Kinder Cookies Recipe: Thick, Gooey, and Easy to Make

Kinder Cookies

Some cookies earn a permanent spot in the rotation after a single bite, and these Kinder Cookies are that kind of recipe. They are soft and chewy through the middle, with edges that crisp up just enough to snap, and molten pockets of Kinder chocolate that melt the moment you bite in.

The recipe comes from Jessie at Jessie Bakes Cakes and was updated on July 7, 2025. It is a true one bowl bake.

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You melt the butter, stir in sugars, egg, yolk and flour, fold through chopped Kinder chocolate, then let the fridge do the slow part.

The batch makes 15 cookies, which is enough for a weekend baking session with the family or a quiet afternoon when you want the kitchen to smell like a bakery.

A reader who baked them left a five star review, and it is easy to see why. Warm from the tray with the chocolate still soft, they taste like the inside of a Kinder bar folded into cookie dough.

Recipe Overview

If you have ever finished a Kinder bar and wished the whole thing was warm, wrapped in cookie dough and baked until gooey, this is that recipe. The dough tastes buttery with a soft caramel note from the brown sugar and a clear hit of vanilla. The Kinder chocolate then adds milky richness and a gentle whisper of hazelnut.

Texture is where these cookies really shine. The outsides bake up chewy with lightly crisp edges, while the middles stay soft and gooey, studded with pools of melted chocolate. Slightly underbaked centres are the goal here, not a mistake to fix.

Because the dough rests in the fridge before baking, the cookies hold their shape and bake up thick rather than flat.

• Flavour: buttery, slightly caramel like dough with vanilla, plus milky chocolate and subtle hazelnut notes.
• Texture: chewy outside, soft and gooey inside, with melted Kinder chocolate in every bite.
• Skill level: easy one bowl method, no special techniques and no stand mixer required.
• Yield: 15 cookies.
• Timing: 10 minutes prep, 4 hours chilling, about 10 minutes in the oven.

Ingredients for this Kinder Cookies recipe

Every ingredient is doing a job here, and once you know what each one brings, you can shop and bake with confidence.

A note on salt: the recipe card does not list it, although the written guide mentions a small pinch to balance the sweetness and lift the chocolate flavour. If you decide to add it, keep it to a genuine pinch and add it with the flour. It is a choice, not a requirement.

Room temperature really does matter for the egg and the vanilla, so pull them out of the fridge and cupboard a little before you start. A kitchen scale is the most reliable way to weigh 160, 100, 150, 275 and 200 grams accurately.

One more thing worth planning: resist using all 200 grams of Kinder chocolate in the dough. Keep a handful aside, because those reserved chunks go on top of the cookies the second they come out of the oven.

Chill the Cookie Dough for the Best Texture and Flavour

Making the dough takes minutes. Start by placing the 160 grams of unsalted butter in a microwave safe bowl and microwaving for 30 to 40 seconds, just until it has melted.

Mix in the caster sugar and light brown sugar until combined, then mix in the vanilla extract, the whole egg and the egg yolk.

Fold in the flour until you have a smooth cookie dough, then add most of the chopped Kinder chocolate, saving a handful, and fold it through.

Now the important part. Cover the bowl with clingfilm and refrigerate for at least 4 hours, or overnight for the best results. This is not the step to rush.

Chilling does three things at once. It deepens the flavour, it gives the flour time to fully hydrate so the dough becomes uniform and easier to shape, and it firms up the melted butter so the cookies spread less in the oven. Less spread means thicker, chewier cookies with tall, tender middles instead of thin, flat discs.

Before you roll, take the dough out of the fridge and let it soften at room temperature for 30 minutes. Cold dough straight from the fridge is stiff and cracks as you roll it, while dough that has sat for half an hour shapes beautifully.

Reader tip: if you are short on time, one baker shared that freezing the dough for 30 minutes instead of chilling it for 4 hours in the fridge worked well. Treat this as a time saving alternative rather than the main method, since the longer fridge rest gives the fullest flavour.

If you can bake the dough the next day, do it. Overnight chilling is where the caramel notes in the brown sugar really come forward.

Tips for Baking these Kinder Cookies

Set yourself up properly and the bake itself is almost hands off. Preheat the oven to 180°C fan and line two large, flat baking trays with greaseproof paper. Flat trays matter, because trays with deep sides block the heat and give uneven colour.

