Ferrero Rocher Cookies
Decadent, soft-baked cookies stuffed with a gooey Nutella center and finished with a crunchy hazelnut and milk chocolate coating.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 1/4 tsp vanilla extract
- 1 tbsp milk
- 1/2 cup maida (all-purpose flour)
- 4 tbsp Nutella (for stuffing)
- 100g milk chocolate
- 50g hazelnuts, chopped
Procedure
Place 4 individual tablespoons of Nutella onto baking paper and freeze until completely solid.
Whisk the melted butter, brown sugar, and white sugar together until well combined.
Mix in the vanilla and milk, then fold in the flour until a smooth dough forms.
Refrigerate the cookie dough for 30 minutes to firm up.
Flatten a portion of dough, place a frozen Nutella disc in the center, and roll into a ball to seal.
Bake at 180°C for 10–12 minutes. Allow the cookies to cool completely.
Melt the milk chocolate and stir in the finely chopped hazelnuts.
Coat each cooled cookie in the chocolate mixture and refrigerate until the shell has set.
Recipe Notes
• Ensure the Nutella is rock-solid before stuffing to make the assembly process much cleaner.
• Chilling the dough is essential; it prevents the cookies from spreading too thin in the oven.
• Roast your hazelnuts before chopping for the most authentic Ferrero Rocher flavor.
• Store the finished cookies in the fridge to keep the chocolate shell crisp and the center fudgy.
• Chilling the dough is essential; it prevents the cookies from spreading too thin in the oven.
• Roast your hazelnuts before chopping for the most authentic Ferrero Rocher flavor.
• Store the finished cookies in the fridge to keep the chocolate shell crisp and the center fudgy.