If you love the pairing of milk chocolate, crisp wafers, and a silky hazelnut filling, these cookies are hard to resist. The edges bake up lightly golden and crisp, while the middle stays soft and chewy with a molten hazelnut center. Finished with pieces of Kinder Bueno on top, every bite has a little extra crunch.
Ingredients
- 115 g (4 oz) unsalted butter, softened
- 100 g (1/2 cup) light brown sugar
- 60 g (1/4 cup) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 100 g (3 1/2 oz) milk chocolate, chopped or chips
- 4 Kinder Bueno bars, roughly chopped
- 80 g (2.8 oz) hazelnut spread or hazelnut paste
- Extra Kinder Bueno pieces, for garnish
Step-by-Step Recipe
- Prepare the filling: spoon 10–12 small portions of hazelnut spread onto a sheet of parchment and freeze for 30 minutes.
- Make the dough: beat the butter with the light brown sugar and granulated sugar until smooth and creamy. Add the egg and vanilla, then mix until combined.
- Add the dry ingredients: stir in the flour, baking soda, and salt just until a soft dough forms. Do not overmix. Fold in the milk chocolate and chopped Kinder Bueno bars.
- Shape the cookies: divide the dough into 10–12 portions. Flatten each ball slightly, place a frozen portion of hazelnut spread in the center, and carefully seal the dough around it.
- Chill: arrange the filled dough balls on a tray and refrigerate for 30–60 minutes so the cookies bake up thick and hold their shape.
- Bake: place the cookies on a parchment-lined baking sheet with space between them and bake at 180°C (356°F) for 10–12 minutes. The edges should be lightly golden, while the centers stay soft.
- Finish: while the cookies are still warm, gently press a few extra pieces of Kinder Bueno and a little milk chocolate on top. Leave on the baking sheet for 10 minutes, then transfer to a wire rack to cool.
Nutritional Value
| Item | Per 1 cookie |
|---|---|
| Serving | 1 cookie (of 12) |
| Calories | 350 kcal |
| Protein | 5 g |
| Fat | 17 g |
| Carbohydrates | 42 g |
| Sugar | 28 g |
| Fiber | 2 g |
| Sodium | 90 mg |
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Tips and Variations
- For a deeper hazelnut note, swap some of the milk chocolate for dark chocolate (50–60%).
- Do not overbake: take the cookies out when the centers still look soft — they will finish setting on the tray.
- Freezing: the filled dough balls can be frozen for 1–2 months. Bake from frozen, adding 1–2 minutes to the baking time.
- Without Kinder Bueno: use any wafer bar with a hazelnut filling, and keep the hazelnut spread as written.
FAQ
Can I use hazelnut chocolate spread instead of plain hazelnut paste?
Yes, any thick hazelnut spread will work. The key is to freeze the portions well so they are easy to seal inside the dough.
Do I need to chill the dough before baking?
Yes, 30–60 minutes in the refrigerator helps the cookies bake thicker and prevents spreading. If you are short on time, chill them for at least 20 minutes.
What can I use instead of Kinder Bueno in the dough and for the topping?
Any wafer bar with a hazelnut filling or chopped hazelnut candies will work well. You can also simply increase the amount of milk chocolate.