If you adore all things Nutella and crave a cookie that’s decadently rich with a surprise inside, then you’re in for a treat with this Nutella Cookies with Ferrero Rocher Recipe. I absolutely love this recipe because it combines that creamy Nutella center with crunchy Ferrero Rocher bits in a soft chocolate cookie shell—trust me, it’s fan-freaking-tastic and every bite is pure joy. Stick with me here, and I’ll walk you through every step to get these cookies just right for your own kitchen adventures.
Why You’ll Love This Recipe
- A Decadent Surprise: The frozen Nutella center melts inside the cookie, creating a luscious, gooey core.
- Crunch Meets Cream: Chopped Ferrero Rocher pieces add a deliciously nutty crunch that you won’t stop craving.
- Perfectly Soft Texture: These cookies bake up soft and fudgy, so you get the ultimate indulgence without dryness.
- Impress Everyone Easily: Despite the fancy look and taste, these cookies are straightforward to make—your friends will think you’re a baking pro!
Ingredients You’ll Need
This recipe combines simple pantry staples with some special treats like Nutella and Ferrero Rocher chocolates for that wow factor. When you shop, be sure to pick good quality Nutella and fresh Ferrero Rocher since they really make a difference in flavor and texture.
- Nutella: The star of the show—grab a creamy jar of this hazelnut spread for your cookie centers.
- Ferrero Rocher: Chopped into pieces, these give the cookies a crunchy, caramel-hazelnut surprise.
- All-purpose flour: The base that holds everything together; spoon and level for accurate measurement.
- Dutch process cocoa powder: Gives a deep chocolate flavor without bitterness—essential here.
- Baking powder: Just enough to give the cookies a slight lift without making them cakey.
- Salt: Balances sweetness and enhances all the chocolatey notes.
- Unsalted butter: Make sure it’s softened for easy creaming with sugar; it adds richness and tenderness.
- Light brown sugar: Adds moisture and a subtle caramel flavor, perfect for chewy cookies.
- Granulated white sugar: Balances out the brown sugar for the right level of sweetness and texture.
- Egg yolks: Two yolks (no whites here) keep the cookie dough rich and tender.
- Vanilla extract: A splash to round out all the flavors and add warmth.
- Chopped hazelnuts and sea salt: For sprinkling on top—they bring crunch and a salty contrast that’s irresistible.
Variations
I love to make these cookies just as the recipe says, but sometimes I like to get creative—or tweak a few things based on what I have on hand. Don’t be afraid to put your own spin on it; after all, baking should be fun and a bit adventurous!
- Add Espresso Powder: I’ve tried stirring a teaspoon of espresso powder into the dry ingredients—it intensifies the chocolate flavor beautifully.
- Use Vegan Butter: For a dairy-free version, swapping regular butter for vegan butter works great; just make sure your Ferrero Rocher substitute is vegan too.
- Try Different Nuts: If hazelnuts aren’t your thing, chopped pecans or walnuts work wonderfully in place of the Ferrero Rocher bits.
- Mini Nutella Centers: Sometimes I roll tiny Nutella balls to make mini cookies—perfect for parties where bite-sized treats are a hit.
How to Make Nutella Cookies with Ferrero Rocher Recipe
Step 1: Freeze Your Nutella Centers
This step is a game-changer I discovered early on. Scoop out Nutella into two-teaspoon portions and place them on a parchment-lined small cookie sheet. Pop them in the freezer until they’re hard and very firm—this makes all the difference when you wrap them in dough so the Nutella doesn’t leak out during baking.
Step 2: Prep the Dry Ingredients
While your Nutella balls are chilling, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Sifting these ingredients first isn’t necessary, but I like to mix well to avoid lumps and get even chocolate flavor distribution.
Step 3: Cream Butter and Sugars
In a large bowl, cream softened butter with the brown and granulated sugars using an electric mixer on high speed. After about two minutes, you’ll see a fluffy, light mixture—that’s what you’re aiming for! This stage builds the cookie’s texture, so don’t rush it.
