Kinder Cookies

My Quirky Quest for the Perfect Kinder Cookie

If you’ve ever found yourself sneaking away with your kid’s Halloween stash looking for those precious little Kinder bars—well, same. That’s actually how these Kinder Cookies first came about in my house. One rainy Saturday, against better judgement (and with only questionable willpower), I set out to make the softest, most chocolate-studded cookies I could, armed with a handful of Kinder Chocolate Bars and not much patience. The result? Gooey, golden cookies with melty chocolate middles and all kinds of nostalgia. Honestly, these get eaten faster than you can say “Don’t touch, they’re still cooling.” My family always jokes that I should just triple the batch, though really… they’re not wrong.

Why You’ll Love These Kinder Cookies (Or: Why I Make Them Way Too Often)

I bake these when everyone wants something a bit fancier than plain old chocolate chip but with zero extra effort. My friends lose their minds over the gooey bits of Kinder peeking out (those little bites of surprise!), and my kids race each other for that one extra-chunky cookie—oh, and pro tip: the cookies are honestly even better the next day, if you can exercise that mythical thing called self-control. Also, if you hate waiting for dough to chill, I get it; but trust me, it’s worth it. I tried skipping that step once and regretted it (flat pancake disaster… bummer).

What You’ll Need (No Fancy Gear Required)

• 160 grams unsalted butter (I’ve used salted once out of desperation—nobody noticed, but if you’re a stickler… just don’t tell anyone!)
• 100 grams white caster sugar (I sometimes swap for granulated if that’s all I have—it’s alright, maybe a tad crunchier)
• 150 grams light brown sugar (This gives caramelly depth; my nan swore by dark muscovado, which is good but makes a heavier cookie. Up to you.)
• 1 teaspoon vanilla extract (Room temp, but let’s be honest—straight from the cupboard works, too)
• 1 medium egg (Room temp; if you forgot to take it out ahead, just put it in a mug of warm water for 5 mins)
• 1 medium egg yolk (If you’re stuck with a spare egg white, I make meringues or just toss it. Don’t judge.)
• 275 grams self-raising flour (You can use plain with 1.5 tsp baking powder and generous pinch salt if you’re in a pinch, but I stick with self-raising for ease)
• 200 grams Kinder Chocolate Bars, chopped into chunks (Don’t overthink chopping—big, uneven hunks are best. Kinder Bueno weirdly didn’t work for me—got too melty.)

How to Make Kinder Cookies (Easy, I Promise!)

1. Start by melting your butter in a microwave-safe bowl. Give it about 30–40 seconds until it’s just melted. Careful not to nuke it—when it’s a bit sizzly at the edges, I call it done.
2. Add both sugars (white and brown) straight to the butter. Mix them together until it’s smooth and you don’t see big patches of sugar. It might look gritty; don’t panic, that’s normal!
3. Toss in your vanilla extract, the whole egg, and the extra yolk. Stir until everything’s come together into one rich, golden goo.
4. Fold in the self-raising flour using a spatula or even your hands if things get unruly. It’ll look thick and a bit awkward—trust the process, it’ll come together in the end. No need to overmix here.
5. Add most of the chopped Kinder chocolate to your dough, but save a handful for later—you’ll see why. Fold it in so the chunks are pretty evenly scattered (I always eat a chunk or two at this stage, whoops).
6. Cover the bowl tightly with cling film and pop it in your fridge for at least 4 hours. Overnight is even better if you can wait. The dough firms up and the flavors meld. If you’re impatient (like me), set a timer and distract yourself with literally anything else. Don’t skip this or they’ll bake flat, trust me.
7. When you’re ready to bake, set your oven to 180°C fan (that’s 350°F for the Americans among us) and line two flat trays with baking paper. Don’t bother greasing—parchment all the way.
8. Take the dough out and let it soften on the counter for about 30 minutes. It’ll be stiff as a board at first—it needs to relax a little. Kind of like me on Saturday mornings.
9. Scoop out big, heaped tablespoons of the dough and roll them into balls with your hands (messy, but fun). No need to flatten; just plonk them spaced well apart on the tray (they’ll spread a lot—learned that the hard way!). I aim for 8–10 cm between each one.
10. Bake for 10–12 minutes, or until the edges start turning gold but the centers are pale and look underbaked. If in doubt, err on the side of gooey. They finish setting as they cool.
11. As soon as you whip them from the oven, press those saved Kinder chunks into the hot tops. They’ll melt in slightly and look like bakery cookies (plus, more chocolate = more smiles).
12. Let them sit on the tray for 15 minutes before attacking. They need to finish setting up—resist the urge! I know it’s torture. But if you move them too soon, they’ll collapse. Don’t ask how I know…

Some Real-Life Cookie Notes from Me to You

• Honestly, I’ve made these with cold eggs and hot butter; they turned out fine, just a bit denser. Still tasty though!
• If you try mixing all the flour in at once with a hand mixer, prepare for flour clouds everywhere. Been there.
• Chilling the dough is not a suggestion—it genuinely helps. Otherwise, you’ll end up with Kinder cookie frisbees.

Variations I’ve Shamelessly Tried

• M&Ms for chunkier, brighter cookies—fun, but nothing beats Kinder’s creaminess, in my book.
• Tried stuffing the middle with Nutella once. Bit too messy, but if you nail it, let me know!
• If you want mega-chocolate flavor, sub out 50g flour for cocoa powder. My kids said “too chocolatey,” but I loved it (go figure).

