Kinder Bueno Cookies
I feel like a Kinder Bueno cookie is one of those bakes that disappears before it has even cooled down. Big, soft cookies with chocolate running through them, spread with Nutella and finished with a piece of Kinder Bueno pressed on top.
The cookies themselves are nothing complicated. Butter and sugars beaten until light and fluffy, then the eggs and vanilla, then the dry ingredients and the chocolate stirred through. The one bit you cannot skip is the freezer, and that is only half an hour.
They are big too, 125 grams each, so one batch gives you about 15 proper bakery style cookies. Warm from the oven with the Nutella still soft is how I like them best.
Preparation Time 30 minutes
Freeze Time 30 minutes
Bake Time 12-14 minutes
Yields 15 cookies
Ingredients
Cookies
250 grams butter - softened
200 grams brown sugar
150 grams sugar
2 eggs- room temperature
1 teaspoon vanilla
600 grams flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
400 grams Kinder chocolate - cut into pieces
200 grams milk chocolate chips
To Finish
Nutella - for spreading
Kinder Bueno bars - broken into segments
Instructions
Beat the butter and both sugars together for 3-4 minutes until light and fluffy. Add the eggs and the vanilla.
Add the flour, the baking powder, the baking soda and the salt and mix it all in.
Mix both chocolates in.
Roll into 125 gram balls. You should get about 15 balls.
Freeze for 30 minutes. Then bake at 180°C for 12-14 minutes. Cool completely.
Spread Nutella over the cookies.
Top with Kinder Bueno.
A Few Things To Remember
Do not skip the freezing. Cold dough spreads much less in the oven, and that is what gives you a thick, soft cookie instead of a flat one.
Give them room on the tray. These are big cookies and they still spread a little, so leave a good gap between them.
Let them cool completely before the Nutella goes anywhere near them. On a warm cookie the Nutella just slides off.
The Kinder Bueno goes on at the very end, once the cookies are cool. If it goes in the oven the wafer softens and you lose that crunch.
You can roll the balls and keep them in the freezer, then bake them straight from frozen whenever you want. Just give them two or three extra minutes in the oven.
If you give these a go, let me know how you got on!
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