Description
Deliciously gooey Kinder Chocolate cookies that are easy to make and impossible to resist!
Ingredients
Scale
- 160 grams Unsalted butter
- 100 grams White caster sugar
- 150 grams Light brown sugar
- 1 teaspoon Vanilla extract room temperature
- 1 medium Whole egg room temperature
- 1 medium Egg yolk
- 275 grams Self-raising flour
- 200 grams Kinder Chocolate Bars chopped into chunks
Instructions
- Start by melting your butter in a microwave-safe bowl. Give it about 30–40 seconds until it’s just melted. Careful not to nuke it—when it’s a bit sizzly at the edges, I call it done.
- Add both sugars (white and brown) straight to the butter. Mix them together until it’s smooth and you don’t see big patches of sugar. It might look gritty; don’t panic, that’s normal!
- Toss in your vanilla extract, the whole egg, and the extra yolk. Stir until everything’s come together into one rich, golden goo.
- Fold in the self-raising flour using a spatula or even your hands if things get unruly. It’ll look thick and a bit awkward—trust the process, it’ll come together in the end. No need to overmix here.
- Add most of the chopped Kinder chocolate to your dough, but save a handful for later—you’ll see why. Fold it in so the chunks are pretty evenly scattered (I always eat a chunk or two at this stage, whoops).
- Cover the bowl tightly with cling film and pop it in your fridge for at least 4 hours. Overnight is even better if you can wait. The dough firms up and the flavors meld. If you’re impatient (like me), set a timer and distract yourself with literally anything else. Don’t skip this or they’ll bake flat, trust me.
- When you’re ready to bake, set your oven to 180°C fan (that’s 350°F for the Americans among us) and line two flat trays with baking paper. Don’t bother greasing—parchment all the way.
- Take the dough out and just plonk them spaced well apart on the tray (they’ll spread a lot—learned that the hard way!). I aim for 8–10 cm between each one.
- Bake for 10–12 minutes, or until the edges start turning gold but the centers are pale and look underbaked. If in doubt, err on the side of gooey. They finish setting as they cool.
- As soon as you whip them from the oven, press those saved Kinder chunks into the hot tops. They’ll melt in slightly and look like bakery cookies (plus, more chocolate = more smiles).
- Let them sit on the tray for 15 minutes before attacking. They need to finish setting up—resist the urge! I know it’s torture. But if you move them too soon, they’ll collapse. Don’t ask how I know…
Notes
- For best results, allow the dough to chill overnight.
- These cookies are best served warm for maximum gooeyness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 grams
- Sodium: 50 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 milligrams