Kinder Bueno Cookies
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.
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.
Nutrition
Calories: 413kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 246mgPotassium: 87mgFiber: 1gSugar: 22gVitamin A: 323IUCalcium: 30mgIron: 1mg
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