Ferrero Rocher Cookies

You know when you have a craving for something so bad that it takes over your life until you give in, cave and make some delicious cookies? Well I had that. I got a box of my favourite chocolates for Christmas and for some reason I still have them, despite my sister gunning for them. Sav, I am watching you. Now I know that January is the month that everyone sets out to be more healthy and to eat less fatty foods but we all have to have a little bit of what we fancy from time to time. These cookies will probably, okay definitely not help you on your mission but they will wipe away the January blues. Believe me, I was dancing in my onesie in the kitchen to dare I say it Justin Bieber whilst munching on a hot soft cookie.. perfection at it's best.


The trick is to freeze the Ferrero Rocher's so that they still hold their shape and flavour on top of the cookie, freezing them allows them not to melt into the cookie dough but keep their nutty goodness. This recipe makes for the softest, gooiest cookies with just a little crunch on the outside. I love soft cookies so these are right up my street, however if your a hard cookie kind of person then leave them in the oven a couple minutes more than what I have suggested.

Ferrero Rocher Cookies
(Makes 22) 

125g Butter
100g Light Brown Sugar
125g Caster Sugar
1 Egg
1 Tsp Vanilla Extract
225g Self - Raising Flour
1/2 Tsp Salt
50g Milk Chocolate
Handful of Hazelnuts
6 Ferrero Rocher

Put the Ferrero Rocher's in a bag and place in the fridge for one hour before using them. Once froze in a food processor blitz them into small chunks, place back in the bag and place in the freezer until required.

In the same food processor place the milk chocolate and hazelnuts inside and blitz until small pieces.

Preheat the oven to 180 degrees C, Gas mark 4. Line a large baking tray with grease proof paper.

Cream together the butter and two sugars until light and fluffy. Add in the egg and vanilla extract and whisk together. Sift in the flour, salt and the chocolate and hazelnut pieces and mix together until well incorporated and stiff.

Roll into small balls, just a little smaller than a golf ball and place on the tray. Then take the Ferrero Rocher pieces out of the freezer and sprinkle over a pinchful over each cookie, patting them down in place. Make sure that you leave two inches between each cookie as they will spread when cooking. You will also need to do this in two batches.

Place in the oven for 9 minutes to achieve gooey, soft perfection. Once cooked leave in the tray for two minutes and then transfer onto a cooling rack to cool, or eat warm because it's pure perfection!