Kinder Cookies

Kinder Beunos are one of my favourite chocolate bars of all time, and they’re incredibly popular with my friends too. This recipe is quick and simple, but a hit with everyone who’s tried them so far!

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The Perfect Cookie

Figuring out what makes the perfect cookie is a lot of trial and error, but it really helps to know the science behind your ingredients.

I use a mixture of caster and brown sugar in my recipe. The brown sugar has more moisture which helps to give it that soft in the middle texture, as well as the molasses adding a rich flavour. The caster sugar is can help to give the cookies a crisp edge and top.

I also use a mixture of self raising and plain flour in my cookies. If we used just plain flour, our cookies would sit flat and lifeless. If we used just self raising, we’d have a cookie with a cake like texture.

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Method:

1. Cream the butter, caster sugar and brown sugar together until fluffy and lighter in colour.

2. Add your egg and your vanilla extract and mix these in until they're just incorporated into the dough.

3. Add both of your flours and mix again until a dough is formed. Add your chopped kinder chocolate and mix these in too. It can sometimes be easier at this point to just get your hands in there as the dough can be quite stiff.

4. Roll your dough into ping pong sized balls and place them on a lined tray. Top each cookie with a few pieces of kinder chocolate if you have any spare.

5. Pop them into the fridge and leave them to chill for at least 1 hour.

6. At the end of the hour, heat your oven to 160c fan and remove your cookies from the fridge.

7. Bake for 12-13 minutes and then remove your cookies from the oven. Your cookies should be going slightly golden, but will still have a soft centre

8. Leave the cookies on the side to cool

9. Chop your kinder beuno bars in half and place a piece on each cookie (that should be two squares of the bar)

10. Serve and enjoy!

*These cookies should last about a week in a sealed container