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!
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!
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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!