Kinder Chocolate Cookies

Soft, gooey and delicious Kinder Chocolate Cookies! These cookies are stuffed with chunks of Kinder Chocolate, which just makes them much tastier! The addition of the Kinder Chocolate in the cookie not only adds to the flavour but also to the gooeyness so that the cookies come out crispy on the edges but so soft and gooey in the middle every time.

I absolutely LOVE Kinder Chocolate – the ones that have the white centre and are covered with a layer of milk chocolate. A lot of people ask me why I didn’t add Kinder Bueno to these cookies and the reason is that I’m allergic to nuts so I can’t actually eat Kinder Bueno’s. Sadly, this means I can’t eat so many other delicious things like Nutella and Ferrero Roche. But as I love Kinder Chocolate, I find these cookies to be absolutely incredible. If you do want to add in some Kinder Bueno to these cookies, then I would suggest you use 150g of KinderBueno (chopped of course) in the place of the milk and white chocolate chips.

This recipe is based on my Soft Chocolate Chip Cookies recipe. My Soft Chocolate Chip Cookies is one of my most popular posts on my blog at the moment and the cookies are to die for! So I thought why not use this recipe as a base to make the gooiest and most delicious cookies that are filled with Kinder Chocolate. Well, that’s exactly what I did and trust me, these cookies are to die for!

Kinder Chocolate Cookies Texture

To make the perfect soft and chewy cookie there are a few key steps that you must follow when you’re making the cookie dough:

Melted butter

The butter must be melted. This actually makes it easier to make the cookie dough but it also makes the cookies really soft and chewy in the centre. Using melted butter can make the cookie dough a little bit greasy but adding enough flour will help avoid this from happening. If you’re using salted butter, then don’t add the extra salt that is indicated in the recipe.

Cornflour

Cornflour gives the cookies that really soft texture and also makes them thicker.

Egg yolk

This recipe calls for one whole egg and one egg yolk. The addition of the egg yolk makes the cookies really chewy.

Do not overmix the ingredients

When you’re folding in the flour and the chocolate chunks make sure that you don’t overmix. Only mix until all the ingredients are just incorporated. If you mix the ingredients too much, you’ll end up with a tough cookie.

Chilling the cookie dough

Chilling the dough is so important! Do not forget to chill the dough!!

Do NOT skip the chilling part!

The cookie dough needs to chill in the fridge for an hour before they can be baked. I know this is really frustrating as you’ll just want to be able to eat them as quickly as possible but if the cookie dough doesn’t chill in the fridge then the cookies will spread in the oven and they’ll come out really thin and crispy.  

Baking the Kinder Chocolate Cookies

The key to really soft cookies is underbaking them. I take them out as soon as the edges are turning golden brown. You want to end up with a cookie that is crispy on the edges but soft in the inside.

When you take them out of the oven, let them cool down for 5 minutes on the baking tray before you transfer them to the cooling rack. If you move them to the cooling rack straight after you take them out of the oven they may break.

Size of the cookies

These cookies are quite big. I use a medium sized cookie scoop or about 2 tbsp of cookie dough per cookie. If you prefer the cookies to be smaller then use a small sized cookie scoop or 1 tbsp of cookie dough. As the cookies will be smaller you’ll need to reduce the baking time by 2-3 minutes.

Roll the dough balls taller rather than wider. When they bake they will spread a little bit, so by making the balls tall the cookies will end up thicker.

Using Kinder Bueno

There are two main reasons that I haven’t added Kinder Bueno to these cookies:

Number 1 – I’m allergic to nuts and Kinder Bueno contains hazelnuts
Number 2 – Kinder Bueno is quite a bulky chocolate

You can, of course, add in some Kinder Bueno pieces in your cookie dough if you want! I would suggest you use 150g Kinder Bueno in place of the chocolate chips.

How to store the Kinder Chocolate Cookies

Once you’ve baked your cookies allow them to fully cool before you place them in an airtight container. Store the cookies in an airtight container at room temperature. They will last for up to 4 days.

You can also refrigerate the cookies but I would advise against this. The cookies will lose some of their flavour if they are kept in the fridge. However, if you do decide to store the cookies in an airtight container in the fridge, make sure you allow the cookies to come to room temperature before you eat them.

Freezing the Kinder Chocolate Cookies

I would recommend you freeze the cookie dough rather than the cookies once they have been baked.

Make the cookie dough, form the cookie dough balls and allow to chill in the fridge as the recipe says. Once they have chilled in the fridge for 1 hour place the cookie dough balls in a Ziploc bag and freeze for up to 3 months.

When you want to bake the cookies, bake them straight from the freezer. Simply place the balls of dough on a baking tray lined with baking paper and follow the recipe’s instructions to bake them. Bake for a minute or two longer because after all, you are cooking them from frozen.

By freezing the cookie dough rather than the cookies once they have been baked you can have a bath of freshly baked cookies in about 15 minutes!

Equipment required

  • Large bowl
  • Microwave safe bowl
  • Medium cookie scoop
  • Rubber spatula
  • 2-3 baking trays
  • Cooling rack

Tips for making kinder chocolate cookies

  • Use eggs that are at room temperature. Take out your eggs out of the fridge before you start to allow them to come to room temperature.
  • Don’t overmix the ingredients. Make sure you only mix until the ingredients are just incorporated. If you overmix the cookies will be very tough.
  • The cookie dough must be refrigerated for an hour – do NOT skip this step. It is vital that the butter firm up before the cookie dough is baked. If you skip this step the cookies will be crispy, thin and not soft.
  • To form the cookie dough balls, use a medium size cookie scoop or about 1-2 tbsp of cookie dough. Form a ball that is tall rather than wide as they will spread in the oven.
  • If your dough is wet and sticks to your hands when forming the balls of dough add a bit more flour. Too little flour and your cookies will come out too flat but do not add too much extra flour as this will produce cookies that are small and tough.
  • If you want to add Kinder Bueno to the cookies, then simply replace the chocolate chips with 150g of chopped Kinder Bueno.
  • Once the cookies are taken out the oven, you can add a Kinder Chocolate on the top as a decoration. The bottom layer of the Kinder Chocolate will melt and so it will stick onto the cookie.
  • Store the cookies in an airtight container at room temperature for up to 4 days.
  • You can make the cookie dough 2-3 days in advance. Keep refrigerated. Allow to come to room temperature before you bake them.

