Servings: 12 cookies
Calories: 250kcal
Cost: $10
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop
- Wire cooling rack
- Additional Kinder Bueno pieces for topping
Ingredients
- 1 cup unsalted butter cold and cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Kinder Bueno bars
- 1/2 cup chopped hazelnuts
- 1 cup chocolate chips
- q.s. additional Kinder Bueno pieces for topping
Instructions
- Cream together the cold cubed butter, light brown sugar, and granulated sugar in a large bowl.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then gradually add to the wet mixture until just combined.
- Fold in the chopped Kinder Bueno bars, hazelnuts, and chocolate chips.
- Scoop dough onto a parchment-lined baking sheet, leaving space for spreading, and press additional Kinder Bueno pieces on top.
- Bake in a preheated oven at 410°F (210°C) for 10-12 minutes. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. To elevate flavors, sprinkle flaky sea salt on top after baking. Dough can be chilled for a firmer texture and less spreading during baking. Feel free to substitute hazelnuts with almonds or pecans, and use gluten-free flour if needed. Enjoy experimenting!
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 6mg
Tried this recipe?Let us know how it was!