Kinder bueno cookies 🤤
Yields: 8-9Cookies
INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •5 kinder bueno bars •White hazelnut spread •Chocolate spread
INSTRUCTIONS:
•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
•Add the eggs, vanilla extract, Whisk until fully incorporated.
•Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. And then add 3 chopped kinder bueno bars
•Portion the dough into 85-90gballs. Place a piece of kinder bueno inside the cookie dough ball.
•Place the cookie dough balls in a cling wrap and freeze for at least 30 minutes (or overnight for best results).
•Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
•Remove from the oven and let cool slightly and then decorate it with white hazelnut spread, chocolate spread, roasted hazelnuts and a piece of kinder bueno.
•Serve warm with ice cream.
NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