These Ferrero rocher cookies are made with chewy hazelnut chocolate cookies, filled with chopped hazelnuts, and topped with Nutella.
These Ferrero Rocher cookies are perfect for lovers of two beloved flavors: Nutella and hazelnuts.
These cookies are made by mixing creamy Nutella into a classic chocolate chip cookie dough, giving them a rich, chocolatey taste.
To add extra crunch and flavor, chopped hazelnuts are toasted and mixed into the dough.
When baked, these cookies have a texture similar to traditional chocolate chip cookies – slightly crisp on the outside and soft on the inside.
The Nutella adds a smooth, velvety quality to each bite, while the toasted hazelnuts provide a pleasant crunch and nutty flavor.
These cookies are perfect for Nutella lovers and anyone who enjoys a twist on the classic chocolate chip cookie.
For more cookie recipes check out my coconut pecan cookies, double chocolate cookies, brown butter chocolate chunk cookies, oreo chocolate chip cookies, and gingersnap cookies.
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Why this recipe works
- Flavor- these cookies has a delicious flavor of chocolate and hazelnut just like Ferrero Rocher candy has. The cookie dough is made with Nutella and chopped toasted hazelnuts just like in the candy.
- Texture- the toasted hazelnuts give these cookies a delish crunch on the inside and outside of the cookies, that is an addition to the chewy on the inside and crispy on the outside texture.
- One bowl- this cookie recipe comes together in just one bowl! Which means fewer dishes for you to wash!
- Dollops of Nutella- each cookie is topped with dollops of Nutella to mimic the creamy filling that is similar to Nutella in Ferrero Rocher candy.
- Freezer friendly- these freeze great and can be prepped ahead of time. You can freeze the cookie dough balls and bake them without thawing!
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.
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- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
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
Into a large 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.
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.
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. I 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.
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.
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.
- 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.
- Toasting hazelnuts before adding them to cookie dough is a crucial step that significantly enhances their flavor. The process not only intensifies the nutty taste but also improves the texture, making the hazelnuts crunchier and more enjoyable in the finished 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.
- 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.
- I suggest allowing 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.
Faq's
Both contain hazelnuts and chocolate, but Ferrero Rocher offers a more complex taste experience.
The chocolate-covered wafer shell, whole hazelnut center, and creamy filling create a unique combination of textures and flavors that sets it apart from the smooth, spreadable consistency of Nutella.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
Storing
Store these cookies in an airtight container at room temperature for up to 4 days.
Freezing
Freezing the baked cookies- allow the baked cookies to come to room temperature, transfer them into a freezer-friendly container, and freeze for up to 2 months. Thaw at room temperature for a few hours.
Freezing cookie dough- 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.
Bake at the same temperature and add 1-2 additional minutes of baking. There is no need to thaw the cookie dough before baking.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Dark chocolate outer layer- to make these cookies even more indulgent, melt the dark chocolate and dip each baked and cooled cookie into the dark chocolate to create a chocolaty and crispy outer layer.
Allow the cookies to set in the fridge.
White chocolate- add ½ cup of chopped white chocolate or chocolate chips.
Caramel- add a swirl of caramel sauce to the cookie dough. This extra touch of sweetness complements the hazelnut and chocolate flavors perfectly.
Coconut- dip each cookie dough in coconut after you dip it in chopped hazelnuts.
Nuts- swap the hazelnuts with your favorite nuts like pistachios, walnuts, almonds, pecans, etc.
Orange zest- add ½ teaspoon of orange zest for an orange, chocolate, and hazelnut combo.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- 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.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
📖 Recipe
Ferrero Rocher Cookies (Hazelnut chocolate cookies)
Ingredients
- ⅔ cup Butter soft, unsalted
- 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 large 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.
- 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.
- 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.
- 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.
- 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.
- Toasting hazelnuts before adding them to cookie dough is a crucial step that significantly enhances their flavor. The process not only intensifies the nutty taste but also improves the texture, making the hazelnuts crunchier and more enjoyable in the finished 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.
- 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.
- I suggest allowing 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.
Polly says
Is it 1/2 cup of chopped hazelnuts + extra to roll the cookies in? Or 1/2 cup total?
RichandDelish says
Hi, it's 1/2 cup of chopped hazelnuts plus extra to roll the cookies in.
Emily says
What type of flour please? Assume plain (all purpose) flour was used? Would be good to have this stated in the recipe thanks!
RichandDelish says
Hi Emily, I used all-purpose flour for this recipe, but cake flour will work great as well!
Gabrielle says
I’m so excited to try these but I can’t find how many this makes/measurements for the ingredients (maybe because I am on my phone). Any help where to find this?
RichandDelish says
Hi! You need to scroll down or click on the 'jump to recipe' button on the top of the page!
Nancy says
If we want to freeze the cookie balls, should we roll them in hazelnuts and then freeze them? or freeze them and roll in hazelnuts right before baking? Thank you!
RichandDelish says
Hi! Roll them in the hazelnuts and then freeze them! Hope this helps. 🙂
Purvi says
Made these today. One of the best cookies I’ve ever made! Thank you! Will be making these often!
Kiara says
What’s the shelf life of the baked cookie in room temperature packed in cookie bag
RichandDelish says
3-5 days!
Donna says
So very excited to try these cookies I just luv Nutella I'm always stocked up on Nutella