Ferrero Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Can you name a better cookie? I mean maybe but this is pretty close to it!
These cookies are filled with chocolate chips and have a hint of Nutella on the dough. Then it's topped with more Nutella, the perfect chocolate Ferreros and hazelnuts!
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour (spoon and leveled)
- 1/2 Cup Dark Cocoa Powder(Spoon and leveled)
- 1/4 Cup Cocoa Powder(Spoon and leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Mini Chocolate Chips
- 1/3 Cup Nutella
- 12 Ferreros
- A little more Nutella for the outside
Cookies
Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl beat butter and sugars for 3-5 minutes until smooth and fluffy.
- Next, add eggs one at a time and beat until incorporated but do not over mix. Add vanilla and mix until incorporated.
- In a separate bowl sift your flour, salt, cocoa powders and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed. Once everything is combined scrape the sides and bottom of your bowl. Do not over mix.
- Add chocolate chips and mix until combined. (Do not overmix)
- Add Nutella and give a gentle mix until combined. (Do not overmix)
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for 1-2 hrs.
- Drop the dough by 1/4 cup balls or use a large ice cream scoop baking 6 at a time on a large cookie sheet.
- Using a big measuring cup or a flat surface flatten your cookies a bit these cookies do not spread much.
- Bake at 350 degrees for 10 mins.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Once the cookies have cooled down a bit spead some Nutella on the top of the cookie, add your ferreros and drizzle some hazelnuts on top.
- Allow cookies to cool completely.
- Next step is the easiest one of them all enjoy!
TIPS
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
