue to bake.
Hi,
Could I leave the cookie dough in the fridge overnight and cook the next day and if so would I need to cover it?
Yes you can – I would form the individual cookies though to make it easier – and then just put them in a container or cover with clingfilm!
Hey, would this recipe work with white chocolate liner bueno on top?
Yes! As it just goes on top after baking you can use whichever you fancy!!
Do you have a online place that you purchase your kinder and other candy chocolate stuff from? I am in the US and am having trouble finding it.
Can I make the dough in the evening and freeze the dough over night and then bake them in the morning?
Yes you can!
Hi,
Do I need to melt the kinder chocolate or do I put this in the mix as it is?
Thank you! I’m looking forward to making these first time 🙂
It’s just chunks of kinder chocolate so no melting!!
I’ve used this recipe many times before and I love it!! However, Could I add reeces instead of kinder chocolate? Would that still work okay?
Thank you 🙂 x
Ahh yay I’m so glad! And yes, it would work well!
Hey ! I always LOVE all your recipes!! This was is also amazing however I’ve read a previous salt question and mine are also having big chunkS of salt. Ever with good mixing the sally will still be the same size. Under be using a salt grinder ?xx
Delicious! I added 1/4 tsp of the sweet hazelnut and chocolate flavouring and it was so worth it.
Amazing! Thankyou, Jane.
Hey, just wondering if you know roughly how many calories are in each 80g cookie.
I worked out there was roughly 335 calories per cookie – not including the bueno on top (as I didn’t add that!)
Hope this helps!! Xx
Absolutely loved making these, and they taste so good! And thoroughly enjoyed by everyone I give them too.
Could I sub the kinder for mini eggs? Same weight would it be? Or best to use your mini egg cookie bar recipe?
I have a mini egg cookie recipe on my blog x
These are seriously delicious!! I use this as my base cookie dough recipe now. I often make kinder and white chocolate together. I’ve also make Cadbury chocolate ones using this base cookie recipe and Mars bar and galaxy caramel ones to use up some of the Christmas chocolate. Eating left over chocolate in a cookie is so much better. I also love making a big batch and freezing them so I can have them fresh whenever I fancy them. Thank you so much for this amazing recipe!
Hi Jane, I have made your kinder cookies plenty of times. They are amazing! I do have one question though. Would the end result be the same if I made them with gluten free flour?
They may have a slightly different texture, but otherwise they would work well!
Hi Jane,
I wanted to make around 8 of these and freeze the rest of the batch. How should I go about freezing? Do I still add the chocolate in before putting the dough in the freezer? Your notes mentioned spread so I got a bit confused as the recipe doesn’t! Thank you x
You just freeze the cookie dough balls before baking – as you have to chill the cookie dough anyway, you freeze at that point. And yes, as mentioned on the post that is an option to customise the cookie.
Hi Jane, i couldn’t wait to try the recipe and finally yesterday, I had the chance to bake them. Mine turned out to be kinda salty in some bites, which was disappointing, because those sounded so marvellous. I just used 1/2 tsp of sea salt,though. Should I refine the salt before putting it in the dough?
Will definitely try those again! Great idea with the kinder schokolade!! Thanks from Germany. 💜
How did you mix the dough? It might not have been mixed in well enough, but sea salt is usually chunky if its the same as ours!
Such a delicious recipe that makes gooey cookies! I made mine slightly smaller and baked them for about 8 minutes and they were just perfection ! Thank you Jane – inspiring!
Need some help, tried these and they tasted really good. Only problem is my kinder didn’t go gooey or melt? How can I make it gooey?
That’s a little odd.. unless they are over baked and the chocolate has burnt for example I haven’t seen that before. Remember when the cookies are cooled it will solidify again though.
I love love love Kinder chocolate. These I just wanted to keep eating until I popped! This recipe will most definitely be repeated!
Hi Jane,
I made these cookies and unfortunately they didn’t spread like yours idk where l went wrong!?!
This can happen when the cookie dough balls are rolled too tightly, or the cookie dough is over beaten! Just flatten them slightly before baking next time x
Honestly the most incredible cookies I’ve ever made! Every person that I have made these for has asked for the link to the recipe!
