Kinder Bueno Cookies are an irresistible treat that combines soft, gooey cookie dough with chunks of Kinder Bueno and chocolate. These indulgent cookies are loaded with creamy hazelnut filling and melty chocolate, making them perfect for anyone with a sweet tooth. Whether served warm from the oven or at room temperature, they’re a guaranteed hit!
Why You’ll Love This Recipe
- Gooey Texture: The soft centers and slightly crisp edges make these cookies utterly decadent.
- Rich Flavors: The creamy hazelnut filling from Kinder Bueno bars adds a luxurious taste.
- Easy to Make: Simple steps and pantry staples make this recipe accessible for any baker.
- Crowd-Pleaser: Perfect for parties, gifts, or a cozy dessert at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Kinder Bueno bars (chopped)
- Milk chocolate chips
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in Kinder Bueno and Chocolate Chips: Gently fold in the chopped Kinder Bueno bars and chocolate chips.
- Scoop Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm for gooey centers!
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
Variations
- Nutella Center: Add a dollop of Nutella in the center of each cookie before baking for an extra gooey surprise.
- White Chocolate Twist: Replace milk chocolate chips with white chocolate chips for a sweeter flavor.
- Double Bueno: Use Kinder chocolate chunks alongside Kinder Bueno for double the indulgence.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Stuffed Cookies: Wrap cookie dough around a whole piece of Kinder Bueno for a stuffed cookie effect.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing Dough: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Freezing Baked Cookies: Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds for gooey centers.
FAQs
1. Can I use other types of chocolate?
Yes, any type of chocolate works well, such as dark chocolate, milk chocolate, or white chocolate.
2. How do I keep the cookies gooey?
Underbake slightly to ensure the centers remain soft and gooey.
3. Can I make these cookies without Kinder Bueno?
Yes, substitute Kinder Bueno with chopped hazelnuts or any chocolate bar of your choice.
4. How do I prevent cookies from spreading too much?
Chill the dough for 20-30 minutes before baking to help the cookies hold their shape.
5. Can I double the recipe?
Absolutely! Double the ingredients and bake in batches as needed.
6. Why did my Kinder Bueno pieces melt?
Kinder Bueno is delicate and may melt slightly in the oven. To preserve chunks, press extra pieces onto the cookies immediately after baking.
7. Can I add hazelnuts for extra crunch?
Yes, chopped hazelnuts complement the flavors perfectly.
8. What if I don’t have brown sugar?
You can substitute brown sugar with white sugar, but the cookies may lose some chewiness.
9. Can I make the dough in advance?
Yes, prepare the dough up to 2 days in advance and refrigerate until ready to bake.
10. How do I decorate these cookies?
Drizzle melted chocolate or sprinkle with crushed Kinder Bueno for a decorative touch.
Conclusion
Gooey and delicious Kinder Bueno Cookies are the ultimate indulgence for chocolate and hazelnut lovers. Soft, chewy, and loaded with chunks of Kinder Bueno, they’re as fun to make as they are to eat. Perfect for any occasion, these cookies will quickly become a favorite in your baking repertoire. Whip up a batch today and treat yourself to cookie perfection!
Print
Gooey and Delicious Kinder Bueno Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European
Description
These Gooey Kinder Bueno Cookies are a chocolate hazelnut dream come true! Packed with chunks of Kinder Bueno bars, creamy hazelnut spread, and melted chocolate, they’re soft in the center with crispy edges. Perfect for indulging your sweet tooth or impressing your friends at any gathering.
Ingredients
- 1 cup (230g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (180g) chocolate chips (milk or semi-sweet)
- 4 Kinder Bueno bars, roughly chopped
- 1/2 cup (120g) hazelnut spread (e.g., Nutella)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Mix in the eggs, one at a time, followed by the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Mix in Add-Ins:
- Fold in the chocolate chips and half of the chopped Kinder Bueno bars.
- Shape the Cookies:
- Scoop 2 tablespoons of dough at a time and flatten slightly. Add a small dollop (about ½ tsp) of hazelnut spread to the center of the dough, then fold the dough around it to seal. Place on the prepared baking sheet, leaving 2 inches between each cookie. Top with extra chopped Kinder Bueno pieces.
- Bake:
- Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked. The cookies will set as they cool.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve warm for the ultimate gooey experience.
Notes
- For an extra gooey center, freeze dollops of hazelnut spread before stuffing the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- These cookies are best enjoyed warm. Reheat in the microwave for 10-15 seconds for that freshly baked taste.