Fudgy dark chocolate cookies studded with praline hazelnuts, topped with silky chocolate ganache and more praline hazelnuts — a chocolate lover’s dream.
Why you’ll love these Ferrero Rocher cookies
- Rich, indulgent cookies with an intense chocolate-hazelnut flavor.
- Quick and simple to make but look elevated compared with an ordinary cookie.
If you enjoy indulgent cookies, try other recipes like chocolate peppermint cookies, Biscoff cookie butter cookies, cookie monster cookies, small-batch chocolate cookies, or double chocolate chip cookies.
Ingredients & substitutions
- Flour: Use a digital scale for accuracy. If measuring by cup, spoon the flour into the cup and level it off.
- Sugar: Light brown sugar is used here. Reducing sugar will change texture; if you lower sugar, consider using darker chocolate for the ganache.
- Cocoa powder: Dutch-process is preferred, but any unsweetened cocoa powder works.
- Butter: Salted butter balances the sweetness well. Dairy-free butter can be used as a substitute.
- Eggs: Use a large egg at room temperature. If cold, place it briefly in warm water to warm through.
- Chocolate: Chopped dark or semi-sweet chocolate folded into the dough adds intensity; swap for milk chocolate if preferred.
- Praline: Homemade hazelnut praline is used here, but store-bought praline or finely chopped hazelnuts also work.
Step-by-step instructions
Step 1: Make the hazelnut praline (optional). Grind blanched hazelnuts and set them aside. Heat sugar and water in a saucepan until the mixture darkens slightly, pour the caramelized sugar over the ground nuts, let it cool, then process again until finely combined.
Step 2: Combine butter, sugar and egg. Mix melted butter with light brown sugar and the room-temperature egg. Whisk vigorously for 2–3 minutes until the mixture lightens slightly.
Step 3: Add dry ingredients. Fold in flour, cocoa powder, baking powder and salt with a rubber spatula until the flour is nearly combined.
Step 4: Fold in chocolate and praline. Stir in the chopped chocolate and praline until evenly distributed and the dough is cohesive.
Step 5: Shape the cookies. Use a 2 oz cookie scoop to form eight smooth round dough balls. Place five per pan to allow room for spreading.
Step 6: Bake and shape. Bake halfway, then remove the pan and give it a few firm taps on the counter so the cookies flatten. Press a biscuit cutter or similar round edge around each cookie to correct the shape, then finish baking. Repeat tapping and shaping after baking, then cool to room temperature.
Step 7: Make and spread the ganache. Heat the cream until it simmers, pour it over the chopped chocolate, let it sit a few minutes, then stir until smooth. Cool 10–15 minutes, spread over cooled cookies and sprinkle with extra praline.
How to bake cookies
These cookies spread a bit, so bake no more than five per sheet for the best results. I develop recipes using a convection oven; if you don’t have one, follow the conventional oven timing below.
Conventional oven (no fan)
Bake 2 oz cookies at 325°F (163°C) for about 14 minutes on the top rack.
Convection oven (fan)
Bake 2 oz cookies at 350°F (177°C) for about 12 minutes.
Make ahead
You can prepare the dough in advance: scoop the dough balls and store them in an airtight container in the refrigerator for a few days or freeze for several months. Thaw to room temperature before baking and proceed with the recipe.
Storage
Let the ganache set for a few hours, then store cookies in an airtight container at room temperature for 1–2 days, refrigerate up to a week, or freeze for a few months.
Frequently asked questions
Dairy-free butter should work in the cookie dough based on similar recipes, though the ganache will need an alternative such as coconut cream, which alters the flavor.
A 1:1 gluten-free flour blend (for example, those labeled as cup-for-cup) should work, though I haven’t specifically tested this recipe with gluten-free flour.
Yes. If hazelnuts aren’t available, macadamia, pecans, or peanuts are reasonable substitutes. You can also skip nuts for a pure dark chocolate cookie.
Absolutely — these cookies are delicious without ganache. A quick alternative is to spread Nutella on top instead of making ganache.
Thanks for reading. If you have questions, please leave a comment below. If you make these Ferrero Rocher cookies, a star rating is appreciated — and if it’s less than five stars, please tell me why in a comment.
Happy baking!
Love, B
Cookies
Ferrero Rocher Cookie Recipe
30 minutes
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Equipment
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2 bowls
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1 food processor
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1 small pot
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1 whisk
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1 rubber spatula
Ingredients
Hazelnut Praline
- 113 grams blanched hazelnuts
- 200 grams granulated sugar
- 60 mL water
Cookies
- 56 grams salted butter, melted
- 150 grams light brown sugar, lightly packed
- 1 large egg, room temperature
- 90 grams all purpose flour, spooned and leveled
- 26 grams unsweetened cocoa powder, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 85 grams semi-sweet chocolate, roughly chopped
- 2 Tbsp pralined hazelnuts, (or chopped hazelnuts)
Chocolate Ganache
- 85 grams semi-sweet chocolate, roughly chopped
- 45 mL heavy whipping cream
Method
Hazelnut Praline
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Place the ground hazelnuts in a shallow bowl or on a baking sheet and set aside.
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In a saucepan over medium-low heat, combine the sugar and water. Swirl gently until the sugar dissolves and the mixture reaches a honey-amber color.
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Pour the hot sugar over the nuts and stir quickly before it hardens.
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Pulse the cooled mixture in a food processor until no large chunks remain.
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You won’t need all of this praline for the recipe; if doubling the cookie recipe, you don’t need to double the praline.
Chocolate Cookie
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Preheat the oven to 350°F/177°C (convection) and line a large baking sheet.
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In a medium bowl, whisk melted butter, brown sugar and the egg vigorously for 2–3 minutes until lighter in color.
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Fold in flour, cocoa, baking powder and salt until the flour is almost combined.
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Add the chopped chocolate and praline; fold until the dough is uniform.
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Scoop the dough into eight 2 oz balls, roll smooth, and arrange five per pan.
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Bake about 6 minutes, remove and tap the pan to flatten the cookies slightly. Use a biscuit cutter to reshape and bake another ~6 minutes. Tap and reshape again after baking and cool to room temperature.
Chocolate Ganache
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Place the chopped chocolate in a small bowl.
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Heat the cream in a small pot over medium-low until it simmers.
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Pour the hot cream over the chocolate, cover and let sit a few minutes, then stir until smooth.
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Cool the ganache 10–15 minutes, spread on cooled cookies and sprinkle with praline.