These Kinder Bueno cookies are thick, soft, and chewy chocolate chip cookies loaded with chopped Kinder Bueno bars and Kinder chocolate, then finished with a drizzle of Nutella.
These cookies pack everything people love about a Kinder Bueno bar into a thick, chewy chocolate chip cookie.
The dough is a classic chewy chocolate chip cookie base made with plenty of brown sugar and an extra egg yolk, so the cookies bake up with crisp edges and soft, chewy centers.
Chopped Kinder Bueno bars add a crispy wafer crunch and creamy hazelnut filling, while Kinder chocolate melts into sweet, milky pockets in every bite.
They are perfect for bake sales, birthdays, and anyone who loves a loaded, bakery-style cookie.
For more cookie flavors, check out my brown butter pecan cookies, biscoff butter cookies, brookies, or browse all my cookie recipes!
Jump to:
- Kinder Bueno Cookies at a Glance
- Why this recipe works
- Ingredients
- Step by Step Instructions
- How to Tell When They're Done
- Expert Tips
- Troubleshooting
- Frequently Asked Questions
- Storing
- Freezing
- Make It Ahead Of Time
- Substitutions
- Variations
- How to Make Different Cookie Sizes
- Equipment
- Connect With Us
- 📖 Recipe
- 💬 Comments
Kinder Bueno Cookies at a Glance
- Yield: About 14 cookies
- Prep time: 10 minutes, plus at least 1 hour chilling the dough and 1 hour chilling the drizzled cookies
- Bake: 11 to 12 minutes at 180°C (350°F)
- Texture: Crisp golden edges, soft chewy centers, crunchy wafer pieces
- Mix-ins: Chopped Kinder Bueno bars, Kinder chocolate, and chocolate chips
- Topping: A drizzle of warm Nutella
Why this recipe works
- Thick and Chewy: More brown sugar than white sugar plus an extra egg yolk keeps the cookies soft, chewy, and thick.
- Loaded With Kinder: Kinder Bueno and Kinder chocolate go into the dough and on top, so every bite is full of hazelnut and milk chocolate.
- Bakery-Style Look: Pressing extra toppings into the warm cookies gives them a loaded, picture-perfect finish.
- Nutella Drizzle: A swirl of Nutella over the cooled cookies adds a creamy hazelnut finish that matches the Bueno filling.
- Make Ahead Friendly: The dough can rest overnight in the fridge or be frozen for up to 3 months.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
Unsalted Butter: Softened to room temperature so it creams smoothly with the sugars.
Brown Sugar: Adds moisture and a caramel flavor, and keeps the cookies chewy.
Granulated Sugar: Helps the cookies spread slightly and gives them crisp, golden edges.
Vanilla Extract: Enhances the chocolate and hazelnut flavors.
Eggs and Egg Yolk: Large and at room temperature. The extra yolk adds richness and makes the cookies extra chewy.
All-Purpose Flour: Gives the cookies structure. Spoon and level it or weigh it for the best texture.
Baking Soda: Helps the cookies rise and spread just enough.
Salt: Balances the sweetness and brings out the chocolate flavor.
Chocolate Chips: Milk or semi-sweet chocolate chips both work.
Kinder Bueno Bars: Chopped into pieces. They add a crispy wafer crunch and a creamy hazelnut filling.
Kinder Chocolate: Cut into small pieces. It melts into sweet, milky chocolate pockets.
Nutella: Warmed until pourable and drizzled over the cooled cookies.
Step by Step Instructions
Make the cookie dough
Cream: In a large mixing bowl, beat the room temperature butter, brown sugar, granulated sugar, vanilla extract, and salt with an electric hand mixer for 2 to 3 minutes, until creamy and light in color.
Eggs: Add the eggs and egg yolk and mix until smooth and creamy.
Dry Ingredients: Add the flour and baking soda and mix until almost combined, with a few dry streaks remaining.
Fold: Add the chocolate chips, Kinder chocolate pieces, and chopped Kinder Bueno, and fold with a spatula just until combined.
