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

Tips for success

For the most dramatic molten center, serve the cookies warm, ideally within 15 minutes of baking. If you need to reheat them, place them on a baking sheet in a 350°F (175°C) oven for 3-4 minutes, or microwave each cookie for 10-15 seconds.

To store, keep them in an airtight container at room temperature for up to 3 days, but note that the molten center will solidify as they cool. For a gooey texture again, reheat as directed.

When freezing the chocolate hazelnut spread discs, ensure they are completely frozen before using; otherwise, they may melt during baking and leak out. You can also freeze the shaped cookie dough balls for up to 3 months. When ready to bake, add 2-3 minutes to the baking time if baking from frozen. For an extra indulgent touch, sprinkle a little flaky sea salt on top of each cookie right after baking to balance the sweetness.

Variations

• Dark Chocolate Hazelnut: Replace the chocolate hazelnut spread with a dark chocolate hazelnut spread, and use dark chocolate wafer bars instead of milk chocolate. The bitterness of the dark chocolate balances the sweetness of the dough.
• Peanut Butter Swirl: Swap the hazelnut spread with a peanut butter and chocolate spread. Use peanut butter cups instead of Kinder Bueno for a different flavor profile. The result is a rich, nutty cookie with a molten peanut butter core.
• Salted Caramel: Freeze caramel sauce into discs instead of hazelnut spread. Press a piece of chocolate-covered caramel on top. Sprinkle with flaky sea salt after baking for a sweet-salty twist.
• Mint Chocolate: Use a mint chocolate spread for the filling and top with a piece of mint chocolate wafer. Add a few drops of peppermint extract to the dough for an extra refreshing flavor.

Storage and make-ahead

Fridge

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

Freezer

Freeze unbaked filled dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat baked cookies in a 350°F oven for 3-4 minutes.

Reheat

Reheat baked cookies in a 350°F (175°C) oven for 3-4 minutes, or microwave on high for 10-15 seconds until the center is warm and gooey.

Store the baked cookies in an airtight container at room temperature for up to 3 days. They will lose their crisp edges but remain soft and chewy. To maintain the best texture, place a slice of bread in the container to absorb excess moisture, but change it daily.

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat in the oven.

The dough can be prepared up to 3 days in advance and kept refrigerated. Shape the dough balls with the frozen hazelnut cream and place them on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.

When ready to bake, preheat the oven and bake as directed, adding 1-2 minutes to the baking time if the dough is very cold. You can also freeze the shaped dough balls for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time.

Serving ideas

Serve the cookies warm for the best molten center experience. Arrange them on a large platter or individual plates. For a truly indulgent dessert, pair each cookie with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. The contrast between the warm cookie and cold ice cream is irresistible. These cookies are also wonderful with a glass of cold milk or a strong cup of coffee.

For a more elegant presentation, dust the cookies with confectioners' sugar and serve with fresh berries on the side. The tartness of raspberries or strawberries cuts through the richness of the hazelnut cream.

If serving at a party, you can place the cookies on a cake stand and let guests pull them apart to reveal the molten center. These cookies are best enjoyed immediately, but they can be reheated briefly in the microwave for a quick dessert.

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 butter, cubed
• 1 cup dark brown sugar, packed
• 1/2 cup caster sugar
• 2 large cold eggs
• 2 tsp vanilla bean paste
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup chocolate hazelnut spread (such as Nutella), frozen into 8 discs
• 8 pieces Kinder Bueno bars, each broken into pieces

Instructions

1. In a large bowl, beat the cold butter with the dark brown sugar and caster sugar 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 smooth and thick. Scrape down the sides of the bowl.
2. Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. Do not overmix; the dough will be thick and slightly sticky.
3. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is essential for easier handling and to prevent excessive spreading.
4. Scoop the chilled dough into 8 equal portions, about 3 ounces each. Roll each portion into a ball, then flatten into a disc about 3 inches wide.
5. Place one frozen disc of chocolate hazelnut spread in the center of each dough disc. Carefully fold the dough over the filling and seal the edges, forming a ball. Make sure the filling is completely enclosed.
6. Place the filled dough balls on a parchment-lined baking sheet. Gently flatten each to about 1 inch thick. Refrigerate the shaped cookies for 15 minutes while the oven heats.
7. Heat the oven to 390°F (199°C). Bake the chilled cookies for 11 minutes, or until the edges are golden and caramelized. The centers will look slightly soft but will set as they cool.
8. Immediately after removing from the oven, press a piece of Kinder Bueno into the top of each cookie. The heat will soften the chocolate.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm for the best molten center.

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

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

62 g

Fat

28 g

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