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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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.
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
Hi Neha, just wondered if you ever tried this with flax egg? My daughter also can’t have it.
Thanks
Sam
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