I love biting into a really good cookie it feels like getting a special present. I really like Ferrero Rocher Cookies, with their creamy, nutty taste. So I worked hard to make a cookie recipe that tastes just like them.

These cookies are golden-brown and buttery, and I put a whole Ferrero Rocher candy in the middle. When you bite into them, the chocolate inside is all melted and gooey.

I make these cookies for parties, holidays, or just when I want something sweet. Everyone loves them! Want to learn how to make them? Don’t worry they’re not hard to make at all!

What Are Ferrero Rocher Cookies?

Ferrero Rocher Cookies are buttery, crumbly shortbread-like cookies with a hidden Ferrero Rocher chocolate at their core. The cookies themselves are lightly sweetened, letting the rich hazelnut and chocolate filling shine. When baked, the Ferrero Rocher softens slightly, blending its signature layers of wafer, hazelnut, and milk chocolate into the cookie dough. The result is a melt-in-your-mouth texture with pockets of crunchy roasted hazelnuts and smooth chocolate. I love how these cookies balance simplicity and elegance they’re rustic enough for casual snacking but fancy enough to serve at celebrations.

Ingredients

Here’s what I use to make roughly 24 cookies (adjust quantities based on your cravings!):

1 cup (2 sticks) unsalted butter, softened (I let mine sit at room temperature for 30 minutes)
¾ cup granulated sugar (for that delicate sweetness)
1 tsp pure vanilla extract (skip imitation it makes a difference!)
2 cups all-purpose flour (spooned and leveled to avoid dense cookies)
½ tsp salt (enhances the flavors)
24 Ferrero Rocher chocolates (unwrapped try not to eat them all first!)
½ cup finely chopped hazelnuts (optional, but adds extra crunch)

Why these ingredients? Butter and sugar create a tender base, while vanilla adds warmth. The chopped hazelnuts mirror the Ferrero Rocher’s texture, but you can omit them for a smoother bite.

My Trusty Kitchen Tools

You don’t need fancy gadgets for this recipe, but here’s what I rely on:

Electric hand mixer or stand mixer (for creaming butter and sugar efficiently)
Large mixing bowl (sturdy enough for stiff dough)
Baking sheets (lined with parchment paper to prevent sticking)
Cookie scoop or tablespoon (to portion dough evenly)
Wire cooling rack (lets cookies crisp up perfectly)

A mixer saves time, but I’ve made these by hand too just arm yourself with a wooden spoon and patience!

Step-by-Step: How I Make Ferrero Rocher Cookies

1. Prep the dough:
I start by preheating my oven to 350°F (175°C). In a large bowl, I beat the softened butter and sugar until fluffy about 2 minutes. Then, I mix in the vanilla. Gradually, I add the flour and salt, mixing just until the dough comes together. Overworking it can make the cookies tough!

2. Assemble the cookies:
I scoop a tablespoon of dough, flatten it in my palm, and place a Ferrero Rocher in the center. Carefully, I wrap the dough around the chocolate, rolling it into a smooth ball. If using hazelnuts, I gently press the dough balls into the chopped nuts to coat the outside.

3. Bake to perfection:
I arrange the dough balls 2 inches apart on my lined baking sheets. They’ll spread a little, so space matters! I bake them for 12–14 minutes, until the edges turn pale gold. The centers might look soft, but they firm up as they cool.

4. Cool and enjoy:
Letting the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack is key. I wait until they’re completely cool before sneaking a taste though I won’t judge if you can’t resist a warm one.

Variations And Substitutions I’ve Tried

Nut-free version: Skip the chopped hazelnuts and use a smooth dough.
Chocolate drizzle: Melt dark chocolate and zigzag it over the cooled cookies.
Cookie swap: Replace Ferrero Rocher with Lindt Lindor balls or Kinder Bueno bars.
Gluten-free: Use a 1:1 gluten-free flour blend (I’ve had success with Bob’s Red Mill).

How I Store Leftovers (If There Are Any!)

These cookies disappear fast in my house, but if you have leftovers:

Room temperature: Store in an airtight container for up to 5 days.
Freeze dough balls: Wrap unbaked dough around the chocolates, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 extra minutes.
Freeze baked cookies: Layer them between parchment paper in a container for up to 3 months. Thaw at room temperature.

Tips I’ve Learned Over the Years

Butter temperature matters: Too cold, and the dough crumbles; too warm, and the cookies spread. Aim for softened butter that holds a slight indent when pressed.
Chill the dough: If your kitchen is warm, refrigerate the dough balls for 20 minutes before baking to prevent flattening.
Test one cookie first: Ovens vary! Bake a single cookie to check timing and adjust as needed.
Double the batch: These freeze beautifully, and having dough on hand is a lifesaver for unexpected guests.

Common Questions (Answered!)

1. Can I use salted butter?
Yes, but reduce the added salt to ¼ tsp to avoid an overly salty taste.

2. Why did my Ferrero Rocher melt everywhere?
This happens if the dough isn’t fully sealed around the chocolate. Press the seams firmly and roll the dough smoothly.

3. Can I make these vegan?
Swap butter for vegan butter sticks (not spreads) and use a vegan chocolate alternative like Lindt Vegan bars.

4. My cookies turned out dry what went wrong?
Over-measuring the flour is a common culprit. Spoon flour into the measuring cup instead of scooping directly from the bag.

Ferrero Rocher Cookies are my ultimate crowd-pleaser they’re nostalgic yet sophisticated, simple yet unforgettable. Whether you’re baking them for a special occasion or just because, this recipe is a labor of love that rewards you with every bite.

Don’t be surprised if friends start requesting them by name! Happy baking, and remember: the secret ingredient is always a little joy.