If you're a fan of Ferrero Rocher chocolates, then you'll love these chocolate hazelnut cookies! The base is a thick but soft chocolate cookie loaded with milk chocolate chips, then topped with a glossy layer of Nutella and a sprinkle of chopped hazelnuts. They are the perfect combination of cookie and candy!
Key Ingredients
- Cold Unsalted Butter: Using unsalted butter gives you more control over the salt content, because the amount of salt in salted butter varies with each brand. However, if you only have salted butter, halving the amount of salt in the recipe should ensure there's not too much. Also, using cold butter makes it unnecessary to chill the cookie dough. Just make sure to slice the butter into ¼ inch cubes so that your standing mixer can handle working it into the dough!
- Dutch-Process Cocoa Powder: I love using Dutch-process cocoa because it has a deeper, richer flavor than normal cocoa powder. However, you can definitely substitute in normal cocoa powder if that's what you have on hand.
- Cornstarch: This is the secret ingredient that I add to all of my cookie recipes! It makes the cookies thick but soft, so that you get the large bakery-style cookies with a texture that melts in your mouth.
- Vanilla Extract: I use a whole tablespoon of vanilla extract--it makes the dough rich, and there's no such thing as too much vanilla!
- Milk Chocolate Chips: I prefer milk chocolate in this recipe, because it more closely aligns with the flavor profile of Ferrero Rocher chocolates.
- Nutella: This hazelnut spread gives these cookies the signature flavor of Ferrero Rocher chocolates.
- Chopped Hazelnuts: Hazelnuts add both extra flavor and crunch. I usually use roasted hazelnuts, but raw hazelnuts work great as well.
How to Make Ferrero Rocher Cookies
Make the Cookie Dough
Preheat the oven to 400° Fahrenheit and line 3 baking sheets with parchment paper, then set them aside for later.
Slice the cold butter into ¼ inch cubes and place them in the standing mixer, along with the brown and cane sugars. Start on the lowest speed, then gradually increase the speed and mix on high for 3-4 minutes until creamy. Be patient as it mixes--it will take longer than if you were using softened butter. (But trust me, cold butter is the way to go!) Scrape down the sides of the bowl with a rubber spatula halfway through.
In a separate bowl, whisk together the cocoa powder, flour, sea salt, baking soda, and cornstarch, then set it aside.
After creaming the butter and sugar, add the eggs and vanilla extract. Mix the dough on medium speed until it's smooth and creamy. Make sure to scrape down the sides of the bowl halfway through to get an even mix.
Then add the mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. Add the chocolate chips while the dry ingredients are still mixing in to minimize the risk of overworking the cookie dough.
Bake and Decorate
Roll the dough into 15 balls and place five on each baking sheet. Press down gently on each cookie to flatten them slightly, otherwise they won't completely flatten while baking.
Bake each cookie sheet separately for 8-10 minutes, or until the tops start cracking. Mine are usually done right at 9 minutes, but every oven varies slightly in temperature. Check them right around 8 minutes and go from there.
Immediately out of the oven, round out the edges of the cookies with either a round cookie cutter or the back of a spoon. This is optional, but doing so gives the cookies that perfectly round bakery-style cookie look. Let the cookies cool on the pan for at least 15 minutes before adding the toppings.
Next, add the nutella to a microwave-safe container and microwave it for a few seconds so that it's easier to work with. Use a rubber spatula to smooth the nutella on the top of each cookie. Then sprinkle each with chopped hazelnuts and serve.
Similar Cookie Recipes
If you are looking for other delicious cookie recipes to try, here are a few others that are popular on the site:
If you try out these chocolate hazelnut cookies or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. If you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Ferrero Rocher Cookies (Chocolate Hazelnut Cookies)
Print Pin RateIngredients
- 1 cup cold, unsalted butter sliced in ¼ inch cubes
- 1 ¼ cup light brown sugar packed
- ½ cup cane sugar
- ⅔ cup Dutch-process cocoa powder* I prefer Ghirardelli
- 2 ¼ cup all purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cup milk chocolate chips (I prefer Ghirardelli)
- ⅔ cup nutella
- ¾ cup chopped hazelnuts** (regular or roasted)
Instructions
- Preheat oven to 400° F and line 3 baking sheets with parchment paper. Set them aside for later.
- Slice the cold butter into ¼ inch cubes and place in the standing mixer, along with the brown and cane sugars. Gradually increase speed and mix on high for 3-4 minutes until creamy. Scrape down the sides of the bowl with a rubber spatula halfway through.1 cup cold, unsalted butter, 1 ¼ cup light brown sugar, ½ cup cane sugar
- In a separate bowl, whisk together the cocoa powder, flour, sea salt, baking soda, and cornstarch.⅔ cup Dutch-process cocoa powder*, 2 ¼ cup all purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking soda, 2 teaspoon cornstarch
- After creaming the butter and sugar, add the eggs and vanilla extract. Mix on medium speed until smooth and creamy. Scrape down the sides of the bowl halfway through.1 tablespoon vanilla extract, 2 large eggs
- Add mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. Add chocolate chips while the dry ingredients are still mixing in--this minimizes the risk of overworking the cookie dough.1 ½ cup milk chocolate chips
- Roll the dough into 15 balls and place 5 on each baking sheet. Press down gently on each cookie to flatten them slightly.
- Bake each cookie sheet separately for 8-10 minutes, or until the tops start cracking. Mine are usually done right at 9 minutes. Immediately out of the oven, round out the edges of the cookies with either a round cookie cutter or the back of a spoon (optional).Allow the cookies to cool on the pan for at least 15 minutes before adding the toppings.
- Add the nutella to a microwave-safe container, and microwave for a few seconds so that it's easier to work with. Use a rubber spatula to smooth nutella on the top of each cookie.⅔ cup nutella, ¾ cup chopped hazelnuts**
- Sprinkle each with chopped hazelnuts.Enjoy!
Notes
Equipment
- standing mixer with beater attachment
- rubber spatula
- medium-sized bowl
- whisk
- baking sheets
- parchment paper
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