There’s a reason these Kinder Cookies have a 5-star rating! They’re soft, chewy, slightly crunchy, and packed with molten pockets of creamy Kinder chocolate. Best of all, this is an easy one-bowl recipe that comes together in a flash! Whether you’re baking for a special occasion or simply indulging your sweet tooth, these Kinder Cookies are guaranteed to become a baking favourite you’ll want to make again and again.
⭐️⭐️⭐️⭐️⭐️
“This recipe is fantastic! I absolutely love it!“

Recipe Overview
- FLAVOUR: The cookie dough is buttery and slightly caramel-like, with hints of vanilla that provide a comforting, home-baked taste. When you bite into the cookies, you’ll find chunks of Kinder chocolate that add a milky richness and subtle notes of hazelnut.
- TEXTURE: Chewy on the outside, soft and gooey in the middle, and packed with molten pockets of Kinder Chocolate – these cookies are seriously moreish!
- EASE: This is an easy one-bowl recipe that is perfect for bakers of all levels. No special baking skills or knowledge required!
- SERVES: You’ll get 15 cookies from this recipe.

Ingredients for this Kinder Cookies recipe
- Unsalted butter: Melted butter contributes to the rich flavour and chewy texture of the cookies.
- Light brown sugar: Brown sugar adds a hint of molasses to your recipe, resulting in a subtle caramelised flavour. It also gives the cookies an extra moist and gooey texture inside.
- White caster sugar: Contributes sweetness and gives the cookies crisp edges.
- Eggs: Adds richness, moisture, and structure to the cookie dough. Adding an extra egg yolk gives the cookies an extra chewy texture.
- Vanilla extract: Enhances the overall flavour with a subtle vanilla aroma. Try and use vanilla extract rather than essence if you can for an all-natural strong flavour.
- Self-raising flour: Binds the ingredients together, gives the cookies structure, and a thicker texture from the raising agent in the flour.
- Pinch of salt: A pinch of salt helps to balance the flavours and enhances the Kinder chocolate flavour.
- Kinder Chocolate: Chopped into small chunks and folded into the cookie dough. Tip: reserve a handful of Kinder chunks and push them into the top of the cookies once baked.

Chill the Cookie Dough for the Best Texture and Flavour
Chilling cookie dough is a crucial step for achieving the best texture and flavour in your cookies. Here’s why and how you should do it:
- Enhanced flavour: Allowing the dough to rest in the fridge results in a deeper, more developed flavour.
- Better consistency: It allows the flour to fully hydrate, leading to a more uniform dough that is easier to scoop and shape.
- Improved texture: Chilling solidifies the butter fat in the dough, preventing the cookies from spreading too much during baking. This results in thicker, chewier cookies.
Cover the bowl of cookie dough with clingfilm and chill in the fridge for at least 4 hours, or overnight best results leave it overnight. Let the cookie dough soften at room temperature for 30 minutes before rolling the dough into balls. I also love this tip shared by one of my readers:
“A small tip for if you don’t have much time. Instead of letting the cookie dough sit for 4 hours in the fridge, just put it for 30 minutes in the freezer!“

Tips for Baking these Kinder Cookies
- Use a cookie scoop: Use a cookie scoop to portion the dough into evenly sized balls. This ensures uniform baking and consistent results.
- Space out the cookies: These Kinder cookies will spread during baking, so it’s best to use a large flat baking sheet and only bake 4-5 cookies at a time, and to leave 8-10cm between each ball of cookie dough.
- Bake in batches: This recipe makes 15 cookies in total so you will likely need to bake them in batches. Whilst the first batch of cookies is in the oven, keep the remaining rolled balls of cookie dough in the fridge so the dough doesn’t become too warm and soft.
- Underbake for a soft texture: Cookies continue to cook as they cool down so it’s best to take them out of the oven whilst they’re still under-baked. They’re ready when the outer edge of the cookie is crisp and golden, but the middle is still soft and pale. The sweet spot is between 10-12 minutes.
- Cool on the baking sheet: During this time the cookies will continue cooking and set properly. Moving them too soon will cause them to fall apart.

How to Store and Freeze These Cookies
To keep your Kinder cookies fresh and delicious, store them in a sealed Tupperware, baking tin or container at room temperature for up to 5 days. You can also freeze these cookies and there are two ways to do this:
- Freezing option 1: Freeze the rolled unbaked cookie dough balls by wrapping them individually in clingfilm and placing them in a sealed container. Keep in the freezer for up to 2 months and when you’re craving a cookie, bake the cookies from frozen for 14 minutes at 180°C (fan oven).
- Freezing option 2: Allow the baked cookies to cool completely, then layer between sheets of greaseproof paper in a sealed container and keep in the freezer for up to 2 months. To defrost, remove the cookies from the freezer and let them thaw at room temperature. For a freshly baked taste, you can warm them in the oven for 5-10 minutes.


