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
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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