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
Units
Scale
- 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.