Ferrero Rocher Inspired Chocolate Hazelnut Cookies
Ferrero Rocher Inspired Chocolate Hazelnut Cookies
Ingredients
For the Nutella Hazelnut Filling
- 1/2 teaspoon Nutella, per cookie
- 1/2 teaspoon hazelnut spread, per cookie
For the Cookies
- 115 g unsalted butter, cold, chopped
- 80 g caster sugar
- 80 g light brown sugar
- 238 g plain flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Chocolate Hazelnut Coating
- 250 g cooking or milk chocolate
- 1/2 cup chopped and roasted hazelnuts
Instructions
- 1
Cut cling wrap into small squares. Scoop 1/2 teaspoon of Nutella and 1/2 teaspoon of hazelnut spread onto individual cling-wrap squares. Fold to seal and freeze until solid. Repeat this process for the desired number of stuffed cookies you plan to make.
⏱️ 10 min
- 2
In a large mixing bowl, add the 115g of cold, chopped unsalted butter and whisk until it becomes slightly creamy.
⏱️ 3 min
- 3
Add the 80g of caster sugar and 80g of light brown sugar to the butter. Whisk together until the mixture is well combined and fluffy.
⏱️ 3 min
- 4
Add the whole egg, egg yolk, and 1/2 teaspoon of vanilla extract to the mixture. Whisk until all ingredients are fully incorporated.
⏱️ 2 min
- 5
Add the 238g of plain flour, 1/2 teaspoon of salt, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of baking soda to the wet ingredients. Gently mix until just combined, being careful not to overmix the dough.
⏱️ 2 min
- 6
Portion the cookie dough into 65g-70g balls. Take one frozen Nutella hazelnut piece (prepared in Step 1) and press it into the center of each dough ball. Seal the dough well around the filling and roll it into a smooth ball.
⏱️ 10 min
- 7
Place the cookie dough balls onto a tray and freeze for at least 1 hour. For best results, freeze overnight.
⏱️ 60 min
- 8
Preheat your oven to 175-180°C (350°F). Bake the frozen cookie dough balls for 10-15 minutes, or until the tops are lightly golden and the centers remain soft.
⏱️ 15 min•🌡️ 175
- 9
Remove the baked cookies from the oven and let them cool completely on the tray.
⏱️ 15 min
- 10
Melt the 250g of cooking or milk chocolate using a double boiler method. Once the chocolate is melted and smooth, stir in the 1/2 cup of chopped and roasted hazelnuts.
⏱️ 5 min
- 11
Spread a thin layer of the melted chocolate-hazelnut mixture onto a piece of baking paper, just enough to coat the base of a cooled cookie. Gently place a cooled cookie on top of this chocolate layer. Then, spoon more of the chocolate mixture over the top of the cookie, ensuring it is fully and evenly coated.
⏱️ 5 min
- 12
Allow the chocolate mixture to set completely before serving. Enjoy your Ferrero Rocher inspired chocolate hazelnut cookies!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Ferrero Rocher Inspired Chocolate Hazelnut Cookies
For the Nutella Hazelnut Filling
- 1/2 teaspoon Nutella, per cookie
- 1/2 teaspoon hazelnut spread, per cookie
For the Cookies
- 115 g unsalted butter, cold, chopped
- 80 g caster sugar
- 80 g light brown sugar
- 238 g plain flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Chocolate Hazelnut Coating
- 250 g cooking or milk chocolate
- 1/2 cup chopped and roasted hazelnuts
Instructions
- 1
Cut cling wrap into small squares. Scoop 1/2 teaspoon of Nutella and 1/2 teaspoon of hazelnut spread onto individual cling-wrap squares. Fold to seal and freeze until solid. Repeat this process for the desired number of stuffed cookies you plan to make.
⏱️ 10 min - 2
In a large mixing bowl, add the 115g of cold, chopped unsalted butter and whisk until it becomes slightly creamy.
⏱️ 3 min - 3
Add the 80g of caster sugar and 80g of light brown sugar to the butter. Whisk together until the mixture is well combined and fluffy.
⏱️ 3 min - 4
Add the whole egg, egg yolk, and 1/2 teaspoon of vanilla extract to the mixture. Whisk until all ingredients are fully incorporated.
⏱️ 2 min - 5
Add the 238g of plain flour, 1/2 teaspoon of salt, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of baking soda to the wet ingredients. Gently mix until just combined, being careful not to overmix the dough.
⏱️ 2 min - 6
Portion the cookie dough into 65g-70g balls. Take one frozen Nutella hazelnut piece (prepared in Step 1) and press it into the center of each dough ball. Seal the dough well around the filling and roll it into a smooth ball.
⏱️ 10 min - 7
Place the cookie dough balls onto a tray and freeze for at least 1 hour. For best results, freeze overnight.
⏱️ 60 min - 8
Preheat your oven to 175-180°C (350°F). Bake the frozen cookie dough balls for 10-15 minutes, or until the tops are lightly golden and the centers remain soft.
⏱️ 15 min•🌡️ 175 - 9
Remove the baked cookies from the oven and let them cool completely on the tray.
⏱️ 15 min - 10
Melt the 250g of cooking or milk chocolate using a double boiler method. Once the chocolate is melted and smooth, stir in the 1/2 cup of chopped and roasted hazelnuts.
⏱️ 5 min - 11
Spread a thin layer of the melted chocolate-hazelnut mixture onto a piece of baking paper, just enough to coat the base of a cooled cookie. Gently place a cooled cookie on top of this chocolate layer. Then, spoon more of the chocolate mixture over the top of the cookie, ensuring it is fully and evenly coated.
⏱️ 5 min - 12
Allow the chocolate mixture to set completely before serving. Enjoy your Ferrero Rocher inspired chocolate hazelnut cookies!
⏱️ 15 min