Kinder Bueno NYC Cookies

Name: Kinder Bueno NYC Cookies
Prep time: 130 min
Cook time: 15 min
Total time: 145 min
Ingredients: 6 Tablespoons White chocolate hazelnut spread ((sub for hazelnut creme or Nutella)); 110 g Butter, softened; 100 g Caster sugar; 50 g Soft light brown sugar; 1 Medium Egg; 1 Teaspoon Vanilla extract; 250 g Self-raising flour; 200 g Kinder chocolate, chopped; 6 Tablespoons White chocolate hazelnut spread; 6 Pieces Kinder Bueno

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Say hello to your new favourite dessert, stuffed Kinder Bueno NYC cookies! They're soft, cakey, jam-packed with Kinder chocolate pieces and stuffed with white chocolate hazelnut spread. Trust me when I say these won't last long!

I've been seeing those viral NYC-style cookies everywhere online lately, and only recently discovered they were first made famous by Levain Bakery in New York. They looked so good that I had to try making my own. Of course, in true Eat Cook Bake style, I couldn't resist adding a twist, and the final result was these delicious Kinder Bueno NYC cookies.

These are extra-large, soft cookies with a gooey centre, packed with chunks of Kinder chocolate and stuffed with Kinder-inspired white chocolate hazelnut spread. I am going to warn you now: once you've had one of these cookies, you'll immediately be reaching for the next! They are seriously SO GOOD.

I've written the post below with beginner bakers in mind, sharing my top tips, ingredient notes, step-by-step photos and more. If you're more experienced in the kitchen or just prefer the condensed recipe, you can jump straight to the recipe card at the end of the post. Enjoy!

Everything you'll need to make these cookies

White chocolate hazelnut spread: This is what we'll stuff the cookies with. I used Tesco's white chocolate hazelnut spread but I believe Morrisons sells a similar one. If you can't get a hold of it, you can swap it out for hazelnut creme or Nutella.
Butter: Salted butter will help cut through the sweetness really well. Make sure to leave it out to soften before you start baking, which will make it easier to mix.
Caster sugar: Regular white sugar is fine if you're in a pinch but caster sugar will really give the cookies that 'melt in your mouth' texture.
Brown sugar: This keeps the cookies moist and adds a light caramel flavour. Don't add more than the recipe states or they will spread more than they're supposed to.
Egg: Just one medium egg as our binder.
Vanilla extract: For extra flavour.
Self-raising flour: This helps give the cookies a light, cake-like texture. You can swap it out for an equal amount of plain flour then add 2 teaspoons of baking powder to the recipe.
Kinder chocolate: I chopped up some Kinder Maxi bars to use in the cookies instead of regular chocolate chips. This ensures we get some of that iconic Kinder flavour in every bite.
Kinder Bueno: For decoration and extra crunch! I added one square to each cookie, stuck on with a little extra hazelnut spread.

Equipment

Baking trays: Two trays or one very large one. I always bake 4 per tray.
Baking paper: To prevent sticking.
Large mixing bowl: To make the dough.
Freezer-safe plate: Or a small baking tray, for freezing the hazelnut spread and the cookie balls.
Kitchen scales: Please use these to ensure your measurements are accurate!
Utensils: A tablespoon, a sharp knife, a wooden spoon and a teaspoon.

overhead image of stuffed kinder bueno nyc cookies

How to make stuffed Kinder Bueno NYC cookies step by step

Step 1: Start by freezing your white chocolate hazelnut spread. Place 6 generous tablespoons onto a plate lined with baking paper and freeze for about an hour, until solid.

spoonful of hazelnut white chocolate spread on a lined plate

Step 2: In the meantime, prepare your cookie dough. Place 110g of softened butter into a bowl with 100g of caster sugar and 50g of soft light brown sugar. Mix well until soft and fluffy.

Step 3: Add 1 medium egg and 1 teaspoon of vanilla extract then mix again. The mixture should be smooth.

butter and sugar creamed together in a bowl

wet ingredients mixed together in a bowl

Step 4: Add 250g of self-raising flour to the bowl. Mix it in with your wooden spoon then use your hands to press everything together into a ball. If it's too sticky, add more flour and if it's too dry, add a small splash of milk.

Step 5: Chop 200g of Kinder chocolate into small chunks then press them into the cookie dough.

ball of cookie dough with kinder chocolate in it

Step 6: Divide the cookie dough into 6 equal pieces and roll each piece into a ball. A food scale is super handy to ensure they're all the same size/weight.

Step 7: Once the hazelnut spread balls are solid, peel them off the baking paper and gently stuff one into the centre of each piece of cookie dough. Use your hands to stretch the cookie dough over it to ensure it's covered completely, then reroll to make a ball again.

placing frozen white chocolate hazelnut spread inside cookie dough ball

Step 8: Place the cookies on a lined plate or tray and freeze for 1 hour. In the meantime, preheat your oven to 200°C (or 180°C for fan ovens) and prepare a baking tray for the cookies to be baked on.

Step 9: Transfer the cookie balls to your baking tray, leaving some space in between to allow for spreading, and bake for 12-15 minutes. They should be very lightly golden on top (don't worry, they'll continue to bake for a few minutes out of the oven).

Step 10: Let the cookies cool completely on the tray. Then pipe a blob of hazelnut spread onto each one and top with a piece of Kinder Bueno. Then sit back and enjoy your cookies!

Chunky Cookie Tips

Make sure your hazelnut spread is solid before stuffing it into the cookie dough. This will prevent it from oozing out in the oven.
Don't adjust the sugar content of this recipe as it may cause the cookies to spread more than they should.
Freezing your cookie dough before putting it straight into a hot oven is essential to prevent excess spreading. We want the balls to stay nice and thick so don't skip this step!
While the cookies are still warm, use an extra large cookie cutter to gently swirl them around to make them perfectly round and chunky.
For a neater presentation, use a piping bag to add the hazelnut spread on top.

FAQs

What can I use instead of white chocolate hazelnut spread?

Although white chocolate hazelnut spread gives that true Kinder Bueno flavour, it can sometimes be tricky to get hold of (although my local Morrisons and Tesco usually stock it). You can swap it out for an equal amount of hazelnut creme or Nutella- just freeze them as usual before adding them to the dough. You can also stuff the cookies with some Kinder Bueno pieces instead.

How long do Kinder Bueno NYC cookies last?

These stuffed cookies will stay fresh for about 4 days if you store them in an airtight container at room temperature. You can squeeze an extra day or two out of them if you keep them in the fridge- just bring them to room temperature before eating for the best texture.

Can I freeze them?

Yes, these cookies can be frozen for up to 3 months. I recommend adding the topping after you defrost them as the Kinder Bueno will become soggy. You can either pop them into an airtight container or you can freeze them on a baking tray until they're solid then transfer them to a freezer bag. To defrost, let them sit out on a wire rack or plate for an hour or two. Do not refreeze.

hand holding up kinder bueno stuffed nyc cookie

More Kinder Bueno desserts

I hope you like my stuffed Kinder Bueno NYC cookies! If you make them at home, please leave a comment and rating to let me know what you think. Enjoy!