Kinder Bueno Stuffed Cookies

If you’re a Kinder lover, these cookies are going to become your new obsession. I wanted to create a cookie that was more than just a gooey centre—I wanted every bite to have a different texture. That’s why these bakery-style cookies are packed with chunks of milk chocolate and Kinder Chocolate, stuffed with a spoonful of Nutella, then finished with a silky layer of melted chocolate and a piece of Kinder Bueno.

Why You’ll Love These Cookies

Thick, bakery-style cookies with crisp edges and soft centres.
Gooey Nutella centre.
Loaded with milk chocolate and Kinder Chocolate chunks.
Finished with melted chocolate and Kinder Bueno for the perfect bakery look.
Every bite has a mix of textures and flavours.

Top Tips

Freeze the Nutella before stuffing the cookies for the best gooey centre.
The little pieces of butter in the sugar mixture are completely normal and help create a thick bakery-style texture.
Chill the dough overnight if possible for thicker, more flavourful cookies.
Don’t overbake—the centres should still look slightly underdone when they come out of the oven.
Leave plenty of space between the cookies as they spread.

Storage

Store in an airtight container for up to 5 days.

The cookie dough balls can also be frozen for up to 3 months. Bake straight from frozen, adding an extra 2–3 minutes to the baking time.

Courses: Cookies

Servings: 6

Description

These Kinder Bueno Stuffed Cookies are thick, chewy bakery-style cookies filled with a gooey Nutella centre, packed with Kinder and milk chocolate. Then topped with melted chocolate and Kinder Bueno.

Ingredients

Cookie Dough

125 g Unsalted butter (Cold cubed)
100 g Light brown sugar
75 g Caster sugar
1 Egg
1 Egg yolk
1/2 tsp Vanilla extract
225 g Plain flour
7 g Cornflour
1/2 tsp Baking powder
1/4 tsp Bicarbonate of soda
1/2 tsp Salt
100 g Milk chocolate (chopped)
60 g Kinder Chocolate (3 bars chopped)
6 tsp Nutella

Decoration

100 g Milk chocolate
50 g Dark chocolate
2 Kinder Bueno bars

Instructions

1
Spoon six teaspoons of Nutella onto a lined plate or tray and freeze until firm. This makes it much easier to stuff the cookies and helps create a gooey centre after baking.
2
In a large bowl, mix together the cold cubed butter, light brown sugar and caster sugar until combined. Don’t worry if there are still small nuggets of butter throughout the mixture—this is exactly what you want.
3
Mix in the egg, egg yolk and vanilla extract until combined.
4
Add the plain flour, cornflour, baking powder, bicarbonate of soda and salt. Mix until the flour is almost incorporated.
5
Fold through the chopped milk chocolate and Kinder Chocolate until evenly distributed. Be careful not to over-mix.
6
Divide the dough into six portions, each weighing around 120–130g.
7
Flatten each portion slightly, place a frozen Nutella scoop in the centre and carefully wrap the dough around it, sealing the Nutella completely.
8
Place the cookie dough balls onto a tray and chill in the freezer overnight, or for at least 4 hours.
9
Preheat the oven to 170°C fan.
10
Arrange the cookies on a lined baking tray, leaving plenty of space between each one as they spread during baking.
11
Bake for 12–15 minutes, until the edges are lightly golden and the centres look slightly matte.
12
The cookies will continue baking on the tray as they cool, so avoid over baking them.
13
Leave to cool completely on the baking tray.
14
Melt the milk chocolate and dark chocolate together until smooth.
15
Spread a generous spoonful over the centre of each cookie and finish with a piece of Kinder Bueno.

Keywords: Baking recipe, stuffed cookie recipe, easy recipe, cookie recipe, kinder recipes, kinder bueno recipes