Kinder Cookies
Ingredients
Instructions
Make the cookie dough
- Place the unsalted butter in a microwave safe bowl. Microwave for 30-40 seconds until the butter has melted.160 grams Unsalted butter
- Mix in the caster sugar and light brown sugar until combined.100 grams White caster sugar, 150 grams Light brown sugar
- Mix in the vanilla extract, whole egg and egg yolk until combined.1 teaspoon Vanilla extract, 1 medium Whole egg, 1 medium Egg yolk
- Fold in the flour to make a smooth cookie dough.275 grams Self-raising flour
- Add the Kinder Chocolate chunks (save a handful for later) and fold into the cookie dough.200 grams Kinder Chocolate Bars
- Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.
Roll and bake the cookies
- Preheat the oven to 180°C (fan) and line two large flat baking trays with greaseproof paper.
- Take the cookie dough out of the fridge and leave to soften at room temperature for 30 minutes.
- Scoop a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
- Bake for 10-12 minutes. The cookies should be golden on the edges but the middle still soft, pale and under-baked.
- As soon as the cookies are out of the oven, push a few chunks of Kinder Chocolate into the top of each cookie.
- Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so resist the temptation to tuck in straight away!
Video
Notes
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
Omg…these are the best cookies i ever made! Thank you sooo much for posting this recipe! 😊😊😊
Woohoo!!! Thanks for sharing Mya 🙂
These cookies are perfect! I’m an 11 year old baker and have ups and downs. I’m impatient so I left them in the fridge for round about an hour and they still turned out as the best thing I’ve baked ever! Cakey like cookies with a crisp edge and gooey chocolate on top, That’s where it at for me, Perfect 🤩 👩🍳💋
So happy you enjoyed them! Baking can be super frustrating when it goes wrong, trust me, I still make mistakes all the time 😅 Hopefully you will try more of my recipes and have the same success.
These are so good! I had an impatient 2 1/2 year old making them with me, we only left the mix in the fridge for 15/20 mins, they still came out perfect ! Thankyou !
Yay!! I’m so happy to read this review, thanks for sharing Amy 😊
If I am making 2 sets of cookies, how much flour and baking powder do I use using the US customary scale?
Hi Michelle, you would just need to double up the self-raising flour (which contains baking powder) to make two batches. So to make two batches of this recipe it would be 550g self-raising flour which I believe is 4.6 US cups. Hope that helps 🙂
Good morning!. Amazing is the word to describe this delicious cookie. Thank you so much for the recipe.
Thank you so much for sharing your review, enjoy the cookies!
C’est la quatrième fois que je fais ces cookies. Ils sont absolument divins. Je les fais en général pour mes collègues car ce sont elles qui me les réclament.
Un must have.
Thank you for this lovely review!!! 🙂
this recipe is fantastic! I absolutely love it! and a small tip for if you don’t have much time. You can instead of letting it sit for 4 hours in the fridge, just put it for 30 minutes in the freezer!
Thanks for your lovely review Leila 🙂 Love the freezing tip too!
These are the most perfect cookies, kinder aside, I’ve used this dough for chocolate chip cookies, toffee nut cookies. It is the most perfect cookie dough I’ve ever had, not just that I’ve ever made. I have to hold myself back from gushing in the comments every single time I make them. Jessie, you are straight up a culinary genius, completely unmatched. Thank you SOOO much for this amazing recipe, and I hope your day is going to be as amazing as my day is going to be after making these cookies.
Hi Fatima! Wow was a lovely comment, thank you so much for taking the time to write these kind words and review of the recipe. Really loved reading how you’ve been using the cookie dough as a base recipe to customise with different additions 😊 Toffee nut cookies sound delicious!
I made these for my little sisters birthday since kinders are her favorite candy. I used 6 kinder maxis and I have to say everyone adored them. These have got to be my favorite cookies I ever made!! The texture was absolutely perfect, chewy and a little crunchy, and the sweetness was just right for me. I will definitely be making these again!!
Hi Fatima,
Thanks so much for taking the time to write this lovely review 🥰 I’m so happy you liked them!
How much gram the egg will be? And the oven should we open up and down or just down?
Hi Sara,
You will need to add 1 medium egg (44g) + 1 egg yolk (18g)
Not sure what you mean about the oven? Can you explain?
I mean should I choose the upper and lower heat at the same time for baking cookies or just the lower heat ?( in the oven)
Can I reduce the amount of sugar? And there is no baking soda in this cookies patch
Hi! How I make the self- raising flour?
Hi Lore,
Add 2 teaspoons baking powder for every 200g plain flour (also called all-purpose flour). Stir the two ingredients together first to combine.
So for this kinder cookies recipe use:
275g plain flour + 2.5 teaspoons baking powder
If you haven’t got any baking powder, you could instead make these cookies with plain flour. They will still be delicious 😊
Can i put the baking powder after i fridge the cookie dough?
And what’s the oven temperature ?
Add the baking powder when you add the flour. Then chill the cookie dough in the fridge.
Oven temperature should be 180°C (fan oven)
Because I already put the dough yesterday on the fridge then i see the comments today . Thanks Sara💕
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In lovee 😍😭
Thank you! ☺️🙏🏼
oh wow!!! 😋
Thank you! 😍
These look SO good!!! 😍
Thanks so much 😊