Ferrero Rocher Cookies
 
Prep time
Cook time
Total time
 
Soft and chewy cookies laced with chunks of Ferrero Rochers pieces.
Author:
Recipe type: Dessert
Serves: 32 cookies
Ingredients
  • 12 Ferrero Rochers
  • 2¼ cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter (1 stick), softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
Instructions
  1. Place the Ferrero Rochers in the freezer until firm, about an hour. Remove from freezer and pulse in a food processor (or hit with a hammer in a zip-loc bag) a few times until they're broken into chunky pieces. Be sure not to grind them too finely: you want thick, chunky pieces. Place back in the freezer until ready to use.
  2. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
  3. In a small bowl, mix together the flour, cornstarch, baking soda, and salt; set aside.
  4. In a large mixing bowl, cream the butter, white sugar, and brown sugar until fluffy. Beat in the full egg, then the egg yolk and the vanilla, mixing until smooth. Add flour mixture in three parts, stirring until just combined after each addition.
  5. Stir in ½ the Ferrero Rocher pieces. Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart. Place the remaining Ferrero Rocher into the tops of the cookies, pressing them into the dough slightly.
  6. Bake for 9-11 minutes until edges are nicely browned. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Recipe by Port and Fin at https://portandfin.com/ferrero-rocher-cookies/