Ferrero Rocher–Inspired Cookies
These cookies combine a crunchy hazelnut bite with a soft chocolate center, reminiscent of Ferrero Rocher, making them a delightful treat for any occasion.
Ingredients
Cookie Base
- 2/3 cup unsalted butter, softened Use room temperature for easier mixing.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 cup Nutella or hazelnut spread
- 2 1/2 cups all-purpose flour Spoon and level for accuracy.
- 1 tsp baking soda
- 1/2 tsp kosher salt
Mix-Ins
- 1 cup chocolate chips
- 1/2 cup chopped hazelnuts Lightly toast for extra flavor.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs, egg yolk, and vanilla; beat until smooth.
- Mix in Nutella until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chocolate chips and hazelnuts.
Baking
- Scoop 1 1/2 tablespoons of dough per cookie, roll into balls, and space them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes until edges are lightly golden but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm for soft centers and melty chocolate chips. Store at room temperature in an airtight container for up to 4 days, or refrigerate for up to 10 days.