Description
Recipe for Kinder cookies, soft in the center and crunchy around the edges (for approx. 12-14 cookies)
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
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.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
Tip:
- Use a kitchen scale for accurate measurements and consistent texture.
- Cream butter and sugars well for a soft, chewy center.
- Use room-temperature ingredients so the dough mixes evenly.
- Chill the dough to prevent overspreading and boost flavor.
- •Underbake slightly to keep the cookies soft and gooey inside.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: Fre
Nutrition
- Serving Size: 1 cookie
- Calories: 197
- Sugar: 12.6 g
- Sodium: 115.7 mg
- Fat: 8.8 g
- Carbohydrates: 27 g
- Protein: 2.8 g
- Cholesterol: 37 mg