The Best Chocolate-Filled Kinder Bueno Cookies

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Kinder bueno cookies are a chocolate lover’s dream, combining creamy hazelnut filling with crisp wafer and rich chocolate in a chewy cookie.

Every bite captures the essence of the beloved candy bar, transforming it into a homemade treat that’s indulgent and satisfying.

Baking kinder bueno cookies is fun and approachable, perfect for anyone looking to impress friends or family.

The dough is soft, with chunks of chocolate and hazelnut folded throughout for bursts of flavor.

Optional toppings like a drizzle of melted chocolate or a sprinkle of crushed candy bars take them to the next level.

These cookies are ideal for dessert trays, casual gatherings, or whenever a chocolate-hazelnut craving hits.

Every bite of kinder bueno cookies is rich, sweet, and deeply satisfying, combining textures and flavors that keep you coming back for more.

Soft, chewy, and loaded with chocolatey goodness, they’re impossible to resist.

How to Make Kinder Bueno Cookies

These cookies are loaded with creamy hazelnut chocolate and bake up soft and indulgent. Each bite feels decadent without being overly sweet.

Let’s turn your favorite chocolate into a cookie.

🔥

How to Get Your Kinder Bueno Cookies Just Right

Nailing the perfect Kinder Bueno Cookie comes down to technique, temperature control, and a few insider tricks.

Follow these expert tips to ensure your cookies turn out soft, gooey, chocolate-loaded, and beautifully thick every single time.

1. Cream the Butter and Sugars Properly

Make sure the butter is softened, not melted, before you begin.

Creaming until the mixture looks pale and fluffy traps air into the dough, giving your cookies a better rise and tender texture.

Under-creaming can result in dense, heavy cookies.

2. Don’t Skip the Chilling Step

Chilling the dough is non-negotiable. The Kinder chocolate melts quickly, and without chill time the cookies will spread too much in the oven.
Minimum: 30 minutes in the freezer
Better: 1–2 hours in the fridge
Best: Overnight for the thickest cookies and the best flavour.

3. Measure the Dough Evenly for Consistent Baking

These cookies are big and indulgent, so weighing each portion (around 80g) helps them bake evenly.

Uneven dough balls can lead to underbaked centers or overbaked edges.

4. Choose the Right Baking Temperature

These cookies bake best at 180°C fan / 200°C conventional. If your oven runs hot, lower to 160–170°C to prevent spreading or burnt bottoms.

Pro-Tip: Use an oven thermometer if your bakes often feel inconsistent—home ovens vary more than you think.

5. Bake Until the Edges Set, Not Until They Look Fully Done

Kinder Bueno Cookies are meant to be soft and gooey. Pull the tray out when the edges are set and lightly golden, even if the centre looks soft.

They firm up as they cool. Overbaking will result in dry, firm cookies.

6. Add the Kinder Bueno Topping Immediately

Press the halved Kinder Bueno into the warm cookies as soon as they come out of the oven.

The gentle heat softens the wafer slightly, helping it sit securely on top.

7. Let Them Cool on the Tray

Cooling directly on the tray for at least 30 minutes is essential. The residual warmth finishes the baking process without drying the cookie out.

Moving them too early can cause them to collapse or break.

8. Fold in the Kinder Chocolate Gently

Stir the chopped Kinder chocolate into the dough at the end and avoid overmixing. Too much mixing can break the chocolate down or make the dough tough.

9. Use High-Quality Kinder Chocolate

Fresh Kinder bars melt better and taste noticeably creamier.

Avoid using chocolate that has bloomed (white streaks) as it may not melt smoothly.

10. Bake in Two Batches

These cookies expand while baking. Four per tray ensures enough space for even spreading and consistent heat circulation.

Crowding the tray can lead to uneven baking.

Kinder Bueno Cookies

Servings

servings

Prep time

minutes

Cooking time

minutes

This kinder bueno cookies recipe combines creamy chocolate and hazelnut pieces for a decadent, playful cookie experience.

