Giant Bakery-Style Kinder Bueno Cookies with Molten Hazelnut Core Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of cake flour and bread flour. Cake flour keeps the cookies tender, while bread flour provides structure. If you only have all-purpose flour, use 3 cups all-purpose and omit the cornstarch, but the texture will be slightly different.

The dough must be chilled thoroughly; 30 minutes is the minimum, but an hour is better. This prevents spreading and helps the cookies bake up thick.

Freeze the Nutella dollops on a parchment-lined tray until completely solid. This is crucial for keeping the filling inside the cookies. If the dough becomes too soft while shaping, return it to the fridge for a few minutes.

Bake the cookies on a light-colored baking sheet lined with parchment for even browning. Let them cool on the sheet for 5 minutes before transferring, as they are fragile when hot.

Variations

• Chocolate Lover's: Replace the white chocolate chips with dark chocolate chips and add 2 tablespoons of cocoa powder to the dough. Use chocolate hazelnut spread instead of Nutella for a deeper flavor.
• Peanut Butter Swirl: Swap the Nutella for frozen peanut butter dollops and add 1/2 cup of peanut butter chips to the dough. Omit the Kinder Bueno bars and top with chopped peanuts for extra crunch.
• S'mores Style: Replace the Nutella with frozen marshmallow fluff and add 1 cup of graham cracker pieces to the dough. Top with a square of milk chocolate after baking.
• Salted Caramel: Use frozen caramel sauce instead of Nutella and add 1 teaspoon of flaky sea salt to the dough. Omit the Kinder Bueno bars and top with a drizzle of caramel and a pinch of sea salt.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days.

Freezer

Freeze unbaked stuffed dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes.

Reheat

Reheat baked cookies in a 300°F oven for 5-7 minutes to restore crisp edges and a warm, gooey center. Microwave for 10-15 seconds for a quick warm-up.

Store the baked cookies in an airtight container at room temperature for up to 3 days. The cookies will lose some of their crispness over time, but they remain delicious. For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat in a 300°F oven for 5 minutes to restore crispness.

The cookie dough can be prepared up to 2 days in advance and kept in the refrigerator. Alternatively, shape the stuffed dough balls and freeze them on a baking sheet until solid, then transfer to a freezer bag.

Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the baking time. The Nutella dollops can also be frozen in advance for up to 1 month.

Serving ideas

Serve these cookies warm for the full molten effect. A few minutes out of the oven, the centers are gooey and the edges are crisp. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent dessert. The contrast of warm cookie and cold ice cream is irresistible.

For a more elegant presentation, dust the cookies with confectioners' sugar just before serving. You can also drizzle with melted chocolate or caramel sauce.

These cookies are substantial enough to be a dessert on their own, but they also work well as part of a dessert platter. Cut them into wedges to share, or let everyone pull their own cookie apart at the table.

Frequently asked questions

Recipe card

Giant Bakery-Style Kinder Bueno Cookies with Molten Hazelnut Core

Prep 25 minCook 11 minTotal 36 minServes 8

Ingredients

• 1 cup cold European-style butter, cubed
• 1 cup dark brown sugar, packed
• 3/4 cup caster sugar
• 2 large cold eggs
• 2 tsp vanilla bean paste
• 1 1/2 cups cake flour
• 1 1/2 cups bread flour
• 2 tbsp cornstarch
• 1 cup white chocolate chips
• 6 bars Kinder Bueno, chopped
• 1/2 cup Nutella hazelnut cream, frozen in dollops
• 1 bar Kinder Bueno, broken into pieces

Instructions

1. In a large bowl, beat the cold cubed butter with the dark brown sugar and caster sugar on medium speed until just combined and dense, about 2 minutes. Add the cold eggs one at a time, beating well after each, then beat in the vanilla bean paste until the mixture is smooth and thick. Scrape down the bowl as needed.
2. Add the cake flour, bread flour, and cornstarch to the butter mixture. Fold gently with a spatula until just a few streaks of flour remain. Do not overmix. The dough will be thick and slightly shaggy.
3. Fold in the white chocolate chips and the chopped Kinder Bueno bars until evenly distributed throughout the dough. The dough will be chunky and studded with chocolate and wafer pieces.
4. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling firms the butter and prevents excessive spreading during baking. While the dough chills, prepare the frozen Nutella dollops.
5. Scoop about 1/4 cup of dough for each cookie and flatten it into a disc in your palm. Place a frozen dollop of Nutella hazelnut cream in the center, then bring the dough up around it and seal tightly into a ball. Repeat with the remaining dough and Nutella.
6. Place the stuffed dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. Gently flatten each ball slightly with your palm to about 1 inch thick. Do not press too hard; the cookies will spread during baking.
7. Heat the oven to 390°F (199°C). Bake the cookies for 11 minutes, until the edges are caramelized and golden but the centers still look slightly moist and set. The cookies will continue to set as they cool on the hot baking sheet.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. While still warm, gently press a piece of the extra Kinder Bueno bar onto the top of each cookie. The heat will soften the chocolate slightly.
9. Transfer the cookies to a wire rack to cool completely, or serve them warm for the full molten effect. Pull one open to reveal the liquid hazelnut cream core. Serve immediately for the best texture contrast.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

680

Protein

8 g

Carbohydrates

72 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.