Ferrero Rocher Cookies For Valentine's Day
If you want an easy Valentine’s Day cookie that tastes like a bakery treat, these Ferrero Rocher cookies are it.
There’s something about Valentine’s Day baking that calls for chocolate, a little indulgence, and zero stress. These Ferrero Rocher cookies are exactly that.
They look like bakery cookies, taste even better, and are surprisingly easy to make. No fancy techniques, no complicated steps. Just a really good dough and a handful of Ferrero Roche.
Ingredients
Dough
1 cup unsalted butter (225 g), browned
⅔ cup granulated sugar
¼ cup powdered sugar
2 egg yolks
2 tbsp buttermilk (or milk if you don’t have buttermilk)
1 tbsp vanilla extract
2¼ cups all-purpose flour (280 g)
½ tsp baking soda
¾ tsp salt
For finishing
Nutella (or any chocolate-hazelnut spread), for drizzling
Flaky salt
How to make Ferrero Rocher cookies
1. Brown the butter
Melt the butter over medium heat, stirring constantly. Once it smells nutty and you see golden bits at the bottom, remove it from the heat. Pour into a bowl and let it cool until warm, not hot.
2. Mix the sugars
Add the granulated sugar and powdered sugar to the browned butter. Mix until smooth and glossy.
3. Add yolks, buttermilk, and vanilla
Mix in the egg yolks, then the buttermilk (or milk if you don’t have buttermilk), and vanilla. The mixture should look creamy and cohesive.
4. Add the dry ingredients
Add flour, baking soda, and salt. Mix just until combined. Stop as soon as there are no dry spots.
5. Fold in Ferrero chunks
Gently fold in the chopped Ferrero Rocher, keeping some larger pieces for visible chunks.
6. Chill the dough
Cover and chill for at least 45 minutes. This helps the cookies bake thicker and improves flavor.
7. Shape and bake
Preheat oven to 350°F / 175°C and line a baking sheet with parchment paper.
Scoop the dough into balls, about 2 tablespoons each, and place them on the baking sheet, leaving space between them. Gently press each dough ball down slightly with your fingers or the bottom of a glass. You are not flattening them completely, just giving them a head start so they spread evenly.
Bake for 11 to 13 minutes, until the edges are set and lightly golden and the centers still look soft. The cookies will continue to set as they cool.
8. Finish
Once the cookies are completely cooled, warm the Nutella for a few seconds until it’s pourable. Drizzle it over the cookies using a spoon or piping bag.
If you want the best contrast, add a tiny pinch of flaky salt on top right after drizzling.
Important note about this dough
This dough is intentionally thick and rich. It uses egg yolks only, powdered sugar, and a higher flour ratio than softer cookie doughs. Because of this, it will not spread enough on its own in the oven.
Lightly pressing the dough before baking ensures the cookies bake evenly and hold their shape without becoming dense.
Tips for perfect Ferrero cookies
· Press gently, not flat
You want to help the dough spread, not turn it into a thin cookie. A light press is enough.
· Chop, don’t crush
Cut Ferrero Rocher into chunks, not crumbs. Larger pieces give better texture and visible pockets.
· Slightly underbake
Pull the cookies when the centers still look soft. They will continue to set as they cool.Storage and make-ahead
Storage and make-ahead
· Store
Keep in an airtight container at room temperature for up to 3 days.
· Freeze
Freeze dough balls for up to 2 months. Thaw slightly, press gently, and bake as directed.
Troubleshooting
· My cookies stayed too thick
This usually means they were not pressed enough before baking. Next time, flatten them slightly more before putting them in the oven.
· My cookies are dry
Dry cookies are almost always overbaked. Remove them as soon as the edges are set and lightly golden.
· The Ferrero melted into the dough
The pieces were chopped too small. Keep them chunky so they stay visible after baking.
· The cookies taste bitter
This can happen if the butter was browned too far. Remove it from the heat as soon as it smells nutty and turns golden, not dark brown.