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Kinder Bueno Stuffed Cookies
Dessert

Kinder Bueno Stuffed Cookies

1 h 30Pour 10Nutri-Score E€€
par @iramsfoodstory102 imports1 fois cuisinée
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Ingrédients

10 personnes
  • European unsalted butter (cold, cubed)Produits laitiers227 g
  • brown sugarÉpicerie180 g
  • granulated sugarÉpicerie110 g
  • egg (large)Produits laitiers1 morceau
  • egg yolk (large)Produits laitiers1 morceau
  • vanilla bean pasteÉpicerie15 ml
  • all-purpose flourCéréales405 g
  • espresso powderÉpicerie5 g
  • baking powderÉpicerie4 g
  • baking sodaÉpicerie3 g
  • saltÉpices3 g
  • cornstarchÉpicerie3 g
  • semi-sweet chocolate chipsÉpicerie170 g
  • Kinder Bueno bars (chopped into small pieces)Épicerie6 morceaux
  • hazelnut chocolate spread (portioned and frozen)Épicerie200 g
  • Kinder wafer chocolateÉpicerie60 g

par portion

Nutrition

574kcal

Glucides
70 g
Protéines
6 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Robot pâtissier
  • Plaque de cuisson ×2
  • Grille de refroidissement
  • Fouet

pas à pas

Préparation

  1. Freeze the hazelnut spread portions

    • Line a small tray with parchment paper.
    • Scoop the hazelnut chocolate spread into about 10 small portions, roughly one tablespoon each.
    • Freeze until firm.
    Étape 1

  2. Preheat the oven and prepare the trays

    • Preheat the oven to 175 °C.
    • Line two baking trays with parchment paper.
    Étape 2

  3. Cream the butter and sugars

    • In a large mixing bowl, combine the cold cubed butter, brown sugar and granulated sugar.
    • Using a paddle attachment, beat on medium speed until combined and creamy-looking.
    Étape 3

  4. Add the eggs and vanilla

    • Add the egg, egg yolk and vanilla bean paste.
    • Mix until fully incorporated, scraping down the bowl as needed.
    Étape 4

  5. Whisk the dry ingredients

    • In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt and cornstarch.
    Étape 5

  6. Combine the dough

    • Gradually add the dry ingredients to the wet ingredients.
    • Mix on low speed just until the flour disappears, without overmixing.
    • Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
    Étape 6

  7. Stuff and shape the cookies

    • Divide the dough into approximately 10 portions.
    • Flatten each portion slightly, place one frozen hazelnut-spread portion in the center along with Kinder wafer chocolate, then fold the dough completely around it.
    • Seal well and roll into a tall, thick ball.
    Étape 7

  8. Chill the shaped cookies

    • For the thickest bakery-style result, chill the shaped cookies.
    Étape 8

  9. Bake the cookies

    • Place the cookies on the prepared baking trays, leaving plenty of space between them.
    • Bake at 175 °C until the edges are golden brown and set while the centers still look slightly soft.
    Étape 9

  10. Cool the cookies

    • Let the cookies cool on the baking tray.
    • Transfer to a wire rack.
    Étape 10
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