I’ve transformed a favorite chocolate treat into a cookie: Ferrero Rocher Cookies. These chewy, rich cookies start with a dark chocolate cocoa dough filled with frozen spoonfuls of Nutella, then are topped with melted dark chocolate and sprinkled with roasted hazelnuts. They capture the flavor of the classic praline but in a soft, chewy cookie—perfect for holiday baking or any cookie tray.
WHY YOU WILL LOVE THIS RECIPE?
- Rich chocolate flavor – deep cocoa notes with buttery caramel undertones from brown sugar and a hint of vanilla.
- Nutella-filled – frozen dollops of chocolate-hazelnut spread at the center of each cookie for a gooey surprise.
- Chewy texture – the dough is designed to be soft and chewy, giving way to the creamy filling.
- Chocolate-coated – each cookie is finished with a layer of melted dark chocolate for a soft shell.
- Roasted hazelnuts – chopped hazelnuts add crunch and deepen the nutty flavor.
INGREDIENTS
- Butter – salted or unsalted butter gives the cookies a rich, butterscotch note. If using unsalted butter increase added salt to ½ teaspoon.
- Granulated sugar – combined with brown sugar for caramelized edges and chewiness.
- Dark brown sugar – preferred for its molasses content and flavor; it also improves the dough’s acidity for proper leavening.
- Large egg – provides the right moisture so the cookies remain chewy, not cakey.
- Pure vanilla extract – enhances the chocolate flavor.
- Salt – essential to balance sweetness and highlight chocolate and butter flavors.
- All-purpose flour – unbleached all-purpose flour gives the best chewy texture.
- Cocoa powder – use good-quality unsweetened cocoa (Dutch or natural) for bold chocolate flavor.
- Chocolate hazelnut spread – Nutella or any brand; spoon into small portions and freeze for stuffing.
- Dark chocolate – melted and spread on top of cooled cookies to form a soft shell.
- Hazelnuts – roast before chopping for the best flavor and aroma.
STEP-BY-STEP INSTRUCTIONS
- Prepare the filling. Spoon small teaspoons of Nutella onto waxed or parchment-lined baking sheet and freeze until solid, about 30 minutes.
- Make the cookie dough. Beat butter with both sugars until slightly pale and a bit fluffy but not over-creamed. Add egg, vanilla and salt and mix until smooth.
- Combine dry ingredients. Whisk flour, cocoa and baking soda in a bowl, then fold into the butter mixture until evenly combined. The dough will be soft.
- Chill the dough. Refrigerate the dough for at least 30 minutes so it firms up and develops flavor and chewiness.
- Scoop and stuff. Using about 2 tablespoons of dough, press a frozen Nutella ball into the center and wrap the dough around to seal. Roll into a smooth ball.
- Bake. Arrange dough balls 2–3 inches apart on lined baking sheets and bake at 350°F (175°C) for 12–14 minutes, until edges are set and centers are slightly soft. They will continue to set as they cool.
- Finish. Melt dark chocolate in a heatproof bowl over simmering water. Spread melted chocolate over cooled cookies and sprinkle with chopped roasted hazelnuts.
EXPERT BAKING TIPS
- Use large eggs. Large eggs provide consistent moisture; extra-large eggs can add too much liquid.
- Freeze the Nutella on waxed or parchment paper. Frozen dollops lift easily and are simple to stuff into dough.
- Work in batches when stuffing. Keep the Nutella frozen so it doesn’t soften while you shape the cookies.
- Don’t skip the salt. Salt enhances the chocolate and balances sweetness.
- Chill the dough. Refrigeration hydrates the flour, firms the butter, reduces spreading and yields thicker, chewier cookies.
RECIPE FAQ
Yes. Chilling improves chewiness, concentrates flavor and makes the dough easier to handle for stuffing the frozen Nutella.
Excessive spread usually means the dough wasn’t chilled enough, there was too little flour, or too much leavening. Weighing flour helps ensure consistent results.
The right balance of butter, sugars and flour, plus chilling, produces a chewy texture.
Both natural and Dutch-process cocoa work. Dutch-process gives a darker color and slightly different flavor, while natural cocoa can produce a slightly puffier cookie.
STORAGE AND FREEZING
How do I store Ferrero Rocher cookies?
Store cookies at room temperature in an airtight container for up to 4 days. In hot climates refrigerate so the chocolate topping firms and the cookies are easier to stack.
Can I freeze Ferrero Rocher cookies?
Freeze cooled cookies in a resealable bag for up to 3 months. Thaw 5–10 minutes before serving.
If you love cookies, try other recipes from the same collection.
Cookie recipes
Looking for more cookie ideas? Try classics like fudgy brownie cookies, lemon sugar cookies, lemon-blueberry cookies, or chewy brownie cookies for variety and inspiration.
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Classic Fudgy Brownie Cookies
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Soft & Chewy Lemon Sugar Cookies
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Lemon Blueberry Cookies
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Chewy Crinkle Top Brownie Cookies
Baking with hazelnuts
More hazelnut-forward recipes to try: Nutella cheesecake bars, caramel chocolate hazelnut cupcakes, flourless chocolate-hazelnut torte, and brown butter hazelnut pear upside-down cake.
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Nutella Cheesecake Bars
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Caramel Chocolate Hazelnut Cupcakes
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Flourless Chocolate Hazelnut Torte
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Brown Butter Hazelnut Pear Upside Down Cake
Video
Ferrero Rocher Cookies
Christina Marsigliese
Ingredients
Filling:
- ½ cup Nutella or other chocolate-hazelnut spread
Cookie dough:
- ½ cup (113g) unsalted butter
- ⅔ cup (145g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup plus 3 tbsp (170g) all-purpose flour
- ¼ cup (21g) Dutch-process or natural unsweetened cocoa powder
Topping:
- 5 oz (142g) dark chocolate, coarsely chopped
- ½ cup (60g) chopped roasted hazelnuts
Instructions
- First prepare the filling: line a baking sheet with waxed or parchment paper, spoon teaspoons of Nutella into individual dollops and freeze for 30 minutes until solid. Make 14 portions.
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Make the cookie dough: cream together butter, both sugars and vanilla until smooth and slightly fluffy. Mix in the egg and salt until combined.
- Sift or whisk flour, cocoa powder and baking soda together, then fold into the butter mixture. Cover and refrigerate 30 minutes to firm up.
- Using a cookie scoop, portion about 2 tablespoons of dough. Press a frozen Nutella ball into the center, wrap the dough around it and roll into a smooth ball.
- Place dough balls 2–3 inches apart on prepared sheets and bake 12–14 minutes until edges are set and centers are slightly soft. Let cool on the sheet; they will continue to set.
- Prepare the topping: melt chopped dark chocolate in a heatproof bowl over simmering water. Spread melted chocolate over each cooled cookie and sprinkle with chopped roasted hazelnuts.