These Kinder Cookies are crispy on the outside and soft on the inside. They’re filled with chunks of Kinder Chocolate, so if you’re a fan, you’ll love every bite. This is a small batch recipe that makes 10 bigger cookies. I hope you give them a try! :)

I don’t think I know one single person who doesn’t like Kinder Chocolate. It’s one of those chocolates that feels loved by everyone. For me at least it has always been something special. It instantly reminds me of my childhood. I used to eat the Kinder Surprise eggs all the time LOL. So it made sense for me to try a cookie recipe with Kinder Chocolate. I wanted to see how well the chocolate works inside a cookie dough. And well, it turned out ABSOLUTELY AMAZING. These cookies really surprised me in the best way.

This recipe makes 10 cookies and they are somewhere in the middle in size. Not giant bakery style cookies, but definitely not small either.

The texture is crispy on the outside and soft in the middle. They’re also not overly sweet. I would say they’re somewhere right in the middle. You taste the chocolate, you taste the cookie, but it doesn’t feel too much.

One thing I also love about these cookies is how well they keep. If you store them properly in an airtight container, they stay soft for days.

Overall, I was really happy with how these turned out. They’re simple but also a little nostalgic. Perfect for anyone who grew up eating Kinder or still loves it now. If you’re like me and enjoy baking small batch recipes, this one is a great option. Ten cookies feels like the perfect amount.

How to store?

Store the cookies in an airtight container at room temperature for 3–4 days. You can also freeze the raw cookie dough for up to 1 month.

Important notes, tips and tricks

Do not overbake them - These cookies are best when the edges are lightly golden and the centers are still soft. Overbaking will make them dry and hard, so keep a close eye during the last few minutes.
Store in an airtight container - To maintain their softness, always store your cookies in an airtight container. Exposure to air can make them dry out quickly, so this step is key to keeping them soft for days.
Freeze for later - If you want to enjoy these cookies later, freezing the raw dough is perfect. You can store the dough for up to a month and bake fresh cookies whenever you like.
Add more chocolate after taking out of the oven - For an extra chocolatey touch, add a few extra chocolate pieces on top right after baking while the cookies are still warm. They’ll melt slightly, giving a gorgeous, gooey finish.
Use vanilla bean paste instead of extract - I’ve tested both and the paste gives an amazing, richer flavor that really enhances the cookie.
Do not overmix the dough after adding the flour - Once you add the flour, mix just until combined. Overmixing can develop the gluten too much, which may make the cookies tough and cakey instead of soft and tender.
Do not skip the one hour minimum chill time - Chilling the dough helps the cookies hold their shape while baking and enhances the flavors. One hour is the minimum, so don’t skip this step.
Optional: Chill up to 48 hours for better flavor development - While one hour is enough, covering the dough in plastic wrap and chilling it for up to 48 hours can deepen the flavor. The cookies turn out even more delicious, but remember that the one hour chill is the must do step.
Use a cookie or ice cream scoop when portioning - The dough is sticky and using a scoop makes portioning easier and more consistent. It helps the cookies bake evenly and look uniform.

Ingredients you will need for this recipe

Butter: I always use unsalted butter in cookies. You can substitute with salted butter but it will change the flavor slightly.
Granulated sugar: Provides sweetness and helps with the cookie’s structure.
Light brown sugar: Adds sweetness with a hint of molasses flavor and helps keep cookies soft and chewy. You can use dark brown sugar for a richer flavor.
Vanilla extract or vanilla bean paste: Vanilla bean paste gives a more intense flavor.
Egg + egg yolk: Eggs bind the dough, provide structure and add moisture. The extra yolk makes cookies richer and slightly chewier.
All purpose flour: Provides structure to the cookie dough.
Baking powder: A leavening agent that helps cookies rise slightly and become light and tender.
Kinder Chocolate (chopped into chunks): The star of the cookies :)

Step by step instructions with photos

1. Chop up the Kinder Chocolate into bigger chunks and set aside.

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2. In a large bowl, mix together the butter, granulated sugar and brown sugar.

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3. Next, mix in the egg, egg yolk and vanilla.

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4. Add the flour along with the baking powder and mix until JUST COMBINED!

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5. Lastly, fold in the Kinder Chocolate chunks.

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6. Scoop out 10 equal cookies (700g each) onto a tray.

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7. Cover with plastic wrap and refrigerate for a MINIMUM OF 1 HOUR (this is a must!) and up to 48 hours!

8. 10 minutes before you are ready to bake them, preheat your oven to 170•C (fan setting)

9. Place the cookies onto a baking tray lined with baking paper (make sure to leave some space between them)

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10. Bake in the preheated oven for 10 to 12 minutes.

11. Once ready, top them with more chocolate and let them firm up a bit before serving. Enjoy :)

Yield: 10

Author: Angie