Kinder Bueno Cookies

Steps11

1. 1

   Step 1. Freeze the spread portions

   30 min

   Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm.

   Kinder Bueno
2. 2

   Step 2. Preheat oven and line trays

   Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.

3. 3

   Step 3. Cream butter and sugars

   2m 30s

   In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking.

4. 4

   Step 4. Beat in eggs and vanilla

   Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed.

5. 5

   Step 5. Whisk the dry ingredients

   In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.

6. 6

   Step 6. Combine wet and dry

   Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don't overmix.

7. 7

   Step 7. Fold in chocolate pieces

   Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces. Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball.

8. 8

   Step 8. Chill the shaped cookies

   45 min

   For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes.

9. 9

   Step 9. Arrange cookies on trays

   Place the cookies on the prepared baking trays, leaving plenty of space between them.

10. 10

    Step 10. Bake the cookies

    15 min

    Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft.

11. 11

    Step 11. Cool and transfer

    12m 30s

    Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack.