Ferrero Rocher Chocolate Hazelnut Cookies
These Ferrero Rocher chocolate hazelnut cookies deliver everything you love about the classic candy without the sugar crash. Soft cocoa cookies with a molten hazelnut chocolate center and a glossy chocolate dip that makes them look straight out of a bakery case.
Ferrero Rocher were my “only on special occasions” candy growing up. The gold wrapper, the snap of the shell, that creamy chocolate hazelnut center. They felt fancy in a way few candies did.
I wanted that same experience without the mystery ingredients or the inevitable sugar crash. These cookies nailed it.
You get a soft, rich cocoa cookie on the outside and a molten hazelnut chocolate center inside that makes you pause for a second after the first bite. They look and taste like something you’d spot in a bakery window, but they’re made with simple ingredients you probably already have at home. And yes, they happen to be gluten-free.
Why these cookies work
The cocoa-forward dough stays soft while sealing in the chocolate center, and baking just until set keeps the middle molten. The final chocolate-hazelnut dip adds texture and that signature Ferrero Rocher look without overpowering the cookie itself.
Ferrero Rocher Chocolate Hazelnut Cookies
Ingredients
Cookies
- 3 cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ cup plain Greek yogurt
- ½ cup honey or maple syrup
- 2 large eggs
- ½ cup chopped hazelnuts plus extra for topping
- 12 –14 small pieces hazelnut chocolate for stuffing
Chocolate Coating
- 1 cup dark chocolate 70% or higher, melted
- ¼ cup chopped hazelnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients. In a large bowl, whisk together almond flour, cocoa powder, baking powder, and chopped hazelnuts.
- Add wet ingredients. Stir in Greek yogurt, honey or maple syrup, and eggs until a dough forms.
- Shape and stuff. Scoop about 2 tablespoons of dough and flatten slightly. Place a piece of hazelnut chocolate in the center, wrap the dough around it, and seal. Flatten gently and place on the baking sheet.
- Bake for 11–12 minutes, until set but still slightly soft in the center. Let cool completely on the baking sheet.
- Prepare the coating. Stir chopped hazelnuts into the melted dark chocolate.
- Dip and finish. Dip each cooled cookie halfway into the chocolate coating. Place back on parchment, sprinkle with extra hazelnuts, and let set until the chocolate hardens.
Notes
- Let the cookies cool fully before dipping so the chocolate sets cleanly.
- These store well in an airtight container for several days.
- Make ahead: Shape and stuff the cookies, then freeze raw for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
- For gifting: Wrap individually in gold foil for full Ferrero Rocher nostalgia.
- Swaps: This recipe is naturally gluten-free as is! To make it dairy-free, use dairy-free yogurt and dairy-free chocolate.
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