Go Back
–+ servings
Ferrero Rocher Cookies

Ferrero Rocher Cookies That Melt in Your Mouth

Delight in these Ferrero Rocher Cookies, combining Nutella and hazelnuts for a chewy, indulgent treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Make sure it's at room temperature for the best texture.
  • 1 cup Nutella You can substitute with any chocolate hazelnut spread if preferred.
  • 1 teaspoon Kosher Salt Table salt can work in a pinch.
  • 2 teaspoons Vanilla Extract Pure vanilla or vanilla bean extract significantly enhances flavor.
  • 1 cup Brown Sugar White sugar can be used, but it will change the texture.
  • 1/2 cup Granulated Sugar Feel free to use caster sugar for a finer texture.
  • 2 Eggs Ensure they are at room temperature for optimal mixing.
  • 1 teaspoon Baking Soda Avoid substituting with baking powder.
  • 2 cups All-Purpose Flour Cake flour can yield a lighter cookie if you prefer.
For the Mix-Ins
  • 1 cup Chopped Hazelnuts Toast them before mixing for a more intense taste.
  • 1 cup Chocolate Chips Choose dark or semisweet chips based on your preference.
For Topping
  • 1/2 cup Melted Nutella This finishing touch elevates the cookies to gourmet status.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Baking Sheets
  • Parchment paper
  • Refrigerator

Method
 

Preparation Steps
  1. Cream the Butter and Nutella by combining room-temperature unsalted butter and Nutella using an electric mixer for about 2-3 minutes until light and fluffy.
  2. Add brown sugar, granulated sugar, kosher salt, and vanilla extract. Mix for an additional 1-2 minutes until fully combined.
  3. Incorporate the eggs one at a time, beating until creamy and well blended.
  4. Gradually sift in the all-purpose flour and baking soda, stirring gently until just combined to keep the dough slightly lumpy.
  5. Fold in toasted chopped hazelnuts and chocolate chips until evenly distributed.
  6. Chill the dough tightly covered in plastic wrap in the refrigerator for at least 1 hour.
  7. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Roll chilled dough into balls and then in chopped hazelnuts.
  8. Bake the cookies in the preheated oven for 11-12 minutes until edges are golden brown and centers remain soft.
  9. Once cooled slightly, drizzle or spread melted Nutella over each cookie and let cool completely on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture in the cookies.

Tried this recipe?

Let us know how it was!