Hidden Cookies without Butter.
Do you know those chocolate bars that have been sitting in the pantry for weeks?
The ones that might be a bit too sweet to eat on their own, but you can’t bear to throw them away?
Here is the perfect recipe to transform them into something delicious, simple, and also scenic: hidden-style cookies without butter!
These butter-free cookies were created to creatively recycle classic milk chocolate bars (but dark or filled ones work great too), wrapping them in a crumbly and light dough. The result?
Homemade cookies similar to the famous hidden ones, with a soft center that remains visible when cut.
I made two versions: one in the oven, cutting the logs halfway through baking, and one in the air fryer, cutting before baking. Both work great, so you can choose based on the time available and the tools you use most often.
Another advantage? They’re made with few ingredients and without butter, so they’re perfect for those looking for something lighter without sacrificing taste.
The little sugar in the dough is balanced by the sweetness of the bars, which become creamy and irresistible during baking.
You can also make them in advance and store them in a tin box: they stay crumbly for several days.
If you have bars to use up, I highly recommend trying them. And if you do, let me know in the comments which version you chose: oven or air fryer?
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
MORE INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Oven, Air Frying
- Cuisine: Creative
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 cups type 1 flour (or all-purpose)
- 1/4 cup granulated sugar (or brown sugar)
- 1/4 cup rice oil (or other light oil)
- 1 egg
- 1 teaspoon baking powder
- 1 pinch fine salt
- vanilla
- 6 Kinder chocolate bars
Tools
- Food Processor
- Baking Mats
- Air Fryer
Steps
Put the sugar in the bowl, 10 sec/speed 10. Clean the bowl with a spatula.
Pour the sifted flour, the pinch of salt, the baking powder, and the vanilla into the bowl.
Add the oil.
Also pour in the egg. 20 sec/speed 5. Check: the dough should be compact but soft. If too dry, add 1 tablespoon of milk.
Divide the dough into 2-3 parts.
Roll them out on parchment paper into rectangles 1/5 inch thick.
Place the whole Kinder bars in a row in the center.
Fold into logs, sealing the edges well.
Flip over with the seam down.
Cut the logs into chunks before baking them (only if using the air fryer for baking).
Place them well spaced on parchment paper in the basket (or suitable molds).
Bake at 320°F for 10-12 minutes, turning if necessary in the last 2 minutes.
If baking in the oven, place the logs on the tray lined with perforated mats or parchment paper and bake in a hot oven at 356°F static for 8-9 minutes.
Remove from the oven, cut immediately into chunks (without separating them too much).
Return to the oven and bake for another 7-9 minutes, until golden.
TIP: cut with a smooth-bladed knife, vertically, for a clean and visible filling cut.
Storage:
In a tin box: 4-5 days, they stay crumbly.
In the fridge raw (already formed): up to 24h max.
In the freezer raw: up to 1 month, bake directly (add 3-4 min.).
Manual Procedure:
In a bowl, slightly beat the eggs with the sugar and the pinch of salt using a fork.
Add the oil and mix until combined.
Add the sifted flour with the baking powder and knead with your hands until you get a compact dough.
Then proceed as at step 5 of the dough with the Bimby and choose whether to bake in the oven or with the air fryer.
FAQ (Questions and Answers)
Why cut them immediately in the air fryer?
The times are too short for a “double pass” like in the oven.
The space is limited, so it’s better to bake them portioned already.
The lower temperature prevents the chocolate from dripping.What difference in the final bake did you notice?
The air fryer baking is faster and dries them a bit more, making them crunchier.
