Name: Kinder Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Fre
Ingredients: 120 g (1/2 cup) Butter - softened; 100 g (1/2 cup) Granulated Sugar; 50 g (1/4 cup) Brown Sugar - packed; 1 Egg - at room temperature; 1 tsp Vanilla Extract; 220 g (1 3/4 cups) All-purpose Flour; 1/2 tsp Baking Soda; 1/4 tsp Sea Salt; 10-12 Kinder Maxi bars - chopped

Kinder cookies that bake up soft and chewy with crispy edges, loaded with melty Kinder chocolate for the ultimate creamy-chocolate cookie.

These cookies bring together a soft, chewy chocolate-chip base with the creamy Kinder chocolate we grew up with. The result is a rich, nostalgic treat in every bite.

Quick to make and always irresistible, they bake up with melty chocolate pieces, soft centers, and crisp edges — the perfect Kinder-style cookie for any occasion.

Why you'll love this recipe

Soft & chewy texture – bakery-style cookies with gooey centers and crisp edges every time.
Real Kinder flavor – creamy chocolate chunks that melt into the dough for that nostalgic Kinder taste.
Foolproof method – simple steps, reliable results, and perfect cookies for snacks, parties, or gifting.

Ingredients you need

You need these ingredients to make these Kinder cookies:

Unsalted butter, softened – gives these Kinder cookies their soft, chewy texture.
Granulated sugar + brown sugar – the mix adds sweetness and moisture; dark brown sugar boosts caramel flavor.
One egg (room temperature) – binds the dough and helps the centers stay soft.
All-purpose flour or cake flour – for tender, bakery-style cookies.
Baking soda or baking powder – helps the cookies rise without spreading too much.
Vanilla extract + a pinch of salt – balances the sweetness and enhances the chocolate flavor.
Kinder chocolate bars (Maxi) – chopped pieces that melt into creamy pockets; swap with Schokobons or Kinder Bueno.

Tips for this recipe

Use room-temperature ingredients → helps the dough mix evenly and gives softer, chewier Kinder cookies.
Cream the butter and sugars well → creates an airy base and keeps the centers soft.
Fold in the dry ingredients gently → prevents overmixing so the cookies stay tender.
Rest the cookie dough → boosts flavor and stops the cookies from spreading too much in the oven.
Watch the baking time → pull them out when the edges set but the center still looks soft for that perfect chewy texture.

How to Make Kinder Cookies

Beat the softened butter with the white and brown sugar for 2–3 minutes until creamy.

Add the egg and vanilla and mix again until smooth.

Add the sifted dry ingredients (flour, salt, baking soda) and fold gently with a spatula to keep the dough soft.

Fold in the chopped Kinder bars (add chocolate chips if you like).

mixing bowl with cookie batter and chopped chocolate bars

Shape the cookie dough into balls and place them on a parchment-lined baking sheet.

Bake at 350°F (180°C) for about 12 minutes, until the edges are set but the center stays soft and chewy.

Let cool completely on a wire rack for the best texture.

Storage

At room temperature: Store leftover cookies in an airtight container when completely cooled, you can keep them for up to a week.
Freezing: Placed in freezer bags, you can freeze them for up to 3 months.

Recipe Variations

Extra Kinder chunks - Add more chopped Kinder bars on top before baking for a gooey, melty finish.
Kinder Bueno cookies - Swap the Maxi bars for Kinder Bueno pieces for a lighter hazelnut flavor.
Nutella center - Add a frozen teaspoon of Nutella inside each dough ball for a molten middle.
Double chocolate - Replace 1 tablespoon of flour with cocoa powder for a richer chocolate cookie.
Schoko-Bons version - Use chopped Schoko-Bons instead of Kinder bars for a softer, milkier chocolate taste.

Recipe Questions

Can I use other Kinder chocolates?

Yes. Kinder Bueno, Schoko-Bons, and Kinder Mini bars all work and melt beautifully in the dough.

Why did my cookies spread too much?

The dough was too warm. Chill it 30 minutes before baking for thicker, softer cookies.

How do I keep the cookies soft?

Underbake slightly (about 12 minutes) and let them finish setting on the tray.

Can I freeze the cookie dough?

Yes. Freeze the shaped dough balls and bake them from frozen, adding 1–2 minutes.

Can I double the recipe?

Absolutely—this recipe scales perfectly for larger batches.

More Kinder Recipes

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Kinder Cookies

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5 from 1 review

Author: Fadela
Total Time: 22 minutes
Yield: 12 cookies

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Description

Recipe for Kinder cookies, soft in the center and crunchy around the edges (for approx. 12-14 cookies)

Ingredients

120 g (½ cup) Butter - softened
100 g (½ cup) Granulated Sugar
50 g (¼ cup) Brown Sugar - packed
1 Egg - at room temperature
1 tsp Vanilla Extract
220 g (1 ¾ cups) All-purpose Flour
½ tsp Baking Soda
¼ tsp Sea Salt
10-12 Kinder Maxi bars - chopped

Instructions

Whisk the softened butter with the granulated sugar and brown sugar for about 2 minutes until creamy.
Add the egg and vanilla, then beat for another minute until smooth.
Add the flour, baking soda, and salt, and gently mix with a spatula until the dough starts to come together.
Fold in the chopped Kinder Maxi bars (and chocolate chips if using) until evenly distributed.
Shape the dough into balls using your hands or an ice cream scoop, and place them on two baking sheets lined with parchment paper, leaving space between each one.
Chill the dough for 30 minutes in the fridge or 15 minutes in the freezer.
Bake at 180°C (350°F) for about 12 minutes, until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.