Stuffed Kinder Bueno Cookies – With Kinderella Sauce
These stuffed Kinder Bueno cookies are crispy on the outside with a gooey Kinderella-filled centre. Made with homemade Kinderella spread, this recipe brings the ultimate Kinder Bueno flavour in every bite!
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
25 MINUTES (plus freezing time)
Cook Time:
15 MINUTES
What Makes This Recipe Great
Gooey, Melty Centre – Each cookie is stuffed with homemade Kinderella spread, creating a rich, creamy filling that stays soft even after baking.
Bakery-Style Texture – The combination of cold butter, two types of sugar, and freezing the dough results in thick, chewy cookies with crisp edges and a soft, fudgy middle.
Make-Ahead Friendly – The dough can be frozen and baked straight from the freezer, so you can have fresh, warm cookies anytime with minimal effort.
If you love Kinder Bueno, these stuffed cookies take things to the next level! They have a crisp, golden exterior with a soft, chewy texture inside, and best of all, they’re filled with homemade Kinderella sauce for a rich, melty centre. Which you can also use in these Kinder Bueno Brownies!
Unlike regular cookies, these need a little extra patience, freezing both the filling and the dough ensures they hold their shape while baking, giving you that perfect molten middle. We follow a similar process for these stuffed Biscoff cookies.
Using a mix of caster sugar and light brown soft sugar helps create the perfect balance of crisp edges and a soft, slightly chewy texture. Meanwhile, the addition of Kinder Bueno chocolate bars throughout the dough means every bite has hints of creamy milk chocolate. The dough itself is easy to work with, and since it’s frozen before baking, you can even make these ahead of time for fresh, warm cookies whenever you want!
With a little planning, this recipe is easy to follow and gives you bakery-style results at home. Whether you enjoy them fresh out of the oven or slightly cooled for a firmer bite, these stuffed Kinder Bueno cookies are an absolute treat!
Equipment Needed:
- Large Baking Tray Lined with Parchment/Baking Paper – Used for both freezing the Kinderella spread and baking the cookies. Choose a tray large enough to accommodate the cookies as they spread, or use multiple trays and bake in batches.
- Stand Mixer or Mixing Bowl & Hand Mixer – Helps cream the butter and sugars together for a smooth dough.
- Rubber Spatula – For mixing and scraping down the sides of the bowl.
- Separate Mixing Bowls – A smaller one for whisking the eggs and another larger one for combining the dry ingredients.
- Freezer-Safe Airtight Container – Used to freeze the dough balls before baking.
- Wire Cooling Rack – Allows them to firm up after baking while the air circulates around them to prevent soggy bottoms.
Ingredients:
- Kinderella Sauce – This homemade sauce gives the cookies their gooey, creamy center. You can make it ahead of time and store it in the fridge for up to two weeks.
- Unsalted Butter – Using unsalted butter allows us to control the salt in the recipe. It should be cold and cubed before mixing to help create the perfect cookie texture.
- Caster Sugar – Adds sweetness and helps create a slightly crisp edge while keeping the inside soft.
- Light Brown Soft Sugar – Contains molasses, which keeps the cookies chewy and enhances their caramelised flavour.
- Kinder Bueno Chocolate Bars – Broken up and mixed into the dough for that extra Kinder flavour with every bite.
- Plain Flour – Use a plain white all-purpose flour.
- Salt – Enhances the overall flavour and balances the sweetness. You can omit it if you prefer.
- Bicarbonate of Soda – Helps the cookies spread slightly while baking, giving them a soft, chewy texture. For the best results, use within six months of opening and ensure it’s within its expiry date.
- Baking Powder – Works alongside the bicarbonate of soda to provide lightness and help the cookies rise slightly. Like bicarbonate of soda, it should be used within six months of opening and checked for freshness.
- Eggs – Bind the dough together, adding richness and moisture. Use large eggs.
Substitutions:
Wondering if you can substitute an ingredient? Here, I will tell you if that’s possible.
- Milk Chocolate Instead of Kinder Bueno Chocolate – If you don’t have Kinder chocolate, you can swap it for a good-quality milk chocolate bar. The taste will be slightly different but still delicious.
- Dark Chocolate for a Richer Flavour – If you prefer a less sweet cookie, use chopped dark chocolate instead of Kinder chocolate for a deeper cocoa taste.
- Self-Raising Flour Instead of Plain Flour – You can swap plain flour for self-raising flour, but you’ll need to omit the baking powder to prevent over-rising.
- Golden Caster Sugar Instead of White Caster Sugar – If you want a deeper caramel flavour, golden caster sugar is the way to go.
