Ferrero Rocher Cookies (Viral Recipe)

These Ferrero Rocher cookies are every chocolate lover's dream! Each soft, buttery cookie is stuffed with a creamy Nutella center, then dipped in melted chocolate mixed with crunchy hazelnuts. They have all the rich chocolate-hazelnut flavor of Ferrero Rocher candies, but in a delicious homemade cookie. They're perfect for holiday cookie trays, Christmas parties, or anytime you're craving something chocolatey!

Why You’ll Love These Viral Ferrero Rocher Cookies

Ferrero Rocher is one of my all-time favorite chocolates. That crunchy chocolate and hazelnut coating with the creamy filling inside is just unmatched. So when I came across this viral video from @cheff.omi turning Ferreo Rocher into cookies, I knew I had to try making them. I've made plenty of chocolate cookies before, but this was such a fun way to recreate one of my favorite chocolates.

For my version, I made big, bakery-style cookies stuffed with Nutella and dipped them in melted chocolate mixed with crushed hazelnuts. The cookies are soft and buttery, with a creamy chocolate-hazelnut center and a crunchy coating that tastes just like the outside of a Ferrero Rocher. The combination is incredible, especially when you break one open and see the Nutella filling.

They're also easier to make than they look. Freezing the Nutella makes it much easier to stuff the cookies without making a mess, and the chocolate-hazelnut coating gives them an impressive finish without any complicated decorating. Serve these at you next holiday get-together and they'll be the talk of the night!

Ferrero Rocher Cookies Ingredients

For the cookie dough:

• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• ½ tsp. vanilla extract
• ½ tsp. baking soda
• ¼ tsp. salt
• 1½ cups all-purpose flour

For the filling and topping:

• Nutella, for stuffing (1-2 tsps. per cookie)
• 1½ cups milk chocolate chips
• ½ cup crushed hazelnuts

Ingredient Notes

• Nutella. This creates the rich, creamy chocolate-hazelnut center. I recommend using 1–2 teaspoons per cookie and freezing individual portions before stuffing them into the dough. This makes the cookies much easier to assemble without the filling leaking out.
• Unsalted butter. Make sure the butter is softened to room temperature, but not melted. This helps it cream properly with the sugars and gives the cookies a soft, buttery texture.
• Brown sugar. I use a combination of brown sugar and granulated sugar for the cookie dough. The brown sugar adds moisture and chewiness, and the granulated sugar helps the edges bake up slightly crisp.
• Chocolate chips. I recommend using milk chocolate chips for a sweeter, more traditional Ferrero Rocher flavor. You can also use semi-sweet chocolate chips.
• Hazelnuts. Use roasted, finely chopped hazelnuts for that signature Ferrero Rocher crunch. I recommend chopping them into small, even pieces so they mix easily into the melted chocolate and coat the cookies evenly.

How to Make Ferrero Rocher Cookies

Step 1: Freeze the Nutella

Line a small baking sheet or plate with parchment paper. Scoop 12 portions of Nutella, about 1–2 teaspoons each, onto the parchment. Freeze for 30–60 minutes, or until firm enough to handle. This makes stuffing the cookies much easier.

Step 2: Make the Cookie Dough

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer for 2–3 minutes, until light and fluffy.

Add the egg and vanilla extract and mix until combined. Gradually add the flour, baking soda, and salt, mixing just until a soft cookie dough forms. Cover and refrigerate for 30–60 minutes, or until firm enough to handle.

Step 3: Stuff the Cookies with Nutella

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Divide the chilled cookie dough into 12 equal portions, about 4 tablespoons each. Flatten each portion into a disc and place a frozen piece of Nutella in the center. Carefully fold the dough around the Nutella, pinching the edges to seal the filling completely. Gently roll each portion into a smooth ball.

Step 4: Bake the Cookies

Arrange the stuffed cookie dough balls on the prepared baking sheets, leaving about 2–3 inches between each cookie.

