Kinder Bueno Cookies

Gooey chocolate cookies with Kinder chocolate, Kinder Bueno on top and optional Kinderella spread filling

Course Dessert

Cuisine European

Keyword Cookies

Prep Time 30

Cook Time 12

Freezing time 30

Total Time 1 12

Servings

Calories 435kcal

Author thebakingexplorer

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) I used Black Milk

For the topping

3 Kinder Bueno bars

Metric - US Customary

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.

Nutrition