BUENO NYC COOKIES

There is a certain magic in baking cookies that feel both nostalgic and new. When I first thought of BUENO NYC Cookies, I imagined the chewy, chunky style of New York–inspired cookies with the silky, nutty essence of a Kinder Bueno bar. The result is a thick, gooey cookie with a molten hazelnut center and melty chocolate chunks throughout. Trust me, you’re going to love this.

Behind the Recipe

The idea was sparked one rainy afternoon in Manhattan. I craved the comfort of a bakery cookie, but with a twist that made it indulgent and playful. The thought of biting into a cookie that hides a creamy hazelnut center instantly felt like a game-changer. From testing dough textures to experimenting with fillings, this recipe has been shaped by curiosity and a sweet tooth that refused to settle for ordinary.

Recipe Origin or Trivia

New York is famous for its oversized, bakery-style cookies, often served warm and gooey. Pair that with the European classic Kinder Bueno, a chocolate-hazelnut bar loved for its crispy shell and smooth filling, and you’ve got the perfect cultural blend. While NYC gave us the chunky, bakery-style format, Europe brought in the hazelnut-chocolate magic. The two together are irresistible.

Why You’ll Love BUENO NYC COOKIES

Versatile: These cookies are great for everyday baking or as a showstopper dessert at gatherings.
Budget-Friendly: With simple pantry staples and one specialty filling, they won’t break the bank.
Quick and Easy: Most of the time is chilling and baking, leaving you free to relax.
Customizable: Swap chocolates, fillings, or even dough flavors to match your cravings.
Crowd-Pleasing: Thick, gooey, and chocolate-packed, they’re guaranteed to vanish quickly.
Make-Ahead Friendly: Prepare the dough balls in advance and bake them fresh when needed.
Great for Leftovers: They taste just as amazing warmed up the next day with coffee.

Chef’s Pro Tips for Perfect Results

Start by freezing your hazelnut spread pucks so they stay intact while baking.
Use cold butter in the dough if you want your cookies to stay extra thick.
Chill the filled dough balls before baking to avoid overspreading.
Bake at a higher temperature to create crispy edges and gooey centers.
Add extra chocolate chunks on top right out of the oven for that bakery finish.

Kitchen Tools You’ll Need

Mixing Bowls: For combining wet and dry ingredients.
Electric Mixer or Whisk: Helps cream butter and sugar properly.
Measuring Cups and Spoons: Accuracy matters in baking.
Baking Tray with Parchment Paper: Prevents sticking and ensures even baking.
Freezer-Safe Tray or Plate: To firm up the hazelnut filling before use.

Ingredients in BUENO NYC COOKIES

Every element here plays a role in achieving that bakery-style perfection.

1. Unsalted Butter: 150 g cold, adds richness and structure.
2. Light Brown Sugar: 120 g, brings moisture and caramel depth.
3. Granulated Sugar: 80 g, balances sweetness and texture.
4. Vanilla Extract: 1 teaspoon, enhances flavor.
5. Egg: 1 large plus 1 extra yolk, provides structure and chewiness.
6. All-Purpose Flour: 250 g, forms the dough’s base.
7. Cornstarch: 20 g, keeps cookies soft and tender.
8. Baking Powder: 1 teaspoon, helps with lift.
9. Salt: ½ teaspoon, balances the sweetness.
10. Hazelnut Spread: About 6 tablespoons, frozen into pucks for filling.
11. Kinder Chocolate Bars (or similar): 100 g chopped, folded into the dough.
12. Extra Chocolate Pieces: Pressed on top after baking for presentation.
13. Flaky Sea Salt (optional): A pinch on top for contrast.

Ingredient Substitutions

Butter: Swap for margarine or plant-based butter.
Light Brown Sugar: Use dark brown sugar for deeper caramel notes.
Hazelnut Spread: Nutella or any nut-based spread works.
Kinder Chocolate: Replace with milk chocolate chunks, white chocolate, or dark chocolate.

Ingredient Spotlight

Hazelnut Spread: This creamy, nutty filling creates the luscious molten center.
Kinder Chocolate: Its unique milk-chocolate creaminess gives the cookies their signature sweetness.

Instructions for Making BUENO NYC COOKIES

Baking these cookies is like a little adventure, from freezing the filling to pulling out bakery-worthy results.