Morrison’s have stopped selling the white chocolate hazelnut spread but I find that Tesco white chocolate spread is another lovely filling for these cookies. I always make sure I have a batch in the freezer!
My go to cookie recipe, absolutely amazing every time!
Melt in the mouth amazing!! Kinder bueno are my nieces favourite and these did not disappoint they were absolute perfection! Thanks again for another fab recipe!
This may be one of my new favourite recipes 🤤 so easy to follow & so yummy ( possibly too yummy!?)
Only made a half batch as I’m super fussy with my cookies. Ate them all in a day 🤣. Kinder addicts dream!
Love love love these cookies
Made these with my daughter, so easy to follow. And Omg they taste amazing and didnt last us long
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.
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
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
Hi jane,
I realy love joure recipes.
can I double the recipe?
Yes you can!
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
Sorry, that’s just because I used two trays but only put four on a tray at a time. It does make 12 x
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 😊
It’s mentioned on the post – white chocolate hazelnut from morissons, or black milk cereal hazelnut spread!
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?
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
Omgosh these are DELICIOUS. Next roma I will add more Kinder chocolate.. never enough Kinder chocolate right. Greetings from the Netherlands!
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?
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
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
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!!
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 😊
Hi Jane, can I ask ur you use cold butter or room temperature?
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)!
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
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
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.
They can spread more and have a different texture if you don’t (which is why the resting is there) x
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 !
Unfortunately I do not measure in cups as it’s an extremely unreliable way of measuring, sorry! x
Easy to make and a big hit with all the family.
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!
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
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
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?
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
Can I refrigerate these for 2 days and then bake instead of freezing?
Yes, I would say max 48 hours in fridge raw, any longer I would freeze x
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?
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
Would you recommend baking at a lower temperature for longer then?
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.
Yeah I never flattened them the first time. But second time round, I used a higher temp and they kept their shape thanks!
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?
I freeze as the balls! And I’m so glad they were a hit!
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?
Yes!
In that case, do I refrigerate the plain cookie dough for 1hr and then add the frozen Nutella in the centre?
Freeze the nutella, add it to the cookie dough, and then chill the cookie.
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
Yes of course!
Hi! Can I use a whisk?
I personally wouldn’t use a whisk as it’s a really thick cookie dough mix that will just get caught.
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 😊
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
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.
It might purely be the weather if you didn’t change anything else as the type of sugar wouldn’t cause that xx
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!
If using a stand mixer, use the beater attachment! xx
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
I would say maximum 48 hours in the fridge xx
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?
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
Is there any advantage of using plain flour and baking powder over self raising flour, or does it have exactly the same effect?
It’s not the exact same results no. Ideally the plain flour is used!
Can you reheat the cookies once cooled so the chocolate goes gooey?
Yes! You can easily re-heat one cookie in the microwave if you have one, or about 2-3 minutes in the oven!
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
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!
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
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
Amazing recipe! I had been looking for this recipe since a long time. Thanks for sharing it.
hi question, do you roll the dough into balls before you put them in the fridge?
Yes, I do!
Can you recommend an alternative to using eggs in this recipe?
Many egg substitutes would work such as mashed banana, applesauce, flaxseed..!
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 🙂
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
These are some of the best cookies I have ever made!
Ahh yay! So glad you liked them!
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.
So glad you like them!! X
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
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
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! 🤣❤️
Hahaha so glad you loved them!!
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!
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!
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?
Use the base recipe of my triple chocolate NYC Cookies xx
Hi Jane,
Can I also chop up the Bueno bar and whisk it in the dough like with the cookie bar?
Notes in the post about that! X
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
Ahh yay!! So glad you like them!
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
Ahh yay!! x
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
That’s okay! Yeah generally I prefer it with – it creates a lovely texture so I hope you love them! X
Hi Jane,
Did you use cornflour in your ones? X
I’ve made them several times, both with and without (notes in the notes section about if you want to!) X
Hi Jane, wanted to ask if I could substitute the plain flour for self raising flour?
That is mentioned in the post x
Hello!
How much in total if using all granulated sugar please? Just 100g?
175g – you want the same weight of sugar total!
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!
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!
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
Ahh yay!! Thank you!
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
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.
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
Yes I’m sure that would be fine xx
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!!
Before you chill the dough – it makes it easier! x