Sometimes, you just need a cookie that satisfies all your cravings—crispy edges, gooey centers, and a burst of chocolate. These Kinder chocolate chip cookies are just that. Made with rich white chocolate hazelnut spread, soft butter, and chopped Kinder chocolate, they’re a nutty, indulgent twist on the classic chocolate chip cookie. The addition of Kinder Bueno on top makes these even more irresistible.
I was inspired to create this recipe after enjoying a few too many pieces of Kinder chocolate during my last trip abroad. I thought, why not incorporate that creamy hazelnut goodness into a cookie? The result is a dreamy, melt-in-your-mouth treat that’s perfect for sharing (or not—no judgment here). Every bite brings you that perfect balance of sweet chocolate, creamy hazelnut, and just enough crunch.
For more baking tips on how to make the perfect cookie, I highly recommend checking out The Kitchn’s cookie guide.
🟩 Why These Kinder Chocolate Chip Cookies Are So Good
- Nutty White Chocolate Hazelnut Spread: A creamy, nutty base that adds richness and flavor, making each bite extra indulgent.
- Perfect Texture: These cookies strike the ideal balance between crispy edges and soft, gooey centers.
- Kinder Chocolate: Chopped Kinder chocolate brings a smooth milk chocolate flavor and chewy texture, making every bite a little surprise.
- Topped with Kinder Bueno: For a little extra luxury, these cookies are topped with pieces of Kinder Bueno, adding a delightful crunch and extra hazelnut flavor.
When I first made these cookies, I wasn’t sure what to expect. But when they came out of the oven, golden and slightly puffy, my family dove in immediately. The combination of the white chocolate hazelnut spread and the Kinder chocolate was a hit from the first bite, and now these cookies are a regular in our household. It’s hard to go back to regular cookies once you’ve had these!
🟩 Getting Your Ingredients Right
- White Chocolate Hazelnut Spread: The star of this recipe! You can substitute with Nutella or hazelnut crème, but I find that the white chocolate hazelnut spread adds a lovely sweetness and creaminess.
- Butter: Be sure to use softened butter for the best texture. Room temperature butter will cream more easily and result in a smooth dough.
- Kinder Chocolate: For authenticity, use real Kinder chocolate. It adds that signature milky, creamy flavor. If you can’t find it, any good-quality milk chocolate will work.
- Self-Raising Flour: This helps the cookies rise slightly while baking. If you only have plain flour, add a teaspoon of baking powder to mimic self-raising flour.
For more information on flour types and substitutions, I recommend reading this Serious Eats article on flour and leavening.
🟩 Making It Step by Step
Cream the Butter and Sugars
In a large bowl, cream together the softened butter, caster sugar, and soft light brown sugar until light and fluffy. This will take about 2–3 minutes using an electric mixer.
Add the Wet Ingredients
Once the butter and sugar mixture is light and airy, add the egg and vanilla extract. Beat until well combined. Then, mix in the white chocolate hazelnut spread and continue beating until smooth.
Mix the Dry Ingredients
In a separate bowl, sift the self-raising flour to remove any lumps. Gradually fold the flour into the wet mixture until just combined, being careful not to overwork the dough.
Stir in the Kinder Chocolate
Once the dough is formed, gently fold in the chopped Kinder chocolate. The pieces don’t need to be finely chopped—some larger chunks will make for delicious bites of gooey chocolate in every cookie.
Chill the Dough
Cover the dough and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking and ensures they don’t spread too much.
Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 1.5-inch balls and place them on the sheet, leaving space between each one. Bake for 8–10 minutes, or until the edges are golden and the centers are soft but set.
Add the Topping
As soon as the cookies come out of the oven, place a small spoonful of white chocolate hazelnut spread on top of each cookie. Break a piece of Kinder Bueno in half and gently press it into the center of each cookie. Allow them to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
For more advanced recipes, visit busynurturingkitchen.com.
🟩 Making Sure It Turns Out
- Chill the Dough: Don’t skip the chilling step! It prevents the cookies from spreading too much and helps them maintain their chewy texture.
- Watch the Baking Time: Since every oven is different, start checking your cookies around the 8-minute mark. They should be golden around the edges but still soft in the center.
- Don’t Overmix: When you add the dry ingredients to the wet mixture, mix until just combined. Overmixing can result in tough cookies.
The first batch I made spread too much because I didn’t chill the dough long enough. After I chilled the dough for the full 30 minutes, the cookies held their shape perfectly and turned out much softer and chewier.
