This Ferrero stuffed hazelnut cookies are topped with melted chocolate. The perfect crispy cookie recipe that will wow a crowd. Best dessert ever! Yum
Ferrero Stuffed Hazelnut Cookies
Don’t you just love when your experiments turn out successful? I am! Honestly, a lot of my weird ideas turn out to be disasters and never make it into the blog. Yesterday was the exception: this Ferrero stuffed hazelnut cookies are crispy with a surprise center and a chocolaty top.
The crumbly cookie uses a hazelnut shortbread base and is filled with a Ferrero Rocher truffle. I then added some melted chocolate on top for a festive look.
These stuffed hazelnut cookies are easy to make and are definitely a different and refined flavor. My grandmother loves using ground nuts in her cookie bases and they turn out delicious.
Normally she grounds walnuts and almonds, but since it’s the holidays I used hazelnuts. They are definitely more festive.
You can make the hazelnut cookie base in advance and freeze. You can also refrigerate until ready to use. Perfect for the busy time of the holidays. You get to plan ahead without stressing over at the last minute.
My kids are doing cookie exchanges in their respective schools, I will send these over and hopefully, they will definitely be a success.
I have a few suggestions for making these stuffed hazelnut cookies: you can add some chopped hazelnuts on top of the melted chocolate, I wanted to do this but ran out of nuts.
If you have a bigger budget, add some edible gold flakes on top. They will look and taste like a million bucks.
At the end of the day, just have fun making them your own. All I can say is that the flavor is amazing. In fact, today I am making another visit to the grocery store to get some more hazelnuts.
I hope you can try these Ferrero stuffed hazelnut cookies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Ferrero Stuffed Hazelnut Cookies
- 1 Cup of Hazelnuts
- 1 Cup of all purpose Flour
- 1 cup Stick - 1/2 of Unsalted butter softened
- 1/2 Teaspoon of baking powder
- 1/2 Teaspoon of salt
- 1/4 cup of sugar
- 1 teaspoon of Hazelnut coffee creamer
- 1 large egg
- 18 Ferrero Rocher chocolates unwrapped
- For Chocolate Topping
- 1 cup of Chocolate Chips
- 1 Teaspoon of Oil
Preheat oven to 400 degrees F.
Place hazelnuts on a sheet pan
Bake for 10-15 minutes or until hazelnuts becomes aromatic and skin begins to break
Remove from oven and place the hazelnuts inside a kitchen towel
Rub the hazelnuts together to remove the skin off them
Place the hazelnuts on a food processor and ground them
Place butter and sugar on a mixer with a paddle attachment. Mix until creamy, 2-3 minutes
Meanwhile in an another bowl, mix the flour, salt, baking powder and hazelnuts
To the butter add the eggs and hazelnut coffee creamer. Mix
Finally, add the flour mixture slowly until the whole mixture is incorporated
Lower the oven to 325 degrees F.
Line a 2 sheet pans with parchment paper
Grab a small dollop of cookie dough, about the size of the Ferrero and flatten it with your hands*. Place the Ferrero in the middle and roll with your hands until the truffle is totally encased inside the cookie dough
Place the cookie balls on the sheet pan separated
Bake for 12-15 minutes or until browned
Remove from heat and place on a cooling rack to cool
For melted chocolate: place chocolate chips in a bowl with the oil. Microwave for 30 seconds and remove from heat. Mix. If the chocolate isn't melted enough place in the microwave for 15 more seconds
Dip each top of cookie into the melted chocolate. Place on cooling rack until the chocolate sets
Store in a cookie tin or a Tupperware at room temperature