Use a cookie scoop or a heaped tablespoon to portion the dough, then roll each portion into a ball with your hands. Place the balls on the lined tray and do not flatten them. Leave roughly 8 to 10cm between each ball so they have room to spread.

• Portion evenly: a cookie scoop keeps every ball the same size, so the whole tray finishes at the same moment.
• Bake in small batches: only 4 to 5 cookies per tray. Crowding the tray makes them steam rather than bake.
• Keep the rest cold: while the first batch bakes, put the remaining rolled dough balls back in the fridge. The recipe makes 15 cookies, so this matters.
• Underbake slightly on purpose: bake for 10 to 12 minutes, until the edges are crisp and golden while the middles are still soft and pale.
• Top while hot: as soon as the tray comes out, push the reserved Kinder chocolate chunks into the top of each cookie. They will soften and gloss over.
• Cool on the tray for 15 minutes: this is where the cookies firm up and finish cooking in their own residual heat.

That last point is the one people ignore, and it is the one that ruins batches. Move a cookie too soon and it will fall apart in your hand. Wait the full 15 minutes on the tray and you get a cookie that holds together with a soft, molten centre.

You will know they are ready when the edges look set and golden and the middles still look slightly underdone and pale. They carry on setting after they leave the oven, so a little patience on the tray pays off.

How to Store and Freeze These Cookies

Once the cookies have cooled completely, store them in an airtight container, a sealed tub or a baking tin at room temperature. They will stay soft and chewy for up to 5 days. If you want that fresh from the oven feel again, a few seconds in the microwave brings the chocolate back to molten.

Freezing works beautifully, and there are two ways to do it.

Freeze the unbaked dough balls

Wrap each rolled dough ball individually in clingfilm, then place them in a sealed container or bag. They keep for up to 2 months. When a craving hits, bake straight from frozen at 180°C fan for 14 minutes, no thawing needed. This is the method I reach for most, because a warm cookie is only ever 14 minutes away.

Freeze the baked cookies

Cool the cookies completely first, then layer them in a sealed container with sheets of greaseproof paper between each layer. They also keep for up to 2 months.

Thaw them at room temperature, or warm them in the oven for 5 to 10 minutes if you want them soft and gooey again. Baked layers freeze better than a jumbled pile, because the paper stops them sticking together.

Either way, label the container with the date so you know how long they have been in the freezer, and keep the chocolate topped cookies on the top layer to protect those glossy chunks. Both methods mean you are never more than a short bake away from a fresh cookie.

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Kinder Cookies

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Kinder Cookies Some cookies earn a permanent spot in the rotation after a single bite, and these Kinder Cookies are that kind of recipe. They are soft and chewy through the middle, with edges that crisp up just enough to snap, and molten pockets of Kinder chocolate that melt the moment you bite in.

• Total Time: 260 min
• Yield: 15 cookies 1x

Ingredients

Scale 1x2x3x

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

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Instructions

Make the cookie dough
1-Place the unsalted butter in a microwave: Place the unsalted butter in a microwave safe bowl. Microwave for 30-40 seconds until the butter has melted.
2-Mix in the caster sugar and light: Mix in the caster sugar and light brown sugar until combined.
3-Mix in the vanilla extract, whole egg: Mix in the vanilla extract, whole egg and egg yolk until combined.
4-Fold in the flour to make a: Fold in the flour to make a smooth cookie dough.
5-Add the Kinder Chocolate chunks (save a: Add the Kinder Chocolate chunks (save a handful for later) and fold into the cookie dough.
6-Cover the bowl with clingfilm and refrigerate: Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Roll and bake the cookies
7-Preheat the oven to 180°C (fan) and: Preheat the oven to 180°C (fan) and line two large flat baking trays with greaseproof paper.
8-Take the cookie dough out of the: Take the cookie dough out of the fridge and leave to soften at room temperature for 30 minutes.
9-Scoop a heaped tablespoon of cookie dough: Scoop a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
10-Bake for 10-12 minutes: Bake for 10-12 minutes. The cookies should be golden on the edges but the middle still soft, pale and under-baked.
11-As soon as the cookies are out: As soon as the cookies are out of the oven, push a few chunks of Kinder Chocolate into the top of each cookie.
12-Leave on the baking tray for 15: Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so resist the temptation to tuck in straight away!

Last Step:

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• Prep Time: 10 min
• Cook Time: 10 min
• Method: bake