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Kinder Bueno Cookies

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Kinder Bueno Cookies are rich, chewy, and packed with hazelnut and chocolate goodness. Inspired by the famous Kinder Bueno chocolate bar, these cookies have a soft, gooey center with chunks of Kinder Bueno and creamy hazelnut filling in every bite. Perfect for chocolate lovers or anyone looking for a decadent treat to bake at home.

Ingredients

Units Scale
  • Dry Ingredients
    • 2 1/2 cups (315g) all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
  • Wet Ingredients
    • 1 cup (226g) unsalted butter, softened
    • 3/4 cup (150g) granulated sugar
    • 3/4 cup (150g) brown sugar, packed
    • 2 large eggs
    • 1 tsp vanilla extract
  • Add-ins
    • 8 Kinder Bueno bars (chopped into small pieces)
    • 1 cup (175g) milk chocolate chips
    • 1/2 cup (120g) hazelnut spread (e.g., Nutella)

Instructions

  1. Preheat & Prep:
    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Cream Butter & Sugars:
    In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Add Eggs & Vanilla:
    Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.
  5. Combine Dry & Wet:
    Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix!
  6. Fold in Add-ins:
    Gently fold in the chopped Kinder Bueno bars and chocolate chips. Chill the dough in the fridge for 30 minutes for thicker cookies.
  7. Shape & Fill:
    Scoop about 2 tablespoons of cookie dough and flatten slightly. Add ½ tsp of hazelnut spread in the center, then roll into a ball, sealing the hazelnut spread inside.
  8. Bake:
    Place cookie dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
  9. Cool & Enjoy:
    Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For an extra indulgent treat, drizzle melted chocolate over the cookies after baking.

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