Nutella Stuffed Kinder Bueno Cookies
These Nutella Stuffed Kinder Bueno Cookies are soft, chewy, and packed with chocolate hazelnut goodness. Each cookie has a creamy Nutella center and is loaded with chopped Kinder chocolate, Kinder Bueno, and white chocolate chips.
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
For that perfect gooey Nutella center, don't skip freezing your Nutella portions before stuffing the dough. This makes them much easier to work with and prevents the Nutella from leaking out while baking, giving you that soft, molten center every time.
- 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.