Kinder Bueno Cookies

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These Kinder Bueno Cookies with Hazelnut Spread are the ultimate holiday treat! Buttery hazelnut shortcrust cookies filled with a creamy, milky hazelnut spread, coated in milk chocolate and drizzled with dark chocolate for that classic Kinder Bueno look. An easy, show-stopping Christmas cookie recipe for anyone who loves chocolate and hazelnuts.

If you love Kinder Bueno, you’re going to fall head over heels for these Kinder Bueno Cookies!
A buttery hazelnut shortcrust base, filled with creamy hazelnut spread, coated in silky milk chocolate, and finished with elegant dark chocolate stripes — just like the famous chocolate bar!
They taste like mini, homemade Kinder Bueno bites in cookie form – perfect for your Christmas cookie tray, to gift, or simply to enjoy with a cup of coffee.

If you love my Giotto Cookies, Hazelnut Linzer Cookies, or Nutella Sandwich Cookies, you’ll adore this Kinder Bueno-inspired version!

• They taste exactly like Kinder Bueno — but even better and homemade!
• They look so elegant on your holiday cookie tray and make the perfect edible gift.
• With a few easy tricks, they’re simple enough even for beginners.

Tips

• Chill smart: Form the dough into a disc before chilling – it’ll roll out evenly and crack less.
• Smooth edges: If the dough gets too warm, re-chill briefly or roll between parchment sheets.
• Clean chocolate finish: Let cookies drip briefly over a rack, then dry on parchment so they don’t stick.
• Drizzle neatly: Use a small piping bag or ziplock bag with a tiny corner cut off for clean chocolate lines.
• Storage: Keep in an airtight tin in a cool, dry place – they’ll stay fresh for about 2 weeks.

About the cookie cutters

For this recipe, I use these round cookie cutters made of stainless steel.
I like it because it’s not only perfect for sandwich cookies like these, but also for donuts, scones, and tartlets.
The sharp edges cut cleanly, the metal is durable and easy to clean, and the set will serve you well year-round.

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Kinder Bueno Cookies with Hazelnut Cream

These Kinder Bueno Cookies with Hazelnut Spread are the ultimate holiday treat! Buttery hazelnut shortcrust cookies filled with a creamy, milky hazelnut spread, coated in milk chocolate and drizzled with dark chocolate for that classic Kinder Bueno look. An easy, show-stopping Christmas cookie recipe for anyone who loves chocolate and hazelnuts.

Course Dessert, Snack

Cuisine German

Keyword kinder bueno cookies

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings 35 cookies

Calories 120 kcal

Ingredients

For the Dough

• 2 cups 250 g all-purpose flour
• 1 cup 100 g finely ground hazelnuts
• ½ cup + 1 tbsp 125 g cold unsalted butter, cut into cubes
• 1 medium egg
• ½ cup 100 g granulated sugar
• 1 pinch of salt

For the Filling

• 1 jar smooth light hazelnut cream (about 7 oz / 200 g)
• Choose a milky smooth hazelnut spread similar to Kinder Bueno filling – not Nutella.
• I recommend this one: Hazelnut Cream like Kinder Bueno Filling
• For the Chocolate Coating and Drizzle
• 7 oz 200 g milk chocolate couverture
• 3.5 oz 100 g dark chocolate
• 1 teaspoon coconut oil for thinning the drizzle

Instructions

Make the Dough

1. In a large mixing bowl, combine flour, ground hazelnuts, sugar, and salt.
2. Add the cold butter cubes and rub in with your fingertips or a pastry cutter until the mixture is crumbly.
3. Add the egg and knead briefly until a smooth dough forms.
4. Shape the dough into a flat disc, wrap in plastic wrap, and chill for about 30 minutes — this makes it easier to roll out later.

Roll Out and Cut

1. Roll out the chilled dough on a lightly floured surface or between two sheets of parchment paper to about ⅛ inch (3 mm) thick.
2. Using a round Linzer cookie cutter, cut out an equal number of bottoms and tops.
3. For the tops, use the insert with the small hole in the center.
4. If the dough gets soft, chill it again briefly.

Bake

1. Arrange cookies on a parchment-lined baking sheet and bake at 350°F (175°C) or 320°F (160°C fan) for 8–10 minutes, until light golden.
2. Transfer to a cooling rack and let cool completely.
3. Melt the Milk Chocolate and Coat the Tops
4. Melt the milk chocolate couverture either
5. in the microwave (20-second bursts, stirring in between), or
6. over a water bath (place a heatproof bowl over simmering water, stirring until smooth).
7. Dip or brush the top cookies (with the hole) with melted milk chocolate.
8. Let the excess drip off and place on parchment paper to dry.
9. If using a wire rack, lightly spray it with oil or line it with parchment so the cookies don’t stick.

Assemble

1. Once the chocolate has fully set, spread a small amount of hazelnut cream on each bottom cookie and top with a coated cookie. Press gently.
2. Add the Kinder Bueno Drizzle
3. Melt the dark chocolate with the coconut oil over a water bath until smooth.
4. Using a teaspoon or small piping bag, drizzle fine lines over the milk chocolate tops.
5. Let the cookies dry completely — preferably overnight — before storing.