Step 4: Add Egg Yolks and Vanilla
Mix in the two egg yolks and vanilla extract at medium speed until the batter becomes pale and fluffy. I promise this makes the cookies feel more luxurious and tender.
Step 5: Combine Dry Ingredients with Wet
Lower your mixer speed and slowly add the dry mix into the wet. Mix just until combined; overmixing can make your cookies tough, so take it easy here.
Step 6: Fold in Chopped Ferrero Rocher
This part gets a little messy but so worth it. Fold in the chopped Ferrero Rocher chocolates with a rubber spatula. Their bits give bursts of crunch and that signature hazelnut chocolate flavor you crave.
Step 7: Shape Cookies with Nutella Centers
Using a large cookie scoop (about 2 tablespoons), portion your dough into balls. Flatten each slightly, then place a frozen Nutella ball in the center. Carefully wrap the dough around the Nutella, rolling it again to seal it completely. This sealing step is crucial to keep the creamy center intact while baking. Keep the extra Nutella balls frozen until you’re ready for each dough ball.
Step 8: Bake and Perfect the Shape
Arrange the cookies on parchment-lined baking sheets, six cookies at a time, and bake at 350°F for 10-11 minutes. When they come out, quickly take a round cookie cutter and gently press around each one to give them a perfect circular edge—a little trick I picked up that makes a polished look without fuss.
Step 9: Cool and Add Finishing Touches
Let your cookies cool on the baking sheet for 10 minutes—the Nutella inside will solidify slightly, making them easier to transfer. Then, move them to a wire rack and sprinkle chopped hazelnuts plus a pinch of sea salt on top. That little salt sprinkle enhances all the chocolatey goodness and adds that irresistible crunch.
Pro Tips for Making Nutella Cookies with Ferrero Rocher Recipe
- Freeze Nutella Early: Freezing your Nutella balls first prevents melt-through and gives that dreamy gooey middle that makes this recipe so special.
- Don’t Skip the Rounder: Using a cookie cutter right after baking gives your cookies a beautiful shape—makes gifting or presentation look pro-level.
- Seal the Nutella Well: Make sure to completely wrap the frozen Nutella in dough to avoid any leak during bake time.
- Chill Extra Dough If Needed: If the dough feels too soft to handle, refrigerate it for 15-20 minutes; it’s easier to work with and keeps the cookie shape neat.
How to Serve Nutella Cookies with Ferrero Rocher Recipe
Garnishes
I always reach for chopped toasted hazelnuts and a sprinkle of flaky sea salt for the top of these cookies—it adds amazing texture and balances all the sweetness perfectly. Sometimes, I even drizzle a little melted chocolate for an extra touch of indulgence when serving to guests.
Side Dishes
These cookies stand well on their own, but I love pairing them with a cold glass of milk or a rich cup of coffee or espresso. For a dessert platter, throw in some fresh berries or whipped cream for a refreshing contrast.
Creative Ways to Present
Once, for a holiday party, I arranged these cookies in a circular pattern around a bowl of Nutella for dipping—guests loved the interactive snack! You can also package them in little cellophane bags tied with a ribbon as charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days. I keep mine on a cookie rack inside the container to prevent sogginess and keep them fresh and chewy.
Freezing
If you want to freeze, place baked cookies in a single layer on a tray first, then transfer to freezer bags once frozen solid. They’ll keep wonderfully for up to 3 months, which means you can always have a sweet treat ready in a pinch.
Reheating
When you’re ready to enjoy frozen cookies, warm them in a 300°F oven for 5-7 minutes. The heat revives that soft texture and melts the Nutella center just a little—perfectly melty and mouthwatering.
FAQs
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Can I use regular chocolate instead of Ferrero Rocher in this Nutella Cookies with Ferrero Rocher Recipe?
Absolutely! While Ferrero Rocher adds a unique hazelnut crunch and flavor, you can substitute with chopped milk or dark chocolate, or even add chopped nuts like hazelnuts or almonds for texture. Just keep in mind that you’ll miss the signature caramel and hazelnut filling of Ferrero Rocher if you switch.
