These Ferrero stuffed hazelnut cookies are topped with melted chocolate. The perfect crispy cookie recipe that will wow a crowd. Best dessert ever!
Ferrero Stuffed Hazelnut Cookies
Don’t you just love it 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
Ingredients
- 1 Cup Hazelnuts
- 1 Cup all purpose Flour
- 1/2 cup unsalted butter ( 1 stick) softened
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/4 cup ugar
- 1 teaspoon Hazelnut coffee creamer
- 1 large egg
- 18 Ferrero Rocher chocolates unwrapped
For Chocolate Topping
- 1 cup Chocolate Chips
- 1 Teaspoon Oil
Instructions
- 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
Notes
Nutrition
You may also like:
Truffle Stuffed Chocolate Chip Cookies
Nutella Stuffed Chocolate Chip Cookies
Flower Pot Cookies
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