Ferrero Rocher Cookies (with Video!)

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I've turned one of my favorite chocolate treats into a cookie! Introducing Ferrero Rocher Cookies which are chewy and rich with a dark chocolatey cocoa cookie dough stuffed with Nutella, topped with more dark chocolate and sprinkled with roasted hazelnuts. It's like an actual Ferrero Rocher praline chocolate except even better because it's a delicious chewy cookie! I think this is a wonderful recipe to add to your holiday baking and it's a very attractive cookie to add to your holiday cookie tray. Everyone will ask for the recipe! If you love chocolate cookies, try my Bakery-Style Double Chocolate Cookies.

WHY YOU WILL LOVE THIS RECIPE?

Rich chocolate flavor - these cookies have a deep rich chocolatey taste backed by buttery caramel undertones from brown sugar and underlying notes of natural vanilla.
Filled with Nutella - just like classic Ferrero Rocher chocolates, these cookies are stuffed with chocolate hazelnut spread. You can use any brand that you'd like.
Chewy chocolate cookies - these cookies have a wonderful chewy texture that give way to the creamy hazelnut filling.
Chocolate-covered cookies - each cookie is coated with smooth dark chocolate.
Roasted hazelnuts - before the chocolate sets on top, sprinkle the cookies with chopped roasted hazelnuts.

stack of ferrero rocher cookies with Nutella filling

INGREDIENTS

Butter - there is no substitute for butter in chocolate chip cookies in my opinion! It is the foundation of the rich butterscotch flavor after all. In this recipe, you can use salted or unsalted butter, but if you choose unsalted then I recommend doubling the added salt to ½ teaspoon. I like to use salted butter because it adds another level of richness.
Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create caramelized edges. I wouldn't recommend reducing the sugar because it will compromise the chewy texture.
Brown sugar - I highly recommend dark brown sugar for this recipe as it has twice as much molasses as light brown sugar and will make a big difference to the flavor. It will also make the dough more acidic which means it will react more thoroughly with the baking soda so that you won't be left with a soapy taste (a defect I find common in many chocolate chip cookie recipes)
Egg - you'll need one whole egg for this recipe. It's the perfect amount of moisture to make these cookies chewy and not cakey.
Pure vanilla extract - vanilla is essential to making delicious chocolate cookies. I like this Madagascar Bourbon Vanilla extract.

Salt - don't leave out the salt! It really elevates the rich buttery, caramel flavors! It also enhances the chocolate taste and balances the sweetness.
All purpose flour - regular unbleached all-purpose flour makes the best chewy chocolate chip cookies in my opinion.
Cocoa powder - I recommend getting your hands on some good quality cocoa powder! It's the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe, but natural cocoa also adds a nice fruity flavor - it just means your cookies will be a bit lighter in color. Make sure you use unsweetened cocoa powder and not cocoa mix.
Chocolate hazelnut spread - I use Nutella, but any brand of chocolate hazelnut spread will work. To be able to stuff it into the cookie dough, you will freeze spoonfuls on a baking sheet until hard.
Dark chocolate - after cooling, each cookie is topped with a big shmear of melted dark chocolate. When it hardens it will create a bit of a soft shell over the cookies just like classic Rochers.
Hazelnuts - for the best flavor, roast the hazelnuts before you chop them. The fastest way to do this is to place them in a dry frying pan over medium heat and shake the pan frequently until they are golden and fragrant.

stack of Ferrero rocher cookie with bite

STEP BY STEP INSTRUCTIONS

STEP 1). Prepare the filling. Spoon small teaspoons of Nutella or other chocolate hazelnut spread onto a plate lined with waxed paper and place in the freezer until hardened. It will take about 30 minutes.
STEP 2). Make the cookie dough. Beat together butter and sugar. You can use an electric stand mixer, a hand mixer or do this by hand with a spatula. You want to beat until slightly pale and a bit fluffy, but not overly creamed. It will still look like a thick paste or damp sand and this will leave us with chewy cookies. Over-mixing at this point would make more crisp cookies.
STEP 2). Beat in egg. Add the egg, vanilla and salt and mix until well incorporated and smooth.
STEP 3). Combine dry ingredients. Blend flour, cocoa powder and baking soda in a separate bowl and whisk to blend evenly. Then, add it to the butter mixture and fold it in until evenly combined.
STEP 4). Refrigerate the cookie dough. This is crucial to developing the chewy texture and rich chocolate flavor.
STEP 5). Prepare the filling. Spoon teaspoons of Nutella as individual dollops onto waxed paper and then place in the freezer for 30 minutes until solid.
STEP 6). Scoop & Stuff. Use a cookie scoop and scoop up about 2 tablespoon portions of dough. Place the dough ball in your hand and press a frozen Nutella ball into the center of the cookie dough. Wrap the dough around the Nutella to cover it and roll it between your hands to smooth it out.
STEP 7). Bake. Place the balls onto the prepared baking sheets spacing them 2-3 inches apart and bake for 12-14 minutes until set around the edges and just a touch soft in the middle where the Nutella is. They will continue to set as they cool.
STEP 8). Decorate. Spread melted chocolate over each cooled cookie and sprinkle chopped roasted hazelnuts over top.

EXPERT BAKING TIPS FOR FERRERO ROCHER COOKIES:

Use regular large size eggs. Large eggs weigh 57g. Using an extra large egg will add up to 2 teaspoons more liquid to the cookie dough which can throw off the moisture balance and make the cookies spread too much.
Use waxed paper to freeze the Nutella. I find that the frozen balls of Nutella release even better off of waxed paper, but parchment paper also works.
Move quickly. When you are stuffing the cookie dough, work in batches so that the Nutella doesn't melt and soften. Nutella has a high sugar content so it melts quite quickly and will be more difficult to stuff into the cookie dough if it is soft.
Don't skip the salt. The right amount of salt is so important to enhance the chocolate flavor. You can even us salted butter in this recipe and they will be so good!
Refrigerate the cookie dough. Time in the fridge allows the flour to fully hydrate from the moisture of the egg and the water in the butter. If the flour is evenly hydrated, the cookies will be thicker and they will bake more evenly. Chilling also firms up the butter in the cookie dough so that the cookies wont be so greasy after they've baked. Chilled fat will also spread less readily during the initial stages of baking so the cookies won't spread uncontrollably.

RECIPE FAQ

Do I need to chill the cookie dough?

Chilling this cookie dough is so important for 2 reasons: 1). The cookies will be chewier; 2). they will be more flavorful, and 3). they will be easier to handle (less sticky) when you stuff the Nutella in the middle.

Why did my cookies spread too much or why did my cookies come out flat?

If your cookies spread a lot, then it could be that the dough wasn't chilled long enough, there was too much baking soda added, or there was not the right amount of flour added. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.

What is the secret to a chewy cookie?

These cookies will be chewy thanks to the right proportions of butter, sugar and flour.

What type of cocoa is best for Ferrero Rocher cookies?

You can use either natural or Dutch cocoa for this recipe and it will still work. Natural cocoa will make a slightly puffier cookie while Dutch cocoa will make them spread slightly more.

STORAGE AND FREEZING

How do I store Ferrero Rocher cookies?

These cookies are best stored at room temperature in an airtight container for up to 4 days. If it is really hot where you live, you can refrigerate them so the chocolate firms up and makes them easier to stack and store.

Can I freeze Ferrero Rocher cookies?

Just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just need 5-10 minutes to thaw.

If you love cookies, check out these recipes!

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Looking for more cookie recipes? Try these:

Baking with hazelnuts

Here are more ways to bake with hazelnuts:

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