Kinder Bueno Cookies
Equipment
Ingredients
Cookie Dough
unsalted butter (browned)
160 g
brown sugar
150 g
white sugar
50 g
egg
1 piece
vanilla extract
1 tsp
all-purpose flour
240 g
cornstarch
1 tbsp
baking powder
0.5 tsp
baking soda
0.5 tsp
salt
0.25 tsp
Mix-ins & Toppings
white chocolate chunks (chopped)
100 g
mini kinder bueno
6 piece
hazelnut cream
60 g
Instructions
Brown the butter
Cook butter in a pan until it turns golden brown and develops a nutty aroma.
Cool the browned butter
Remove butter from heat and let it cool slightly for 5 minutes.
Mix wet ingredients
Combine cooled browned butter with brown and white sugars, then add egg and vanilla extract.
Add dry ingredients
Mix in flour, cornstarch, baking powder, baking soda, and salt until a soft dough forms.
Fold in chocolate
Gently fold white chocolate chunks and half of the Kinder Bueno pieces into the dough.
Shape the cookies
Scoop dough balls, flatten slightly, place a piece of Kinder Bueno in the center, then wrap dough around it.
Bake the cookies
Bake at 180°C for 10-12 minutes until edges are golden but centers are still soft.
Add toppings
Drizzle with hazelnut cream and top with remaining Kinder Bueno pieces while cookies are still warm.
Original recipe
Storage
Store in airtight container. Cookies can be frozen for up to 1 month. Thaw at room temperature.
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