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Ferrero Rocher Nutella Cookies. Decadently delicious and utterly irresistible, these Nutella-filled cookies will become your new favorite treat. Crisp on the outside with a molten chocolate-hazelnut center, they offer the perfect balance of textures and flavors in every bite.

Chocolate chip cookies are universally loved—a timeless dessert with endless delicious variations. From classic recipes to creative twists like KitKat-stuffed, Kinder Bueno-filled, M&M, or Nutella-swirled versions, there’s a perfect cookie for every craving. These Ferrero Rocher Nutella-stuffed cookies might just become your new favorite!

Nutella Stuffed Cookies ٠࣪⭑

I adore making cookies, though I rarely crave eating them—after years of baking, I’d honestly grown a bit bored. But lately? That childhood love is coming back. And these Ferrero Rocher Nutella-stuffed cookies? I devoured four right after filming. That’s how you know they’re truly special, worth breaking my cookie indifference for.

While we’ll always love our simple Nutella cookies (and yes, we’ll remake them soon—your requests for easy Nutella desserts haven’t gone unnoticed!), we had a brilliant idea. Those leftover Ferrero Rochers from Christmas? We transformed them into Ferrero Rocher Nutella-Stuffed Cookies. Crispy, gooey, and packed with that signature chocolate-hazelnut magic, doesn’t that sound like the ultimate cookie upgrade?

Nutella Filling

To prepare the Nutella filling, start by scooping small spoonfuls onto a parchment-lined tray, spacing them apart to prevent sticking. The chilling process takes 30-60 minutes—though in summer, you’ll need to work faster as the Nutella softens quickly. A brief freezer session can help if needed, but the key is to be quick, confident handling to maintain those perfect dollop shapes

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Butter: Melted butter blends smoothly into the dough for consistent texture. For enhanced flavor, briefly cook until golden (browned butter) to develop a nutty richness.
Sugars: Granulated sugar creates crisp edges through caramelization. Brown sugar, with its molasses content, keeps the centers soft and chewy.
Egg Yolk: Acts as a natural binder for the dough. If adjusting portion size, half a whole egg works equivalently.
All-Purpose Flour: Forms the structural base of the cookie. Measure accurately to avoid dense results—fluff the flour before scooping.
Leaveners: Baking soda promotes spreading during baking. Baking powder provides additional lift for a balanced rise.
Nutella and Ferrero Rocher: The star filling. Chill briefly before use to firm up, making it easier to handle and shape within the dough. And Ferrero Rocher to decorate.
Chocolate Chips: Optional but recommended for texture. Press lightly onto the exterior before baking so each bite has melted chocolate.

Special Tools ٠࣪⭑

Mixing bowl: Where all ingredients unite—combine wet and dry here thoroughly.
Whisk: Essential for creaming butter, sugars and blending wet ingredients smoothly.
Spatula: Folds flour into dough without overworking it. Stiff edges scrape bowls clean.
Cookie scoop (optional): Creates uniform dough balls; a tablespoon works for casual baking.
Parchment-lined tray: Chills Nutella dollops and bakes cookies evenly without sticking.
Baking pan: Nordic ware pan ensures consistent heat for perfect golden edges.

How to Prepare Ferrero Rocher Nutella Cookies

prepare the Nutella filling

Preparing the Nutella Filling (Do This First!)
Before starting the cookie dough, line a tray or plate with parchment paper. Using a teaspoon, portion small dollops of Nutella (about 1 tsp each) onto the sheet, spacing them apart.

Freeze for at least 30 minutes while you prepare the dough—this ensures the filling stays firm and easy to handle during assembly.

prepare the cookie dough

First, melt the butter—you can do this in a pan over low heat or in the microwave using 20-second bursts until fully liquid. For extra flavor, brown the butter in a pan until it turns golden and nutty. Once melted, pour it into a mixing bowl, then add both the granulated and brown sugars. Whisk vigorously for 3-4 minutes until the mixture is fully combined and slightly creamy.

Next, add the egg yolk, baking powder, and baking soda to the butter-sugar mixture. Mix thoroughly until the batter becomes smooth and creamy—check the reference photos to see the ideal consistency. Important note: ensure the melted butter has cooled slightly before adding the yolk to avoid accidentally cooking the egg (we want creamy dough, not scrambled eggs!).

Now, switch from a whisk to a spatula—this is crucial! Gradually add the flour, mixing just until no dry streaks remain.

Important: Overmixing will develop too much gluten, resulting in a dense cookie and using a whisk will have a cookie dough that spreads excessively in the oven. Stop as soon as the flour disappears for perfectly structured cookies.

To assemble the cookies, portion the dough into 5 equal sections using a spoon or cookie scoop. For each portion, press your thumb into the center to create a deep well, then place one frozen Nutella dollop inside. Carefully seal the dough around the filling, ensuring no gaps or cracks remain—this prevents the Nutella from leaking during baking. Work quickly to keep the dough cool, and gently reshape each cookie if needed before baking.

Gently press chocolate chips onto the exterior of each filled cookie, then arrange them on a baking tray. Freeze the shaped cookies for 1 hour (or refrigerate overnight if prepping ahead)—this crucial chill time prevents excessive spreading in the oven by solidifying the butter. For best results, bake straight from the freezer; no thawing needed.

bake Ferrero Rocher Nutella cookies

Arrange the chilled cookies on a tray, spacing them at least 3 inches apart to allow for spreading. Preheat your oven to 190°C (375°F)—ensure it reaches full temperature before baking. Bake for 13 minutes (for soft centers) or up to 15 minutes for crispier results. Once baked, let the cookies rest on the tray for 2 minutes to set, then transfer to a cooling rack to prevent over-browning.

Once cooled, drizzle the cookies with melted Nutella and crown each with a halved Ferrero Rocher. For added texture, sprinkle crushed hazelnuts over the top—their crunch perfectly complements the gooey center. Let the decorations set for 5 minutes before serving.

My Best Tips for Ferrero Rocher Nutella Cookies

To enhance flavor, brown the butter until golden and nutty, remember to start with 1 extra tablespoon of butter, as some will evaporate during cooking.
For best results, freeze both the Nutella dollops and shaped cookie dough before baking; this prevents excessive spreading.
When incorporating the flour, switch to a spatula and mix just until combined—overmixing with a whisk develops too much gluten, leading to tough cookies. And using a whisk to mix the flour will make the cookies to melt in the oven and spread too much.

Storage Instructions for Ferrero Rocher Nutella Stuffed Cookies

Store the cooled cookies in an airtight container at room temperature. They’ll maintain optimal freshness for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 1 month—thaw at room temperature before serving.

If you try this recipe don’t forget to leave us a review, and if you have any questions don’t forget to ask in the comments I’ll try to reply to them as soon as possible!

Archersfood

Name: Ferrero Rocher Nutella Stuffed Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 100 grams melted butter; 70 grams brown sugar; 40 grams granulated sugar; 1 egg yolk; 160 grams all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 75 grams Nutella; Nutella; 5 Ferrero Rocher if you use a whole Ferrero Rocher or 3 if you use half for each cookie; 1 teaspoon hazelnut (optional)

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Ferrero Rocher Nutella Cookies

Nutella Stuffed Cookies ٠࣪⭑

Nutella Filling

Grab These Ingredients

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