Kinder Bueno Cookies
Kinder Bueno Cookies
Ingredients
For the Cookie Dough
- 227 g cold European unsalted butter, cubed
- 180 g brown sugar
- 110 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla bean paste
- 405 g all-purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup semi-sweet chocolate chips
- 5-6 Kinder Bueno bars, chopped into small pieces
For the Filling
- 3/4 cup hazelnut chocolate spread
- as needed Kinder wafer chocolate
For Topping
- extra Kinder Bueno pieces
Instructions
- 1
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm.
⏱️ 5 min
- 2
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
⏱️ 10 min•🌡️ 350
- 3
In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking.
⏱️ 3 min
- 4
Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed.
⏱️ 2 min
- 5
In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don’t overmix.
⏱️ 3 min
- 7
Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
⏱️ 2 min
- 8
Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with Kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball.
⏱️ 10 min
- 9
For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes.
⏱️ 5 min
- 10
Place the cookies on the prepared baking trays, leaving plenty of space between them.
⏱️ 1 min
- 11
Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft.
⏱️ 15 min•🌡️ 350
- 12
Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack.
⏱️ 15 min
- 13
Top with extra Kinder Bueno pieces.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kinder Bueno Cookies
For the Cookie Dough
- 227 g cold European unsalted butter, cubed
- 180 g brown sugar
- 110 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla bean paste
- 405 g all-purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup semi-sweet chocolate chips
- 5-6 Kinder Bueno bars, chopped into small pieces
For the Filling
- 3/4 cup hazelnut chocolate spread
- as needed Kinder wafer chocolate
For Topping
- extra Kinder Bueno pieces
Instructions
- 1
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm.
⏱️ 5 min - 2
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
⏱️ 10 min•🌡️ 350 - 3
In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking.
⏱️ 3 min - 4
Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed.
⏱️ 2 min - 5
In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don’t overmix.
⏱️ 3 min - 7
Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
⏱️ 2 min - 8
Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with Kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball.
⏱️ 10 min - 9
For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes.
⏱️ 5 min - 10
Place the cookies on the prepared baking trays, leaving plenty of space between them.
⏱️ 1 min - 11
Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft.
⏱️ 15 min•🌡️ 350 - 12
Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack.
⏱️ 15 min - 13
Top with extra Kinder Bueno pieces.
⏱️ 1 min