Description
These Nutella Cookies are a chocolate lover’s dream, featuring a soft, cocoa-infused dough wrapped around a frozen Nutella center and studded with chopped Ferrero Rocher chocolates. Sprinkled with crunchy hazelnuts and a touch of sea salt, these cookies deliver the perfect balance of creamy, crunchy, and sweet in every bite. Ideal for an indulgent treat or special occasion dessert.
Ingredients
Scale
Nutella Balls
- 3/4 cup (222 g) Nutella
Cookie Dough
- 15 Ferrero Rocher chocolates, roughly chopped
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
Topping
- Chopped hazelnuts
- Sea salt, for sprinkling
Instructions
- Prepare Nutella Balls: Scoop the Nutella into 17 portions of 2 teaspoons each onto a small cookie sheet lined with parchment paper. Freeze these Nutella balls until they are frozen and very firm, about 30 minutes.
- Preheat and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for baking the cookies later.
- Chop Chocolates: Roughly chop the Ferrero Rocher chocolates and set aside—this step can get a bit messy, so take your time.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set this flour mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, light brown sugar, and granulated sugar on high speed for about 2 minutes until the mixture is fluffy and light.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the butter mixture. Mix on medium speed for one minute until the batter becomes pale and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Chopped Chocolates: Gently fold the chopped Ferrero Rocher chocolates into the cookie dough using a rubber spatula to evenly distribute.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, scoop the dough into 17 portions and roll each portion into a ball. Slightly flatten each dough ball, place a frozen Nutella ball in the center, then carefully wrap and seal the dough around the Nutella. Roll gently to form a smooth dough ball, ensuring the Nutella is completely enclosed. Keep Nutella balls frozen until used for each batch.
- Bake Cookies: Place 6 cookie dough balls on the prepared baking sheet at a time, spacing them well. Bake in the preheated oven for 10-11 minutes.
- Shape Cookies: When the cookies come out of the oven, immediately press around each cookie with a round cookie cutter to create perfect circles for a professional finish.
- Cool and Garnish: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely. Sprinkle chopped hazelnuts and sea salt on top before serving for added texture and flavor.
Notes
- Freezing the Nutella balls ahead of time is crucial to prevent the filling from melting during baking.
- Use room temperature egg yolks to ensure smooth batter consistency.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Adjust baking time slightly if you bake multiple cookies at once or use different sized cookie scoops.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