1. Preheat Your Equipment: Set the oven to 220°C (425°F) and line a baking tray with parchment paper.
2. Combine Ingredients: Cream butter, brown sugar, granulated sugar, and vanilla until fluffy. Add the egg and yolk. In a separate bowl, whisk flour, cornstarch, baking powder, and salt, then mix into the wet ingredients. Fold in chopped Kinder chocolate.
3. Prepare Your Cooking Vessel: Place frozen hazelnut spread pucks on a plate lined with parchment and keep them ready.
4. Assemble the Dish: Divide dough into 6 portions. Flatten each, place a hazelnut puck inside, and seal it into a ball. Chill the dough balls in the freezer for 1 hour.
5. Cook to Perfection: Bake chilled cookie balls for 20–22 minutes until edges are golden but centers remain soft.
6. Finishing Touches: Immediately press extra Kinder pieces on top and sprinkle with sea salt if desired.
7. Serve and Enjoy: Let cookies cool for 15–20 minutes before serving to allow the filling to set slightly.

Texture & Flavor Secrets

The beauty of these cookies lies in contrasts. Crispy edges give way to soft, chewy middles, and just when you think you’ve reached the end, a molten hazelnut filling bursts out. The balance of caramel-like brown sugar with creamy hazelnut and chocolate makes every bite a surprise.

Cooking Tips & Tricks

• Chill dough balls before baking for perfect thickness.
• Use high heat to keep edges crisp and centers gooey.
• Add chocolate chunks just after baking for a glossy, melty finish.

What to Avoid

• Don’t skip freezing the hazelnut spread, or it will leak out.
• Avoid overmixing the dough, or the cookies will be tough.
• Don’t bake too long, or you’ll lose the gooey center.

Nutrition Facts

Servings: 6 large cookies
Calories per serving: ~420

Preparation Time

Prep Time: 25 minutes (plus 1 hour chilling)
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes

Make-Ahead and Storage Tips

You can prepare the dough balls ahead of time and freeze them. Bake straight from frozen, just adding 1–2 extra minutes to the baking time. Baked cookies keep for 3 days in an airtight container or can be frozen for up to 1 month. Reheat in a warm oven for gooey centers again.

How to Serve BUENO NYC COOKIES

Serve slightly warm with a cold glass of milk or a strong espresso. They also pair beautifully with vanilla ice cream for an indulgent dessert.

Creative Leftover Transformations

Crumble leftover cookies into ice cream sundaes.
Layer broken cookies into a trifle with cream and fruit.
Blend into a milkshake for a hazelnut-chocolate twist.

Additional Tips

Always weigh ingredients for accuracy.
Add toasted hazelnuts for crunch.
Experiment with flavored extracts like almond or hazelnut for depth.

Make It a Showstopper

Stack cookies on a platter with melted chocolate drizzled across. Dust lightly with powdered sugar. Add a few whole hazelnuts for a rustic, bakery-style presentation.

Variations to Try

Double Chocolate Bueno: Add cocoa powder to the dough for extra richness.
White Chocolate Raspberry Bueno: Fold in white chocolate and freeze-dried raspberries.
Nutty Crunch Bueno: Add chopped roasted hazelnuts to the dough.
Caramel Bueno: Swirl in caramel chips for a sweeter bite.

FAQ’s

1. Can I make smaller cookies?

Yes, just reduce the baking time by a few minutes.

2. Do I have to freeze the filling?

Yes, it’s crucial to keep it from leaking out.

3. Can I use Nutella?

Absolutely, it works perfectly.

4. Can I make the dough in advance?

Yes, store chilled dough balls in the fridge for up to 48 hours.

5. What if my cookies spread too much?

Chill them longer or use colder butter.

6. Can I bake them at a lower temperature?

You can, but they won’t stay as thick and gooey.

7. Do they taste good cold?

Yes, though they’re best slightly warm.

8. Can I use gluten-free flour?

Yes, a 1:1 blend works well.

9. How do I reheat leftovers?

Warm in the oven at 160°C for 5 minutes.

10. Can I skip the extra chocolate on top?

Yes, but it adds the bakery-style finish.

Conclusion

BUENO NYC Cookies bring together the indulgence of Kinder Bueno with the iconic bakery-style cookies of New York. Crispy edges, gooey centers, and that hidden hazelnut filling make them a treat worth every bite. Bake them once, and they’ll quickly become your go-to cookie recipe.

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