These Kinder Bueno Cookies are soft, gooey, chocolate packed and have a molten Kinderella centre. They are ultimate chocolate and Kinder indulgence! The chocolate cookies are filled with a creamy chocolate hazelnut spread, for a melt in the middle surprise when you take a bite. You can of course make them without the filling, and they are just as delicious! Kinder fans will love the Kinder Bueno topping and Kinder chocolate stuffed chocolate cookie dough.
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- The filling I used is a hazelnut cream from Black Milk Cereal. You can use any similar spread to fill the cookies, like Nutella for example. Morrisons also do a Hazelnut white chocolate spread which is very similar. Or you can leave it out and have them unfilled.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Kinder Bueno Cookies
Start by mixing the softened butter, caster sugar and light brown soft sugar together until fluffy and pale, about 3 minutes. Then add the egg and vanilla extract and mix to combine. Next, add the plain flour, cocoa powder, baking powder, salt and bicarbonate of soda. Finally mix in the chopped Kinder chocolate.
Divide the dough into portions, I went for 70g of dough per cookie. Roll each one into a ball, then flatten it out in your hand. Place a teaspoon (around 7-10g) of the Kinderella spread in the centre, and fold the dough over, sealing it together by pinching it with your fingertips. Roll it back into a ball shape.
Once all of the dough balls are stuffed with filling, place them on a lined baking tray, or put them in a tupperware container lined with baking paper, and put them in the freezer for 30 minutes. To bake, put them onto lined baking trays, leaving space between them, and bake for 12 minutes. As soon as they come out of the oven, place two pieces of Kinder Bueno on top of each cookie, gently pressing them on. Leave to cool on the baking trays for at least 10 minutes before moving to a cooling rack.
Where do you get the kinderella (hazelnut cream) spread from?
The spread I used for the filling is from Black Milk Cereal, they kindly sent me a large tub of their hazelnut cream which tastes exactly like the inside of a Kinder Bueno! You can purchase it from their online shop. Morrisons also do a Hazelnut white chocolate spread which is very similar.
Can the cookies be made without the kinderella spread centre?
Yes! You can simply omit this step. Or if you still want to stuff them but you don't have the kinderella spread, you can use Nutella, or a white chocolate spread would also be really yummy.
Do you have to freeze the cookies before baking them?
I highly recommend freezing them before baking, otherwise the cookies spread too much and the filling leaks out. For thicker and more gooey cookies, definitely freeze them before baking.
How do you get perfectly round cookies?
As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.
How should the cookies be stored and can they be frozen?
You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.
Do you need any electric mixer to make this recipe?
No, while an electric mixer is helpful in making these cookies, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp Xanthan Gum for better texture. Nutella and Kinder Chocolate are both gluten free, but you will have to omit the Kinder Buenos as they are not gluten free. You can replace the Kinder Buenos with Schar Meltos - which are basically the same! Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookies. Unfortunately, Kinderella spread, Kinder Bueno bars and Kinder chocolate are not dairy free. You will need to replace them with alternatives. There are lots of dairy free chocolate and hazelnut spreads available, like Nutiva spread for example. You could then add some dairy free milk or white chocolate, and some chopped hazelnuts too, to get a similar flavour. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Kinder Bueno Cookies:
- Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
- Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Baking trays
- Mixing bowls
- Cooling rack
- Kitchen scales
- Measuring spoons
- Stand mixer
- Round cutters
- Kinder Bueno
- Hazelnut white chocolate spread
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Kinder Bueno recipes...
Kinder Bueno Cookies
Ingredients
For the cookies
- 125 g Butter softened, unsalted
- 125 g Light brown soft sugar
- 75 g Caster sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 215 g Plain flour
- 35 g Cocoa powder
- ¼ tsp Salt
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- 200 g Kinder chocolate chopped up
For the filling (optional)
- 125 g Kinderella spread (hazelnut cream)
For the topping
- 3 Kinder Bueno bars
Instructions
- Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer
- Add the egg and vanilla extract and mix in
- Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt and mix them in until just combined
- Then mix in the chopped Kinder chocolate briefly, just to evenly distribute it
- Divide the dough into 12 portions, I weighed the dough and used 70g per cookie
- Roll each portion into a ball using the palms of your hands, then flatten the dough out into your hand
- Place a teaspoon (around 7-10g) of the Kinderella spread into the centre of the flattened out piece of dough
- Fold the dough around the Kinderella spread and pinch the dough together to seal the Kinderella spread inside the dough. Roll it back into a ball shape
- Do the same with all of the dough until it is used up. Then put all of them into the freezer for 30 minutes. You can either place the balls of filled cookie dough onto a lined baking tray, or into a tupperware container lined with baking paper
- Meanwhile, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
- After the 30 minutes is up and your oven is pre-heated, place the frozen dough balls onto lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough in the freezer and bake the cookies in batches
- Bake for 12 minutes, remove from the oven and immediately place two Kinder Bueno pieces on top of each cookie, gently pressing them on
- Leave the cookies to cool for at least 10 minutes on the baking trays before moving to a cooling rack
- Enjoy warm, or leave to cool fully. Store leftovers in an airtight container and eat within 3 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- The filling I used is a hazelnut cream from Black Milk Cereal. You can use any similar spread to fill the cookies, like Nutella for example. Morrisons also do a Hazelnut white chocolate spread which is very similar. Or you can leave it out and have them unfilled.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Ana D
One of the best cookies I have made. It was a sucess in my work!
thebakingexplorer
Thank you so much! I'm so happy to hear this!