Ferrero Rocher inspired Cookies

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Going with the Ferrero Rocher-inspired treats, today we bring a Ferrero Rocher-inspired cookies recipe. Made with our classic brown butter chocolate chip cookies and covered with chocolate hazelnut (following the theme of our Ferrero donuts), this might become your next cookie obsession.

I have been enjoying making cookies recently, and this recipe has become very popular on social media. We first tried a Raffaello-inspired version, which is basically the same but with white chocolate and coconut, and then we tried this chocolate-hazelnut cookie version.

When you bite into this cookie you’ll expect a very crispy cookie on the edges, slightly soft in the center, with chocolate pockets and covered in a delicious chocolate with chopped hazelnuts, that inspire the real ferrero rocher.

How to Make Brown Butter at Home

What is brown butter, and why do we need it for so many desserts? If you have seen our recipes, you will notice how we use brown butter in so many sweet treats, such as chocolate cookies, Nutella brownies, and Nutella pies. Brown butter is butter that has been cooked until the milk solids brown, giving your food a nice caramelized nutty flavor.

We love brown butter so much that we even have a whole in-depth post dedicated to it.

To brown butter, you will need a deep, light colored pan, a spatula, and room-temperature unsalted butter. If the butter is cold or frozen, it will splatter a lot. The color of the pan is important to see the color of the butter when it’s browning.

Cook the butter over medium-low heat, stirring constantly until it goes from solid to golden brown, a deep amber color. It’s important you don’t burn the butter, or it will give a bitter taste to the Ferrero Rocher-inspired cookies.

Grab These Ingredients

  • Butter: unsalted is my favorite to use in any recipe, to have better control over the amount of salt that goes into it.
  • Sugar: a mixture of granulated sugar and brown sugar to achieve the perfect texture in our cookies.
  • Eggs: Room temperature so they can get incorporated into the cookie dough easily without overmixing.
  • Baking Soda: It will help spread the cookies in the oven when they bake.
  • Cornstarch: It helps create a crumbier, tender texture.
  • Salt: it will enhance the flavor of teh ferrero cookies and balances the sweetness.
  • All–purpose flour: Provides structure to the cookie dough.
  • Milk: ensures the cookie stays moist and tender instead of dry.
  • Chocolate callets or chips: I prefer using chocolate callets; my favorite are from Callebaut, which we used in our chocolate cake. For this recipe, we specifically used 811 dark chocolate callets. We are also using milk chocolate for the coating. (specifically: 823 milk chocolate callets).
  • Chopped hazelnuts: for the coating.
  • Cocoa butter: It will help with melting the chocolate and make

Salt is an ingredient that is often forgotten in desserts, but it’s more important than we think. We use it in S’mores cookie bars, Ferrero brownies, brownie pudding, and many more recipes on our website. Flavor enhancers will always make our treats better.

Best tips to make Ferrero Rocher-inspired cookies

  • If you wanted flatter cookies for this recipe, don’t let the brown butter cool as much and use only granulated sugar, this will give you flatter cookies.
  • Don’t overmix the cookie dough, overmixing cookie dough leads to cakey cookies.
  • Brown butter will give you the best-tasting cookies.
  • After the cookies come out of the oven, you might need to reshape them a little. Use a round cutter and push the weird pieces into a round, perfect cookie.
  • Melt the chocolate over very low heat, or it can curdle. I used a pan to do so, but you can melt it in the microwave.

Make Cookie Dough that Spreads in the Oven

To make sure your cookie dough spreads in the oven, you need to use baking soda instead of baking powder. If you used baking powder, the cookie would stay about the same size and puff up. Baking soda gives a beautiful spread cookie.

How to make the Ferrero Rocher Chocolate coating

You can easily prepare the chocolate coating by melting milk chocolate with cocoa butter. This will give you a thinner coating that is not too thick.

When you melt the chocolate with the cocoa butter, make sure to do it at a low and gentle heat.

FAQ

What to use instead of cocoa butter for melting chocolate?

If you can’t find cocoa butter, you could use coconut oil instead. It will be the same as using cocoa butter.

Can I use just granulated sugar for cookies?

If you use all granulated sugar for this cookie recipe, you will have a crispier cookie; adding brown sugar gives us a chewy, soft center. A mixture of both gives us the perfect cookie texture.

Why can’t I over-mix cookie dough?

Overmixing cookie dough leads to cakey cookies. It’s important to stop mixing as soon as the flour is fully incorporated.

What Tools do you need to Make Ferrero Cookies

For any cookie recipe, like Kinder cookies or pistachio cookies, you need about the same tools you would need for this recipe.

We used a stand mixer with a paddle attachment, but you could use a mixing bowl instead. If you don’t use a stand mixer, you will need a mixing bowl and a whisk.

