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Ferrero Rocher inspired chocolate hazelnut cookies Recipe

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking, Mixing
  • Cuisine: European
  • Diet: Vegetarian
Ferrero Rocher inspired chocolate hazelnut cookies Recipe

Description

These Ferrero Rocher inspired chocolate hazelnut cookies deliver a rich, layered bite with a gooey Nutella center, crisp golden edges, and a smooth chocolate-hazelnut coating. Each cookie balances soft interiors with a delicate crunch from roasted hazelnuts. The freezing step ensures a defined molten core and bakery-style thickness. If you enjoy indulgent comfort recipes, you might also like this Creamy Lemon Ricotta Pasta Recipe Youll Crave for a savory contrast.

Ingredients

  • 115 g unsalted butter (cold, chopped into cubes)
  • 80 g caster sugar (fine white sugar)
  • 80 g light brown sugar (packed)
  • 238 g plain flour (all-purpose, sifted)
  • 1/2 tsp salt (fine)
  • 1 1/2 tsp baking powder (fresh)
  • 1/4 tsp baking soda
  • 1 large egg + 1 egg yolk (room temperature)
  • 1/2 tsp vanilla extract (pure)
  • 250 g milk or cooking chocolate (for melting)
  • 1/2 cup hazelnuts (roasted and roughly chopped)
  • 1/2 cup Nutella (or chocolate hazelnut spread)
  • 1/2 cup hazelnut spread (smooth, for filling)

Instructions

  1. Prepare Filling: Scoop 1/2 tsp Nutella and 1/2 tsp hazelnut spread onto small cling wrap squares, seal tightly, and freeze at 0°F for 30 minutes until solid and firm.
  2. Cream Butter and Sugar: In a bowl, whisk cold butter with caster sugar and brown sugar for 3–4 minutes until pale, fluffy, and slightly creamy.
  3. Add Eggs: Mix in egg, egg yolk, and vanilla for 1–2 minutes until smooth and glossy with no streaks.
  4. Combine Dry Ingredients: Fold in flour, baking powder, baking soda, and salt for 1–2 minutes until just combined; dough should be soft but not sticky.
  5. Shape Cookies: Portion 65–70 g dough balls, press a frozen filling into the center, seal completely, and roll smooth with no cracks.
  6. Freeze Dough: Place dough balls on a tray and freeze at 0°F for at least 1 hour until firm to the touch.
  7. Preheat Oven: Heat oven to 350°F and line a baking tray; dough should still be cold before baking.
  8. Bake Cookies: Bake for 12–15 minutes until edges are lightly golden and centers remain soft and slightly puffed.
  9. Cool Cookies: Let cookies cool for 10 minutes until set but still tender inside.
  10. Prepare Coating: Melt chocolate over a double boiler at low heat for 5–7 minutes, then stir in chopped hazelnuts until glossy and smooth.
  11. Coat Cookies: Spread chocolate mixture on parchment, place each cookie on top, and spoon more over until fully coated; let set at room temperature for 20 minutes until firm.

Notes

  • You can substitute Nutella with any chocolate spread or praline paste for a slightly different flavor.
  • Store baked cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days.
  • Freeze unbaked dough balls for up to 2 months; bake directly from frozen, adding 2–3 extra minutes.
  • To reheat, warm cookies in a 300°F oven for 5 minutes to restore a soft center.
  • Serve slightly warm with coffee or milk to enhance the melted chocolate center and nutty texture.

Nutrition

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