Step-By-Step Guide – How To Make Stuffed Kinder Bueno Cookies
Frequently Asked Questions
Freezing the Kinderella spread helps it stay firm while shaping the cookies and prevents it from leaking out too quickly when baked. This ensures a gooey centre rather than a melted mess.
No, freezing the dough is essential for preventing the cookies from spreading too much in the oven. It also helps the cookies develop the right texture with a crisp edge and soft centre.
The cookies should have golden edges but still look slightly soft in the centre. They will continue to firm up as they cool, so avoid overbaking if you want a gooey middle.
Mastering This Recipe – Expert Tips
- Freeze the Filling Overnight for Best Results – While 2-3 hours is enough, freezing the Kinderella spread overnight makes it even easier to handle and helps prevent it from melting too quickly when baked.
- Use Cold Butter for the Perfect Texture – Keeping the butter cold when mixing helps create a slightly firmer dough, preventing the cookies from overspreading while baking.
- Don’t Overmix the Dough – Once the flour is added, mix just until combined. Overmixing can develop too much gluten, making the cookies tough instead of soft and chewy.
- Preheat the Baking Tray – Placing the cookies on a hot tray straight from the freezer helps them bake evenly and spread just the right amount.
- Let Them Cool Before Moving – The cookies will be soft when they first come out of the oven. Let them firm up on the baking tray for a few minutes before transferring them to a cooling rack.
Storage
- At Room Temperature – Once completely cooled, store the cookies in an airtight container for up to 3 days. Keep them in a cool, dry place to maintain their texture.
- In the Fridge – If you prefer a firmer texture, store them in the fridge for up to 1 week. Let them sit at room temperature for a few minutes before eating or warm them briefly in the microwave.
- Freezing Baked Cookies – These cookies can be frozen after baking. Place them in an airtight container with parchment paper between layers and freeze for up to 3 months. Defrost at room temperature or reheat in the oven at 150°C (300°F) for 5 minutes.
- Freezing Unbaked Cookie Dough – The filled cookie dough balls can be frozen for up to a month. Bake straight from the freezer without thawing.
Stuffed Kinder Bueno Cookies – With Kinderella Sauce
Ingredients
- 12 tbsp Kinderella Sauce
- 185 g Unsalted Butter
- 130 g Caster Sugar
- 130 g Light Brown Soft Sugar
- 200 g Kinder Bueno Bars
- 480 g Plain Flour
- 0.5 tsp Salt
- 0.5 tsp Bicarbonate of Soda
- 12 g Baking Powder
- 2 Eggs
Instructions
- Line a flat baking tray with parchment paper. Spoon heaped teaspoons of Kinder-ella Sauce onto the tray, spaced apart. Place in the freezer for at least 2-3 hours until set.
- Cut the cold unsalted butter into small cubes and place them in a bowl or stand mixer.
- Add the caster sugar and light brown soft sugar to the butter. Mix together until the mixture resembles breadcrumbs. It's fine to have a few small butter chunks.
- Break up the Kinder Bueno chocolate bars. Add them to the butter-sugar mixture and mix again.
- In a separate bowl, combine the plain flour, salt, bicarbonate of soda, and baking powder.
- Slowly add the flour mixture to the butter-sugar mixture and mix until just combined. Avoid overmixing.
- In a separate bowl, whisk the eggs together. Add the whisked eggs to the dough and mix briefly to bind everything together. The texture will be slightly crumbly and not sticky.
- Take about 100g of dough and roll it into a ball. Flatten the dough in your hand.
- Place a portion of the frozen Kinderella Sauce in the centre of the flattened dough. Enclose the spread by bringing the dough edges together.
- Place the dough balls in an airtight container or on a lined baking tray. Cover and return them to the freezer for 2-3 hours or until ready to bake.
- Preheat the oven to 180°C (350°F).
- Place a lined baking sheet or tray in the oven to heat up.
- Remove the dough balls from the freezer and quickly place them on the hot baking tray, leaving space between each ball for spreading.
- Immediately put the tray back in the oven.
- Bake for 15 minutes.
- Remove the tray from the oven and allow the cookies to cool slightly on the baking tray to firm up.
- Transfer the cookies to a cooling rack to cool further before serving. Enjoy slightly warm.
Recipe Notes
- Freeze the Kinderella filling – This helps keep the center gooey and prevents it from leaking while baking.
- Use cold butter – Keeps the cookies from spreading too much and helps achieve a thick, bakery-style texture.
- Don’t skip freezing the dough – Baking from frozen helps maintain the perfect shape and texture.
- Dough can be frozen for up to a month.
I really liked these, the melty middle really made them special. Thank you for the recipe.