Ferrero Rocher Cookies

Ferrero Rocher cookies are a delightful treat that combines the rich flavours of hazelnut and chocolate in a perfect bite-sized package. These cookies are a unique twist on the classic Ferrero Rocher chocolates, offering a crunchy texture with a decadent, creamy center. Each bite is a harmonious blend of sweet and nutty notes, making it a favorite indulgence for chocolate lovers everywhere. Whether enjoyed with a cup of coffee or as a standalone snack, Ferrero Rocher cookies elevate any moment with their exquisite taste and luxurious feel.

Baking Tips:

• Brown sugar: I recommend using brown sugar as it helps maximize the flavour, it also helps the cookies spread less in the oven then white sugar.

• Don't over mix: try not to over mix the batter once you have added your dry ingredients, this step ensures you have moist cookies and not dense dry cookies.

• Chill the dough: I highly recommend chilling your dough as this prevents the cookies from spreading too much in the oven.

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Ferrero Rocher Cookies

Yield: 10 Cookies

Author: Chloe Sims

Prep time: 30 MinCook time: 15 MinInactive time: 45 MinTotal time: 1 H & 30 M

Delightful treat that combines the rich flavours of hazelnut and chocolate in a perfect bite-sized package.

Ingredients

Ferrero Rocher Cookies

• 10 Ferrero Rocher's (Frozen)
• 115g Unsalted Butter (Cold, Cubed)
• 190g Brown Sugar
• 1 Tsp Vanilla Extract
• 1 Egg (Cold)
• 245g Plain Flour
• 1 Tbsp Corn Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 200g Milk Chocolate Chips
• 50g Toasted Hazelnuts (Roughly Chopped)
• Nutella To Garnish
• Toasted Hazelnuts to Garnish (Finely Chopped)
• Ferrero Rocher's to Garnish

Instructions

Ferrero Rocher Cookies

1. Unwrap each Ferrero Rocher and place them in a small bowl. Freeze them for about an hour.
2. In a large bowl, beat together the cold butter and sugar until combined.
3. Add the vanilla and egg then beat again until combined.
4. Fold in the flour, corn flour, baking soda and salt until just combined (Don't overmix).
5. Fold in the chocolate chips and chopped hazelnuts until evenly combined.
6. Cover the cookie dough with plastic wrap and refrigerate for 45 minutes.
7. Preheat the oven to 160°C (Fan) and line two baking trays with parchment paper.
8. Spoon medium sized balls of cookie dough into your hand and flatten slightly. Place the Ferrero Rocher in the center and mould the cookie dough over it, sealing it in.
9. Place the cookie balls on the prepared baking trays, evenly spaced in case of spreading.
10. Bake for 15 minutes or until golden.
11. Allow to cool slightly. Spoon small amounts of Nutella on each cookie, then spread using a teaspoon.
12. Sprinkle the finely chopped hazelnuts on top. Chop the Ferrero Rocher's in half and place one half on each cookie.
13. Enjoy!

Notes

Brown sugar: I recommend using brown sugar as it helps maximize the flavour, it also helps the cookies spread less in the oven then white sugar.

Don't over mix: try not to over mix the batter once you have added your dry ingredients, this step ensures you have moist cookies and not dense dry cookies.

Chill the dough: I highly recommend chilling your dough as this prevents the cookies from spreading too much in the oven.

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