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–+ servings
An overhead view of multiple Kinder Bueno cookies laid out and surrounded by Kinder Bueno bars. One cookie is broken open to reveal the molten middle.

Stuffed Kinder Bueno Cookies - With Kinderella Sauce

5 from 1 vote
These stuffed Kinder Bueno cookies are thick, chewy, and packed with a creamy Kinderella-filled centre. With a little prep and freezing time, you’ll have bakery-style cookies that stay soft and gooey in every bite!
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Course: cookies, Dessert
Cuisine: American, Italian
Prep Time: 25 minutes
Cook Time: 15 minutes
Freezing Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 12
Calories: 558kcal
Author: Rebecca Foxley

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. 

Nutrition Estimate

Calories: 558kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 265mg | Potassium: 71mg | Fiber: 1g | Sugar: 21g | Vitamin A: 425IU | Calcium: 82mg | Iron: 2mg