Best Kinder Cookies
These Kinder cookies are soft and chewy inside, crispy on the outside, and loaded with Kinder pieces and melty chocolate chips.
Ingredients
- ¾ cup Butter unsalted, soft
- 1 cups Brown sugar light brown sugar
- ¼ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 2 cups Flour
- 1 Eggs
- 1 Egg yolk
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 1 cups Chocolate chips
- 12 Kinder
Instructions
- In a large mixing bowl, add the room-temperature butter, granulated sugar, brown sugar, and salt. Cream with an electric hand mixer for 2–3 minutes, or until the mixture is light, fluffy, and pale in color.
- Add the egg, egg yolk, and vanilla extract, and mix again until smooth and creamy.
- Add the flour and baking soda, and mix on low speed until the dough is almost combined.
- Fold in the chocolate chips and chopped Kinder pieces with a spatula until everything is evenly distributed and the dough is just combined.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour. For even better flavor and texture, chill overnight.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Using a cookie scoop, portion the dough into 1½-tablespoon balls and place them on the prepared baking sheet.
- Bake for 11–12 minutes, or until the edges are lightly golden and the centers look soft.
- While the cookies are still warm, press a few extra Kinder pieces on top for a melted, bakery-style finish.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room-temperature butter and eggs. This helps the dough mix smoothly and creates a soft, even cookie texture.
- Cream the butter and sugars well. Mixing until light and fluffy adds air to the dough, giving the cookies the perfect chewy texture.
- Measure flour correctly. Too much flour makes cookies dry. Use a kitchen scale or spoon-and-level method for accuracy.
- Chill the dough. Resting the dough for at least 1 hour prevents the cookies from spreading too much and deepens the flavor.
- Use a cookie scoop. It keeps the cookies the same size so they bake evenly.
- Fold in Kinder gently. Kinder chocolate is soft, so fold it in with a spatula to keep the chunks intact.
- Don’t overbake. Remove the cookies when the edges turn slightly golden, and the centers still look soft. They’ll set as they cool.
- Add Kinder on top after baking. Pressing extra chunks on top while the cookies are warm makes them extra pretty and melty.
- Let cookies cool on the tray. A short cooling time helps them finish setting without overcooking.
- Freeze leftover dough. Kinder cookie dough freezes beautifully, so you can bake fresh cookies anytime.
Nutrition
Calories: 253kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 175mgPotassium: 60mgFiber: 0.3gSugar: 18gVitamin A: 238IUCalcium: 22mgIron: 1mg
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