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Recipe: Double Kinder Chocolate Cookies

This cookie is popular with kids and adults alike (guilty!) and the name speaks for itself. This chewy cookie uses two types of Kinder chocolate - the regular chocolate is chopped and incorporated into the cookie dough and the second is a piece of Kinder Bueno chocolate that is placed atop the baked cookie (I recommend you use these here as they are crunchy and yummy on their own but you can use whatever chocolate says 'eat me'). I was able to buy both of the Kinder chocolate from Kmart, but you'll be able to ind them at most big grocery stores. This cookie is a double Kinder chocolate surprise and just plain yummy.

Double Kinder Chocolate Cookies

Makes 22 medium cookies

126g butter, room temperature

302g brown sugar

1 medium to large sized egg

1 tsp vanilla paste

188g flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

275g Kinder chocolate, rougly chopped

5-6 Kinder Bueno bars, each bar separated into 4 segments

Combine the butter and sugars into a stand mixer and beat on high for 2 minutes. Scrape down the sides and add the vanilla and egg and beat on high for another 8 minutes until light and fluffy. Scrape down sides again.

Combine the flour, baking powder, baking soda and salt into a small bowl and add to the butter mixture. Mix on low for no more than 10 seconds, until just combined (flour streaks are ok at this step as more mixing will occur with the addition of the chocolate). This step is important as over mixing will create more gluten and make the cookie less soft and chewy.

Add in the chopped kinder chocolate and mix by hand or using the mixer for no more than 5 seconds.

Using a measured scoop, ice cream scoop or a scale lined with baking paper portion out the dough into roughly 12 balls that are approx 40g each and place on a tray or plate lined with baking paper. Cover the tray with plastic and place it nto the fridge or freezer for at least 1 hour. This chilling step is important as the cookies will not bake properly otherwise.

Whilst the cookie dough is chilling, line 2 cookie sheets with baking paper and preheat the oven to 170 degrees Celcius fan bake. Once the dough has chilled, place the balls of dough on the 2 sheets leaving at least several centemeters between each ball as these cookies will spread during baking quite a bit. Bake for 10-12 minutes or until the edges are golden brown. Depending on your oven you may need to swap the top and bottom around half way through the bake to ensure consistent baking. If you are baking one tray at a time, place the tray on the lowest position in the oven and don't fan bake - bake at 180 degrees for 10-12 mins, or unitl edges are golden brown.

Once baked, remove the cookeis from the oven and carefully push a piece of Kinder Bueno into the top of the cookies and leave to cool on the tray for at least 30 minutes. They will continue to bake whilst cooling. Once cool, transfer to an airtight container or eat right away. These cookies will keep at room temperature for 5 days or in the freezer for 1 month and fridge, 1 week.

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