I feel like every time I do a cookie recipe lately, it becomes my new favorite cookie. And it’s no different with these!!
According to the national food websites (which I check when making monthly content calendars lol) today is WORLD NUTELLA DAY. As if I need an excuse to bake with Nutella. But I definitely wanted to whip something up for the occasion.
And omg these cookies. My original inspiration for these came from the ~classic~ peanut butter blossom. You know those peanut butter cookies with a Hershey Kiss planted in the center while they’re still hot from the oven. The Ferrero Rocher’s didn’t have quite the same effect, or at least the effect I was looking for, but they are a glorious treat all on their own so sticking one in the center of these cookies is definitely not terrible.
Let me tell you about these Chocolate Hazelnut Cookies. They are THICK and CHEWY and so so addictive. Like, even the photo above does not do their inner texture justice. Plus they’re coated in sugar, which gives the crackly exterior a very slight and satisfactory crunch. I tested two batches and then I was standing there in the kitchen with a giant ziploc bag full of these by myself and no one to give them to. A travesty!
I had to put them in the garage freezer so that I A) wouldn’t keep snacking on them, and B) they wouldn’t go bad/stale/end up in the trash.
So I really hope if you make these, you enjoy them and are able to share them with your family/household!
Just a note — there are two things that could be optional in this recipe: the sugar coating and the Ferrero Rochers. If you don’t want to include the coating, you can skip the rolling in sugar and just arrange the dough on the baking sheets without it.
I made some of these cookies without the Ferrero Rochers and I have to say, they are so stinking good all on their own. (Although I think I’ve made my 😍😍😍 for Ferrero Rochers clear.) The Nutella flavor really comes through, so it’s just whatever you prefer!
Chocolate Hazelnut Cookies
For the cookies
- ½ cup unsalted butter softened
- ½ cup chocolate hazelnut spread
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ tsp salt
For the Garnish
- ⅓ cup granulated sugar
- 10 chocolate hazelnut candies such as Ferrero Rocher, halved
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer, cream butter and chocolate hazelnut spread on medium-high speed until incorporated. Add both sugars, vanilla, and egg; mix well.
- Next, add the flour, cocoa powder, baking soda, and salt. Mix on low speed until just combined, and then medium speed until completely combined.
- For sugar coating, use a 1 tablespoon cookie scoop, scoop dough one ball at a time into a shallow dish with ⅓ cup granulated sugar. Roll dough balls in sugar and place on the prepared baking sheets about two inches apart.
- Bake 7 to 8 minutes, or until slightly firm around the edges. Remove from oven and immediately press one half of a chocolate hazelnut candy into the center of each cookie. Transfer cookies to a wire rack to cool completely.