Bake for 12–15 minutes, or until the edges are lightly golden and set while the centers still look slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Make the Chocolate Hazelnut Filling

Add the chocolate chips to a microwave-safe bowl and microwave in 20–30-second intervals, stirring between each, until completely melted and smooth. Stir in the roasted, finely chopped hazelnuts until evenly distributed throughout the melted chocolate.

Step 6: Dip the Cookies

Once the cookies have cooled completely, dip each one into the melted chocolate-hazelnut mixture, turning gently until coated on all sides. Lift the cookie out with a fork, allowing any excess chocolate to drip off, then place it on a parchment-lined baking sheet. Repeat with the remaining cookies.

Step 7: Let the Chocolate Set and Serve

Allow the chocolate coating to set completely at room temperature, or refrigerate the cookies briefly until firm. Once the chocolate has hardened, your homemade Ferrero Rocher cookies are ready to enjoy! 

My Expert Tips for the Best Ferrero Rocher Cookies

• Make sure the filling is completely sealed. Pinch the dough together around the Nutella and gently roll it into a smooth ball. Any gaps can cause the filling to leak out while baking.
• Chill the stuffed cookies if needed. If the dough gets too soft while you're working with it, refrigerate the assembled cookies for 10–15 minutes before baking. This helps prevent excessive spreading.
• Don't overbake the cookies. I like removing them when the edges are set but the centers still look slightly soft. They'll continue firming up on the baking sheet, giving you a soft, chewy cookie instead of a dry one.
• Use finely chopped hazelnuts. Chop the roasted hazelnuts into small pieces so they stick evenly to the melted chocolate. Large pieces can make the coating uneven and harder to spread.
• Use a deep bowl for dipping. I recommend melting the chocolate in a narrow, deep bowl rather than a wide one. It makes coating the large cookies easier and helps you get more out of the chocolate-hazelnut mixture.

Ferrero Rocher Cookies FAQ

What are Ferrero Rocher cookies?

Ferrero Rocher cookies are inspired by the popular chocolate-hazelnut candy. My version features soft, buttery cookies stuffed with Nutella and covered in melted chocolate and crunchy roasted hazelnuts. You get the familiar Ferrero Rocher flavors in a big, bakery-style cookie.

Do these cookies contain actual Ferrero Rocher chocolates?

No, instead of using the candies themselves, this recipe recreates their flavors with a Nutella filling and chocolate-hazelnut coating. You don't need to buy any Ferrero Rocher chocolates to make them.

Will the Nutella stay gooey inside the cookies?

The Nutella filling will be soft and creamy when the cookies are warm, but it will firm up slightly as they cool. If you prefer a softer center, let the cookies come to room temperature before serving them from the refrigerator.

How do I get the chocolate coating to harden?

After dipping the cookies, place them on a parchment-lined tray and refrigerate for about 15–30 minutes, or until the chocolate is firm. Chocolate chips may create a softer coating than tempered chocolate, so I recommend keeping the finished cookies in a cool place.

Can I make Ferrero Rocher cookie dough ahead of time?

Yes! You can prepare the cookie dough up to 2 days in advance and store it tightly covered in the refrigerator. When you're ready to bake, portion the dough, add the frozen Nutella filling, and bake as directed.

How do I store Ferrero Rocher cookies?

Store the cookies in an airtight container at room temperature for up to 3–4 days, preferably in a cool place so the chocolate doesn't soften. You can also refrigerate them for up to a week. Let refrigerated cookies come to room temperature before serving for the best texture.

Can I freeze Ferrero Rocher cookies?

Yes! I recommend freezing the baked cookies before adding the chocolate-hazelnut coating. Once completely cooled, store them in a freezer-safe container for up to 2 months. Thaw at room temperature, then dip them in freshly melted chocolate and hazelnuts before serving.

More Cookie Recipes

• Nutella Stuffed Cookie Pie
• Dubai Chocolate Cookies
• Pecan Pie Cookies
• Coraline Cookies
• Milky Bar Cookies