Ferrero Rocher Cookies (Hazelnut chocolate cookies)

These Ferrero rocher cookies are made with chewy hazelnut chocolate cookies, filled with chopped hazelnuts, and topped with Nutella. These cookies are unbelievably delicious!

We love making chocolate chip cookies with different flavors, you should try our brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.

These cookies were inspired by our classic chewy chocolate chip cookies recipe that we make almost every week! This recipe is the perfect base chocolate chip cookie that can be changed in many ways.

Ingredients

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.

Nutella- you will need Nutella for this recipe. We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.

Hazelnuts- you will need to chop your hazelnuts into small pieces. We toasted our hazelnuts before adding them to the cookie dough. Roasting nuts gives them a tasty flavor. You will need hazelnuts for the cookie dough and the topping.

Flour– we used all-purpose flour for this recipe. cake flour will work great as well.

Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!

Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

Brown sugar- adds a caramelly flavor and chewy texture to the cookies.

Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.

Egg yolk- you will need 1 egg yolk for this recipe.

Vanilla extract- adds extra flavor.

Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.

Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.

Instructions

Step 1: Into a big mixing bowl, add the room temperature butter, and the Nutella, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.

Step 2: Add the brown sugar, salt, vanilla extract, and sugar and mix until well combined for about 1-2 minutes.

Step 3: Add the eggs, and egg yolk, and mix until combined and creamy. Add the flour, chopped hazelnuts, and baking soda, and mix with the hand mixer until almost combined.

Step 4: Add the chocolate chips, and fold with a spatula until the mixture is just combined. Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.

Step 5: Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time. Dip the cookie dough balls in chopped hazelnuts until they are coated with hazelnuts.

Step 6: Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.

Step 7: Melt some Nutella spread and top the cookies with small dollops of the Nutella. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Expert tips:

• Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
• Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
• Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
• Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
• Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
• Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
• Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
• Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
• Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.

Freezing

We love freezing cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.

When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.

Do I have to chill the cookie dough?

Yes! we baked these cookies plenty of times when we were in a rush and couldn’t wait for the cookie dough to chill, and they tasted good of course, but when they are chilled, they taste AMAZING! Here is why you should chill your cookie dough:

• The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
• The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.

Substitutions

You can change this recipe in a few ways. Here are our most popular options:

• Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.

Why are my cookies flat?

If your cookies come out flat, that may be from a few reasons:

• You didn’t chill the dough for long enough. It is very important to chill the dough for at least 30 minutes. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
• You didn’t add enough flour. One of the most common mistakes when making cooking is not adding enough flour or adding too much flour. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
• Your baking soda may have expired. It is very important to make sure that you are using fresh ingredients when baking. So before starting to make any recipe, make sure that your ingredients are fresh and not expired.

Tools for this recipe:

• Mixing bowl (set of 3)
• Whisk Set (pack of 3) to whisk the ingredients together
• Saucepan to brown the butter.
• Baking sheet and rack set (our fave)
• Cookies scoop set of 3 (the best cookie scoop we used)

More cookies recipes:

Biscoff butter cookies- these cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.

Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.

Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.

M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.

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📖 Recipe

Ferrero Rocher Cookies (Hazelnut chocolate cookies)

These Ferrero rocher cookies are made with chewy hazelnut chocolate cookies, filled with chopped hazelnuts, and topped with Nutella. These cookies are unbelievably delicious!

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Rest time 1 hour hr

Total Time 1 hour hr 21 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Calories 271 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 150 g Butter soft
• ½ cup Nutella
• ½ teaspoon Kosher salt
• 2 teaspoon Vanilla extract
• 1 cup Brown sugar
• ½ cup Granulated sugar
• 2 Eggs
• 1 Egg yolk
• 1 teaspoon Baking soda
• 2 ½ cups Flour
• ½ cup Hazelnuts chopped
• 1 cups Chocolate chips plus more for the top

Instructions

 

• Into a big mixing bowl, add the room temperature butter, and the Nutella, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
• Step 2: Add the brown sugar, salt, vanilla extract, and sugar and mix until well combined for about 1-2 minutes.
• Add the eggs, and egg yolk, and mix until combined and creamy. Add the flour, chopped hazelnuts, and baking soda, and mix with the hand mixer until almost combined.
• Step 4: Add the chocolate chips, and fold with a spatula until the mixture is just combined. Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
• Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time. Dip the cookie dough balls in chopped hazelnuts until they are coated with hazelnuts.
• Step 6: Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
• Melt some Nutella spread and top the cookies with small dollops of the Nutella. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Notes

Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.

Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.

Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.

Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.

Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.

Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour. 

Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.

Nutrition

Calories: 271kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 176mgPotassium: 92mgFiber: 1gSugar: 23gVitamin A: 225IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Keyword ferrero rocher cookies

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