These delicious Nutella cookies are chewy dark chocolate cookies with Ferrero Rocher pieces mixed throughout, stuffed with a creamy Nutella filling. They are a Nutella lover's dream cookie!
If you're looking for other Christmas cookies, try my creme brûlée cookies, gingerbread cheesecake cookies, Christmas kitchen sink cookies, brownie cookies, or white chocolate peppermint cheesecake cookies!
Why You'll Love These Chewy Nutella Cookies
They have the best texture- These cookies are super thick and chewy!
They have a creamy Nutella filling- The centers are stuffed full of delicious Nutella. As the cookies bake, the frozen Nutella thaws giving you a gooey Nutella center when you break them open!
They have the best chocolate hazelnut flavor. The dough is flavored with Dutch process cocoa powder for the best dark chocolate flavor, and on top of the Nutella, the cookies are also filled with pieces of Ferrero Rocher. Each bite is full of chocolate hazelnut goodness!
Simple Ingredients for Nutella Cookies
- Unsalted Butter- make sure it's softened, room temperature butter
- Light Brown Sugar- we're using mostly brown sugar in the cookie dough to keep these cookies extra chewy
- Granulated White Sugar- used along with the brown sugar
- Egg Yolks- make sure they're room temperature, using only the egg yolk helps to make the cookies extra chewy
- Vanilla Extract- adds a sweet note to the cookies
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Cocoa Powder- I recommend using Dutch process cocoa powder for the deepest chocolate flavor
- Baking Powder- used to slightly leaven these cookies
- Salt- brings out all the flavors in these cookies
- Ferrero Rocher- will be roughly chopped and added to the cookie dough
- Nutella- will be portioned into 2 teaspoon balls and frozen before they're added to the center of each cookie dough ball. As the cookies bake the Nutella will thaw to give you a perfect Nutella center!
- Chopped Hazelnuts and Sea Salt- for sprinkling on the baked cookies (optional)
Step by Step Instructions
Please see the recipe card below for the full recipe, including measurements and bake time!
STEP ONE: Scoop Nutella into 17 2 teaspoon portions onto a small parchment paper lined baking sheet. Freeze the Nutella balls until they are frozen and very firm.
STEP TWO: Roughly chop the Ferrero Rocher and set aside. (This part is messy.)
STEP THREE: In a medium bowl, combine flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.
STEP FOUR: In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP FIVE: Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.
STEP SIX: Add in the dry ingredients to the wet ingredients and combine on low speed.
STEP SEVEN: Fold in the chopped Ferrero Rocher with a rubber spatula.
STEP EIGHT: Scoop the dough into 17 portions with a large, 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place the frozen Nutella ball in the center. Then close the Nutella ball in with the cookie dough and roll into a dough ball again. Make sure the Nutella is completely covered in cookie dough.
STEP NINE: Transfer the formed cookie dough to a prepared baking sheet lined with a piece of parchment paper. Bake cookies 6 at a time. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool for 5 minutes, or until cool enough to handle. Sprinkle the top of each cookie with chopped hazelnuts and sea salt, then serve!
FAQs
How do I store these cookies? Store the cookies in an airtight container for up to three days.
Can I use chocolate chips instead of Ferrero Rocher? Yes! Use 1 cup (200 g) of chocolate chips if you omit the Ferrero Rocher.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Make sure to completely freeze the Nutella balls. This will ensure no chocolate filling leaks out of the cookies while baking. Keep the Nutella balls in the freezer just until you're ready to use for each batch of cookies.
When the cookies are straight out of the oven, scoot a circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.
Other Cookie Recipes to Try Next Time
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
📖 Recipe
Nutella Cookies
Ingredients
- ¾ cup (222 g) Nutella
- 15 Ferrero Rocher
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 ½ teaspoon vanilla
- chopped hazelnuts and sea salt, for sprinkling on the cookies
Instructions
- Line a small cookie sheet with parchment paper.
- Scoop the Nutella into 17 2 teaspoon portions, onto the baking sheet. Freeze the Nutella balls until they are frozen and very firm.¾ cup (222 g) Nutella
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Roughly chop the Ferrero Rocher and set aside. (This part is messy.)15 Ferrero Rocher
- In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.1 ½ cups (188 g) all-purpose flour, spooned and leveled , ½ cup (40 g) Dutch process cocoa powder , ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.2 egg yolks, at room temperature, 1 ½ teaspoon vanilla
- Add in the dry ingredients to the wet ingredients and combine on low speed.
- Fold in the chopped Ferrero Rocher with a rubber spatula.
- Scoop the dough into 17 portions with a large, 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place the frozen Nutella ball in the center. Then close the Nutella ball in with the cookie dough and roll into a dough ball again. Make sure the Nutella is completely covered in cookie dough.(Keep the Nutella balls in the freezer until ready to use for each batch of cookies.)
- Transfer the cookie dough to a prepared baking sheet. Bake 6 cookies at a time for 10-11 minutes.
- When the cookies are straight out of the oven, scoot a round cookie cutter around them to give them a perfect circular shape.
- Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Sprinkle the top of each cookie with chopped hazelnuts and sea salt, then serve!chopped hazelnuts and sea salt, for sprinkling on the cookies
Anonymous
Hi! Does this dough need to be chilled at all?