Fudgey dark chocolate cookies studded with praline hazelnuts and frosted with a silky chocolate ganache and more praline hazelnuts. A chocolate lover’s dream.
Why you’ll love these Ferrero Rocher cookies
- They are rich, indulgent and not for the faint of heart.
- They’re super easy and quick to make but look a little more impressive than a traditional cookie.
For more indulgent cookies, make sure to check out my chocolate peppermint cookies, biscoff cookie butter cookies, cookie monster cookies, small-batch chocolate cookies, and double chocolate chip cookies.
Ingredients & Substitutions
- Flour: I HIGHLY recommend using a digital scale, as flour (and cocoa powder) is so often over measured. If not, make sure to scoop the flour into the measuring cup and level it off.
- Sugar: I used brown sugar for the cookies. These cookies are sweet but reducing the sugar will affect the texture. If you do want to reduce the sugar, feel free to use dark chocolate in the ganache topping instead of semi-sweet.
- Cocoa Powder: I love using dutch-process cocoa powder but any unsweetened cocoa powder will also work.
- Butter: I like to use salted butter because these cookies are quite sweet and that helps balance them out.
- Dairy free butter also works well.
- Eggs: make sure to use a room temperature large egg.
- Pop it in hot water for a few minutes if it’s cold.
- Chocolate: I added some chopped dark chocolate to the cookie dough, that makes it even more intense so again feel free to use semi-sweet or milk here as well.
- Praline: I had some leftover hazelnut praline from my ferrero rocher cake. You can also purchase premade praline or just use finely chopped hazelnuts.
Step 1: If you’re making homemade praline, start by making that before making the cookie dough. Grind up the blanched hazelnuts and set aside. Then heat the sugar and water in a saucepan until it darkens in color (same process as caramel but lighter color). Pour it over the ground nuts, let it cool and then grind it all up again.
Step 2: Combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
Step 3: Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
Step 4: Add the chopped chocolate and praline and fold until all the flour is combined and the chocolate and praline are evenly distributed.
Step 5: Scoop the dough into 8 round balls with a 2 ounce cookie scoop. Roll them so they’re smooth and then place five per pan.
Step 6: Bake halfway then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature.
Step 7: Make the ganache by heating the cream on the stove and then pouring it on top of the chocolate chips. Let it rest for a few minutes and then mix until it’s smooth. Allow the ganache to cool for 10-15 minutes and then spread on top of cooled cookies. Top with a sprinkle of praline.
How to bake cookies
I always bake in a convection oven but when I took some polls on instagram, most of you said you either don’t have one or you don’t know how to use your convection oven. Since I develop almost all my recipes in a 350F(180C) convection oven, I decided to experiment with a conventional.
If you don’t know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if you’re unsure and it also gives a more even browning. If you’re not used to it, the changes can be frustrating but I find them convenient.
These cookies spread a little more than some of my other ones so I recommend baking only 5 per pan. You can squeeze 6-8 on there but there’s not point if you bake the other few on a separate pan anyway.
Baking with a conventional oven (no fan)
Bake 2 oz cookies at 325F (163C) for 14 minutes.
Baking with a convection oven (fan)
Bake 2 oz cookies at 350F (177C) for 12 minutes.
How to make cookies ahead of time
The cookie dough can also be made ahead of time. Just finish the cookie dough, scoop the dough balls and place them in an airtight container or bag. Refrigerate for a few days or freeze for a few months.
Before baking, bring them back to room temperature and proceed with the recipe.
How to store Ferrero Rocher cookies
Allow the cookies to fully set (a few hours) before placing them in an airtight container or bag at room temperature for 1-2 days, refrigerated for up to a week, or frozen for a few months.
Frequently Asked Questions
I haven’t tested these with dairy free butter but all of my recipes that I have tested have worked with dairy free butter so I don’t see why it wouldn’t work. I also don’t have a good alternative for dairy free ganache unless you want to use coconut cream which would change the flavor.
I haven’t tested these with gluten-free flour but all of my recipes that I have tested have worked with gluten-free flour so I don’t see why it wouldn’t work. I recommend a 1:1 gluten-free substitute like King Arthur or Bob’s red mill.
Yup, if you can’t find hazelnuts, the closest nut is macadamia but you can also use peanuts or pecans, etc. Just follow the same steps. Or just skip the nuts altogether for a dark chocolate cookie.
Great question! These cookies are actually fabulous unfrosted as well. I also think I could’ve simplified it by spreading Nutella on top of the cookie instead of making a ganache but it’s already done lol.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
If you make these super intense Ferrero Rocher cookies, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
As always, have a blessed day and happy baking!
- 4 oz blanched hazelnuts
- 1 cup (200g) granulated sugar
- 1/4 cup (59mL) water
- 1/4 cup (56g) salted butter, melted
- 3/4 cup (150g) light brown sugar, packed
- 1 large egg, room temperature
- 3/4 cup (90g) all purpose flour, spooned and leveled
- 1/3 cup (26g) unsweetened cocoa powder, spooned and leveled
- 1 tsp baking powder
- 1/3 cup (1oz) semi-sweet chocolate, roughly chopped
- 2 Tbsp (1oz) pralined hazelnuts (or just chopped hazelnuts)
- 1/2 cup (3oz) semi-sweet chocolate, roughly chopped
- 3 Tbsp cup (1.5oz) heavy whipping cream
Hazelnut Praline Chocolate Ganache
- Place the ground hazelnuts in a short, wide bowl or on a baking sheet. Set aside.
- Place the sugar and water in a sauce pan over medium-low heat until the sugar is fully dissolved and the color is like honey. Gently swirl the pan every so often to move the sugar around.
- Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens.
- Return the nuts with the sugar to the food processor and pulse until there are no more large chunks.
- Preheat the oven to 350F (180C) and line a large cookie sheet.
- In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
- Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
- Add the chopped chocolate and praline and fold until all the flour is combined and the chocolate and praline are evenly distributed.
- Scoop the dough into 10 round balls with a 2 ounce cookie scoop. Roll them so they're smooth and then place five per pan.
- Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature
- Place the chocolate chips a small bowl and set aside.
- Place the cream in a small pot over medium-low heat and gently heat hit until it's simmering.
- Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth.
- Allow the ganache to cool for 10-15 minutes and then spread on top of cooled cookies. Top with a sprinkle of praline.