This delicious, crunchy, and chocolatey thumbprint cookie recipe combines what we love about Ferrero Rocher's into a cookie. It's perfect for holiday baking!
View More
GET THE RECIPE
Preheat the oven to 355F, and line 2 baking trays with parchment paper. In a medium-sized bowl, combine flour and salt. Set aside.
View More
In a large bowl, combine hazelnut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.
View More
One at a time, slowly mix in the egg yolks, until just combined. Keep the egg whites in a separate bowl for later. Add the flour mixture and mix until well combined. Do not overmix.
View More
Chop the hazelnuts into small pieces and place them into a small bowl. Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. Roll the cookie dough balls out with your hand, until smooth.
View More
Dip each cookie dough ball in the egg whites, lightly covering, and roll into the chopped hazelnuts. Place each cookie dough ball onto the baking sheet, and press your thumb into the top to create a small cavity.
View More
Shape the sides of the cookie if you need to create the perfect shape. Unwrap a Ferraro Roche chocolate and place it in the center of the cookie, filling the cavity. Repeat these steps until you use all of the dough.
View More
Evenly space the cookie dough 2-3 inches apart onto the baking trays. Bake for 18 - 20 minutes, until golden on the bottom and edges.
View More
Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack. Once slightly cooled, add the dark chocolate to a small bowl and slowly melt it in the microwave.
View More
Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies. Enjoy this deliciousness!!
View More