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Why do I need to freeze the Nutella balls first?
Freezing the Nutella balls makes them firm so they don’t melt and ooze out during baking. This step helps maintain that perfect gooey center inside the cookie without making a mess.
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Can I make these cookies ahead of time?
Yes! You can prepare the dough and freeze the Nutella balls ahead of time. Wrap the dough balls around Nutella and freeze before baking, then bake them fresh when you need a batch. This is great for parties or last-minute cravings.
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Can I use whole eggs instead of just egg yolks?
The recipe calls for egg yolks only to keep the cookies very tender and rich. Using whole eggs might change the texture a bit and make the cookies more cakey or firm, so I recommend sticking to yolks for the best results.
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How do I prevent Nutella from leaking out during baking?
Make sure the Nutella is completely frozen before wrapping it in dough, and take care to fully enclose the Nutella ball inside the cookie dough, sealing any openings. This helps the Nutella stay inside and not leak out as the cookies bake.
Final Thoughts
This Nutella Cookies with Ferrero Rocher Recipe is one of those magical treats I keep turning to whenever I want to impress but still keep things simple in the kitchen. I’ve shared it many times at family gatherings and everyone (seriously, everyone) goes crazy for them. Once you try making them yourself, you’ll see why they’re a showstopper every time. So, give it a go and get ready to fall in love with baking all over again. Your taste buds will thank you!
Print
Nutella Cookies with Ferrero Rocher Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 17 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and indulgent Nutella Cookies featuring a hidden frozen Nutella center and chopped Ferrero Rocher pieces for a luxurious, chocolate-hazelnut experience. Crispy on the outside and irresistibly gooey on the inside, sprinkled with crunchy hazelnuts and sea salt for the perfect sweet-salty balance.
Ingredients
Nutella Filling
- 3/4 cup (222 g) Nutella
- 15 Ferrero Rocher, roughly chopped
Dry Ingredients
- 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
Wet Ingredients
- 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
For Garnish
- Chopped hazelnuts
- Sea salt
Instructions
- Prepare Nutella Balls: Line a small baking sheet with parchment paper. Scoop Nutella into 17 portions of 2 teaspoons each and place on the sheet. Freeze these Nutella balls until they are very firm to ensure they stay intact inside the cookie dough.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking the cookies later.
- Chop Ferrero Rocher: Roughly chop the Ferrero Rocher chocolates. Set aside, noting this step can be messy due to the chocolate and hazelnut pieces.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer (or stand mixer with paddle attachment) on high speed to cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and light, about 2 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for about one minute until the batter is pale and fluffy, adding richness and flavor.
- Combine Wet and Dry Ingredients: Lower the mixer speed and gradually add the dry flour mixture to the wet ingredients. Mix until fully combined without overmixing.
- Fold in Ferrero Rocher: Gently fold the chopped Ferrero Rocher pieces into the dough using a rubber spatula, dispersing the chocolate-hazelnut chunks evenly.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out 17 dough balls. Slightly flatten each dough ball, place a frozen Nutella ball in its center, and wrap the dough around it, rolling again into a smooth ball to fully encase the Nutella.
- Freeze Nutella Balls Until Use: Keep remaining Nutella balls in the freezer while working with cookie dough batches to maintain firmness inside the cookies.
- Bake Cookies: Place six cookies per baking sheet, spaced apart. Bake for 10-11 minutes until edges are set but centers remain soft for a chewy texture.
- Shape Cookies: Immediately after removing from the oven, run a round cookie cutter gently around each cookie to perfect their circular edges for an attractive presentation.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle chopped hazelnuts and sea salt on top of each cookie before serving to add a crunchy, salty contrast to the sweet chocolate.
Notes
- Freezing the Nutella balls is essential to prevent the filling from leaking during baking.
- Do not overbake the cookies; this keeps the centers soft and moist.
- Chilled Nutella balls can be stored in the freezer up to one week before use.
- Use good quality Dutch process cocoa powder for optimal chocolate flavor and color.
- Room temperature egg yolks help achieve a smooth and creamy batter.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
