Kinder Maxi Cookies
Kinder Maxi Cookies is a easy French recipe that serves 12. 150 calories per serving. Recipe by Il était une fois la pâtisserie on YouTube.
Prep: 1 hr 10 min | Cook: 10 min | Total: 1 hr 35 min
Cost: $4.53 total, $0.38 per serving
Ingredients
- 125 g unsalted butter (at room temperature, slightly soft, otherwise microwave 30‑60 s on defrost mode)
- 80 g white sugar (granulated)
- 80 g brown sugar (dark, for extra softness)
- 1 egg (at room temperature)
- 1 c. à café liquid vanilla extract (pure, no added sugar)
- 200 g all‑purpose flour (sift before use)
- 1 c. à café baking powder
- 2 c. à soupe cornstarch (Maïzena)
- ½ c. à café fine salt
- 150 g Kinder Maxi (cut into small dice, keep a few pieces for decoration)
Instructions
Soften the butter
Place the butter in a small bowl and heat it 30 s to 1 min in the microwave on defrost mode until pliable but not melted.
Time: PT1M
Cream the butter and sugars
In the mixer bowl (or a large mixing bowl), add the softened butter, white sugar and brown sugar. Mix on medium speed until the mixture is pale and creamy. Then add the egg and vanilla extract, mixing until homogeneous.
Time: PT3M
Sift the dry ingredients
In another container, sift the flour, baking powder, cornstarch and salt. Stir lightly to distribute evenly.
Time: PT2M
Incorporate the dry ingredients
Add the dry ingredients to the wet mixture in 2‑3 batches, mixing on low speed after each addition until the dough is smooth and homogeneous.
Time: PT4M
Cut the Kinder Maxi
Cut the Kinder Maxi bars into small dice of about 1 cm. Reserve a few dice for final decoration.
Time: PT2M
Fold in the chocolate
Add the Kinder dice to the dough and gently fold with a spatula to avoid crushing them.
Time: PT2M
Form dough balls
Scoop portions of about 2 c. à soupe (30 g) and roll into balls. Place them on the perforated baking sheet lined with parchment paper, spacing 5 cm apart.
Time: PT5M
Chill in the refrigerator
Cover the sheet with plastic film and refrigerate for at least 1 hour (or up to 24 hours) so the dough firms up.
Time: PT1H
Preheat the oven
Preheat the oven to 180°C.
Time: PT10M
Temperature: 180°C
Bake the cookies
Place the sheet in the oven and bake for 10 minutes, until the edges are lightly golden and the centre is still soft.
Time: PT10M
Temperature: 180°C
Cooling
Remove the sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a rack.
Time: PT5M
Serve
Arrange the cookies on a platter, add the reserved Kinder dice on top and enjoy with your favorite tea.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: gluten, dairy, egg, milk
Ingredient Substitutions
- Instead of unsalted butter: vegetable margarine (for a lactose‑free version)
- Instead of white sugar: cane sugar
- Instead of brown sugar: dark brown sugar
- Instead of egg: apple sauce puree (½ tsp) for an egg‑free version
- Instead of liquid vanilla extract: scraped vanilla bean
- Instead of all‑purpose flour: whole‑wheat flour (for a higher‑fiber version)
- Instead of baking powder: baking soda + a pinch of cream of tartar
- Instead of cornstarch (Maïzena): rice flour
- Instead of fine salt: sea salt
- Instead of Kinder Maxi: similar milk chocolate bars, milk chocolate chunks
Equipment Needed
- mixing bowl or mixing bowl
- stand mixer or hand whisk
- mixer paddle or silicone spatula
- sieve or fine strainer
- kitchen knife
- cutting board
- perforated baking sheet
- parchment paper
- cooling rack (optional)
- oven
- refrigerator
Critical Steps — Do Not Skip
- Soften the butter
- Incorporate the dry ingredients in several batches
- Chill in the refrigerator for at least 1 hour
- Underbake the cookies (10 min at 180°C)
Chef Tips from the Video
- Using a perforated sheet allows air to circulate and prevents the bottom of the cookie from becoming too soft.
- Lightly sprinkle flaky sea salt on top before baking for a sweet‑salty contrast.
- For a more intense flavor, add a pinch of unsweetened cocoa powder to the dry ingredients.
Troubleshooting
The dough is too dry and won't form balls
Add 1‑2 c. à soupe of milk or cold water, then mix gently.
