These Soft Kinder Cookies are the ultimate sweet treat for Kinder fans. Huge soft cookies crammed with kinder, milk and white chocolate – they are incredible! They’re simple to make and wonderfully decadent.
These aren’t called soft Kinder cookies for nothing
As the name suggests, these are the most perfectly soft cookies – which is how a cookie should be in my opinion! All of my cookie recipes are soft – but these are next level.
I have been making my chocolate chip cookies for years and they have always had fantastic feedback. However I wanted to go bigger and better. These big, soft cookies are very popular at the moment and I completely understand why.
They are slightly crisp and chewy around the edges, but amazingly soft in the middle. And when I say these are chunky – they are chunky. This isn’t your standard sized cookie with Kinder chocolate added – oh no no no, these are so much more!
What chocolate is in these soft kinder cookies
The main aim for a cookie this size is to cram it full of extras and in this case, that’s chocolate.
I chose to not use just the Kinder chocolate bars because that pushes up the price of these cookies which might put people off making them. But I also don’t think you will notice that it isn’t all Kinder chocolate in the finished cookies.
Although Kinder chocolate is a creamy filling rather than white chocolate, the combination of the milk and white chocolate replicates the Kinder chocolate really well. You can of course add all Kinder chocolate if you want to go all out.
I chose to cut up chocolate bars instead of using chocolate chips or chunks. This is because I wanted the pieces of chocolate to be quite chunky as these cookies are anything but delicate.
Again you can use chocolate chips or chunks if you prefer.
Do you have to freeze the cookies before baking?
Yes. I’m sorry but you do need to. I had so many attempts at trying to make cookies like this without freezing them before baking and it just didn’t work.
Freezing the cookie dough isn’t a hardship, its a very easy step – you just need to have room in your freezer which is the hard part for me!
Make sure you line the baking tray you use to freeze the cookie dough. You can put the dough balls quite close together at this stage, just make sure they’re not touching.
Leave them in the freezer for at least two hours but you can absolutely leave them longer. But make sure you bake them straight from the freezer.
After not wanting to initially freeze the cookie dough, I now see it as a helpful step. These cookies are so big that unless you are sharing them or have a large family, you may not want to bake them all at once.
By freezing the dough, you can just leave the rest of the dough there for a later date.
is Butter or margarine best to use?
I am a big fan of using margarine in a lot of baking because it mixes so much easier with the rest of the ingredients. And I am awful at remembering to take butter out of the fridge.
However I do prefer to use butter for these cookies because I don’t want the cookie batter to be soft. I want the butter to retain some of it’s firmness rather than almost melting into the sugar like margarine can.
I’m not saying use butter straight from the freezer – you can still take it out up to an hour before you bake (as long as it’s not a hot day). But you’re not looking for super soft butter. Just soft enough that with encouragement it creams with the sugars.
How big are these soft kinder cookies?
Big. These are big boy cookies and they are amazing.
I use my largest ice cream scoop to measure out the cookies which is 6cm in diameter. This made balls roughly 120g. You don’t have to worry about getting them exactly the same, but roughly the same is the goal so they bake at the same time.
If you want to make the cookies smaller, you will need to adjust the baking time accordingly.
Cookie baking tips
Cookies are wonderfully simple to bake, but there are a few things to remember to bake the perfect cookie!
Do not put them close together on the baking tray – although we’re freezing the dough to stop them spreading like crazy, they will still spread. You don’t want to put the cookie balls close together and end up with one massive cookie. If you want that make cookie bars instead.
If in doubt, leave more space than you think is needed. Four cookies on a large baking tray is perfect.
Use baking parchment/paper instead of silicon liners – when I began testing these recipes I was using silicon liners as they are typically my preference. However they seemed to allow the dough to spread more.
I’m sure there is some scientific, fancy explanation for this but I don’t have that for you.
Don’t over bake your cookies – probably the most important point to remember. You want them to have a golden edge but still look pale in the middle and have you questioning whether they are fully baked.
Do not let them fool you – they are! They firm up further as they cool so you definitely don’t want to over bake them. Because then your soft kinder cookies won’t be soft.
Leave them to cool on the baking tray – if you try and move them too soon after they have come out of the oven they will fall apart dramatically. If they are too hot the soft melty goodness cannot support itself and you will have broken cookies.
Leave them for 10 minutes or so to pull themselves together and then you can top them. Don’t worry they will still be deliciously warm and gooey inside.
How long will the cookies keep for?
I think these cookies are best eaten on the day you have baked them or the next day if you must. If you’re eating them the next day, treat yourself and give them 10 minutes in the microwave to revive themselves to their former glory.
As the cookies are already frozen, I would only bake as many as you know you’re going to eat that day. If someone surprises you and wants another, just get it straight out of the freezer and whack it in the oven and they’ll have a freshly baked cookie in no time!
Other recipes you might like
- Air Fryer Chocolate Chip Cookies
- Salted Chocolate Chunk Cookies
- Gingerbread & White Chocolate Cookies
- Peanut Butter Cup Cookies
- Cranberry & White Chocolate Cookies
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Soft Kinder Cookies
These Soft Kinder Cookies are the ultimate sweet treat for Kinder fans. Huge soft cookies crammed with kinder, milk and white chocolate – they are incredible! They're simple to make and wonderfully decadent.
Ingredients
- 200 g unsalted butter
- 150 g light brown sugar
- 100 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 400 g self raising flour
- 1 tsp salt
- 150 g kinder chocolate bars (12 bars)
- 75 g milk chocolate chopped
- 75 g white chocolate
To finish
- 100 g hazelnut cream
- 105 g kinder chocolate bars (5 bars)
Instructions
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Add 200g unsalted butter, 150g light brown sugar and 100g caster sugar to a bowl and beat until pale
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Add 2 eggs and 1 tsp vanilla extract and mix again. Don't panic this will look unappealing
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Add 400g self raising flour and 1 tsp salt and mix until just combined
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Break up 150g Kinder chocolate bars (12) and add 75g milk chocolate and 75g white chocolate that have been chopping into pieces
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Gently mix or stir them into the batter – it will be very thick
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Make 10 balls of cookie dough. I use a large ice cream scoop to make this easier. Each ball should be approximately 120g. Place the balls onto a lined baking tray making sure they don't touch
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Put the cookie balls in the freezer for at least 2 hours
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Preheat the oven to 180°C and line 2-3 baking trays with parchment paper
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Place the frozen cookie balls on the baking trays make sure there is plenty of space for them to spread as they bake
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Bake for 15 mins or until the edges are golden brown but the middle is still pale
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Leave to cool on the baking tray for 10 minutes for them to firm up slightly
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Split the 100g hazelnut cream between the cookies and top with half of the kinder chocolate bar
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