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.
Ingredients
Scale
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
Instructions
- 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.
- Preheat Oven & Prep Baking Sheets: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Chop Chocolates: Roughly chop the Ferrero Rocher chocolates and set aside. Be prepared for some messiness.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt, then set aside.
- 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.
- 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.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Incorporate Chopped Chocolates: Gently fold the chopped Ferrero Rocher into the dough using a rubber spatula.
- 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.
- Bake Cookies: Place dough balls on prepared baking sheets (6 at a time) and bake for 10-11 minutes until edges set.
- Shape Cookies: Right out of the oven, press a round cookie cutter around each cookie to create perfect circles.
- 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