Chill: Cover the bowl with plastic wrap and chill the dough for at least 1 hour, or overnight for the best results.
Bake the cookies
Scoop and Stuff: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into 1½ tablespoon balls, press a piece of Kinder chocolate into the center of each one, and wrap the dough around it to seal. Place them on the baking sheet, leaving space between each cookie.
Bake: Bake for 11 to 12 minutes, until the edges are golden and the centers still look slightly soft.
Top: Immediately press more chocolate chips and Kinder Bueno pieces into the tops of the warm cookies.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Drizzle and Chill: Warm the Nutella in the microwave for 15 to 20 seconds until pourable. Transfer it to a piping bag or zip-top bag, snip a small corner, and drizzle it over the cooled cookies. Refrigerate for at least 1 hour so the Nutella sets.
How to Tell When They're Done
The edges should be golden and set, while the centers still look puffy and slightly underbaked. They finish cooking on the hot baking sheet, so pull them out at this stage for the softest, chewiest cookies.
Expert Tips
- Chop the Bueno Bars Cleanly: Use a sharp serrated knife and cut the bars into bean-sized pieces so the wafer stays crispy instead of crumbling.
- Room Temperature Butter: The butter should be soft but not melted so it creams properly with the sugars.
- Bake One Tray at a Time: A single tray on the middle rack bakes the most evenly, with golden edges and soft centers.
- Use Parchment Paper: It keeps the bottoms from over-browning and stops melted chocolate from sticking to the pan.
- Swirl for Round Cookies: Right out of the oven, swirl a round cookie cutter or glass around each cookie to shape perfect circles.
- Drizzle on Cool Cookies: Warm cookies melt the Nutella into a puddle. Wait until they are completely cool, then chill them so the drizzle sets with clean lines.
Troubleshooting
Why did my cookies spread too much?
The dough was too warm or the butter was too soft. Chill the dough for at least 1 hour, and if your kitchen is warm, chill the scooped dough balls for 10 more minutes before baking.
Why are my cookies dry or cakey?
Too much flour was added or the cookies were overbaked. Spoon and level your flour, and pull the cookies out while the centers still look soft.
Why did the Kinder chocolate burn?
Kinder chocolate on the surface of the dough can scorch. Make sure each stuffed piece is fully sealed inside the dough, and add the extra toppings only after baking.
Frequently Asked Questions
This recipe makes about 14 cookies using a 1½ tablespoon scoop. See the cookie size guide for larger and smaller options.
Yes. Replace the Kinder Bueno with chopped hazelnut wafer bars or Ferrero Rocher, or use extra milk chocolate chunks.
Pressing Kinder Bueno pieces and chocolate into the hot cookies helps them stick and melt slightly, so the cookies look bakery-style and full of toppings.
Storing
Store the cookies in an airtight container at room temperature for up to 4 days.
Freezing
Freezing the baked cookies: Let the cookies cool completely, then place them in an airtight container or freezer bag with parchment paper between the layers. Freeze for up to 3 months.
Thaw at room temperature for about 30 minutes, or warm them in the oven at 180°C (350°F) for 2 to 3 minutes for a freshly baked texture.
Freezing the cookie dough: Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until firm, about 1 hour, then transfer them to a freezer bag.
Freeze for up to 3 months. Bake straight from frozen, with no need to thaw, and add about 1 extra minute to the baking time.
Make It Ahead Of Time
Make the cookie dough up to 2 days ahead and keep it covered in the fridge. Resting the dough overnight gives the cookies a deeper, more caramelized flavor.
Substitutions
Kinder Bueno: Use any chopped hazelnut wafer bar or Ferrero Rocher.
Kinder Chocolate: Swap for chopped milk chocolate or milk chocolate chips.
Gluten Free: Use a 1:1 gluten-free baking flour blend. Note that Kinder Bueno contains gluten, so substitute a gluten-free hazelnut chocolate.
