Nutella Stuffed Kinder Bueno Cookies — Gooey, Chewy & Better Than the Bakery
Thick, chewy cookies stuffed with frozen Nutella and loaded with Kinder Bueno and Kinder chocolate pieces. No fancy skills needed, just chill, bake, and try not to eat them all in one sitting!
QUICK LOOK: NUTELLA STUFFED KINDER BUENO COOKIES
⏱️ Prep Time: 20 minutes
❄️ Chill Time: 1 hour 30 minutes (1 hour for Nutella, 30 minutes for dough)
🕒 Total Time: About 2 hours
🍽️ Servings: 12 large cookies
🔢 Calories: approximately 380 kcal per cookie
💡 Difficulty: Easy, beginner friendly
🥣 Key Ingredients: Butter, brown sugar, egg, flour, Nutella, Kinder Bueno, Kinder chocolate, white chocolate chips
✨ Great for gifting, holiday trays, and cookie exchanges!
✨ What Makes These Different: Most Kinder Bueno cookies just mix the chocolate into the dough and call it a day. These have a frozen Nutella center that stays gooey after baking, plus three types of Kinder chocolate throughout, so every bite has a different texture of chocolate, crunch, and hazelnut cream.
When I was running my professional baking business, therse were one of my best cookie sellers! Each cookie is stuffed with a frozen Nutella center, loaded with chopped Kinder Bueno and Kinder chocolate, and comes out thick, chewy, and gooey every single time. They look and taste bakery-level but honestly aren’t that hard to make.
If you love stuffed cookies, you’ll also enjoy my Birthday Cake Oreo Stuffed Cookies with Frosting and my Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies. And if you’re a huge Nutella fan, check out my Fudgy Nutella Brownies recipe next!
Why You’ll Love These Nutella Kinder Bueno Cookies
Here’s What You’ll Need to Make these Nutella Kinder Bueno Cookies:
- ½ cup unsalted butter
- ½ cup dark brown sugar
- ⅓ cup white granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 126g Kinder chocolate (equivalent to 6 bars), chopped
- ½ cup white chocolate chips ( like to use premium Belgian chocolate chips for that extra decadence)
- 3 Kinder Bueno Bars (1.5 bars chopped for cookie dough, 1.5 bars broken into squares to top the cookies)
- ½ cup Nutella
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Materials/Supplies Needed:
- Stand mixer (optional)
- Mixing bowls
- Measuring Spoons
- Kitchen Scale
- cookie scoop
- Baking Sheets – I love air bake cookie sheets for cookies
- Parchment paper
How to Make Stuffed Nutella Kinder Bueno Cookies:
Prepare Nutella Centers: Scoop 12 ½ tablespoons of Nutella onto a parchment-lined baking sheet or container. Freeze for at least 1 hour until solid.
Cream Butter and Sugars: In a mixing bowl, beat together butter, dark brown sugar, and white granulated sugar until fluffy (about 3-5 minutes).
Add Wet Ingredients: Mix in egg and vanilla extract until well combined.
Incorporate Dry Ingredients: Gradually add flour, baking powder, baking soda, and salt (if using) to form a smooth dough.
Fold in Chocolates: Stir in chopped Kinder chocolate, Kinder Bueno pieces, and white chocolate chips.
Form Cookie Dough Balls: Divide dough into 12 equal portions using a kitchen scale (I use & love this digital scale). These cookies are big and will weigh about 80g each before stuffing! Flatten each portion and place a frozen Nutella ball in the center. Enclose Nutella with dough to form stuffed cookies.
Chill Dough: Freeze stuffed cookie dough for 30 minutes or refrigerate for 1 hour.
Preheat Oven: Set oven to 350°F (175°C).
Bake Cookies: Place chilled cookie dough balls on lined baking trays. Bake for 10-12 minutes until edges are golden brown.
Add Finishing Touch: Immediately press a square of Kinder Bueno chocolate onto each cookie while hot.
Cool and Enjoy: Allow cookies to cool on trays for 30 minutes to set before indulging in these gooey delights!
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!
Storage Tips:
- Room Temperature: Store in an airtight container for up to 5-7 days. Keep them on a single layer or separate layers with parchment paper to prevent sticking.
- Freezing: You can freeze baked cookies for up to 2 months. Place them in an airtight container or freezer-safe bag. To enjoy, thaw in the fridge or at room temperature for a few hours.
