🍫The Ultimate Best Ferrero Rocher-Stuffed Double Chocolate Cookies Recipe

July 29, 2025

Thick, Gooey, and Next-Level Deliciousness!

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By Polia.blog – Where Cravings Meet Creativity

❤️ Why You’ll Fall in Love With These Cookies

If you’ve ever dreamed of biting into a warm, gooey double chocolate cookie—only to discover a surprise Ferrero Rocher hidden inside—then this recipe is your dream come true. These Ferrero Rocher-Stuffed Double Chocolate Cookies are the ultimate indulgence:

🍪 Thick and rich
🍫 Melting pockets of chocolate
🌰 Crunchy roasted hazelnuts
🤯 And that luxurious Ferrero Rocher center? Game over.

Whether you’re baking for a celebration, the holidays, or just to treat yourself, these cookies are the kind of showstopper that leaves everyone speechless—and reaching for another.

📝 Table of Contents

🤎 What Makes These Cookies So Special?

There are plenty of chocolate cookie recipes online—but this one? It’s next-level. Here’s why:

Double chocolate: We use both cocoa powder and dark chocolate chunks for a deep, intense chocolate flavor.
Stuffed with Ferrero Rocher: That’s right—a whole Ferrero Rocher is baked inside each cookie.
Perfect texture: Crispy on the edges, gooey in the center. Every. Single. Time.
Hazelnut crunch: We add chopped roasted hazelnuts to the dough for that irresistible Nutella-inspired bite.

These cookies taste like a combination of brownies, Nutella, and gourmet chocolate truffles all rolled into one.

🛒 Ingredients You’ll Need

Here’s everything you’ll need for the most decadent Ferrero Rocher cookies ever:

Dry Ingredients

1 ½ cups (190g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

¾ cup (170g) unsalted butter, room temperature
1 cup (200g) brown sugar
¼ cup (50g) white granulated sugar
1 large egg
1 egg yolk
1 tsp pure vanilla extract

Add-Ins

¾ cup (130g) semi-sweet or dark chocolate chunks
½ cup (60g) roasted hazelnuts, chopped
10–12 Ferrero Rocher chocolates, unwrapped and chilled

✅ Optional

Flaky sea salt (for topping)
Nutella (to stuff with extra gooeyness)

🍳 Step-by-Step Instructions

Step 1: Prep Your Ferrero Rocher

Place unwrapped Ferrero Rocher in the freezer while you prepare the dough. This helps them keep their shape while baking.

Step 2: Cream Butter & Sugars

In a large bowl or stand mixer, beat together:

Butter
Brown sugar
Granulated sugar

Cream until light, fluffy, and well incorporated (about 2–3 minutes).

Step 3: Add Wet Ingredients

Add:

Egg
Egg yolk
Vanilla extract

Mix until smooth and glossy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

Flour
Cocoa powder
Baking soda
Salt

Slowly mix the dry ingredients into the wet, until a thick dough forms.

Step 5: Fold in Chocolate & Hazelnuts

Gently fold in:

Chopped chocolate
Roasted hazelnuts

The dough will be rich, dark, and packed with texture.

Step 6: Shape & Stuff the Cookies

Use a large cookie scoop (or your hands) to portion out 2–3 tbsp of dough.

🔁 Stuff:

Flatten the dough slightly.
Place a frozen Ferrero Rocher in the center.
Mold the dough around the chocolate to seal it inside completely.

Place cookie balls on a lined baking tray. Chill in the refrigerator for at least 30 minutes, or freeze for 15.

Step 7: Bake to Perfection

Preheat oven to 350°F (175°C).
Line baking sheet with parchment paper.
Bake 6 cookies per tray for 11–13 minutes, or until the edges are set but the centers are still soft.

🧂 Optional: Sprinkle flaky sea salt on top right out of the oven.

Step 8: Cool & Serve

Let cookies cool for 10 minutes on the tray—they’ll be gooey inside! Serve warm for the ultimate lava effect, or let them fully cool for a soft truffle-like texture.

🧠 Tips for Cookie Perfection

Freeze the Ferrero Rocher: This prevents over-melting inside the dough.
Don’t overbake: The center should be soft and fudgy. The cookies will firm up as they cool.
Use quality chocolate: Dark chocolate chunks give a richer flavor than standard chips.
Chill your dough: This helps the cookies stay thick and not spread too much in the oven.

🧊 Storage & Make-Ahead Tips

Room Temp: Store in an airtight container for up to 5 days.
Freezer (Baked): Freeze in a ziplock bag for up to 2 months.
Freezer (Unbaked): Freeze stuffed dough balls and bake straight from frozen—just add 1–2 extra minutes to baking time.

🎨 Creative Variations

Want to switch things up? Here are some delicious twists:

🌰 Nutella Explosion

Add ½ tsp of Nutella in the center before molding the dough around the Ferrero Rocher for an extra layer of hazelnut-chocolate goodness.

