Hello lovelies,
I think I speak on behalf of the nation when I say that there is nothing better than a kinder bueno and to those of you who disagree, I’m not sure what to say other than, are you feeling okay? *wink wink*.
All jokes aside, I’m a kinder bueno girl to my core. It’s been my favourite chocolate bar for blooming years so when I saw that Morrisons had brought out a ‘White Hazelnut Spread’ (basically the inside of a kinder bueno) you best believe I hopped straight onto their website and brought a truck load.
Before I’d even checked out, I knew that my first bake had to be a kinder bueno stuffed cookie. It just had to be.
I know my kinder bueno lovers who follow my page have waited a while for this recipe and after many test batches, I’ve finally perfected my recipe enough to share with you all today. Yay!
From the ooey gooey white hazelnut spread centre to the thick, buttery cookie dough which is crammed full of kinder pieces – everything about this cookie is unbelievably delicious and without making my head any larger, I can promise you that these are the best kinder bueno cookies you’ll ever try! Period.
I don’t think anymore needs to be said…
So, if these cookies have caught your attention and you’re desperate to make a batch yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 8 Large Cookies
Prep Time: 10 Minutes
Chill Time: Overnight
Baking Time: 10 Minutes
Decorating Time: 10 Minutes
Overall Time: 12+ Hours
Ingredients You Need For The Stuffed Cookies:
- 8tbsp Of Hazelnut & White Chocolate Spread, Frozen
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 50g Of Caster Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 310g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 200g Of Mini Kinder Milk Chocolate Bars, Chopped
- 150g Of Milk Chocolate, Chopped Into Small Pieces
Ingredients You Need To Decorate:
- 50g Of White Hazelnut Spread
- 4 Kinder Bueno Bars
How To Make The Stuffed Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion 8tbsp of hazelnut & white chocolate spread and place into the freezer.
- The next day, beat together the 125g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Next, add the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 310g of plain flour, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough is formed.
- Now, add the 150g of chopped milk chocolate and 200g of chopped kinder bars and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 8 equal sized cookie dough balls (mine weighed 125g each).
- Once rolled into balls, press the cookie dough into the palm of your hand, add one piece of the frozen spread into the centre and then wrap the cookie dough around the frozen spread.
- Repeat this step for each cookie dough ball.
- Chill the cookies in the refrigerator overnight.
- The next day, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge and place 2 cookies onto each prepared baking tray.
- Bake the cookies for 10 minutes, until golden brown and the edges of the cookie are set.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the cookies have cooled, it’s time to decorate.
- In a microwaveable bowl, add 50g hazelnut & white chocolate spread, place into the microwave and in 10 second blasts, blast the chocolate until runny.
- Spoon a teaspoon of loosened spread onto the top of each cookie.
- Finally, add half a bar of kinder bueno on top of each cookie and serve.
That’s your White Kinder Bueno Stuffed Cookies prepared, stuffed, chilled, baked and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze the raw cookie dough for up to 3 months. Bake straight from frozen for around 15 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- Chilling the cookies overnight will give you a domed cookie like mine. However, if you prefer a flatter cookie, you can chill the raw dough in the fridge for one hour before baking.
- If you’d prefer for your cookies to ‘set’ before eating, after adding the melted spread and crushed malteser pieces, I would recommend setting to one side for 1 hour.
- I brought the Hazelnut & White Chocolate Spread in Morrisons: https://groceries.morrisons.com/products/morrisons-white-chocolate-hazelnut-spread/110797604
I can’t deal with these cookies! It took a strong amount of willpower not to demolish the lot myself (I think my Gastroparesis would have a break down if I attempted to inhale the lot haha).
If you hadn’t guessed already, I am completely head over heels in love with this kinder bueno stuffed cookie and I know you will be too.
Don’t contemplate these cookies just make them! We all deserve a little treat and you kinder bueno lovers out there, let this be your sign to bake a batch of your own and completely indulge. No judgement here, go for it!
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a kinder bueno lover? Have these stuffed cookies just become your new favourite bake to make?
Sending you all tons of love & hugs as always,
Elle xo
