Kinder Bueno Cookies Recipe

Introduction

These Kinder Bueno Cookies combine the rich flavors of hazelnut spread and white chocolate with a soft, buttery cookie base. Each bite surprises you with a creamy center and a crunchy topping, perfect for chocolate lovers looking for a fun twist on classic cookies.

Ingredients

• Some white chocolate hazelnut spread
• 120 g unsalted butter, cold
• 100 g soft light brown sugar
• 100 g granulated sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 280 g plain flour
• 2 tablespoons corn flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 100 g kinder bars, chopped
• 3 kinder bueno bars, chopped in half

Instructions

1. Step 1: Place 6 dollops (about 1 tablespoon each) of white chocolate hazelnut spread on a baking paper lined tray and freeze them until solid.
2. Step 2: In a large bowl, beat the cold butter, brown sugar, granulated sugar, and vanilla extract together for 5 minutes until creamy.
3. Step 3: Mix the egg and egg yolk into the butter and sugar mixture until fully combined.
4. Step 4: In a separate bowl, whisk together the plain flour, corn flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until a dough forms.
5. Step 5: Divide the dough into 6 equal pieces, around 140 g each.
6. Step 6: Flatten one piece of dough, place one frozen dollop of hazelnut spread in the center, and carefully roll the dough around it to form a ball, fully covering the filling.
7. Step 7: Repeat with remaining dough and hazelnut spread dollops, then place the cookie balls on a tray and freeze for 1 hour.
8. Step 8: Preheat the oven to 220°C (425°F) about 10 minutes before baking.
9. Step 9: Arrange the frozen cookie balls on a baking paper lined tray, leaving enough space between them to spread during baking.
10. Step 10: Bake for 20-22 minutes until golden and cooked through.
11. Step 11: Remove from the oven, place half a piece of Kinder Bueno on top of each cookie, and optionally sprinkle with flaky salt.
12. Step 12: Let the cookies cool on the tray for 15-20 minutes before handling to allow them to set.

Tips & Variations

• Use chilled butter to help achieve a tender, crumbly texture in the cookies.
• For added crunch, sprinkle chopped nuts like hazelnuts or almonds on top before baking.
• If you prefer a stronger chocolate flavor, mix some cocoa powder into the flour blend.
• Flaky salt enhances the chocolate and hazelnut flavors but can be omitted if you prefer a sweeter cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the hazelnut center creamy, avoid refrigerating. Reheat gently in a low oven or microwave for a few seconds before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate spread instead of white chocolate hazelnut spread?

Yes, you can substitute with any chocolate hazelnut spread you prefer, but the flavor and texture may vary slightly.

Can these cookies be made ahead of time?

Yes, you can prepare the cookie dough balls and freeze them for up to a month. When ready to bake, simply increase baking time by a few minutes and watch closely.

Kinder Bueno Cookies Recipe

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★★★★★

4.8 from 52 reviews

Indulge in these decadent Kinder Bueno Cookies, featuring a rich hazelnut white chocolate center encased in a buttery, soft cookie dough. Perfectly baked to a golden finish and topped with chopped Kinder Bueno bars, these cookies deliver a delightful crunch and gooey surprise with every bite. A must-try treat for chocolate and hazelnut lovers!

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 47 minutes (including freezing time)
• Yield: 6 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: International

Ingredients

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Hazelnut Spread Filling

• Some white chocolate hazelnut spread (enough for 6 dollops, about 6 tablespoons)

Cookie Dough

• 120 g unsalted butter, cold
• 100 g soft light brown sugar
• 100 g granulated sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 280 g plain flour
• 2 tablespoons corn flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 100 g Kinder bars, chopped
• 3 Kinder Bueno bars, chopped in half

Instructions

1. Prepare hazelnut spread dollops: Place 1 tablespoon-sized dollops of white chocolate hazelnut spread onto a baking paper-lined tray, making sure to have six dollops. Freeze these to firm up while you prepare the dough.
2. Make the butter and sugar mixture: In a large bowl, add the cold unsalted butter, both the light brown sugar and granulated sugar, along with the vanilla extract. Beat well for 5 minutes until the mixture is creamy and well combined.
3. Add eggs: Mix the whole egg and the egg yolk into the butter and sugar mixture until fully incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together the plain flour, corn flour, baking powder, and salt to ensure even distribution.
5. Form the dough: Gradually add the dry mixture into the wet mixture, stirring until a cookie dough forms. Divide this dough into six equal pieces, approximately 140 grams each.
6. Fill the cookies: Take one portion of dough and flatten it out. Place one frozen hazelnut spread dollop in the center, then carefully roll the dough around it into a ball, ensuring the hazelnut filling is fully enclosed. Repeat for all six pieces.
7. Freeze the cookie dough balls: Arrange the dough balls on a tray and freeze them for about an hour to firm up before baking.
8. Preheat the oven: About 10 minutes before baking, preheat your oven to 220°C (425°F).
9. Bake the cookies: Place the frozen cookie dough balls on a large baking paper-lined tray, spaced well apart to allow spreading. Bake for 20-22 minutes until golden but still soft.
10. Add toppings and cool: Once baked, immediately top each cookie with half a chopped Kinder Bueno piece and optionally sprinkle flaky salt over them. Allow cookies to cool and set on the tray for 15-20 minutes before handling to ensure they firm up perfectly.

Notes

• Freezing the hazelnut spread dollops and dough balls ensures the filling stays encased and prevents excessive spreading during baking.
• The cookies will be soft right out of the oven; cooling is essential for them to set properly.
• You can sprinkle flaky sea salt on top to enhance the sweet and salty contrast, but this is optional.
• Use cold butter for a better dough texture and cookie consistency.
• Be careful to fully enclose the hazelnut spread in the dough to avoid leakage during baking.

Keywords: Kinder Bueno Cookies, hazelnut cookies, white chocolate cookies, chocolate hazelnut treat, soft baked cookies, dessert recipe