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Kinder Egg Bar Cookies

Delicious Kinder Bars inside soft and chewy cookies.
Prep Time 6 hours
Cook Time 8 minutes
Total Time 6 hours 8 minutes
Servings 30


  • 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


  1. No need to preheat the oven yet, this dough needs to chill.
  2. 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.
  3. 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.
  4. Add in the eggs and vanilla extract.
  5. Mix until light and smooth, about 1 minute on med-high speed.
  6. Add in the flour mix and mix on low until you have a lovely dough.
  7. Tip the dough back into the bowl you measured the flour in.
  8. Cover in cling film and place in the fridge for at least 6 hours, overnight if possible.
  9. 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.
  10. Place in the oven for 8-9 minutes until slightly golden around the edges and still underdone in the middle.
  11. Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
  12. Cookies will keep in an airtight container at room temperature for up to 7 days.

Recipe Notes

Recipe adapted from my Milky Way Cookies