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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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.