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Ferrero Rocher Cookies
Rich chocolate cookies stuffed with Nutella, covered with melted dark chocolate and roasted hazelnuts to taste even better than the classic Ferrero Rocher truffles! These are so delicious and you will wow everyone if you bring them to a holiday cookie exchange!
Ingredients
Filling:
- ½ cup Nutella or other chocolate hazelnut spread
Cookie dough:
- ½ cup 113g unsalted butter
- ⅔ cup 145g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup plus 3 tbsp 170g all purpose flour
- ¼ cup 21g Dutch process cocoa powder (I prefer this one)
Topping:
- 5 oz 142g dark chocolate coarsely chopped
- ½ cup 60g chopped roasted hazelnuts
Instructions
- First prepare the filling. Line a baking sheet with waxed paper. Spoon teaspoons of Nutella as individual dollops onto the waxed paper and then place the tray in the freezer for 30 minutes until solid. Make sure you have 14 portions.
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- Make the cookie dough. In a large bowl, cream together butter, both sugars and vanilla extract until smooth and somewhat fluffy using a wide rubber spatula or wooden spoon. Mix in egg and salt until well combined.
- Sift flour, cocoa powder and baking soda into a medium bowl and whisk to blend evenly. Add dry ingredients all at once to the creamed butter and sugar mixture and fold them in gently. The dough will be soft. Cover the bowl with plastic wrap and refrigerate for 30 minutes so that it firms up enough to handle.
- 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.
- 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.
- For the topping, place chopped dark chocolate in a heatproof bowl set over a saucepan with ½-inch of barely simmering water and stir until just melted and smooth. Spread chocolate over each cooled cookie and sprinkle chopped roasted hazelnuts over top.
