Description
Decadent Nutella Cookies filled with Ferrero Rocher, rich cocoa cookie dough, and topped with chopped hazelnuts and sea salt for the ultimate indulgent treat.
Ingredients
Units
Scale
- 3/4 cup (222 g) Nutella
- 15 Ferrero Rocher chocolates
- 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 sugar
- 2 egg yolks, room temperature
- 1 1/2 tsp vanilla extract
- Chopped hazelnuts, for sprinkling
- Sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat butter, light brown sugar, and granulated sugar until creamy.
- Add egg yolks and vanilla, mixing until combined.
- Gradually add dry ingredients to the wet mixture, mixing until dough forms.
- Take a small portion of dough, flatten it, place 1 tsp Nutella and 1 Ferrero Rocher in the center, and fold dough around to encase filling. Roll into a ball.
- Place cookies on baking sheet, sprinkle with chopped hazelnuts and a pinch of sea salt.
- Bake for 12–15 minutes until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure cookies are not overbaked to keep centers gooey.
- Nutella can be chilled slightly for easier handling when stuffing cookies.
- Optional: drizzle with melted chocolate for extra decadence.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg