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Ferrero Rocher Cookies Recipe

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★★★★★

4.8 from 140 reviews

These Ferrero Rocher Cookies are rich, chocolatey, and packed with toasted hazelnuts and mini chocolate chips to deliver a delightful crunch and intense flavor reminiscent of the classic Ferrero Rocher chocolate. Perfectly soft and chewy, these cookies offer a luscious cocoa taste combined with the nutty aroma of hazelnuts.

Ingredients

Scale

Cookie Dough

  • 10 tablespoons unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a mixer, cream together the softened unsalted butter, white sugar, and light brown sugar until the mixture is light and fluffy, which ensures a creamy base for your cookies.
  3. Add Wet Ingredients: Add the large egg and vanilla extract to the creamed butter and sugar, mixing well to combine all wet ingredients thoroughly.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed.
  5. Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the butter mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
  6. Incorporate Nuts and Chips: Set aside 2 tablespoons each of chopped hazelnuts and mini chocolate chips. Stir the remaining hazelnuts and mini chocolate chips into the cookie dough for a balanced distribution of mix-ins.
  7. Shape Cookies: Drop the cookie dough by rounded tablespoons onto a baking sheet prepared with parchment paper or a non-stick surface for easy cleanup.
  8. Add Toppings: Press the reserved chopped hazelnuts and mini chocolate chips into the tops of each cookie dough ball for decorative and crunchy toppings.
  9. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container.

Notes

  • To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 10 minutes until fragrant, then rub off skins if desired.
  • For extra chewiness, slightly underbake the cookies and let them set while cooling.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Use room temperature butter to ensure easy creaming with sugars.
  • Feel free to substitute mini chocolate chips with chopped Ferrero Rocher chocolates for an even closer flavor profile.

Keywords: Ferrero Rocher Cookies, chocolate hazelnut cookies, cocoa cookies, nutty chocolate cookies, soft chewy cookies

Find it online: https://jedentaglecker.com/ferrero-rocher-cookies-recipe/