Nutella Cookies with Ferrero Rocher, Hazelnuts, and Sea Salt Recipe

Introduction

These Nutella Cookies combine rich chocolate dough with a gooey Nutella center and crunchy Ferrero Rocher pieces for a decadent treat. Perfect for chocolate lovers seeking an impressive yet straightforward homemade cookie.

Ingredients

• 3/4 cup (222 g) Nutella
• 15 Ferrero Rocher
• 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
• 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
• Chopped hazelnuts and sea salt, for sprinkling on the cookies

Instructions

1. Step 1: Line a small cookie sheet with parchment paper. Scoop the Nutella into 17 portions of about 2 teaspoons each and place them on the sheet. Freeze until the Nutella balls are firm and well frozen.
2. Step 2: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
3. Step 3: Roughly chop the Ferrero Rocher chocolates and set them aside.
4. Step 4: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
5. Step 5: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar on high speed until the mixture is fluffy, about 2 minutes.
6. Step 6: Add the egg yolks and vanilla extract to the butter mixture. Mix on medium speed for about one minute until the mixture is pale and fluffy.
7. Step 7: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
8. Step 8: Fold the chopped Ferrero Rocher pieces into the dough gently with a rubber spatula.
9. Step 9: Divide the dough into 17 portions using a 2-tablespoon cookie scoop. Roll each portion into a ball, flatten slightly, then place a frozen Nutella ball in the center. Enclose the Nutella completely with the dough and roll into a smooth ball again. Keep any frozen Nutella balls in the freezer until ready to use.
10. Step 10: Place the prepared cookie dough balls on the lined baking sheets. Bake 6 cookies at a time for 10 to 11 minutes.
11. Step 11: As soon as the cookies come out of the oven, press gently around each with a round cookie cutter to shape them neatly into circles.
12. Step 12: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
13. Step 13: Just before serving, sprinkle the tops with chopped hazelnuts and a pinch of sea salt for extra texture and flavor.

Tips & Variations

• For an extra nutty crunch, toast the chopped hazelnuts before sprinkling on top.
• You can substitute Ferrero Rocher with chopped toasted hazelnuts and chocolate chunks if preferred.
• Make sure the Nutella balls are fully frozen before wrapping in dough to avoid leakage during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. Reheat gently in a low oven or microwave to enjoy the gooey Nutella center warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, regular cocoa powder will work, but it may slightly affect the color and flavor intensity of the cookies.

Can I make these cookies dairy-free?

You can try substituting the butter with a dairy-free alternative, but be aware it may change the texture and flavor of the cookies slightly.

Nutella Cookies with Ferrero Rocher, Hazelnuts, and Sea Salt Recipe

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★★★★★

4.8 from 138 reviews

• Author: Lila
• Total Time: 55 minutes
• Yield: 17 cookies 1x

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Description

Deliciously rich Nutella Cookies stuffed with frozen Nutella centers and chopped Ferrero Rocher chocolates, coated in a cocoa-flavored buttery dough. These perfectly soft-baked cookies are finished with a sprinkle of chopped hazelnuts and sea salt for an irresistible sweet and savory treat.

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Ingredients

Scale 1x2x3x

Nutella Center

• 3/4 cup (222 g) Nutella
• 15 Ferrero Rocher chocolates, 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

Toppings

• Chopped hazelnuts
• Sea salt, for sprinkling

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Instructions

1. Prepare Nutella Balls: Line a small cookie sheet with parchment paper. Scoop the Nutella into 17 portions of 2 teaspoons each and place on the baking sheet. Freeze these until very firm.
2. Preheat Oven & Prep Baking Sheets: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Chop Chocolates: Roughly chop the Ferrero Rocher chocolates and set aside. Be prepared for some messiness.
4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt, then set aside.
5. Cream Butter and Sugars: Using an electric hand mixer on high speed (or a stand mixer with paddle attachment), beat the softened butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
6. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture becomes pale and fluffy, about 1 minute.
7. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
8. Incorporate Chopped Chocolates: Gently fold the chopped Ferrero Rocher into the dough using a rubber spatula.
9. Assemble Cookies: Divide the dough into 17 portions using a 2-tablespoon cookie scoop. Roll each portion into a ball, flatten slightly, then place a frozen Nutella ball in the center. Enclose the Nutella completely with dough, rolling into a smooth ball again. Keep Nutella balls frozen until assembly.
10. Bake Cookies: Place dough balls on prepared baking sheets (6 at a time) and bake for 10-11 minutes until edges set.
11. Shape Cookies: Right out of the oven, press a round cookie cutter around each cookie to create perfect circles.
12. Cool and Garnish: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with chopped hazelnuts and sea salt before serving.

Notes

• Freezing the Nutella balls before assembling is crucial to prevent melting during baking.
• Use room temperature egg yolks to help the batter emulsify properly.
• Pressing the cookies with a cookie cutter immediately after baking helps maintain a uniform shape.
• The Ferrero Rocher adds a crunchy texture and intense chocolate-hazelnut flavor complementing the Nutella center.
• Adjust baking time slightly if baking multiple trays based on your oven’s heat distribution.

• Prep Time: 25 minutes
• Cook Time: 11 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nutella cookies, stuffed cookies, chocolate hazelnut cookies, cookies with Nutella center, homemade cookies, Ferrero Rocher cookies, cocoa cookies