Ingredients

300 g plain flour
300 g Kinder chocolate (chopped)
125 g unsalted butter
100 g light brown sugar
75 g white granulated sugar
3 Kinder Bueno (each bar halved to make 12)
1 medium egg
1 + 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp bicarbonate of soda
1/2 tsp sea salt

Directions

Place the butter and both sugars in a mixing bowl and cream them together until the mixture is smooth and fluffy.
Add the egg and blend again until fully incorporated. Pour in the vanilla at this stage.
Tip in the flour, baking powder, bicarbonate of soda, and salt. Mix on low speed or by hand until the dough comes together.
Add the chopped Kinder pieces and mix just until they’re evenly dispersed throughout the dough.
Divide the dough into 12 equal portions—each should be roughly 80g—and roll them into balls.
Place the dough balls in the freezer for at least 30 minutes, or refrigerate them for about an hour. Chilling helps them hold their shape while baking.
While the dough chills, heat your oven to 180°C fan (200°C conventional). If your oven runs hot, lower to 160–170°C.
Arrange the chilled dough balls on two lined baking sheets, spacing them out (about four per tray).
Bake the cookies for 10–12 minutes, or until the edges are set but the centers still look soft.
As soon as the cookies come out of the oven, gently press half a Kinder Bueno piece into the top of each one. Leave them on the baking sheet to cool for at least 30 minutes—they’ll continue to set as they cool.
The Bueno topping may melt slightly from the residual heat, so don’t worry if it looks soft. It will firm up as the cookies cool completely.

Variation Tips

Kinder Bueno Cookies are incredibly fun to customize!

Here are some easy, creative ways to switch up flavours, textures, and dietary needs, all while keeping the signature gooey, chocolate-packed cookie base.

1. Change Up the Chocolate

White Chocolate Chunks: Swap half of the Kinder chocolate for chunky white chocolate for extra creaminess.
Hazelnut Chocolate: Use chopped hazelnut-filled bars (like Ferrero Rocher or Lindt Hazelnut) for a deeper nutty flavour.
Milk + Dark Mix: Combine milk and dark chocolate chunks for a more balanced sweetness.

2. Add a Nutty Boost

Toasted Hazelnuts: Fold in ½ cup of roughly chopped roasted hazelnuts to echo the iconic Bueno flavour.
Nutella Swirl: Press a little teaspoon of Nutella into the centre of each dough ball before chilling for a molten hazelnut surprise.

3. Make Them Extra Soft or Extra Chewy

Softer Cookies: Reduce the bake time by 1 minute and pull the cookies out when they look very soft.
Chewier Texture: Add 1 extra tablespoon of brown sugar or replace 20 g of granulated sugar with brown sugar.

4. Explore Fun Flavour Twists

Salted Caramel Bueno: Drizzle warm salted caramel over the cooled cookies or press a soft caramel piece into the dough.
Mocha Bueno Cookies: Add 1 teaspoon of instant espresso powder to the dry ingredients for a subtle coffee kick.
Crispy Layer: Roll the dough balls in crushed wafer cookies before baking for a crunchy exterior.

5. Make Them Bigger or Smaller

Mini Cookies: Scoop 40 g dough balls and bake 1–2 minutes less. Perfect for sharing platters.
Jumbo Cookies: Make 120 g dough balls, bake 2–3 minutes longer, and place half a Kinder Bueno on top.

6. Dietary Adjustments

Gluten-Free: Use a 1:1 gluten-free baking flour blend that includes Xanthan gum. Chill the dough even longer to help structure.
Dairy-Free: Replace butter with a vegan block-style butter and swap the Kinder chocolates for dairy-free hazelnut chocolate. (Kinder Bueno cannot be made dairy-free, but the cookie base can!)
Reduced Sugar: Replace 25–30 g of granulated sugar with the same amount of erythritol-based sweetener. The texture will remain fairly similar.

