Kinder Bueno Cookies filled with Bueno-flavored spread

Ingredients

• 200 g Kinder Bueno spread (Freeze in small balls before use)
• 200 g Unsalted butter (At room temperature (softened))
• 120 g Brown sugar
• 1 pinch Salt
• 2 units Whole eggs (Medium size)
• 300 g All‑purpose flour
• 1 packet (≈10 g) Baking powder
• 1 tablespoon (≈15 ml) Liquid vanilla extract
• 150 g Milk chocolate chips
• 30 g Additional chocolate chips (For decoration after baking)
• 2 sheets Parchment paper

Instructions

1. Form the spread balls

   Using a small spoon or a pastry bag, scoop portions of Kinder Bueno spread about 10 g, form balls and place them on a sheet lined with parchment paper.

   Time: PT10M

2. Freeze the spread balls

   Place the sheet in the freezer for 30 minutes until the balls are completely hardened.

   Time: PT30M

3. Cream the butter with the brown sugar

   In a large bowl, mix the softened butter, brown sugar and a pinch of salt until a creamy consistency is achieved.

   Time: PT5M

4. Incorporate the eggs

   Break the two eggs into the bowl and whisk quickly until well incorporated.

   Time: PT3M

5. Add the dry ingredients

   Sift the flour with the baking powder, then incorporate them into the mixture with the tablespoon of liquid vanilla. Mix until the dough is homogeneous.

   Time: PT5M

6. Fold in the chocolate chips

   Add the 150 g of milk chocolate chips and distribute them evenly throughout the dough.

   Time: PT2M

7. Chill in the freezer

   Cover the bowl with plastic wrap and place the dough in the freezer for 30 minutes to firm up.

   Time: PT30M

8. Preheat the oven

   Preheat the oven to 160 °C.

   Time: PT10M

   Temperature: 160°C

9. Shape the cookies

   On a scale, weigh out 100 g of dough, flatten slightly, place a frozen spread ball in the centre and close the dough around it to form a well‑sealed disc. Repeat until you have 10 cookies.

   Time: PT15M

10. Bake

    Place the sheets in the middle of the oven and bake for 15 to 20 minutes, until the edges are golden but the centre remains slightly soft.

    Time: PT18M

    Temperature: 160°C

11. Finishing and cooling

    When removed from the oven, immediately sprinkle each cookie with a few additional chocolate chips so they melt slightly. Let cool on a rack for 10 minutes before serving or storing.

    Time: PT12M

Nutrition Facts

Calories

495

Protein

5 g

Carbohydrates

60 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kinder Bueno spread: Nutella spread with hazelnut pieces, Homemade chocolate‑hazelnut spread
• Instead of Unsalted butter: Vegetable margarine
• Instead of Brown sugar: Brown sugar, Cane sugar
• Instead of Salt: Sea salt
• Instead of Whole eggs: Organic chicken eggs
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of Milk chocolate chips: Chopped milk chocolate
• Instead of Additional chocolate chips: Melted chocolate
• Instead of Parchment paper: Silicone baking mat

Equipment Needed

• Bowl
• Whisk
• Stand mixer (optional)
• Pastry bag or freezer bag
• Kitchen scale
• Baking sheets
• Parchment paper
• Oven
• Silicone spatula

Critical Steps — Do Not Skip

• Freeze the spread balls before incorporating them.
• Insert the frozen ball into the centre of the cookie and seal the dough well.
• Do not over‑bake: the cookie should remain soft inside.

Chef Tips from the Video

• Use high‑quality milk chocolate for a richer flavor.
• Lightly sprinkle fleur de sel before baking for a savory contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, consume within 2 days.

Make-Ahead Tips

• Prepare the spread balls and freeze them the day before.
• The dough can be prepared 24 hours ahead and kept in the freezer.