  • Stand mixer with a paddle attachment: to prepare the cookie dough.
  • Spatula: To stir the butter when browning and to scrape the bowl.
  • Light–colored pan: You will need a ligth colored one to brown the butter.
  • Cookie scoop: To portion each of the cookies so they are about the same size.
  • Parchment paper: Baking cookies with parchment paper makes it easier to remove them from the pan; they won’t stick.
  • Tray: If your tray or oven pan is small and you need ot make more than one batch, you will need two.
  • Cooling rack: to cool the cookies and to add the chocolate on top and let it drip onto a tray.

tools

How to Freeze Cookie Dough

Freezing cookie dough is possibly one of the best things you can do to enjoy a fresh cookie whenever you are craving one. I love doing a double batch of my cookies whenever I make them at home so I can have fresh ones whenever I’m craving them, Ferrero Rocher cookies, Kit Kat, or even our tiramisu cookie dough.

To freeze cookie dough: scoop the cookie dough into a parchment paper, making sure you leave enough space between each one of the cookie balls. Freeze for 3 hours, and then transfer into a container.

Whenever you want to enjoy a cookie, bake it following the recipe instructions, no need to add extra time or thaw.

Store Ferrero Rocher Inspired Cookies

You can store Ferrero Rocher-inspired cookies in a food container, with a paper towel under the cookies to ensure they stay fresh, and store them for up to 3 days. For longer storage, you can freeze them; this will keep your cookies fresh for 3 months.

If you free the cookies, I recommend you follow this method that we used for our brookies, Ferrero tiramisu, or Ferrero cheesecake. Place all the cookies separately in a tray lined with parchment paper. freeze for 2-3 hours, then transfer into a freezer container. They can stay frozen for up to 3 months.

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Ferrero Rocher inspired Cookies

Recipe by Archersfood

Delicious Ferrero Rocher-inspired cookies, made with brown butter, and covered in a chocolate-hazelnut mixture that gives the perfect crunch.

  • Total Time0 hours
  • Yield10 cookies
Print Recipe

Ingredients

COOKIE DOUGH

  • 1 cup (230 g) unsalted butter, room temperature
  • ½ cup (122 g) granulated sugar
  • 1/3 cup (68 g) brown sugar
  • ¼ tsp (1.5 g) fine sea salt
  • 2 eggs, medium-sized, room temperature
  • 1 tbsp (15 ml) whole milk
  • 2 1/2 tsp (10 g) baking soda
  • 2 2/3 cups (320 g) all-purpose flour
  • 1 tbsp (10 g) cornstarch
  • ½ cup (85 g) dark chocolate callets

COATING

  • 1 ½ cups (255 g) milk chocolate callets
  • 1 tbsp (14 g) cocoa butter
  • ½ cup (64 g) chopped hazelnuts

Instructions

  1. To prepare Ferrero Rocher-inspired cookies, we start by browning the butter. In a light-colored saucepan, melt 1 cup (230 g) unsalted room temperature butter over medium-low heat, stirring constantly. The butter will go through different stages, from solid to melted, then it will start turning yellow and bubbling. Bubbling becomes more intense, and then the color of the butter slowly starts to brown. Keep cooking until golden brown.
  2. Let the butter cool for at least 15 minutes. In a stand mixer bowl fitted with the paddle attachment or (a mixing bowl and a whisk), add the browned butter with ½ cup (122 g) granulated sugar and 1/3 cup (68 g) brown sugar and beat for 2-3 minutes over medium speed.
  3. Add ¼ tsp (1.5 g) fine sea salt and 2 medium-sized, room-temperature eggs and beat again until incorporated.  
  4. Add 1 tbsp (15 ml) of whole milk and 2 ½ tsp (10 g) baking soda and mix only until combined. Add 2 2/3 cups (320 g) all-purpose flour and 1 tbsp (10 g) cornstarch (if you are using a mixing bowl with a whisk, change to a spatula) and mix again until incorporated.
  5. Add ½ cup (85 g) dark chocolate callets. Mix just until combined and let the cookie dough chill for 10 minutes.
  6.   Using a large cookie scoop, scoop the cookie dough into a baking sheet lined with parchment paper, making sure to leave enough distance between each of the cookie balls as they will grow as they bake and spread.
  7. Preheat the oven to 355F (180 °C) and once it reaches the right temperature, bake the cookies for 13 minutes. If you like very crispy cookies, I recommend you bake them for 16 minutes.
  8. Remove the cookies from the oven and let them sit in the same pan for 15 minutes. If you need to do another batch of cookies, I recommend you grab another baking sheet or wait 15 minutes until you bake another round. That time in the pan is very necessary so the cookies can actually set. After 15 minutes, place them in a cooling rack.
  9. Prepare the chocolate coating for the cookies. In a saucepan over the lowest heat setting, melt 1 ½ cups (255 g) milk chocolate callets with 1 tbsp (14 g) cocoa butter, stirring constantly so it doesn’t burn. You can melt it in the microwave instead.
  10. Once fully melted, add ½ cup (64 g) of chopped hazelnuts.
  11. Place a tray under the cooling rack with the cookies on top, and add the chocolate mixture over the cookies, covering them fully. You can eat them like this or let them sit in the freezer for 15 minutes so the chocolate layer hardens. Up to you! Enjoy!!

Equipment

Notes

Removing the cookies from the pan as soon as they bake will give you very breakable cookies that are too soft to hold.

  • Prep Time: 25 minutes
  • Cook Time: 13 minutes at 355F (180C)
  • Category: cookie, Dessert
  • Method: Baking, brown butter
  • Cuisine: American

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