Ugh, I’m ill again 🙁 My throat feels as if I’ve swallowed a bag of nails, I have zero energy and my body is aching even more than usual.
Going to keep today’s post short and sweet so I can try and have a rest, so please bear with me 🙁
I can’t believe it’s Easter this weekend! Where does time go?! It’s April next week!!! Really, it seems like just yesterday it was Christmas, but once I get back from Easter break I only have about 6 weeks left at Uni for this year! Which means I can spend all of Summer baking and working on my blog. I might also start doing stalls to see how my local community takes to my baking 🙂
So, since it’s almost Easter, I thought I’d make cookies, cos y’know it’s just required. I have all kinds of Easter chocolate to bake with and these bars were just some of them.
I remember when I was a kid my Nan buying me these bars from France as we didn’t seem to be able to get them here. Sure I love Kinder Eggs, especially if the little toy inside is a car 😉 but sometimes you just want that kinder taste without having to assemble a toy so these are fabulous and we can now get big packs of the bars here so I’ve stocked up!
There are 20 bars in these cookies! I know they’re only small, but still that’s a whole lot of chocolatey goodness…
I used my new favourite cookie recipe and these turned out perfectly, thick and soft and they’re still soft a week later! The Kinder bars melt and ooze out of these cookies, they’re just sooooooo good!
Kinder Egg Bar Cookies
Ingredients
- 1 1/2 cups plain flour
- 1/2 cup bread flour
- 2 tsp cornflour
- 1 tsp bicarbonate of soda
- 2 cups Kinder egg bars, broken up (This was 20 bars for me - if you can't find bars, broken up Kinder eggs will work the same, I just don't know how many eggs you'd need!)
- 1 1/2 sticks (170g) butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
Instructions
- No need to preheat the oven yet, this dough needs to chill.
- Break up your kinder bars and place them in a medium sized bowl. Add the flours and bicarb into the bowl and mix together until combined.
- Leave to one side, place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in the eggs and vanilla extract.
- Mix until light and smooth, about 1 minute on med-high speed.
- Add in the flour mix and mix on low until you have a lovely dough.
- Tip the dough back into the bowl you measured the flour in.
- Cover in cling film and place in the fridge for at least 6 hours, overnight if possible.
- Once chilled, line 2-3 baking trays (If you only have 2, you may need to bake in batches) and preheat the oven to 180 degrees C. Using a 1.5tbsp cookie scoop, place balls of dough onto the baking trays and flatten ever so slightly.
- Place in the oven for 8-9 minutes until slightly golden around the edges and still underdone in the middle.
- Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
- Cookies will keep in an airtight container at room temperature for up to 7 days.
Recipe Notes
Recipe adapted from my Milky Way Cookies
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These look amazing. And I love that you used bread flour in the cookie recipe! I need to try that out in cookies soon. They look so thick and soft – just perfect. Have a great weekend Annie!
I love kinder eggs!! the chocolate is just the best. pinned these!!
would love it if you could share this on my link party Serenity Saturday that goes live tomorrow morning
Natasha @ Serenity You
Oh my, you have Kinder Eggs, I am so jealous! I just love Kinder Eggs and of course we can't get them here, but it is one of my favorite treats from Germany. I love your Cookies, they look delicious. Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
I haven't had Kinder Eggs for so long! This recipe totally reminds me of summers with my Dad in Europe! Thanks for sharing and I will give them a try 🙂 Krista @ http://ahandfulofeverything.blogspot.com/
Love the Kinder candies! These look amazing! Thanks so much for joining me at Two-Cup Tuesday at Pint Sized Baker. I hope to see ya again tomorrow night.
I have never heard of Kinder candies, but I sure love how yummy it makes those cookies look!!!
We don't have Kinder candy here but this looks really yummy!!
Featuring YOU today! 🙂
Ginger @ GingerSnapCrafts.com
http://www.gingersnapcrafts.com/2013/04/25-yummy-cookie-recipes-linkparty.html
Holy cow… these cookies look delicious! Pinned these while I was here tonight too 🙂
i made this cookies and my kids loved these very much
Thank you so much! I've tried with half all purpose and half bread, but I found that they spread too much, think 1/2 cup seems to be a good amount, they're still soft and thick which I just love about your cookie recipe!! 🙂
Me too, they're just great! Could eat them all day 🙂
Me too, you used to only be able to get the eggs here and the bars in Europe, but luckily they've started selling the bars here too, I feel for you not being able to get them! 🙁
I hadn't before these either! Makes me want them all the time, reminds me just how good they are haha! 🙂
Thanks so much 🙂
Thank you! They're just super creamy chocolate, a layer of milk and then white in the centre. Don't know what their secret is as nothing else tastes like them, but they're good!
Oh no! 🙁 They're so good, that sucks!
Wow, thank you so much! 😀
Thanks so much 🙂
So glad you liked them! 🙂
what the hell are you talking about?! can you tell it more clear?! dont know english THAT much dude..
I cook it exactly as you do but it flattens a lot and it’s so oily is there something i’m doing wrong ?