Ferrero rocher cookies bring a taste of luxury to your kitchen. Rich chocolate dough studded with chopped hazelnuts and a chocolate-hazelnut center mimics the classic candy’s indulgence, delivering crunchy, nutty, and creamy elements all in one bite.
These cookies are surprisingly easy to make at home. With a soft, slightly chewy base and an irresistible nutty center, ferrero rocher cookies feel gourmet without the fuss.
Optional finishing touches like a chocolate drizzle or extra chopped nuts make them look as stunning as they taste.
Perfect for gifting, holiday trays, or a decadent treat for yourself, ferrero rocher cookies satisfy any sweet tooth.
Each bite is a rich, nutty, chocolatey experience, combining textures and flavors that feel indulgent yet approachable. They’re elegant, comforting, and unforgettable.
How to Make Ferrero Rocher Cookies
Luxurious and impressive, these Ferrero Rocher cookies hide a crunchy, chocolatey center inside a soft cookie shell.
They look bakery-made but are easy to recreate at home. Follow along and wow everyone!
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How to Get Your Ferrero Rocher Cookies Just Right
Achieving that classic Ferrero Rocher experience, crispy edges, fudgy centers, and a molten Nutella pocket, comes down to a few key techniques.
Here’s how to ensure your cookies turn out perfectly every time.
1. Freeze the Nutella Long Enough
- The Nutella centers need to be fully solid before you wrap them in cookie dough.
- Why it matters: If the Nutella is still soft, it will leak out or disappear into the dough as it bakes.
- Aim for a minimum of 30 minutes, or freeze longer if your kitchen is warm.
2. Chill the Dough—Don’t Skip This Step
Soft dough is difficult to shape and will spread too quickly in the oven.
Chilling firms up the fats, helping the cookies keep their structure and giving you that thick, indulgent texture.
3. Don’t Overwork the Dough
- Once the dry ingredients are added, mix just until everything comes together.
- Overmixing can make the cookies tough and reduce that fudgy, brownie-like bite.
4. Fully Enclose the Nutella Ball
- Make sure the frozen Nutella is completely sealed inside the dough—no cracks, no gaps.
- This prevents leaking and keeps the center molten and gooey.
5. Space Cookies Generously
These cookies spread, especially with a melty center. Leave 2–3 inches between each one so they bake evenly and hold their shape.
6. Bake Just Until the Edges Are Set
The edges should look firm, but the centers should still appear slightly underbaked.
The residual heat on the tray continues cooking the cookies, ensuring:
soft middles
- gooey Nutella centers
- no dryness or crumbling
This “just set” bake is the key to that signature Ferrero Rocher texture.
7. Let Them Cool Before Topping
Allow the cookies to cool completely before adding melted chocolate and hazelnuts.
If they’re still warm:
- the chocolate topping may slide off
- the hazelnuts won’t stick properly
- the cookie structure may break
Cooling gives you a clean, glossy finish and holds the topping in place.
8. Use Good-Quality Dark Chocolate
A smooth, high-quality dark chocolate (70–80% cocoa) balances the sweetness of the cookie and Nutella.
It elevates the flavor and gives the topping a rich, premium feel that matches the Ferrero Rocher vibe.
9. Avoid Overbaking
These cookies can go from fudgy to dry quickly. Check them at the 12-minute mark, and pull them out as soon as the edges look firm.
Ferrero Rocher Cookies
14
servings15
minutes12
minutesLooking for indulgent chocolate-hazelnut flavor? These ferrero rocher cookies are crunchy, soft, and satisfy any chocolate craving.
Ingredients
- Cookie Dough
1 cup plus 3 tbsp (170g) all-purpose flour
⅔ cup (145g) packed dark brown sugar
½ cup (113g) unsalted butter
¼ cup (50g) granulated sugar
¼ cup (21g) Dutch process cocoa powder
1 large egg
1 teaspoon (5ml) pure vanilla extract
½ teaspoon salt
½ teaspoon baking soda
- Topping
5 oz (142g) dark chocolate, coarsely chopped
½ cup (60g) chopped roasted hazelnuts
- Filling
½ cup Nutella or other chocolate hazelnut spread
Directions
- Begin by preparing the Nutella centers. Line a baking tray with wax paper and drop small teaspoon-sized mounds of Nutella onto the surface, making sure you end up with 14 portions. Transfer the tray to the freezer and let the Nutella firm up for about 30 minutes.
- Set your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- To make the cookie dough, combine the butter, granulated sugar, brown sugar, and vanilla in a large mixing bowl. Stir or beat until the mixture becomes smooth and slightly fluffy. Add the egg and salt and mix again until everything is fully blended.
- In a separate medium bowl, sift together the flour, cocoa powder, and baking soda. Whisk the dry ingredients so they’re evenly combined, then add them all at once to the butter mixture. Gently fold the mixture together until a soft dough forms. Cover and refrigerate the dough for about 30 minutes, or until it’s firm enough to shape easily.
- Once chilled, scoop out portions of dough, around 2 tablespoons each. Flatten the dough slightly in your palm, place a frozen Nutella ball in the center, and fold the dough up and around it. Roll gently between your hands to seal and smooth the cookie ball.
- Arrange the filled dough balls on your prepared baking sheets, leaving 2–3 inches of space between each cookie. Bake for 12–14 minutes, or until the edges feel set and the centers are still a bit soft around the Nutella pocket. Allow the cookies to cool on the tray; they will continue to firm up as they rest.
- For the topping, melt the dark chocolate in a heatproof bowl set over a saucepan with a thin layer of simmering water. Stir until smooth. Spread a little melted chocolate over the top of each completely cooled cookie, then finish with a sprinkle of chopped roasted hazelnuts.
Variation Tips
Looking to switch things up while keeping that signature Ferrero Rocher vibe?