No Fancy Equipment? No Problem!

• Don’t have a stand mixer? No worries, a spoon and elbow grease is all you need.
• No cookie scoop? Messy hands work just fine—for me, that’s half the fun.

How I Store (or Fail to Store) These Kinder Cookies

Technically, you can stash them in an airtight tin for up to 5 days (stack with parchment between so they don’t meld into one mega-cookie). But honestly, they’re lucky to last 24 hours around here. The dough freezes perfectly—roll into balls, freeze on a tray, then transfer to a bag. Bake from frozen, just add a couple minutes to the bake time!

How I Always Serve Them

Part of my family tradition: warm cookies with a glass of cold milk or, if it’s the holidays, I get a bit posh and serve them with hot chocolate and a little sprinkle of sea salt. Most get demolished before they ever make it off the tray, though.

Pro Tips (Aka, What I’ve Messed Up So You Don’t Have To)

• Don’t try to bake them before the dough chills—my cookies looked like they’d given up on life: flat and sad.
• Move the cookies while they’re super hot and they fall apart… every single time. Patience pays off, I swear!
• Chop Kinder chocolate when it’s cold—it melts less, and you won’t end up smearing it everywhere. Found that out after cleaning my cutting board for ages.

FAQ (Asked By You…And Me, If I’m Honest)

• Can I freeze the dough?
  Yep! Works brill. I scoop balls onto a tray, freeze, then bag ‘em. Bake straight from frozen—just tack on 2 minutes.
• Do I need to use Kinder Bars, or will Bueno work?
  Bueno makes things a bit too soft and messy. Stick with the classic bars—trust me.
• Why do mine go flat sometimes?
  Usually means not enough chilling or oven too hot. Or, on occasion, I just messed up the flour (it happens!).
• Can I make them bigger?
  Oh, 100%! Monster cookies are awesome, just bake a bit longer. Keep an eye so they don’t burn.
• The centers seem underbaked?
  This is absolutely deliberate—the cookies set up as they cool. But if it’s oozing everywhere, your oven might run a little cold (speaking from experience with my dodgy old oven).

★★★★★ 4.20 from 23 ratings

Kinder Cookies

yield: 12 cookies

prep: 25 mins

cook: 12 mins

total: 50 mins

Soft and chewy cookies packed with chunks of Kinder Chocolate, perfect for dessert lovers and chocolate enthusiasts alike. These bakery-style treats feature a golden dough and melted chocolate pieces for an irresistible bite.

🖨️ Print Pin Recipe

Ingredients

• 160 grams Unsalted butter
• 100 grams White caster sugar
• 150 grams Light brown sugar
• 1 teaspoon Vanilla extract room temperature
• 1 medium Whole egg room temperature
• 1 medium Egg yolk
• 275 grams Self-raising flour
• 200 grams Kinder Chocolate Bars chopped into chunks

Instructions

1. 1
   Start by melting your butter in a microwave-safe bowl. Give it about 30–40 seconds until it’s just melted. Careful not to nuke it—when it’s a bit sizzly at the edges, I call it done.
2. 2
   Add both sugars (white and brown) straight to the butter. Mix them together until it’s smooth and you don’t see big patches of sugar. It might look gritty; don’t panic, that’s normal!
3. 3
   Toss in your vanilla extract, the whole egg, and the extra yolk. Stir until everything’s come together into one rich, golden goo.
4. 4
   Fold in the self-raising flour using a spatula or even your hands if things get unruly. It’ll look thick and a bit awkward—trust the process, it’ll come together in the end. No need to overmix here.
5. 5
   Add most of the chopped Kinder chocolate to your dough, but save a handful for later—you’ll see why. Fold it in so the chunks are pretty evenly scattered (I always eat a chunk or two at this stage, whoops).
6. 6
   Cover the bowl tightly with cling film and pop it in your fridge for at least 4 hours. Overnight is even better if you can wait. The dough firms up and the flavors meld. If you’re impatient (like me), set a timer and distract yourself with literally anything else. Don’t skip this or they’ll bake flat, trust me.
7. 7
   When you’re ready to bake, set your oven to 180°C fan (that’s 350°F for the Americans among us) and line two flat trays with baking paper. Don’t bother greasing—parchment all the way.
8. 8
   Take the dough out and let it soften on the counter for about 30 minutes. It’ll be stiff as a board at first—it needs to relax a little. Kind of like me on Saturday mornings.
9. 9
   Scoop out big, heaped tablespoons of the dough and roll them into balls with your hands (messy, but fun). No need to flatten; just plonk them spaced well apart on the tray (they’ll spread a lot—learned that the hard way!). I aim for 8–10 cm between each one.
10. 10
    Bake for 10–12 minutes, or until the edges start turning gold but the centers are pale and look underbaked. If in doubt, err on the side of gooey. They finish setting as they cool.
11. 11
    As soon as you whip them from the oven, press those saved Kinder chunks into the hot tops. They’ll melt in slightly and look like bakery cookies (plus, more chocolate = more smiles).
12. 12
    Let them sit on the tray for 15 minutes before attacking. They need to finish setting up—resist the urge! I know it’s torture. But if you move them too soon, they’ll collapse. Don’t ask how I know…

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 300cal

Protein: 4 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!