🟩 Perfect Serving Ideas
These cookies are perfect on their own with a glass of milk, but if you’re feeling fancy, pair them with a cup of hot cocoa or coffee for the ultimate treat. They also make a great dessert for family gatherings or as a sweet snack in lunchboxes.
🟩 Making It Different
If you want to switch things up, try these variations:
- Dark Chocolate: Swap out the Kinder chocolate for dark chocolate chunks for a richer flavor.
- Nuts: Add chopped hazelnuts or even crushed almonds for an extra crunch that complements the hazelnut spread.
- Double Chocolate: For an extra indulgent treat, stir in some cocoa powder into the dough for a double chocolate version.
🟩 Storage and Leftovers
These cookies stay fresh for up to 4 days when stored in an airtight container at room temperature. For longer storage, you can freeze the dough for up to 3 months and bake the cookies fresh whenever you like.
🟩 Tips That Actually Help
- Use a Cookie Scoop: For uniform-sized cookies, use a cookie scoop to portion out the dough. This ensures even baking.
- Don’t Over-Bake: These cookies should be soft in the center when you pull them out of the oven. They’ll continue to cook on the baking sheet after you remove them.
- Chill the Dough: If you’re short on time, chill the dough for at least 20 minutes, but longer is better for thicker cookies.
My tip for perfect cookies? Be patient and don’t skip the chilling step. It really does make a huge difference in both texture and flavor.
Closing Thoughts
These Kinder chocolate chip cookies have become a family favorite for a reason—they combine everything we love: chocolate, hazelnut, and that comforting cookie dough texture. I make them whenever we’re in the mood for something sweet, and they never disappoint. If you want a fun twist on classic chocolate chip cookies, I highly recommend giving these a try. They’ll quickly become a staple in your kitchen.
Frequently Asked Questions
→ Can I use regular hazelnut spread instead of white chocolate hazelnut spread?
Yes, you can! It will change the flavor slightly, but the cookies will still be delicious.
→ Can I freeze the dough for later?
Absolutely! You can freeze the dough for up to 3 months. Just scoop it into balls, freeze, then bake straight from the freezer—no need to thaw.
→ How can I store these cookies?
Store the cookies in an airtight container for up to 4 days at room temperature, or freeze them for longer storage.
→ Can I substitute the self-raising flour?
If you don’t have self-raising flour, you can use plain flour and add 1 teaspoon of baking powder per cup of flour.
→ How do I make these cookies chewier?
To make them chewier, try using more brown sugar and less caster sugar. This will give the cookies a softer texture.
Kinder Chocolate Chip Cookies
Description
These indulgent cookies, packed with white chocolate hazelnut spread and chunks of Kinder chocolate, will satisfy every sweet tooth.
Ingredients
→ For the Cookies:
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6 tablespoons white chocolate hazelnut spread (or Nutella)
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110g butter, softened
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100g caster sugar
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50g soft light brown sugar
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1 medium egg
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1 teaspoon vanilla extract
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250g self-raising flour
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200g Kinder chocolate, chopped
→ For the Topping:
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6 tablespoons white chocolate hazelnut spread
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6 pieces Kinder Bueno
Instructions
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Cream Butter and Sugars: In a large bowl, beat the butter, caster sugar, and brown sugar until light and fluffy, about 2-3 minutes.
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Add Wet Ingredients: Beat in the egg, vanilla extract, and white chocolate hazelnut spread until smooth.
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Combine Dry Ingredients: Gradually fold in the self-raising flour until just combined.
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Mix in Chocolate: Gently fold in the chopped Kinder chocolate, ensuring an even distribution.
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Chill the Dough: Cover the dough and refrigerate for at least 30 minutes.
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Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Shape the Dough: Scoop dough into 1.5-inch balls and place on the prepared baking sheet, leaving space between each.
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Bake the Cookies: Bake for 8–10 minutes until golden at the edges but soft in the center.
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Add Toppings: Immediately after baking, top each cookie with a small spoonful of white chocolate hazelnut spread and a piece of Kinder Bueno. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the Dough: Chilling the dough helps prevent the cookies from spreading too much during baking.
Don’t Over-Bake: These cookies should be soft in the center when you remove them. They’ll firm up as they cool.
Freezing Dough: Freeze cookie dough balls for up to 3 months and bake fresh when you’re craving them!
Keywords: Kinder Chocolate Chip Cookies
