Kinder Bueno Cookies
These bakery-style cookies feature a rich cookie dough packed with chocolate chips and Kinder Bueno pieces, filled with a surprise frozen hazelnut chocolate center that melts into a gooey surprise.
Equipment
Ingredients
Cookie Dough
European 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)
6 piece
Filling
hazelnut chocolate spread
180 g
Kinder wafer chocolate
1 piece
Topping
Kinder Bueno pieces
2 piece
Instructions
Prepare filling portions
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each.
Freeze filling portions
Freeze the hazelnut spread portions for at least 30–45 minutes, until firm.
Preheat oven
Preheat your oven to 175°C and line two baking trays with parchment paper.
Cream butter and sugars
In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed for 2–3 minutes, until combined and creamy-looking.
Add eggs and vanilla
Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed.
Mix dry ingredients
In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don't overmix.
Add chocolate chips and Kinder pieces
Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
Shape cookies with filling
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.
Chill shaped cookies
For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes.
Bake cookies
Place the cookies on the prepared baking trays, leaving plenty of space between them. Bake at 175°C for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft.
Cool cookies
Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to a month - thaw at room temperature before serving.
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