Kinder Chocolate Cookies: Step by Step Instructions

Step 1

In a large bowl sift in the flour, cornflour, salt, baking powder and bicarbonate of soda. Whisk together and set aside.

Step 2

In a microwave safe bowl melt the butter in 30 second bursts, mixing between bursts. Mix the melted butter with the two sugars.

Step 3

Add the egg, egg yolk, milk and vanilla extract and mix all together.

Step 4

Gradually mix the dry mixture and the wet mixture, making sure it is all fully incorporated. This will form a thick dough.

Step 5

Fold in the chocolate chips. Chop the kinder bars into chunks and fold into the cookie dough.

Step 6

Cover the dough in plastic wrap and chill in the fridge for 1 hour.

Step 7

Preheat the oven to 190C/ 170C Fan/ 375F / Gas 5. Line 2-3 baking trays with baking parchment.

Step 8

Using a medium size cookie scoop form a ball of dough. This is the equivalent of 2 tbsp of cookie dough. There is enough dough to form 12 cookie dough balls. They should be tall rather than wide.

Place the cookie dough balls on the baking tray, making sure they are spread out as the cookies spread in the oven. I recommend you place 6 cookie dough balls per tray.

Step 9

Bake for 10-12 minutes, until lightly golden brown on the edges and soft on the inside.

Remove from the oven and allow to cool for 5 minutes on the baking tray before transferring to the cooling rack.

Why not try these other chocolate recipes next?

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Kinder Chocolate Cookies

Kinder Chocolate Cookies


Description

Soft, gooey and delicious Kinder Chocolate Cookies! These cookies are stuffed with chunks of Kinder Chocolate, which just makes them much tastier!

 


Ingredients

Scale
  • 300g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp cornflour
  • ½ tsp salt
  • 115g unsalted butter
  • 70g granulated sugar
  • 115g light brown sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • 150g Kinder Chocolate bars (about 12 bars)
  • 100g white chocolate chips
  • 100g milk chocolate chips

Instructions

  1. In a large bowl sift in the flour, cornflour, salt, baking powder and bicarbonate of soda. Whisk together and set aside.
  2. In a microwave safe bowl melt the butter in 30 second bursts, mixing between bursts. Mix the melted butter with the two sugars.
  3. Add the egg, egg yolk, milk and vanilla extract and mix all together.
  4. Gradually add the dry mixture to the wet mixture, making sure it is all fully incorporated. This will form a thick dough.
  5. Fold in the chocolate chips. Chop the kinder bars into chunks and fold into the cookie dough.
  6. Cover the dough in plastic wrap and chill in the fridge for 1 hour.
  7. Preheat the oven to 190C/ 170C Fan/ 375F / Gas 5. Line 2-3 baking trays with baking parchment.
  8. Using a medium size cookie scoop form a ball of dough. This is the equivalent of 2 tbsp of cookie dough. There is enough dough to form 12 cookie dough balls. They should be tall rather than wide.
  9. Place 6-8 cookie dough balls per baking tray and bake for 10-12 minutes, until lightly golden brown on the edges and soft on the inside.
  10. Remove from the oven and allow to cool for 5 minutes on the baking tray before transferring to the cooling rack.

Notes

  • Use eggs that are at room temperature. Take out your eggs out of the fridge before you start to bake these cookies to allow them to come to room temperature.
  • Don’t overmix the ingredients. Make sure you only mix until the ingredients are just incorporated. If you overmix the ingredients, the cookies will be very tough.
  • The cookie dough MUST be refrigerated for an hour – do NOT skip this step. It is vital that the butter firm up before the cookie dough is baked. If you skip this step the cookies will be crispy, thin and not soft.
  • Forming the cookie dough balls. To form the cookie dough balls, use a medium size cookie scoop or about 1-2 tbsp of cookie dough. Form a ball that is tall rather than wide as they will spread a little bit in the oven.
  • Wet cookie dough. If you find that your dough is really wet and sticks to your hands when you are trying to form balls of dough, then add a little bit more flour. Too little flour and your cookies will come out too flat but do not add too much extra flour as this will produce cookies that are small and tough.
  • Adding Kinder Bueno. If you want to add Kinder Bueno to the cookies, then simply replace the chocolate chips with 150g of chopped Kinder Bueno.
  • Finishing touches. Once the cookies are taken out the oven, you can add a Kinder Chocolate on the top as a decoration. The bottom layer of the Kinder Chocolate will melt and so it will stick onto the cookie.
  • Storing the cookies. Store the cookies in an airtight container at room temperature for up to 4 days.
  • Making the cookies in advance. You can make the cookie dough 2-3 days in advance. Keep refrigerated. Allow to come to room temperature before you bake them.

Nutrition

  • Calories: 400kcal
  • Sugar: 32.3g
  • Sodium: 39.5mg
  • Fat: 18.8g
  • Saturated Fat: 11.1g
  • Unsaturated Fat: 2.6g
  • Carbohydrates: 50.6g
  • Fiber: 1.1g
  • Protein: 5.6g
  • Cholesterol: 30.8mg

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