Ferrero Rocher Nutella Cookies

If you’ve ever found yourself craving the irresistible combo of rich Nutella and crunchy hazelnuts, these Ferrero Rocher Nutella Cookies are about to become your newest obsession. Picture this: soft, chewy chocolate cookies with melty pools of Nutella, studded with hazelnuts, chocolate chips, and crowned with mini Ferrero Rocher chocolates. Every bite feels like a luxurious little dessert escape, and trust me, you’re going to love this.

Behind the Recipe

These cookies were born from a late-night craving and a pantry raid. I had leftover Ferrero Rocher chocolates from the holidays and a nearly empty jar of Nutella begging to be used. I threw them into my favorite cookie dough base and what came out of the oven was nothing short of magic. The moment they cooled just enough to eat, I took one bite and immediately knew — these were going to be a regular in my baking rotation.

Recipe Origin or Trivia

Ferrero Rocher, the iconic gold-wrapped Italian chocolate, was first introduced in 1982 and quickly became a symbol of elegance and indulgence. Nutella, also by Ferrero, has a cult-like following worldwide and is beloved for its creamy hazelnut-chocolate flavor. Combining both into a cookie brings together the best of Italian chocolate innovation and classic homemade comfort.

Why You’ll Love Ferrero Rocher Nutella Cookies

There are so many reasons to fall in love with these cookies. Let’s break it down:

Versatile: Perfect for holiday trays, bake sales, or just a cozy night in with a cup of milk.

Budget-Friendly: Uses pantry staples with a few indulgent add-ins that feel fancy without breaking the bank.

Quick and Easy: No chill time required. You can have these warm and ready in under 30 minutes.

Customizable: Swap in your favorite chocolate chips or nut butters to make them your own.

Crowd-Pleasing: One batch won’t be enough — these always disappear first at parties.

Make-Ahead Friendly: Make the dough ahead and freeze it for whenever that sweet craving strikes.

Great for Leftovers: Leftover Ferrero Rochers? Problem solved in the most delicious way possible.

Chef’s Pro Tips for Perfect Results

Want to make sure these cookies turn out bakery-worthy every time? Here are some tricks of the trade:

1. Don’t overmix the dough: Mix until just combined to keep the cookies soft and tender.
2. Use chilled Ferrero Rochers: This helps them hold their shape and not completely melt into the cookie.
3. Add Nutella in dollops: Instead of mixing it in, swirl or dollop Nutella on top for gooey pockets of flavor.
4. Slightly underbake: Pull the cookies when the edges are set but the centers look a bit soft — they’ll continue to cook on the tray.
5. Top while warm: Press a Ferrero Rocher on top right after baking so it slightly melts into the cookie.

Kitchen Tools You’ll Need

To make the magic happen, gather these essentials:

Mixing Bowls: For combining wet and dry ingredients.

Electric Mixer: Helps cream the butter and sugar quickly and evenly.

Baking Sheet: Lined with parchment paper for easy clean-up and even baking.

Cookie Scoop: Ensures uniform cookie sizes for even baking.

Cooling Rack: To cool cookies quickly without making them soggy.

Ingredients in Ferrero Rocher Nutella Cookies

This ingredient list brings together simple staples and luxurious extras for a cookie that’s pure joy.

1. All-Purpose Flour: 1 and ¾ cups. Forms the base of the cookie dough and provides structure.
2. Unsweetened Cocoa Powder: ⅓ cup. Adds a deep chocolate flavor.
3. Baking Soda: 1 teaspoon. Helps the cookies rise and stay fluffy.
4. Salt: ½ teaspoon. Balances the sweetness and enhances flavor.
5. Unsalted Butter: ½ cup (1 stick), softened. Gives richness and chewiness.
6. Granulated Sugar: ½ cup. Adds sweetness and helps with spreading.
7. Brown Sugar: ½ cup, packed. Adds moisture and depth of flavor.
8. Egg: 1 large. Binds the ingredients and adds richness.
9. Vanilla Extract: 1 teaspoon. Enhances the overall flavor.
10. Nutella: ½ cup, plus extra for drizzling. Adds that signature creamy, nutty sweetness.
11. Semi-Sweet Chocolate Chips: ¾ cup. Melty chocolate pockets in every bite.
12. Chopped Hazelnuts: ½ cup. Adds crunch and echoes the Ferrero flavor.
13. Ferrero Rocher Chocolates: 12, unwrapped. Pressed on top for a decadent finish.

Ingredient Substitutions

Life happens — here’s how to make it work with what you have:

All-Purpose Flour: Gluten-free blend.

Butter: Plant-based butter for a dairy-free version.

Brown Sugar: Coconut sugar for a more natural sweetness.

Chocolate Chips: Dark chocolate chunks or milk chocolate chips.

Hazelnuts: Chopped almonds or pecans.

Ingredient Spotlight

Nutella: This creamy hazelnut spread is the heart of these cookies. It adds richness and a luxurious texture that pairs perfectly with chocolate.

