Kinder Bueno Cookies
Stuffed chocolate hazelnut cookies
Thick, bakery-style cookies with a surprise molten hazelnut chocolate center and chunks of Kinder Bueno throughout.
Equipment
Ingredients
Cookie Dough
unsalted butter (cold, cubed)
227 g
brown sugar
180 g
granulated sugar
110 g
large egg
1 piece
large egg yolk
1 piece
vanilla bean paste
1 tbsp
all-purpose flour
405 g
espresso powder
1 tsp
baking powder
1 tsp
baking soda
0.5 tsp
salt
0.5 tsp
cornstarch
1 tsp
semi-sweet chocolate chips
1 cup
Kinder Bueno bars (chopped)
5 piece
Filling
hazelnut chocolate spread
180 g
Kinder wafer chocolate
5 piece
Topping
Kinder Bueno pieces (chopped)
2 piece
Instructions
Prepare hazelnut filling
Portion and freeze the hazelnut chocolate spread
Preheat oven
Prepare oven and baking trays
Cream butter and sugars
Beat cold butter with brown and granulated sugars until creamy
Add eggs and vanilla
Mix in egg, egg yolk, and vanilla bean paste
Prepare dry ingredients
Whisk together flour, leavening agents, and seasonings
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture
Add chocolate and Kinder pieces
Fold in chocolate chips and chopped Kinder Bueno
Shape cookies with filling
Form dough around frozen hazelnut spread and wafer pieces
Chill shaped cookies
Refrigerate formed cookies for best bakery-style texture
Bake cookies
Bake at 175°C until edges are golden brown
Cool cookies
Rest on baking tray then transfer to cooling rack
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to baking time.
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