Variations
Nutella Center: Wrap each dough ball around a small frozen spoonful of Nutella before baking.
White Kinder: Use white Kinder Bueno and white chocolate chips.
Hazelnut Crunch: Fold toasted chopped hazelnuts into the dough.
How to Make Different Cookie Sizes
- Small (1 tablespoon): About 22 cookies. Bake for 9 to 10 minutes.
- Medium (1½ tablespoons): About 14 cookies. Bake for 11 to 12 minutes.
- Large (3 tablespoons): About 8 cookies. Bake for 13 to 15 minutes, spacing them 7.5 cm (3 inches) apart.
Equipment
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- Cookie scoop
- Baking sheet and parchment paper
- Wire rack
More Cookie Recipes
Craving more loaded cookies? Try my brown butter chocolate chunk cookies, chewy chocolate chip cookies, and M&M cookies!
Connect With Us
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📖 Recipe
Kinder Bueno Cookies
Ingredients
- ⅔ cup Butter
- ⅔ cups Brown sugar
- ⅓ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 2 cups Flour
- 2 Eggs
- 1 Egg yolk
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- ½ cup Chocolate chips
- 10 bars Kinder bueno
- 1 cup Kinder chocolate cut into pieces
For the topping
- ¼ cup Nutella warmed, for drizzling
Instructions
Make the cookie dough
- Cream: In a large mixing bowl, beat the room temperature butter, brown sugar, granulated sugar, vanilla extract, and salt with an electric hand mixer for 2 to 3 minutes, until creamy and light in color.
- Eggs: Add the eggs and egg yolk and mix until smooth and creamy.
- Dry Ingredients: Add the flour and baking soda and mix until almost combined, with a few dry streaks remaining.
- Fold: Add the chocolate chips, Kinder chocolate pieces, and chopped Kinder Bueno, and fold with a spatula just until combined.
- Chill: Cover the bowl with plastic wrap and chill the dough for at least 1 hour, or overnight for the best results.
Bake the cookies
- Scoop and Stuff: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into 1½ tablespoon balls, press a piece of Kinder chocolate into the center of each one, and wrap the dough around it to seal. Place them on the baking sheet, leaving space between each cookie.
- Bake: Bake for 11 to 12 minutes, until the edges are golden and the centers still look slightly soft.
- Top: Immediately press more chocolate chips and Kinder Bueno pieces into the tops of the warm cookies.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Drizzle and Chill: Warm the Nutella in the microwave for 15 to 20 seconds until pourable. Transfer it to a piping bag or zip-top bag, snip a small corner, and drizzle it over the cooled cookies. Refrigerate for at least 1 hour so the Nutella sets.
Notes
- Chill the Dough: Chill for at least 1 hour, or up to 2 days. Cold dough spreads less, so the cookies stay thick and chewy.
- Room Temperature Ingredients: Use soft butter and room temperature eggs so the dough creams smoothly and bakes evenly.
- Measure the Flour: Spoon and level the flour or weigh it. Too much flour makes the cookies cakey; too little makes them spread.
- Chop the Kinder Bueno: Cut the bars into bean-sized pieces with a serrated knife so the wafer stays crispy.
- Seal the Kinder Chocolate: Wrap the dough completely around each piece of Kinder chocolate. Chocolate left on the surface can scorch in the oven.
- Pull Them Early: Take the cookies out when the edges are golden and the centers still look soft. They set as they cool.
- Top While Warm: Press the extra Kinder Bueno and chocolate chips into the cookies right out of the oven so they stick.
- Cookie Size: 1 tablespoon scoops bake in 9 to 10 minutes; 3 tablespoon scoops bake in 13 to 15 minutes.
- Nutella Drizzle: Drizzle only once the cookies are completely cool, then refrigerate for at least 1 hour so it sets before stacking or storing.
- Storage: Keep in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze dough balls for up to 3 months and bake from frozen, adding about 1 minute. Baked cookies freeze for up to 3 months.
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