Ferrero Rocher: These gold-wrapped beauties bring crunch, chocolate, and that signature nutty bite right to the top of each cookie.

Instructions for Making Ferrero Rocher Nutella Cookies

Let’s get baking! Here are the simple steps you’ll follow:

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Combine Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla, then mix in Nutella. Gradually add dry ingredients and mix until just combined. Stir in chocolate chips and chopped hazelnuts.

3. Prepare Your Cooking Vessel:
Use a cookie scoop to portion the dough onto the lined baking sheet, spacing them about 2 inches apart.

4. Assemble the Dish:
Optionally swirl or dollop a bit more Nutella on top of each dough ball before baking for that gooey center.

5. Cook to Perfection:
Bake for 9–11 minutes or until the edges are set but the centers still look slightly soft.

6. Finishing Touches:
While still warm, gently press a Ferrero Rocher chocolate into the center of each cookie.

7. Serve and Enjoy:
Let them cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Texture & Flavor Secrets

The beauty of these cookies lies in the contrast. The edges are chewy and slightly crisp, while the centers stay soft and melty. The chopped hazelnuts add a buttery crunch, the Nutella brings velvety richness, and every bite of Ferrero Rocher on top is like a bonus round of flavor.

Cooking Tips & Tricks

Make your cookie game even stronger:

• Use room temperature ingredients for better mixing.
• Toast the hazelnuts beforehand for extra flavor.
• Chill the dough for 10 minutes if it feels too soft.
• Drizzle melted Nutella on top for added drama.

What to Avoid

Let’s keep the cookie fails to a minimum:

• Overmixing the dough — it makes cookies tough.
• Overbaking — they’ll lose that soft center magic.
• Skipping the parchment paper — they might stick.
• Placing Ferrero Rochers before baking — they’ll melt too much.

Nutrition Facts

Servings: 12 cookies
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prepare the dough ahead and refrigerate for up to 48 hours or freeze it for up to 3 months. Once baked, store the cookies in an airtight container at room temperature for up to 5 days. To enjoy warm, pop one in the microwave for 10 seconds.

How to Serve Ferrero Rocher Nutella Cookies

These cookies pair beautifully with a cold glass of milk, a cup of espresso, or even a scoop of vanilla ice cream. For parties, stack them on a dessert tray with gold accents for that Ferrero Rocher vibe.

Creative Leftover Transformations

Have extra cookies? Crumble them into ice cream as a topping, sandwich them with Nutella between two, or break into chunks for a cookie trifle layered with whipped cream.

Additional Tips

• For extra shine, brush the Ferrero Rocher with edible gold dust before serving.
• Want bigger cookies? Use a large scoop and increase bake time by 1–2 minutes.
• Freeze leftover Nutella in dollops and stuff them inside the dough for surprise centers.

Make It a Showstopper

Drizzle with warm Nutella right before serving and top with a sprinkle of crushed hazelnuts. Serve them on a sleek black or gold tray to make those golden chocolates pop.

Variations to Try

• Double Chocolate Espresso: Add 1 teaspoon of instant espresso powder for a mocha kick.
• Salted Caramel Nutella: Drizzle with caramel and a sprinkle of sea salt.
• Nut-Free Version: Skip the hazelnuts and use mini chocolate chips.
• Mint Chocolate: Add a few drops of peppermint extract to the dough.
• Holiday Twist: Add crushed candy canes during winter for a festive crunch.

FAQ’s

Q1: Can I use a different chocolate spread instead of Nutella?
A1: Yes, any hazelnut or chocolate spread will work, but the flavor may vary slightly.

Q2: Can I make these cookies gluten-free?
A2: Absolutely. Just use a 1:1 gluten-free baking flour.

Q3: Can I freeze the dough?
A3: Yes. Scoop into balls and freeze on a tray, then store in a freezer bag for up to 3 months.

Q4: How long will these stay fresh?
A4: Up to 5 days in an airtight container, but they taste best within the first 2 days.

Q5: Can I skip the Ferrero Rocher on top?
A5: Of course. They’ll still be rich and delicious with Nutella and hazelnuts alone.

Q6: What if I don’t have hazelnuts?
A6: Chopped almonds or pecans are a great substitute.

Q7: Should the Nutella be swirled in or dolloped?
A7: Dolloped on top gives gooey pockets, but you can swirl it for a marbled look.

Q8: Can I make these vegan?
A8: Use plant-based butter, a flax egg, and a vegan chocolate spread.

Q9: Do I need to chill the dough?
A9: Not required, but chilling for 10–15 minutes helps control spreading.

Q10: How do I know when they’re done baking?
A10: The edges should look set while the centers remain soft.

Conclusion

Ferrero Rocher Nutella Cookies are everything a cookie should be — rich, chewy, crunchy, and unforgettable. Whether you bake them for a special occasion or just because it’s Tuesday, they’re guaranteed to bring smiles. So go ahead, unwrap that chocolate and get baking. It’s worth every bite.

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