Kinder Bueno Cookies filled with Bueno-flavored spread

Ingredients

• 200 g Kinder Bueno spread (Freeze in small balls before use)
• 200 g Unsalted butter (At room temperature (softened))
• 120 g Brown sugar
• 1 pinch Salt
• 2 units Whole eggs (Medium size)
• 300 g All‑purpose flour
• 1 packet (≈10 g) Baking powder
• 1 tablespoon (≈15 ml) Liquid vanilla extract
• 150 g Milk chocolate chips
• 30 g Additional chocolate chips (For decoration after baking)
• 2 sheets Parchment paper

Instructions

1. Form the spread balls

   Using a small spoon or a pastry bag, scoop portions of Kinder Bueno spread about 10 g, form balls and place them on a sheet lined with parchment paper.

   Time: PT10M

2. Freeze the spread balls

   Place the sheet in the freezer for 30 minutes until the balls are completely hardened.

   Time: PT30M

3. Cream the butter with the brown sugar

   In a large bowl, mix the softened butter, brown sugar and a pinch of salt until a creamy consistency is achieved.

   Time: PT5M

4. Incorporate the eggs

   Break the two eggs into the bowl and whisk quickly until well incorporated.

   Time: PT3M

5. Add the dry ingredients

   Sift the flour with the baking powder, then incorporate them into the mixture with the tablespoon of liquid vanilla. Mix until the dough is homogeneous.

   Time: PT5M

6. Fold in the chocolate chips

   Add the 150 g of milk chocolate chips and distribute them evenly throughout the dough.

   Time: PT2M

7. Chill in the freezer

   Cover the bowl with plastic wrap and place the dough in the freezer for 30 minutes to firm up.

   Time: PT30M

8. Preheat the oven

   Preheat the oven to 160 °C.

   Time: PT10M

   Temperature: 160°C

9. Shape the cookies

   On a scale, weigh out 100 g of dough, flatten slightly, place a frozen spread ball in the centre and close the dough around it to form a well‑sealed disc. Repeat until you have 10 cookies.

   Time: PT15M

10. Bake

    Place the sheets in the middle of the oven and bake for 15 to 20 minutes, until the edges are golden but the centre remains slightly soft.

    Time: PT18M

    Temperature: 160°C

11. Finishing and cooling

    When removed from the oven, immediately sprinkle each cookie with a few additional chocolate chips so they melt slightly. Let cool on a rack for 10 minutes before serving or storing.

    Time: PT12M

Nutrition Facts

Calories

495

Protein

5 g

Carbohydrates

60 g

Fat

25 g

Fiber

2 g