Kinder Bueno Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Kinder Bueno cookies
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 above, and 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!).
Chocolate
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!
Portion, freeze and bake
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.
Dry ingredients
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 and they are interchangeable. They react to different ingredients and work differently, which is why the two are in the recipe – so make sure you use both.
Stuffed cookies
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
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 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 until 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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© 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.
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!!