🥥 Coconut Dream

Fold in ¼ cup of shredded toasted coconut with the chocolate chunks for a subtle tropical twist that complements the chocolate and hazelnut.

☕ Coffee Kick

Add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor and add a subtle coffee note. It won’t make the cookies taste like coffee, but it will enhance the richness of the chocolate.

🌶️ Chili Chocolate

For a sophisticated twist, add a pinch of cayenne pepper (⅛ to ¼ tsp) to the dry ingredients. This will give a warm, subtle heat that perfectly balances the sweetness of the chocolate.

🍊 Orange Zest

Incorporate 1 teaspoon of orange zest into the wet ingredients for a bright, citrusy aroma and flavor that pairs wonderfully with dark chocolate.

🥜 Peanut Butter Swirl

Before folding in the chocolate chunks and hazelnuts, swirl in ¼ cup of creamy peanut butter into the dough. This creates a marbled effect and introduces a delicious peanut butter flavor.

🍫 White Chocolate Drizzle

After the cookies have cooled, melt some white chocolate and drizzle it over the top for an elegant finish and an extra layer of sweetness.

🍬 Caramel Surprise

Instead of, or in addition to, the Ferrero Rocher, stuff the cookies with a soft caramel candy for a gooey caramel center.

❓ Frequently Asked Questions

Q: Can I use different types of chocolate for the chunks?

A: Absolutely! While dark chocolate chunks offer the richest flavor, you can use milk chocolate, semi-sweet, or even a mix to suit your preference. Just ensure they are good quality for the best melting pockets.

Q: My cookies spread too much. What went wrong?

A: The most common reasons for cookies spreading are:

Warm butter: Make sure your butter is at room temperature but not melted.
Warm dough: Chilling the dough is crucial! This helps the butter solidify and prevents excessive spreading.
Too much leavening: Double-check your baking soda measurements.
Oven temperature: An oven that isn’t hot enough can cause cookies to spread before they set. Use an oven thermometer to ensure accuracy.

Q: Can I make these cookies without the Ferrero Rocher filling?

A: Yes, you can! These cookies are delicious even without the stuffed center. Simply omit the Ferrero Rocher and bake as directed. You’ll have an incredibly rich double chocolate hazelnut cookie.

Q: How do I store leftover cookies?

A: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months.

Q: Do I need to roast the hazelnuts myself?

A: You can buy pre-roasted hazelnuts, but roasting them yourself enhances their flavor significantly. To roast, spread raw hazelnuts on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Rub them in a clean towel while warm to remove skins if desired, then chop.

Q: Can I use cacao powder instead of cocoa powder?

A: Yes, you can. Cacao powder is less processed than cocoa powder and has a slightly more bitter, intense chocolate flavor. It will make the cookies very rich and dark. You might want to slightly increase the sugar if you find the bitterness too strong.

✨ Final Thoughts + Print Recipe

These Ferrero Rocher-Stuffed Double Chocolate Cookies are more than just a dessert; they’re an experience. They are the perfect blend of crispy edges, gooey centers, rich chocolate, and the delightful surprise of a hidden Ferrero Rocher. Whether you’re making them for a special occasion or simply to indulge your sweet tooth, they are guaranteed to impress.

So go ahead, preheat your oven, gather your ingredients, and prepare to bake some pure magic. Your taste buds—and anyone lucky enough to share them with you—will thank you.

Enjoy every decadent bite!

[PRINT RECIPE HERE]

Prep time: 25 minutes

Chill time: 30 minutes

Bake time: 11-13 minutes

Yields: 10-12 cookies

Ingredients:

Dry Ingredients

1 ½ cups (190g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

¾ cup (170g) unsalted butter, room temperature
1 cup (200g) brown sugar
¼ cup (50g) white granulated sugar
1 large egg
1 egg yolk
1 tsp pure vanilla extract

Add-Ins

¾ cup (130g) semi-sweet or dark chocolate chunks
½ cup (60g) roasted hazelnuts, chopped
10–12 Ferrero Rocher chocolates, unwrapped and chilled

Optional

Flaky sea salt (for topping)
Nutella (to stuff with extra gooeyness)

Instructions:

Prep Ferrero Rocher: Place unwrapped Ferrero Rocher in the freezer while preparing the dough.
Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Add Wet Ingredients: Add egg, egg yolk, and vanilla extract; mix until smooth.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Slowly mix into the wet ingredients until a thick dough forms.
Fold in Chocolate & Hazelnuts: Gently fold in chocolate chunks and chopped hazelnuts.
Shape & Stuff: Portion 2–3 tbsp of dough, flatten, place a frozen Ferrero Rocher in the center, and mold dough to seal completely. Place on a lined baking tray. Chill in the refrigerator for at least 30 minutes, or freeze for 15.
Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Bake 6 cookies per tray for 11–13 minutes, or until edges are set and centers are soft. Optional: Sprinkle flaky sea salt on top right out of the oven.
Cool & Serve: Let cookies cool for 10 minutes on the tray before serving warm for the ultimate gooey center, or fully cool for a softer texture.