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!
½ cup hazelnut butter
½ cup butter (softened)
½ cup + 2 tbsp brown sugar
2 eggs (room temperature + separated)
2 tbsp milk or plant-based milk
1 tbsp vanilla
1 ¼ cup Bob’s Red Mill 1:1 GF Flour Blend
½ tsp salt
12 – 14 Ferraro Roche chocolates
½ cup milk or dark chocolate (melted)
Preheat the oven to 355F, and line 2 baking trays with parchment paper.
In a medium-sized bowl, combine flour and salt. Set aside.
In a large bowl, combine hazelnut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.
One at a time, slowly mixes 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.
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.
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.
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.
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.
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.
Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies.
Enjoy this deliciousness!!
These cookies will melt in your mouth like shortbread, bake for less time to make a chewier cookie!
To make dairy-free, swap butter with earth balance, use plant-based milk, AND replace Ferrero Roche with your favorite dairy-free chocolate truffles!
Replace hazelnut butter with peanut butter if you prefer!
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Have fun with it!
- Serving Size: 14
- Calories: 274
- Sugar: 14.3g
- Sodium: 15.7mg
- Fat: 19.1g
- Saturated Fat: 10.6g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 16.7g
- Fiber: 1.2g
- Protein: 3.3g
- Cholesterol: 61.4mg
Keywords: chocolate, easy, best