Nutella Chocolate Cookies with Ferrero Rocher Recipe

If you’re a chocolate and hazelnut lover like me, you’re going to totally adore this Nutella Chocolate Cookies with Ferrero Rocher Recipe. These cookies are a decadent fusion of creamy Nutella centers wrapped in rich chocolate dough, plus pockets of Ferrero Rocher that add crunchy, nutty bursts of flavor. Trust me, the first time I baked these, my whole kitchen smelled like a chocolate lover’s dream—and my family went crazy for them. Keep reading because I’m about to share all my tips so your batch turns out just perfect!

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Ingredients You’ll Need

Each ingredient in this Nutella Chocolate Cookies with Ferrero Rocher Recipe plays a role in creating that perfect sweet, fudgy, and nutty flavor. Here’s a little note on each to help your shopping trip—and your baking go smoothly!

• Nutella: The star ingredient—make sure it’s smooth and room temperature or it’ll be tricky to portion into balls for freezing.
• Ferrero Rocher chocolates: Chop roughly to get chunks that melt a little but still hold some crunch.
• All-purpose flour: Spoon and level it for accurate measurement, so cookies turn out tender and not dense.
• Dutch process cocoa powder: Gives a deep chocolate flavor and rich color.
• Baking powder: Just a touch to help the cookies rise slightly without becoming cakey.
• Salt: Balances the sweetness—don’t skip it.
• Unsalted butter: Softened to room temperature for easy creaming with sugars.
• Light brown sugar: Adds moisture and a hint of caramel note that pairs beautifully with hazelnuts.
• Granulated sugar: Helps create a slight crisp edge on your cookies.
• Egg yolks: I only use yolks here for that tender, rich texture.
• Vanilla extract: Boosts all the flavors—never underestimate good vanilla.
• Chopped hazelnuts and sea salt: For sprinkling on top to add crunch and that finishing salty-sweet touch.

Variations

I love how flexible this Nutella Chocolate Cookies with Ferrero Rocher Recipe is—you can make tweaks to suit your tastes or dietary needs and still get amazing results. Feel free to get creative!

• Dairy-free version: I’ve swapped butter for coconut oil and used egg replacer with success—cookies stay rich but suitable for dairy intolerances.
• Add extra nuts: If you’re a hazelnut fan like me, adding chopped toasted hazelnuts right into the dough amps up the crunch.
• Spicy kick: A pinch of cayenne pepper or cinnamon adds a surprising warm note that pairs beautifully with chocolate.
• Mini Ferrero Rocher: Using mini versions makes the chopping easier and disperses the flavor evenly through each cookie.

How to Make Nutella Chocolate Cookies with Ferrero Rocher Recipe

Step 1: Freeze your Nutella balls ahead

This step is a game-changer. I scoop about 2 teaspoons of Nutella onto a parchment-lined small tray, then freeze these balls until rock solid—usually at least an hour. Keeping the Nutella frozen while you assemble the cookie dough ensures it won’t melt into the batter, giving you that gooey center we all crave.

Step 2: Preheat and prep baking sheets

Set your oven to 350°F and line two baking sheets with parchment paper. Having everything ready to go means you won’t have to rush when the dough is ready.

Step 3: Chop those Ferrero Rocher chocolates

This part can get a little messy but is so worth it! Roughly chop your Ferrero Rocher candies so you end up with nutty, chocolate pieces throughout the dough. I like to chop them on a sturdy cutting board with a big knife—careful of the paper wrapping bits.

Step 4: Mix your dry ingredients

In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking powder, and salt. Setting this mixture aside allows for smooth incorporation later without overmixing your dough.

Step 5: Cream butter and sugars until fluffy

Using an electric mixer, beat the softened butter with brown and granulated sugars on high speed until light and fluffy—about 2 minutes. This step is crucial for that perfect cookie texture and slight crisp edges.

Step 6: Add egg yolks and vanilla

Mix in the egg yolks and vanilla extract on medium speed for about a minute until the batter becomes pale and creamy. This adds richness and flavor that takes your cookies to the next level.

Step 7: Combine dry and wet ingredients

Reduce mixer speed to low and slowly add the flour mixture to the wet ingredients. Mix just until incorporated—you want tender cookies, so avoid overmixing which can make them tough.

Step 8: Fold in the chopped Ferrero Rocher

Using a spatula, gently fold the chopped Ferrero Rocher pieces into the dough. Seeing those nutty chocolate chunks mixed in always gets me excited to bake!

Step 9: Assemble cookie dough balls with frozen Nutella centers

Scoop the cookie dough into 2-tablespoon portions and roll into balls. Flatten each dough ball slightly, press a frozen Nutella ball in the center, then carefully wrap the dough around it, rolling back into a smooth ball. Make sure the Nutella is fully covered or it will ooze out while baking. Keep the Nutella balls frozen until you’re ready to use them for each batch.

Step 10: Bake and shape

Arrange about 6 cookies on each prepared baking sheet (don’t crowd). Bake for 10-11 minutes—no longer! When they come out of the oven, use a round cookie cutter to gently nudge them into perfect circles while still warm. This little trick makes them look so professional.

Step 11: Cool and finish

Let the cookies cool on the sheet for 10 minutes so they firm up, then transfer them to a wire rack to cool completely. Finish by sprinkling chopped hazelnuts and a pinch of flaky sea salt on top for that irresistible final touch.

How to Serve Nutella Chocolate Cookies with Ferrero Rocher Recipe

Garnishes

I adore topping these cookies with a sprinkle of chopped toasted hazelnuts and flaky sea salt—it adds crunch and balances the sweetness beautifully. Sometimes a light dusting of powdered sugar adds a pretty touch for parties, too.

Side Dishes

Pair these cookies with a cold glass of milk, hot coffee, or even a scoop of vanilla ice cream for dessert heaven. For a brunch or tea party, I serve alongside fresh berries to cut through the richness.

Creative Ways to Present

For special occasions, I arrange the cookies on a tiered dessert stand dusted lightly with cocoa powder. You can also wrap individual cookies in parchment and tie with twine as charming edible gifts that friends will love!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to 3 days. If your kitchen gets warm, refrigerate them and let them come to room temp before eating for the best texture.

Freezing

I’ve frozen baked cookies successfully by placing parchment between layers in a sealed container—just thaw at room temperature. The texture stays soft and the Nutella gooeyness remains intact. Pre-baked dough balls can also be frozen before baking for future spontaneity!

Reheating

Warm leftovers briefly in a microwave for about 10-15 seconds to revive that gooey center. Or pop them in a 300°F oven for 3-4 minutes wrapped in foil for a fresh-baked experience.

FAQs

Final Thoughts

This Nutella Chocolate Cookies with Ferrero Rocher Recipe is one I keep going back to when I want to impress or just indulge myself with a comforting treat. What I love most is the combination of gooey Nutella centers and crunchy Ferrero chocolates all hugged by tender chocolate dough—it’s pure chocolate magic. I highly encourage you to try it out for your next baking session; your friends and family will thank you, and I promise, it’s even better than it sounds (and tastes so much better than store-bought!). Happy baking, and enjoy every delicious bite!

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