Print

Kinder Bueno Cookies Recipe

Print Recipe

★★★★★

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!

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/kinder-bueno-cookies-recipe/