Ferrero Rocher Stuffed Cookies
These Ferrero Rocher Cookies are a dream come true for any chocolate-hazelnut lover. Imagine a perfectly soft, chewy cookie dough encasing a whole, frozen Ferrero Rocher, creating a molten chocolate-hazelnut core with every bite. Topped with a luscious swirl of Nutella and crunchy hazelnuts, these decadent treats are surprisingly simple to make, especially with my expert tips. After countless tests (over 9 to be exact!), I, Sofie, have perfected this recipe to ensure maximum flavor and ease, making it a guaranteed crowd-pleaser for family gatherings or a luxurious personal indulgence. Get ready to bake your new favorite cookie!
- Prep Time: 30
- Cook Time: 15
- Total Time: 105
- Yield: 10
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
10 Ferrero Rocher’s (Frozen)
115g Unsalted Butter (Cold, Cubed)
190g Brown Sugar
1 Tsp Vanilla Extract
1 Egg (Cold)
245g Plain Flour
1 Tbsp Corn Flour
1/2 Tsp Baking Soda
1/4 Tsp Salt
200g Milk Chocolate Chips
50g Toasted Hazelnuts (Roughly Chopped)
Nutella To Garnish
Toasted Hazelnuts to Garnish (Finely Chopped)
Ferrero Rocher’s to Garnish
Instructions
1. Unwrap each Ferrero Rocher and place them in a small bowl
2. Freeze them for about an hour
3. In a large bowl, beat together the cold butter and sugar until combined
4. Add the vanilla and egg then beat again until combined
5. Fold in the flour, corn flour, baking soda and salt until just combined (Don’t overmix)
6. Fold in the chocolate chips and chopped hazelnuts until evenly combined
7. Cover the cookie dough with plastic wrap and refrigerate for 45 minutes
8. Preheat the oven to 160°C (Fan) and line two baking trays with parchment paper
9. Spoon medium sized balls of cookie dough into your hand and flatten slightly
10. Place the Ferrero Rocher in the center and mould the cookie dough over it, sealing it in
11. Place the cookie balls on the prepared baking trays, evenly spaced in case of spreading
12. Bake for 15 minutes or until golden
13. Allow to cool slightly
14. Spoon small amounts of Nutella on each cookie, then spread using a teaspoon
15. Sprinkle the finely chopped hazelnuts on top
16. Chop the Ferrero Rocher’s in half and place one half on each cookie
17. Enjoy!
Notes
For the best results, use a kitchen scale to measure your dry ingredients, especially flour. This ensures accuracy and consistent cookie texture every time.
Don’t skip the chilling time! It’s essential for flavor development and prevents the cookies from spreading too much in the oven.
Always use good quality chocolate chips and fresh hazelnuts for the best flavor. Toasting the hazelnuts brings out their natural aroma and adds depth to the cookie.
Find it online: https://pinchofwarmthbakes.com/ferrero-rocher-stuffed-cookies/