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.
Oh no what happens when you do t read the notes and just add the cornflour anyway without taking out 25g of flour! Unsure whether to just remake the batch!
Made a booboo and used caster sugar instead of granulated 👀
Have i ruined them?
Hey Jane, if we are stuffing the cookies with the spread, do we still include the same amount of chocolate? Thank you
Yes, you do!
Can’t wait to try! Would these last a few days if. wrapped in cellophane?
hi, if i want to double the recipe do i need to use 2 eggs?
Yes, you would!
Love this recipe wanted to ask if I can use salted butter instead of unsalted ?
Hi Can I use stork to make these?
Thank you xxx
Hiya! Yes this should be fine, enjoy! x
Love these! My kids go crazy for them. I’ve also swapped out the kinder and used snickers was sooo good! Just wish I could work out the calories for them so mumma could enjoy them too!
Just find out the calories of the individual ingredients and divide the total by the number of cookies
Do these keep for 4-5+days in an air tight container or how would I store them to keep them as fresh as possible? These are the best cookies and my friends and family always ask me to make these for events! 🙂
These cookies turned out ABSOLUTELY BEAUTIFUL. I made them stuffed with the Italian hazelnut creme from m&S. They were crispy on the outside and chewy and melty on the inside 😍 thank you for this recipe I’ll definitely be making these again.
Hi I have made these cookies multiple times and all the time I’ve baked them I have been melting the butter🤦🏼♀️I never realised it didn’t say melt the butter is it ok that I have been melting the butter instead ?
Hiya! If they have been turning out okay then sure! Hope this helps! x
My cookies never went flat and just baked in the balls I made them into. Why might this have happened?
Hiya! This can be due to your oven being too hot, overworking the dough, or rolling the balls too tightly. Hope this helps! x
Seriously my favorite cookie. So different and flavorful. I made these one week and then made them again like two weeks later because I was craving them so much! I will say they don’t spread quite as much for me as in the picture, but I am trying to perfect each time. Honestly they taste so amazing I really don’t bother with what they look like.
Hiya, I made these yesterday and refrigerated my cookies prior to baking. However I only baked some of them and meant to put the rest in the freezer however I forgot and they are still in the fridge, it’s been about 20hours.
Is it safe for me to freeze them now?
Thanks
Hiya! Yes they should be fine – raw cookie dough lasts for around 24 hours! Hope this helps! x
Made these & they are so good, just one thing, the kinder Bueno did not stick to the top of the cookie, just wondering should it or is it just for decorative purposes?
Hiya! I always stick mine whilst they’re warm so they slightly melt to the top – but they are just for decoration! Hope this helps! x
Hi Jane,
I’m asking on behalf of a friend who tried making these, she used an electric whisk to beat into a dough and it didn’t form as a dough it just seemed to make crumbs. Any other recommendations on how to form the dough or what to use to beat the ingredients instead?
Hiya! A beater should be used for this recipe – but if you knead it a little with your hands it will come together! Hope this helps! x
Hi Olivia,
I just use my hands or the back of a spoon and it works perfectly!
Could I make these smaller than 60g as in mini cookies please?
Yes of course! Just keep an eye on the baking time! Enjoy x
Hello Jane
I’m making the 60 grams cookies of this recipe.
I put the dough in the fridge cause I wanna bake it tomorrow, how much time should I let it bake? 9 minutes? Or should I add more time ??
Thanks 😊
Hello Jane, I have yet to try this recipe (it looks so good) but I wanted to bring them to a gathering. I was wondering is this recipe able to be doubled with no effect to the quality of the cookie? Thanks!
Hiya! Yes absolutely, enjoy! x