Kinder Bueno Cookies

Preheat the oven to 350°F (325°F fan) and line a baking tray with parchment paper.

Place the softened butter, white sugar, and brown sugar in a large mixing bowl.

Using an electric mixer, beat the butter and sugars together on medium speed until the mixture becomes light in colour and fluffy, about 2–3 minutes.

Add the egg and vanilla extract to the creamed butter mixture; continue mixing until fully incorporated.

In a separate bowl, whisk together the all‑purpose flour, baking powder, and salt to ensure even distribution of the leavening agent.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together; avoid over‑mixing.

Fold the roughly chopped Kinder Maxi and white chocolate pieces into the dough with a spatula, distributing them evenly.

Divide the dough into eight equal portions (approximately 45 g each). Roll each portion into a smooth ball and place them on the prepared baking tray, leaving about 5 cm of space between cookies.

Gently press a few extra pieces of chopped Kinder Maxi and white chocolate onto the top of each ball for a decorative finish.

Bake the cookies in the pre‑heated oven for 8–12 minutes, watching for lightly golden edges while the centres remain slightly soft.

Remove the tray from the oven and, while the cookies are still warm, press a small piece of Kinder Bueno into the centre of each cookie, allowing it to melt slightly into the interior.

Allow the cookies to cool on the tray for 5–10 minutes until they set enough to handle, then transfer them to a wire rack to cool completely.

Serve the cookies warm or at room temperature; store any leftovers in an airtight container for up to three days.