7. Add Extra Bueno on Top

If you want the topping to stay crisp instead of softening, refrigerate the cookies for 10 minutes after baking, then press the Bueno pieces on top.

8. Stuffed Cookie Version

Wrap each dough ball around a small frozen square of Kinder Bueno or a spoonful of hazelnut chocolate spread for an ultra-gooey centre.

Storage Tips

Keep your Kinder Bueno Cookies fresh, soft, and flavorful with the right storage methods. These cookies contain chocolate and filled wafer pieces, so proper storage helps prevent melting, sogginess, or dryness.

1. Storing at Room Temperature

How long they last: 3–4 days
Best method: Place cooled cookies in an airtight container. Add a small piece of parchment between layers to prevent the Bueno topping from sticking or smudging.
Tip: If your kitchen is warm, store them in a cooler part of the house to avoid soft or melted chocolate.

2. Refrigeration

How long they last: Up to 1 week
Best method: Store cookies in a sealed container so they don’t absorb fridge odors.
Texture note: The cookies will firm up slightly when chilled. Warm them in the microwave for 8–10 seconds to soften the chocolate and restore the fresh-baked feel.

3. Freezing Baked Cookies (Last Up to 3 Months)

How to freeze

Let cookies cool fully.
Freeze them in a single layer for 1 hour.
Once firm, transfer to a freezer-safe bag or airtight container.
Place parchment paper between layers to protect the Kinder Bueno topping from breaking.
To serve: Thaw at room temperature for 30–40 minutes. For an oven-fresh taste, warm briefly in a 150°C (300°F) oven for 3–4 minutes.

4. Freezing Cookie Dough (Lasts Up to 3 Months)

How to freeze

Freeze the shaped dough balls on a tray until solid.
Transfer to a freezer-safe bag and label with the date.
Bake from frozen, adding 1–2 extra minutes to the baking time.
Tip: Add the Kinder Bueno piece after baking (while the cookie is still warm), not before freezing.

5. Avoid These Common Storage Mistakes

Don’t stack warm cookies: This traps steam and leads to soggy tops and melted Kinder pieces.
Don’t store with warm baked goods: They’ll soften each other and create moisture.
Avoid direct sunlight or warm areas: The chocolate topping melts easily and loses its shape.
Don’t freeze cookies with the Kinder Bueno already on top: The wafer softens in the freezer and won’t regain its crispy texture.

6. Best Serving Tip

Kinder Bueno Cookies are at their peak on day 1 or 2. If the Bueno topping softens, a quick chill in the fridge for 5–10 minutes can help it firm up again.

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FAQs

Can I substitute the Kinder chocolate with something else?

Yes! You can replace the chopped Kinder chocolate with milk chocolate, white chocolate, or a mix of both. For a richer cookie, use chopped hazelnut chocolate. Just avoid chocolate that melts too thinly (like baking melts), as it won’t create the same creamy pockets.

Why do my cookies spread too much in the oven?

Overspreading usually happens when the dough is too warm. Make sure the cookie dough balls are chilled for at least 30 minutes (or 1+ hour in the fridge). Too much butter or not enough flour can also cause spreading—double-check your measurements if this happens.

When should I add the Kinder Bueno pieces on top?

Add the halved Kinder Bueno bars right after baking, while the cookies are still warm. Placing them on before baking causes the wafer to burn or melt away. Adding them after ensures the bar softens slightly without losing its shape or texture.

How should I store these cookies and how long do they last?

Store the cooled cookies in an airtight container:
Room temperature: 3–4 days
Refrigerator: Up to 1 week
Frozen (baked cookies): Up to 3 months
For the best texture, let refrigerated cookies come to room temp or warm them for a few seconds before eating.

Can I freeze the cookie dough for later?

Absolutely. Roll the dough into balls and freeze them on a tray until solid, then store in a freezer-safe bag. They’ll keep for up to 3 months. Bake straight from frozen—just add 1–2 extra minutes of baking time. Add the Kinder Bueno topping after baking, not before freezing.