Here are creative, easy ways to customize your cookies without losing the indulgent chocolate–hazelnut experience:
1. Add a Little Crunch
- Chopped hazelnuts: Fold ¼–½ cup into the dough for extra texture.
- Crispy rice cereal: Add a small handful for a lighter, crispy bite similar to the Ferrero shell.
2. Swap the Filling
- Chocolate hazelnut spread alternatives: Try a richer, thicker spread like Lindt, Ghia, or any artisanal chocolate-hazelnut butter.
- Freeze truffle centers: Insert a small chunk of chocolate truffle or hazelnut praline for a different molten center.
3. Boost the Chocolate Flavor
- Mix in mini chocolate chips, dark or milk, for deeper chocolate notes.
- Add ½ teaspoon espresso powder to the dry ingredients for a subtle flavor intensifier.
4. Adjust the Texture
- For chewier cookies: slightly underbake them by 1–2 minutes.
- For cakier cookies: add 1–2 tablespoons extra flour and bake a minute longer.
- For a thicker cookies: chill the dough for an additional 20–30 minutes.
5. Healthier or Dietary-Friendly Options
- Gluten-free: Substitute the flour with a 1:1 gluten-free baking blend. Chill the dough well to help it hold its shape.
- Dairy-free: Use vegan butter and a dairy-free hazelnut spread. Replace the chocolate topping with a vegan chocolate bar.
- Lower sugar: Reduce the granulated sugar by 2 tablespoons or use a sugar alternative suitable for baking.
6. Flavor Twists
- Orange zest: Add ½ teaspoon to the dough for a bright, chocolate–orange combination.
- Sea salt finish: Add a tiny pinch of flaky sea salt over the chocolate topping to balance the sweetness.
- Cinnamon or cardamom: A small pinch adds warmth without overpowering the Ferrero flavor.
7. Make Them Mini or Extra-Large
- Mini cookies: Use 1 tablespoon of dough and smaller Nutella dollops for bite-sized versions. Decrease bake time slightly.
- Jumbo cookies: Use 3 tablespoons of dough for bakery-style cookies. Increase bake time by 1–2 minutes.
8. Decorate for Occasions
- Drizzle with white chocolate for a festive look.
- Sprinkle gold dust, gold sprinkles, or crushed Ferrero Rocher for celebration-worthy cookies.
Storage Tips
Ferrero Rocher Cookies keep their gooey centers and rich chocolate–hazelnut flavor best when stored properly. Here’s how to maintain their freshness, texture, and indulgent taste for days—or even weeks.
1. At Room Temperature (Best for Freshness)
Store cooled cookies in an airtight container at room temperature. They will stay fresh for 3–4 days without drying out.
Place a small piece of parchment paper between layers to prevent the chocolate topping from sticking.
Pro-Tip: If your environment is hot or humid, the chocolate topping may soften—refrigeration may be better in that case.
2. In the Fridge (For Longer Freshness)
Place cookies in a sealed container and refrigerate for up to 1 week. The centers will firm up slightly in the cold, but the flavor remains amazing.
To enjoy them soft again: Warm each cookie in the microwave for 8–10 seconds to re-soften the Nutella center and bring back that fudgy texture.
3. Freezing the Cookies (Best for Long-Term Storage)
Ferrero Rocher Cookies freeze beautifully, both baked and unbaked.
To Freeze Baked Cookies:
- Let cookies cool completely.
- Arrange them on a baking sheet and freeze for 1–2 hours until solid.
- Transfer to a freezer-safe bag or airtight container.
- They will keep for 2–3 months.
Thaw & Reheat: Let them thaw at room temperature for 20–30 minutes, or warm in the microwave for 10–12 seconds to revive the molten center.
4. To Freeze Unbaked Cookie Dough Balls (With the Nutella Inside):
- Assemble the cookie dough balls with the Nutella filling inside.
- Freeze on a parchment-lined tray until solid.
- Store in a freezer bag or container for up to 3 months.
- Bake from frozen. Just add 1–2 extra minutes to the baking time. (This method ensures freshly baked cookies anytime you want them)
5. Avoid These Storage Mistakes
- Do not store warm cookies as condensation will make them soggy.
- Avoid leaving them uncovered, even for a short time; they dry out quickly.
- Don’t stack them while warm or freshly topped with melted chocolate, or they’ll stick and smear.
- Keep away from strong-smelling foods in the fridge or freezer (cookies can absorb odors).
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FAQs
Can I use a different filling instead of frozen Nutella?
Yes! Any thick chocolate–hazelnut spread works. You can also use chocolate ganache, Biscoff, peanut butter, or a small piece of hazelnut chocolate. Just make sure the filling is frozen solid before wrapping it with dough to prevent leaking while baking.
Why does the Nutella need to be frozen first?
Freezing the Nutella keeps the center from melting too quickly in the oven. This helps the filling stay gooey and contained inside the cookie instead of seeping out onto the baking tray.
How do I know when the cookies are fully baked?
Bake until the edges look set and slightly firm, but the centers still appear soft and puffy—usually 12–14 minutes. They will continue to firm up as they cool. Avoid overbaking, or the cookies will lose their fudgy texture.
How should I store Ferrero Rocher Cookies and how long do they last?
Room temperature: 3–4 days in an airtight container
Refrigerator: up to 1 week
Freezer: 2–3 months (baked or unbaked dough balls)
For best texture, warm chilled cookies in the microwave for 8–10 seconds to soften the center again.
Can I make the dough ahead of time?
Absolutely. Chill the dough (or shape into balls with the Nutella inside) up to 24–48 hours before baking. Chilled dough bakes thicker, richer cookies with deeper flavor. You can also freeze dough balls and bake them straight from frozen—just add 1–2 extra minutes to the baking time.
