There’s something about Kinder Bueno that just screams comfort and nostalgia. I remember sneaking those creamy, crispy bars as a kid—and even now as a chef, they’ve still got me hooked.
That’s why I decided to create a dessert inspired by them: Kinder Bueno Cookies. And let me tell you, these little bites are next-level. The base is made of buttery biscuit dough packed with roasted hazelnuts.
Then comes a rich, creamy filling with mascarpone and hazelnut spread (yes, that hazelnut spread). And to finish? Each cookie gets dipped in silky melted chocolate and garnished with a drizzle of dark chocolate. No oven, no stress—just pure joy in every bite.
Whether you’re hosting a fancy gathering or just want something sweet for yourself, these cookies are guaranteed to impress. And the best part? They’re way easier than they look. Before we jump in, here are a few tips from my kitchen to yours:
- Switch it up! Feel free to use dark, white, or ruby chocolate instead of milk chocolate. It’s your canvas—make it yours.
- Make it ahead. These cookies freeze beautifully, so you can make them in advance for parties or midnight cravings.
- Hazelnuts are key. Toasting the hazelnuts brings out a deep, nutty flavor that pairs perfectly with the hazelnut cream. Don’t skip this step!
Ingredients:
For the Cookie Dough:
- 150 g Maria biscuits (or any plain tea biscuits)
- 50 g hazelnuts, chopped and roasted
- 150 g unsalted butter
For the Filling:
- 250 g mascarpone
- 250 g hazelnut cream (like Nutella)
For the Coating:
- 400 g milk chocolate
- 25 ml sunflower oil
For the Garnish:
- 50 g dark chocolate
- Some Kinder Bueno bars, cut into small pieces (for dipping)
Let’s Make Magic:
- Start with the cookie base. Melt the butter over low heat—nice and slow so it doesn’t brown. While that’s melting, blitz your Maria biscuits in a food processor until they’re fine crumbs.
- Mix it all together. In a large bowl, combine the biscuit crumbs, chopped roasted hazelnuts, and melted butter. Stir until it forms a wet sand-like texture.
- Shape the base. Press this cookie mixture into a parchment-lined springform pan (I used a 28x18 cm size). Use the back of a spoon to smooth and flatten it evenly. Pop it into the fridge to chill.
- Whip up the filling. In a clean bowl, combine the mascarpone and hazelnut cream. Mix for about 1 minute until silky smooth. Spread this mixture over your chilled cookie base and level it out. Then place the whole thing in the freezer for at least 30 minutes.
- Time for dipping. Melt the milk chocolate with sunflower oil in a double boiler until smooth and glossy. Separately, melt your dark chocolate and place it into a piping bag.
- Shape & coat the cookies. Once the base is firm, slice into small bars or cookie-sized squares. Dip each piece into the melted milk chocolate and place them on a rack or parchment-lined tray.
- Garnish like a pro. While the coating is still slightly warm, drizzle with dark chocolate using the piping bag. Top each one with a piece of Kinder Bueno for that signature look.
- Chill & enjoy. Let the cookies set in the fridge for at least 1 hour—or until the chocolate firms up. Then they’re ready to serve!
Seriously, these are melt-in-your-mouth good. Whether you’re a seasoned baker or just getting started, you’re going to love making these just as much as eating them. Happy baking—and don’t forget to save one for yourself before they all disappear! Let me know if you want a printable version or need help adapting this to cupcake-style molds!
