These Easy Kinder cookies are going to blow your mind! They’re soft and chewy, packed full of Kinder chocolate, Kinder Bueno, white chocolate chips and milk chocolate chips. You can even go wild and add a Kinder Hippo on top of each one!
Calling all Kinder fans, this recipe is for you! If you love all things Kinder then you're going to love these Kinder Bueno cookies.
I got the idea for this recipe recently when I made my Kinder fudge, and I'm happy to report that it went exactly as planned. They're some of the best cookies I've ever made and I have baked A LOT of cookies in my time! I hope you enjoy them.
Ingredients
- Butter: Cubed, softened butter will work best for this recipe. There’s more sugar than butter and it can be a little tricky to mix in, so make things easier for yourself by using softened butter. You can do this by letting it sit out at room temperature for 60 minutes before using it.
- Caster sugar: Caster sugar is also known as superfine sugar. You can use granulated white sugar if you prefer but caster sugar will give the best texture.
- Brown sugar: I recommend using soft, light brown sugar for these cookies.
- Vanilla extract: For a little extra flavour! You can skip this if you like because there is already a lot of flavour in these Kinder Bueno cookies.
- Egg: The egg acts as a binder in cookies. If you’d like to make eggless Kinder cookies, you can use a flax egg instead. To do this, mix 1 tablespoon of ground flaxseeds and 3 tablespoons of cold water and leave it to sit for 5 minutes or so until thick and gloopy.
- Flour: I like to use self-raising flour for my cookies. I actually started doing this when I started making Tanya Burr’s cookie recipe. By using self-raising flour instead of plain flour, you can create soft, chewy cookies with crispy edges, without the need to use baking powder and/or baking soda separately.
- Kinder chocolate: Kinder chocolate bars are key to the delicious texture and flavour of these Kinder cookies. I just broke the bars into segments but you can cut them up into smaller pieces if you prefer.
- Chocolate chips: I used a mixture of white and milk chocolate chips in addition to the Kinder chocolate. Feel free to use one kind only or omit them completely.
- Kinder Bueno: I chopped some Kinder Bueno bars and added them on top of the cookies. I also added a couple of Kinder Hippos and thought they looked super cute! When adding Kinder Bueno pieces or Hippos, make sure to add them once the cookies are done because they’ll burn in the oven. If you add them on top while the cookies are still warm and gooey, they’ll stay in place once the cookies have cooled.
Equipment
- Mixing bowl: You’ll need a large mixing bowl to mix everything in.
- Electric whisk or stand mixer: As I mentioned above, mixing the butter with the sugars can be a little difficult because it makes quite a thick paste. An electric whisk or stand mixer can assist you with this step.
- Wooden spoon: To mix your Kinder cookie dough all together! A sturdy wooden spoon is the best tool for this job.
- Baking trays: These cookies spread quite a lot so I recommend only putting 4-5 cookies on a baking tray at one time. If you only have one tray, you’ll need to wait until the cookies have cooled down and firmed up before reusing it.
- Baking or parchment paper: This is needed if you’re using a traditional baking tray. If using a non-stick cookie tray then you obviously won’t need to line it.
How to make Kinder Cookies
Here's how to make these super delicious Kinder Bueno cookies.
Step 1: Preheat your oven to 180°C, or 160°C if using a fan oven. Line two large baking trays with baking paper.
Step 2: Add 150g of softened butter to a large mixing bowl along with 130g of caster sugar and 100g of soft light brown sugar. Use an electric whisk or stand mixer to mix it together into a thick paste.
Step 3: Next, add 1 egg and 1 teaspoon of vanilla extract. Give it another mix until smooth.
Step 4: Now add 250g of self-raising flour to the bowl. Mix it in with a wooden spoon and when it’s starting to come together, use your hands to press it into a ball of dough.
If your cookie dough is too wet or sticky you can add a bit more self-raising flour. If it’s dry or crumbly, add a small splash of milk to help it stick together.
Step 5: Break 12 Kinder milk chocolate bars into segments (150g total) and add them to the bowl along with 30g of milk chocolate chips and 30g of white chocolate chips. Gently knead them into the dough using your hands.