- Cookie Dough: If you want to bake later, freeze the stuffed cookie dough balls for up to 1 month. Bake straight from the freezer, adding 1–2 extra minutes to the baking time.
Frequently Asked Questions
Freezing the Nutella is the key step that keeps it from melting into the dough during baking. If you skip it the filling just disappears into the cookie instead of staying as a gooey center. One hour minimum in the freezer, overnight works even better.
Biscoff spread works really well and gives them a caramelized cookie butter flavor. Replace the Kinder pieces with lotus Biscoff biscuits. Peanut butter also works but freeze it solid first same as the Nutella. Avoid anything too liquidy or it won’t hold its shape in the center.
Yes! This dough freezes well for up to 3 months. When ready to use, defrost and bake as usual.
The cookies are ready when the edges are set and slightly golden, but the centers are still soft. They will continue to firm up as they cool.
Definitely! If you want to make more cookies, simply double the ingredients. Just make sure to use a larger mixing bowl and adjust baking times as needed.
Usually one of three things: butter was too warm when you creamed it, the dough wasn’t chilled long enough before baking, or your baking sheet was warm from a previous batch. Make sure your stuffed dough balls go into the oven cold and always use a room temperature baking sheet.
More Cookie Recipes You’ll Love:
- Chewy Chocolate Chip Protein Cookies
- Coconut Sugar Chocolate Chip Cookies with Brown Butter
- 1-Bowl Chocolate Protein Monster Mash Cookies
- Vegan Pumpkin Spice Cookies
- Protein Sugar Cookie Bars
- Healthy Peppermint Sugar Cookie Bars
Nutella Stuffed Kinder Bueno Cookies
Equipment
- Stand Mixer
- Mixing bowls
- Measuring Spoons
- Kitchen Scale
- cookie scoop
- Baking Sheets
- Parchment Paper
Ingredients
- ½ cup unsalted butter
- ½ cup dark brown sugar
- ⅓ cup white granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt – omit if using salted butter
- 126 g Kinder chocolate 6 bars, chopped
- ½ cup white chocolate chips
- 3 Kinder Bueno Bars 1.5 bars chopped for cookie dough, 1.5 bars broken into squares to top the cookies
- ½ cup Nutella
Instructions
- Start by preparing the Nutella centers. Measure out 12 ½ tablespoons of Nutella, spreading them onto a parchment-lined baking sheet or freezable container. Place in the freezer for at least 1 hour, or until frozen solid.½ cup Nutella
- In a mixing bowl, cream together the butter and sugars until light and fluffy. About 3-5 minutes on medium-high speed.½ cup unsalted butter, ½ cup dark brown sugar, ⅓ cup white granulated sugar
- Add in the egg and vanilla extract, beating until well combined.1 egg, 1 tsp vanilla extract
- Gradually add the flour, baking powder, baking soda, and salt to the mixture, beating until a smooth cookie dough forms.2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt – omit if using salted butter
- Fold in the chopped Kinder chocolate, Kinder Bueno and white chocolate chips until evenly distributed throughout the dough.126 g Kinder chocolate, ½ cup white chocolate chips, 3 Kinder Bueno Bars
- Using a scale, divide the dough into 12 equal portions, approximately 80g each.
- Remove the frozen Nutella from the freezer. Flatten each portion of dough and place a frozen Nutella ball in the center. Wrap the dough around the Nutella to completely enclose it.
- Chill the stuffed cookie dough in the freezer for at least 30 minutes or in the fridge for 1 hour. Preheat your oven to 350°F (175°C) while the cookie dough chills.
- Once chilled, place the stuffed cookie dough balls onto lined baking trays, spacing them apart to allow for spreading. You will want to have anywhere from 4-6 on each pan, depending on the size of your pan.Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. As soon as the cookies come out of the oven, gently press a square of Kinder Bueno chocolate into the top of each cookie.
- Allow the cookies to cool on the trays for at least 30 minutes to firm up before enjoying.
Notes
- Room Temperature: Store in an airtight container for up to 5-7 days. Keep them on a single layer or separate layers with parchment paper to prevent sticking.
- Freezing: You can freeze baked cookies for up to 2 months. Place them in an airtight container or freezer-safe bag. To enjoy, thaw in the fridge or at room temperature for a few hours.
- Cookie Dough: If you want to bake later, freeze the stuffed cookie dough balls for up to 1 month. Bake straight from the freezer, adding 1–2 extra minutes to the baking time.