Hey guys!! Kinder Cookie Cups. An absolutely delicious recipe for you today. One of my favourite cookie recipes so far now!!! I think I say this every time I make a new cookie? Oh well!! They are just the perfect cookie, filled with a ”kinder bueno” style ganache and topped with melted kinder bars. A kinder lovers dream!
Feel free to half this recipe amount as 12 big cookie cups are a lot and Kinder products can get expensive. Make sure to check out Aldi and lidl’s knock off version because they taste just as AMAZING! If you are just looking for a normal cookie style, check out my cookies section for a classic kinder cookie.
If you can’t get a hold of hazelnuts or you are just looking to have one step less beavsue you are in a rush, Marks and Spencers have a delicious white chocolate hazelnut spread which would work so so well.
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making these kinder cookie cups!
Kinder Cookie Cups
Equipment
- Bowls
- Spatula
- Electric whisk
- 12 slot Cupcake tray
- Weighing scales
- Spoon
Ingredients
Cookie
- 110 grams Salted Butter Room temp
- 100 grams Light brown sugar
- 60 grams Caster sugar
- 1 Egg Large
- 250 grams Plain flour
- 1/2 Tsp Bicarbonate of soda
- 150 grams Chopped Kinder bars
- 2 tsp Vanilla
Filling
- 300 grams White chocolate Melted
- 100 grams Peeled hazelnuts
- 2 tsp Vanilla
Topping
- 12 mini Kinder bars melted
- Kinder Buenos
Instructions
- Preheat your oven to 200C/ 180C Fan.
- In a large mixing bowl, cream butter and both sugars until light and fluffy.
- Add in vanilla and egg and combine.
- Sieve in flour and baking powder then mix until you have a firm dough.
- Add in your chopped Kinder bars and fold evenly through your cookie dough.
- Portion up 12 even cookie dough balls then place them into each cupcake tray slot.
- Using a rolling pin or something along the same size, create a crevice in the centre of your cookie to create a cup.
- Bake for 20 minutes, once out of the over use the same rolling pin and ''create a cup'' again as the cookies will puff up.
- Let cool for 15/20 minutes then remove to cool fully on a wire tray.
- For your filling, blitz your hazelnuts and vanilla in a food processor until a paste forms. Gently mix in your white chocolate just until incorporated.
- Fill your cups with your filling then place in the fridge until cold and set.
- Top your cookie cups with melted kinder bars and kinder buenos. Enjoy!