Step 6: Divide the dough into 12 equal-sized pieces. I recommend using a scale for accuracy. Roll each piece into a ball and use your fingers to gently press on them to make discs that are around 1 inch thick.
Step 7: Place the cookies on the baking tray and add extra Kinder chocolate pieces and chocolate chips on top if desired.
Bake for 11-12 minutes until the cookies are JUST turning golden brown at the edges. They will look underbaked in the middle but resist the urge to bake them for any longer than this! Cookies continue baking for a few minutes once removed from the oven and they become firm and chewy as they cool down.
Step 8: While the cookies are still warm and gooey in the middle, top them with Kinder Bueno pieces and/or Kinder Hippos. They will stick nicely once the cookies have cooled down.
Step 9: Leave the cookies on the baking tray until completely cold. Gently peel them off the baking paper and enjoy!
Top tips for the best Kinder Bueno cookies
- Use a stand mixer or electric whisk to mix the butter and sugar together.
- The cookies will look underbaked when they first come out of the oven but do not keep baking them unless you want hard and crispy cookies! They’ll continue to bake for a few more minutes once you take them out of the oven.
- Add the Kinder Bueno pieces and Kinder Hippos to the top of the cookies while the dough is still warm and squishy, which will help them to stick on as the cookies cool. Don’t put them on before baking because they will burn.
FAQ
You can keep these in an airtight container at room temperature for up to 5 days.
Yes, these cookies will freeze well. Pop them into airtight containers and freeze for up to 1 month. When you’re ready to defrost them, transfer them to a plate or wire rack and let them sit at room temperature for an hour or so. Do not refreeze.
Kinder cookies have roughly 384 calories but of course, this will vary depending on the mix-ins and toppings you use. Full nutritional information is available in the recipe card below (not including Kinder Hippos) but please note that these are only estimations and may differ depending on specific brands and quantities used.
I hope you like these Kinder cookies. If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
Kinder Cookies With Bueno Pieces
Ingredients
- 150 g Butter, softened at room temperature (⅔ cup)
- 130 g Caster sugar (⅝ cups)
- 100 g Soft light brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- 1 Egg
- 250 g Self-raising flour (2 cups)
- 150 g Kinder chocolate, broken into segments (12 small bars/5oz)
- 30 g Milk chocoalte chips (1oz)
- 30 g White chocolate chips (1oz)
To top after baking:
- 2 Sticks Kinder Bueno, chopped into small chunks (1 full Kinder Bueno)
- 6-12 Kinder Hippos (optional)
Instructions
- Preheat your oven to 180℃ (or 160℃ if you're using a fan oven). Line two large trays with baking paper.
- Add the butter to a large bowl with the caster sugar and brown sugar. Use an electric whisk or stand mixer to combine it into a thick paste.
- Add the vanilla extract and the egg and mix again.
- Next, add all of the flour. Mix well and when it starts to come together, use your hands to press it into a ball of dough. If it's too wet, add more flour and if it's too dry, add a splash of milk.
- Add the Kinder chocolate segments and the chocolate chips, saving a few aside for topping the cookies. Gently knead them into the cookie dough with your hands.
- Divide the dough into 12 equal-sized pieces and roll each into a ball. Gently press the balls to make discs that are around 1-inch thick.
- Place them onto the tray, leaving a couple of inches between them to allow space for spreading. I usually do 4-5 cookies per tray. Top with leftover Kinder chocolate segments and chocolate chips.
- Bake the cookies, one tray at a time, for 11-12 minutes until they are JUST turning golden brown at the edges. They'll look a bit underbaked in the middle but do not bake them for any longer or they'll end up hard and crispy.
- While the cookies are still warm and gooey, gently press the Kinder Bueno pieces and the Kinder Hippos (if using) on top.
- Leave the cookies on the tray until they're completely cool then enjoy!
Video
Notes
- Do not add the Kinder Bueno pieces or Kinder Hippos on top of the cookies before baking as they will burn. They will stick on top if you add them while the cookies are still warm and gooey out of the oven.
- Store in an airtight container at room temperature for up to 5 days.
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