Ferrero Rocher-Inspired Hazelnut Chocolate Cookie Recipe

If you loved the Ferrero Rocher Cupcakes I shared previously, you’ll enjoy these Ferrero Rocher Cookies too. They’re a chocolate-hazelnut lover’s dream—soft, chocolatey cookies with crunchy toasted hazelnuts and melty mini chocolate chips that echo the flavors of Ferrero Rocher chocolates.

These cookies are easy to make and bake up with a tender center and a slightly crisp edge. They’re perfect for gifting, holiday trays, or anytime you want a special chocolate cookie that reminds you of the classic candy without trying to bake the whole candy inside.

Ingredients For Ferrero Rocher Cookies:

• 10 tablespoons unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup toasted hazelnuts, roughly chopped
• 1/2 cup mini chocolate chips

Ingredient amounts and recipe directions appear below and include a printable option in the original post.

How To Make Homemade Ferrero Rocher Cookies:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. In the bowl of an electric mixer, cream together the softened butter, white sugar, and light brown sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter-sugar mixture and beat until combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly blended.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
6. Reserve about 2 tablespoons of the chopped hazelnuts and 2 tablespoons of the mini chocolate chips to press on top of the dough before baking.
7. Fold the remaining chopped hazelnuts and mini chocolate chips into the cookie dough so they are distributed throughout.
8. Drop the dough by rounded tablespoons (or use a small cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
9. Press the reserved hazelnut pieces and mini chips gently into the top of each cookie dough ball so they show on top after baking.
10. Bake for about 12 minutes at 350°F, or until the edges are set and the centers still look slightly soft.
11. Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Why aren’t there whole Ferrero Rocher chocolates in these cookies? Can I add them?

I’ve tried baking whole Ferrero Rocher candies into baked goods and found they don’t hold up well—often becoming overcooked or losing their texture. This recipe focuses on recreating the chocolate-and-hazelnut flavor combination using chopped toasted hazelnuts and chocolate chips instead.

If you want to experiment, you can fold small pieces of crushed Ferrero Rocher into the dough, but results may vary. For consistent texture and appearance, using chopped toasted hazelnuts and mini chips works best.

Where to find hazelnuts

Toasted hazelnuts are available at many grocery stores and specialty markets. You can often find them in the baking or snack aisle at major retailers, or buy pre-toasted hazelnuts from your local grocery or specialty food shop.

Can I use regular-sized chocolate chips instead of mini chips?

Yes—regular-sized chocolate chips work fine. I prefer mini chips for a balanced distribution in each bite and for the way they look on top of the cookies, but use whatever you have on hand.

A tip for picture-perfect cookies

To get cookies that look as good as they taste, press a few extra hazelnut pieces and chocolate chips onto the top of each dough ball before baking. This ensures the nuts and chips remain visible after baking and gives an attractive, bakery-style finish.

If you love Ferrero Rocher candies, try these other recipes:

• Ferrero Rocher Cupcakes
• Ferrero Rocher Cake from LiveforCake.com
• Ferrero Rocher Brownies with Milk Chocolate Ganache from KitchenSanctuary.com

Ferrero Rocher Cookies

Ferrero Rocher Cookies

Yield:
18 cookies

Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Soft chocolate cookies filled with toasted hazelnuts and mini chocolate chips for all the flavor of Ferrero Rocher in cookie form.

Ingredients

• 10 tablespoons unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup toasted hazelnuts, roughly chopped
• 1/2 cup mini chocolate chips

Instructions

Preheat the oven to 350°F.

Cream together butter and both sugars in a mixer.

Add egg and vanilla; mix until smooth.

Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.

With the mixer on low, slowly add the dry ingredients and mix until just combined.

Reserve a small amount of hazelnuts and chocolate chips, then stir the rest into the dough.

Drop rounded tablespoons of dough onto a baking sheet and press reserved nuts and chips into the tops.

Bake for 12 minutes, then cool 5 minutes on the sheet before transferring to a rack to cool completely.

If you make these cookies, leave a comment or share a photo on social media with the hashtag #bigbearswife — I love seeing your takes on recipes from the blog!

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