Ferrero Rocher Cookies
Indulge in these irresistible Ferrero Rocher-inspired cookies that are a chocolate lover's dream! Each bite is a delightful surprise, featuring a gooey Nutella center, drizzled in rich chocolate, and sprinkled with crunchy hazelnuts. Perfect for satisfying your sweet cravings or impressing guests at your next gathering!
Prep
60
min
Cook
13
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 150 g mantequilla fría sin sal (10.5 tbsp)
- 1 huevo grande frío + 1 yema
🫙Pantry Staples(8)
- 2 tazas harina para todo uso (250 g aprox.) (250 g)
- 3/4 cata polvo de hornear (3.75 ml)
- 3/4 cdta bicarbonato (3.75 ml)
- 1/2 taza azúcar moreno (100 g) (100 g)
- 60g chispas de chocolate (2.12 oz)
- 1 1/2 taza chispas de chocolate semidulce (250g) (360 ml)
- 1 cdta vainilla (5 ml)
- 1/3 taza azúcar blanca (65 g) (66 g)
🧂Spices & Seasonings(1)
- 1/3 cata sal (1.65 ml)
📦Other(1)
- Avellanas trituradas
👨🍳 Instructions
- 1
Freeze small balls of Nutella on parchment paper.
- 2
Mix the cold butter with the sugars until smooth and lump-free. All ingredients must be cold.
- 3
Add the egg and vanilla. Then incorporate the dry ingredients and finally the chocolate.
- 4
Refrigerate the dough for at least 1 hour before forming the balls.
- 5
Fill with Nutella and Ferrero Rocher.
- 6
Bake at 180°C (350°F) for 12-13 minutes.
- 7
Let them cool slightly, then on a tray add the chocolate and hazelnut mixture, pour the cookie on top and press down a bit. Completely cover and let dry, then enjoy!
💡 Pro Tips
- ✓Freeze the Nutella balls for at least 45-60 minutes until fully solid, since Nutella's low melting point (around 30-32°C) means it will burst through warm dough and spread into a puddle during baking otherwise.timing45-60 minutes at 0°F/-18°C
- ✓Keep the butter cold (around 4°C/39°F straight from the fridge, cut into cubes) rather than softened when creaming with sugar, because this dough relies on minimal aeration to stay dense enough to encase the frozen Nutella without collapsing.ingredient4°C/39°F
- ✓Chill the final formed dough balls for 15-20 minutes before baking if your kitchen is warm, since the combination of cold butter dough plus frozen filling needs to maintain a temperature gradient so the cookie sets structurally before the Nutella fully liquefies.timing15-20 minutes
- ✓Bake at exactly 180°C (350°F) for no more than 13 minutes, as this narrow window allows the cookie exterior to set via Maillard browning while the core stays cool enough to prevent the frozen Nutella center from rupturing through thinner dough spots.timing180°C/350°F, 12-13 minutes
- ✓Let cookies cool for only 3-5 minutes before rolling in the chocolate-hazelnut coating, since the residual surface warmth (around 60-65°C) will help the coating adhere via slight melting without being hot enough to cause the coating to slide off completely.technique3-5 minutes, ~60-65°C surface temp
Share this recipe
Prep
60
min
Cook
13
min
Serves
12
people
Level
intermediate
Share this recipe
Ferrero Rocher Cookies
Indulge in these irresistible Ferrero Rocher-inspired cookies that are a chocolate lover's dream! Each bite is a delightful surprise, featuring a gooey Nutella center, drizzled in rich chocolate, and sprinkled with crunchy hazelnuts. Perfect for satisfying your sweet cravings or impressing guests at your next gathering!
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 150 g mantequilla fría sin sal (10.5 tbsp)
- 1 huevo grande frío + 1 yema
🫙Pantry Staples(8)
- 2 tazas harina para todo uso (250 g aprox.) (250 g)
- 3/4 cata polvo de hornear (3.75 ml)
- 3/4 cdta bicarbonato (3.75 ml)
- 1/2 taza azúcar moreno (100 g) (100 g)
- 60g chispas de chocolate (2.12 oz)
- 1 1/2 taza chispas de chocolate semidulce (250g) (360 ml)
- 1 cdta vainilla (5 ml)
- 1/3 taza azúcar blanca (65 g) (66 g)
🧂Spices & Seasonings(1)
- 1/3 cata sal (1.65 ml)
📦Other(1)
- Avellanas trituradas
👨🍳 Instructions
- 1
Freeze small balls of Nutella on parchment paper.
- 2
Mix the cold butter with the sugars until smooth and lump-free. All ingredients must be cold.
- 3
Add the egg and vanilla. Then incorporate the dry ingredients and finally the chocolate.
- 4
Refrigerate the dough for at least 1 hour before forming the balls.
- 5
Fill with Nutella and Ferrero Rocher.
- 6
Bake at 180°C (350°F) for 12-13 minutes.
- 7
Let them cool slightly, then on a tray add the chocolate and hazelnut mixture, pour the cookie on top and press down a bit. Completely cover and let dry, then enjoy!
💡 Pro Tips
- ✓Freeze the Nutella balls for at least 45-60 minutes until fully solid, since Nutella's low melting point (around 30-32°C) means it will burst through warm dough and spread into a puddle during baking otherwise.timing45-60 minutes at 0°F/-18°C
- ✓Keep the butter cold (around 4°C/39°F straight from the fridge, cut into cubes) rather than softened when creaming with sugar, because this dough relies on minimal aeration to stay dense enough to encase the frozen Nutella without collapsing.ingredient4°C/39°F
- ✓Chill the final formed dough balls for 15-20 minutes before baking if your kitchen is warm, since the combination of cold butter dough plus frozen filling needs to maintain a temperature gradient so the cookie sets structurally before the Nutella fully liquefies.timing15-20 minutes
- ✓Bake at exactly 180°C (350°F) for no more than 13 minutes, as this narrow window allows the cookie exterior to set via Maillard browning while the core stays cool enough to prevent the frozen Nutella center from rupturing through thinner dough spots.timing180°C/350°F, 12-13 minutes
- ✓Let cookies cool for only 3-5 minutes before rolling in the chocolate-hazelnut coating, since the residual surface warmth (around 60-65°C) will help the coating adhere via slight melting without being hot enough to cause the coating to slide off completely.technique3-5 minutes, ~60-65°C surface temp