Ferrero Rocher Cookies (Thick Bakery-Style Chocolate Hazelnut Cookies)
Thick and gooey Ferrero Rocher cookies made with chopped Ferrero Rocher chocolates, rich chocolate chips, and a buttery cookie dough. These bakery-style chocolate hazelnut cookies have crisp golden edges, soft centers, and the perfect balance of chocolate and hazelnut flavor, making them a viral dessert and easy homemade treat.
Servings 10 large cookies
Calories 420kcal
Cost $12 for entire recipe
Ingredients
- ¾ cup 170g unsalted butter, melted and cooled
- ¾ cup 150g brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups 270g all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 6–8 Ferrero Rocher chocolates roughly chopped
- ½–¾ cup chocolate chips
- ⅓–½ cup chopped hazelnuts optional
Instructions
Melt the Butter
- Melt the butter and let it cool until no longer warm to the touch.
Mix Sugars and Butter
- Whisk together the butter, brown sugar, and granulated sugar until smooth and slightly thickened.
Add Eggs and Vanilla
- Whisk in the egg, egg yolk, and vanilla extract until glossy and fully combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Make the Dough
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Add Mix-Ins
- Fold in the chopped Ferrero Rocher, chocolate chips, and hazelnuts.
Chill the Dough
- Refrigerate the dough for at least 45 minutes.
Shape the Cookies
- Scoop dough into large portions (about 3 tablespoons each) and shape into tall mounds.
Bake
- Bake at 350°F (175°C) for 11–13 minutes, until the edges are set and the centers are still soft.
Cool
- Let the cookies cool on the baking sheet for 10 minutes before transferring.
Notes
- For the best Ferrero Rocher cookies, always chill the dough for at least 45 minutes to prevent spreading and create thick, bakery-style cookies with soft centers.
- Use melted butter that has fully cooled to ensure the cookies don’t turn greasy or flat during baking.
- Roughly chop the Ferrero Rocher chocolates into medium chunks so you get pockets of chocolate, hazelnut, and wafer in every bite. Avoid crushing them too finely.
- Measure flour accurately using a kitchen scale (270g recommended) to maintain the perfect cookie texture and structure.
- Slightly underbake the cookies and allow them to finish setting on the baking sheet for a soft, gooey center.
- For bakery-style presentation, press extra Ferrero Rocher pieces or chocolate chips on top of the cookies right after baking.
- Adding chopped hazelnuts enhances the classic Ferrero Rocher flavor and adds a slight crunch to balance the soft cookie texture.
- Store Ferrero Rocher cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for longer freshness.
- Freeze unbaked cookie dough balls for up to 2 months and bake directly from frozen, adding 1–2 extra minutes to the bake time.