Kinder Bueno Chunky Cookies

A couple of months ago I posted a baking transition video of these Kinder Bueno Cookies, that I had left in my freezer. I was not expecting the number of people requesting the recipe.

The significant part about this recipe is you can make the dough in advance and leave it in the freezer for up to 3 months. That way you can always bake a fresh batch of cookies whenever you like it. 

Let’s get into baking these delicious Kinder Cookies…

Tips For Making The Perfect Cookie

The dough is really easy to make and comes together in no time, but there are a few factors that control the outcome of the cookie.

For this recipe use room-temperature butter because it will be soft and more manageable to cream with the sugar. If your butter is a little cold, place the butter in the microwave for a few seconds in short bursts making sure you don’t fully melt the butter. 

When making cookies I like to use butter with high-fat content. This is because butter with high-fat content will stay colder for longer, which means when the cookies bake in the oven they won’t spread too much. If you use margarine the cookies might spread too much so you won’t achieve the soft gooey texture we’re looking for.

Sugar is a really important ingredient for cookies because it contributes to the structure and the way the cookies bake. This recipe uses two types of sugars light brown sugar and caster sugar. Caster sugar contributes to the sweetness of the cookies and the light brown will give the cookies a more chewy caramel flavour.

Once You have made the cookie dough and rolled out each cookie dough ball. Place the cookie in the freezer for at least 2 hours. This will prevent the cookies from spreading too far, which means your cookies will be lovely and soft.

If you want your cookies to have a lovely crispy bottom. Leave the baking tray in the oven for a few minutes before baking the cookie dough balls. Because the tray is hot it will make the bottom of the cookie nice and crispy but still, keep the top soft and gooey.

Print Recipe

Kinder Bueno Chunky Cookies

Author: sabsbakes Cuisine: American Courses: Best Baking Recipes, Chocolate Recipes, Cookies, Party Treats

Difficulty: Beginner Prep Time 20 min Cook Time 15 min Rest Time 4 hour Total Time 4 hrs 35 mins

Servings: 10

Best Season: Suitable throughout the year

Description

If you like soft chunky cookies, this is the recipe for you. They're super easy to make and taste amazing.

 

Ingredients

Servings

• 75 grams Caster Sugar
• 100 grams Light Brown Sugar
• 125 grams Unsalted Butter
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1.5 tablespoon Baking Powder
• ¹⁄₂ teaspoon Bicarbonate of Soda
• 300 grams Plain Flour
• ¹⁄₄ teaspoon Salt
• 270 grams Kinder Bars (Chopped)
• 2-3 Kinder Bueno Bars (To Decorate)

Instructions

1. In a large bowl cream together the sugars and butter using an electric whisk or wooden spoon.

2. Then add the egg and vanilla and mix until combined.

3. Then add the flour, baking powder, Bicarbonate of soda and salt. Mix together until the the mixture starts to form a dough.

4. After add the chopped kinder bars and fold in the dough until equally distributed.

5. Measure out 100g of cookie dough and clump together to form a ball. Keep repeating the process until you have used all the dough. Makes 8-10 Cookies.

6. Place cookie dough balls in the freezer for a least 4 hours or overnight (for better results).

7. After place the cookies on a lined baking tray ensuring they have room to spread.

8. Bake in the oven at 170c Fan for 12-15minutes until the edges start to turn golden.

9. Once baked leave to cool on the baking tray as they will continue to bake further.

10. While they are still warm add kinder bueno’s on the tops of each cookie.

11. Once cooled enjoy.

Note

If you want to create equally perfect cookies, I'd recommended using an electric scale to measure out each cookie individually.

Keywords: Cookies, Chocolate