The cookies spread too much during baking
Make sure the butter was well softened but not melted and that the dough has chilled properly before baking.
The cookies are too hard after baking
Reduce baking time by 2‑3 minutes and let them cool on the sheet so they finish cooking gently.
Storage
Refrigerator: Store in an airtight container for 5 days.
Freezer: Cookies freeze for 2 months; let them come to room temperature before serving.
Room temperature: At room temperature, they stay soft for 2 days in a closed container.
Make-Ahead Tips
- Prepare the dough and keep it refrigerated for up to 24 h before baking.
- Dough balls can be frozen on the sheet; bake directly from frozen (add 2 minutes to baking time).
- Cut the Kinder in advance and store in an airtight bag.
Frequently Asked Questions
What is the cultural significance and history of Kinder Maxi Cookies in French pastry tradition?
Kinder Maxi Cookies blend classic French butter cookie techniques with the popular Italian Kinder Maxi chocolate, reflecting France's openness to international flavors. The recipe, popularized by the YouTube channel Il était une fois la pâtisserie, showcases the modern French trend of incorporating confectionery treats into traditional baked goods for a playful twist.
What are the traditional regional variations of Kinder Maxi Cookies in French cuisine?
While the core recipe remains consistent, bakers in Brittany may add a hint of salted caramel, whereas those in Provence might sprinkle orange zest for a citrus note. Some Parisian patisseries replace Kinder Maxi pieces with locally made chocolate truffles, maintaining the concept of a chocolate‑studded cookie.
How are Kinder Maxi Cookies authentically served in French tea time or goûter culture?
In a traditional French goûter, Kinder Maxi Cookies are presented on a simple porcelain plate alongside a pot of freshly brewed Earl Grey or black tea. They are often enjoyed warm, allowing the chocolate pieces to soften, and may be paired with a slice of brioche or a small dollop of crème fraîche for contrast.
What occasions or celebrations are Kinder Maxi Cookies traditionally associated with in French culture?
Kinder Maxi Cookies have become a favorite for informal celebrations such as children's birthday parties, school picnics, and family brunches. Their reduced‑sugar version also makes them a suitable treat for holiday gatherings like Noël or the French New Year’s “Réveillon” when a lighter dessert option is desired.
How does the inclusion of Kinder Maxi chocolate pieces make Kinder Maxi Cookies special or unique in French dessert cuisine?
The surprise burst of creamy milk chocolate from Kinder Maxi pieces adds a textural contrast to the soft, buttery cookie, embodying the French love for balance between richness and lightness. This fusion highlights contemporary French pastry innovation, where classic techniques meet popular confectionery to create memorable flavors.
What authentic traditional ingredients are used in Kinder Maxi Cookies versus acceptable substitutes in French baking?
The authentic recipe calls for unsalted butter, white sugar, brown sugar, a large egg, and liquid vanilla extract, all staples of French biscuit making. For those seeking alternatives, a plant‑based butter can replace dairy butter, and coconut sugar may substitute brown sugar while still delivering the desired caramel depth.
What other French desserts pair well with Kinder Maxi Cookies for a balanced snack?
Kinder Maxi Cookies complement a light tarte aux fruits, such as a strawberry tart, and contrast nicely with a classic mousse au chocolat. They also pair well with a serving of clotted cream (crème fraîche épaisse) and a slice of fresh baguette for a simple, satisfying French snack.
What are the most common mistakes to avoid when making Kinder Maxi Cookies from the Il était une fois la pâtisserie YouTube video?
Avoid over‑mixing the dough, which can develop gluten and make the cookies tough; mix just until ingredients are combined. Also, be careful not to over‑bake—cookies should stay soft in the center, as they firm up while cooling.
How do I know when Kinder Maxi Cookies are done baking and what texture and appearance should I look for?
The edges should be lightly golden and the tops set but still slightly glossy; the centers will appear slightly undercooked. Remove them from the oven at this stage and let them rest on the sheet for a few minutes—they will finish cooking and become soft and chewy.
What does the YouTube channel Il était une fois la pâtisserie specialize in and what is its cooking philosophy for French pastries?
Il était une fois la pâtisserie specializes in approachable French pastry tutorials, blending classic techniques with modern twists. The channel’s philosophy emphasizes using quality ingredients, reducing unnecessary sugar, and making elegant desserts accessible to home bakers of any skill level.
Last updated: August 20, 2026
