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Kinder Bueno Plätzchen mit Haselnusscreme gefüllt und Vollmilchschokolade überzogen

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.