Why You’ll Love Irresistibly Rich Kinder Chocolate Chunk Cookies with a Decadent Hazelnut Praline Topping Recipe
These cookies strike the perfect balance between soft and chewy with rich chocolate flavor in every bite. The sweet combination of buttery dough, creamy chocolate chunks, and crunchy praline makes each cookie feel indulgent and luxurious. They’re also visually beautiful and impressive to present at gatherings or celebrations—and they’re so satisfying you’ll find it hard to eat just one.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250g unsalted butter, softened
200g light brown sugar
150g granulated sugar
2 medium eggs
2 tsp vanilla extract
600g plain flour
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt
400g Kinder chocolate, chopped into chunks
200g milk chocolate, chopped into chunks
Hazelnut praline (for topping—can be store-bought or homemade)
Additional Kinder Bueno pieces for decoration
Directions
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Cream the Butter and Sugars: In a large bowl, beat the softened butter with both sugars until mixture is smooth and creamy.
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Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully combined.
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Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and sea salt.
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Form the Dough: Gradually mix dry ingredients into the wet ingredients just until a soft, thick dough forms.
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Fold in Chocolate: Gently fold in the chopped Kinder and milk chocolate so that it’s evenly distributed throughout the dough.
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Portion Dough: Divide the dough into roughly 125g balls and arrange them on a lined baking sheet.
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Chill: Freeze or refrigerate the dough balls for at least 30 minutes to help the cookies hold their shape.
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Bake: Preheat your oven to 180°C (356°F). Bake for 12–14 minutes, until the edges are golden but centers remain slightly soft.
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Cool: Allow cookies to cool completely on a wire rack so they set up properly.
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Decorate: Spread hazelnut praline over each cooled cookie, then press extra Kinder Bueno pieces on top. You can also sprinkle sea salt or cocoa powder if you like.
Servings and timing
Makes about 15 cookies
Prep time: ~25 minutes (plus 30 minutes chilling)
Bake time: 12–14 minutes per batch
Variations
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Extra nuts: Add chopped roasted hazelnuts into the dough for extra crunch.
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Salted caramel: Drizzle salted caramel over the praline for an extra layer of flavor.
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White chocolate twist: Substitute half the milk chocolate with white chocolate chunks for lighter sweetness.
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Mini-cookie version: Make smaller dough balls and reduce baking time for bite-sized treats.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 3–4 days. For longer storage, refrigerate up to one week, or freeze the baked cookies for up to 3 months. To reheat, warm gently in a low-heat oven (about 150°C/300°F) for 5–7 minutes so the chocolate softens without burning.
If freezing dough balls, bake from frozen—add a couple of minutes to the baking time.
FAQs
How can I make the hazelnut praline myself?
To make hazelnut praline, caramelize sugar until deep amber, then pour over toasted hazelnuts and let it cool and harden before chopping; you can spread this over cookies once baked for added texture and flavor.
Can I use other chocolate instead of Kinder chocolate?
Yes, you can use other high-quality milk chocolate or even a mix of milk and dark chocolate if Kinder isn’t available.
Why should I chill the cookies before baking?
Chilling helps the cookies keep their shape and prevents them from spreading too much in the oven.
Can I make the dough ahead of time?
Yes, cookie dough balls can be prepared and frozen for up to 3 months; bake directly from frozen, adding a few extra minutes.
What if I don’t have hazelnut praline?
You can skip the praline and top the cookies with extra chopped chocolate or a drizzle of chocolate instead.
Why did my cookies spread too much?
If the dough is too warm or hasn’t chilled enough, cookies can spread; make sure you chill before baking and measure flour accurately.
Can I make smaller cookies?
Absolutely—just reduce the baking time by a few minutes until the edges are set and centers are done.
How do I store leftover cookies?
Store in an airtight container at room temperature for a few days or freeze for longer keeping.
Can I use salted butter?
Yes, but reduce or omit the added sea salt in the dough to balance the flavor.
Do these cookies stay soft?
Yes—thanks to the chocolate chunks and proper baking time, they remain soft in the center while crisping slightly at the edges.
Conclusion
These Kinder Chocolate Chunk Cookies with their decadent hazelnut praline topping are a next-level cookie experience—rich, soft, and loaded with irresistible chocolate goodness. Whether you’re baking for a celebration or just treating yourself, they’re sure to impress with both flavor and presentation. Enjoy the process and savor every indulgent bite.
