How Do I Store Leftovers?

If you store the cookies in an airtight container they will last about 5 days, but it is doubtful they will stick around that long.

Can I Freeze This Recipe?

Yes, the cookie dough is freezable for up to 3 months. Make sure that you store the dough in an airtight container in the freezer to prevent freezer burn.

Can This Recipe Be Scaled?

Yes, you can scale this recipe up or down depending on how many cookies you need.

Can This Recipe be Made in Advance?

Yes, you can make this recipe ahead of time. I don't suggest making it too many days before you will eat it for the first time, but making it the day ahead and storing it properly will be just fine.

Kinder Bueno Cookies | Greedy Gourmet

Description

These Kinder Bueno Cookies are irresistible. This recipe is easy to make and the cookies are sweet and gooey, you won't want to share.

Ingredients

Units Scale

125g (1/2 cup) salted butter
100g (1/2 cup) brown sugar
75g (1/3 cup) sugar
1 large egg
5ml (1 tsp) vanilla paste
300g (1 3/4 cups) plain flour
6g (1 1/2 tsp) baking powder
2.5g (1/2 tsp) bicarbonate of soda
170g (1 cup) chocolate chips
9 Kinder Bueno bars, segmented

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Instructions

Place the butter and sugars in a large bowl and mix until creamy and light in colour. This should take around 3 minutes.
Add the egg and vanilla and mix until well combined.
Tip in the flour, baking powder and bicarbonate of soda and mix until a sturdy dough forms.
Fold the chocolate chips into the cookie dough until the pieces are evenly dispersed.
Divide the cookie dough into 12 evenly sized balls.
Flatten each ball in the palm of your hand, then place a Kinder Bueno piece in the middle. Ensure to encapsulate the chocolate with the cookie dough, before rolling it back into a ball. Repeat this process until all 12 balls have a chocolate piece in them.
Place them on a plate and cover with cling film. Put the plate in the freezer for at least 30 minutes or 1 hour in the fridge to chill.
Once the cookie dough balls have chilled, preheat the oven to 200°C / fan 180°C / 392°F / gas mark 6.
Place 12 balls on two parchment lined baking sheets. I.e. 6 balls on each.
Cook for 15 minutes or until the cookies are crispy on the outside and golder brown.
Now you have to be quick. Remove the cookies from the oven and place 2 pieces of Kinder Bueno on each one, putting a bit of pressure on each one to wedge the chocolate into the cookie.
Transfer the cookies on a cooling rack until completely cooled.
Serve on its own or as a dessert with vanilla ice cream. Enjoy!

Notes

Just to clarify; each Kinder Bueno bar has 4 segments. You will need one piece per cookie which will act as a filling, and two Kinder Bueno pieces on top of the cookie. So 3 Kinder Bueno pieces per cookie x 12, 36 pieces, which totals to 9 Kinder Bueno bars needed. Of course, there’s nothing stopping you from attempting to add even more pieces of top!
This cookie recipe works with most chocolate products and can easily be substituted for any of them. For a similar recipe, check out these Kinder Cookies!
The cookie dough is freezable for up to 3 months.
If you store the cookies in an airtight container they will last about 5 days.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Bake
Cuisine: British