Kinder Bueno Cookies

Ingredients

• 227 g European unsalted butter (Cold and cubed)
• 180 g Brown sugar
• 110 g Granulated sugar
• 1 Large egg and large egg yolk (1 large egg plus 1 large egg yolk)
• 1 tbsp Vanilla bean paste
• 405 g All-purpose flour
• 1 tsp Espresso powder
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 1 tsp Cornstarch
• 1 cup Semi-sweet chocolate chips
• 5 Kinder Bueno bars (Use 5–6 bars, chopped into small pieces)
• 0.75 cup Hazelnut chocolate spread (Scoop into about 10 portions of roughly 1 tablespoon each)
• Kinder wafer chocolate (For the cookie centers; amount not specified)
• Extra Kinder Bueno pieces (For topping; amount not specified)

Steps

1. 1

   Line a small tray with parchment paper. Scoop the hazelnut chocolate spread into about 10 small portions, roughly 1 tablespoon each, and place them on the tray. Freeze for at least 30–45 minutes, until firm.

2. 2

   Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper.

3. 3

   In a large mixing bowl fitted with a paddle attachment, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed for 2–3 minutes, until combined and creamy-looking.

4. 4

   Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed.

5. 5

   In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.

6. 6

   Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears; do not overmix.

7. 7

   Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.

8. 8

   Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center along with Kinder wafer chocolate, then fold the dough completely around the filling.

9. 9

   Seal each cookie well and roll it into a tall, thick ball.

10. 10

    For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes.

11. 11

    Place the cookies on the prepared baking trays, leaving plenty of space between them. Add extra Kinder Bueno pieces for topping.

12. 12

    Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft.

13. 13

    Let the cookies cool on the baking trays for 10–15 minutes, then transfer them to a wire rack.

Notes

The quantity of Kinder wafer chocolate and extra Kinder Bueno pieces is not specified. The recipe does not state a storage method.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• stuffed cookies
• bakery-style
• European
• Kinder Bueno