Ferrero Rocher Cookies

Santa brought us lots and lots of Ferrero Rocher chocolates in our stockings. It’s one chocolate I just can’t resist. Today I’m sharing delicious Ferrero Rocher Cookies.

We have boxes and boxes of these chocolates, which I’m not complaining about.

Santa and my husband know I like them a lot. They are great with a cup of tea in the afternoon.

We had so many I thought they’d be fun to use in cookies. I have this baking tradition with the boys, when it’s a snow day, we turn on the oven and bake to our hearts’ content. I like to think that all the brownies and cookies I consume on these days don’t count, like holiday money in other countries, it’s fun money 😉

The first time I ever had a Ferrero Rocher is in England. Biting into one takes me back to my uni days or Christmas-time at Luke’s parents house. Have you ever tried one? They have a hazelnut in the center, surrounded by a chocolate hazelnut spread and coated in a chocolate shell encrusted in hazelnuts. If you love hazelnuts, you’ll love these cookies!

Ingredients

1 Cup butter, softened
1 tsp salt
1 tsp baking soda
2 eggs
2 1/2 Cups all purpose flour
2 tsp vanilla
1 Cup light brown sugar
1/2 Cup white sugar
16 Ferrero Rocher chocolates, chopped

Method

Preheat oven to 350 farenheit.

In your mixer, beat butter, eggs, sugars and vanilla. Beat until creamy.

In a separate bowl, sift flour, salt and baking soda. Add this mixture slowly to the above wet mixture. Make sure to add flour mixture slowly or it can make quite a mess.

Chop the Ferrero Rocher up and add to the batter. Once combined chill in the fridge for at least an hour.

Either use a reusable baking mat or baking spray on baking sheets. Place rounded tablespoons of the batter on baking sheet. Bake in oven for 10-12 minutes. You want the edges to be golden brown.

Allow to cool on a cooling rack.

Serve with milk or tea!