Ferrero Rocher Cookies Recipes

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FERRERO ROCHER COOKIES



Ferrero Rocher Cookies image

Make and share this Ferrero Rocher Cookies recipe from Food.com.

Provided by Smiles3

Categories     Dessert

Time 30m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/2 cup Splenda sugar substitute
1 cup brown sugar
1 cup butter
2 eggs
2 teaspoons vanilla extract
3/4 cup flour
3/4 cup multi-grain flour
1/2 cup cocoa
1 teaspoon baking soda
1 pinch salt
3 cups oatmeal
3/4 cup ground hazelnuts

Steps:

  • Add brown sugar, Splenda, and sugar in a bowl along with 1 cup butter (do not heat up to liquid form).
  • Combine until smooth in consistency.
  • Add 2 egg and 2 tsp vanilla extract.
  • Mix flours, cocoa, baking soda, and salt in separate bowl.
  • Slowly combine dry and wet ingredients.
  • Add in oats and chopped nuts.
  • Spoon Tbsp onto pan and press down with spoon (DO NOT GREASE PAN).
  • Cook at 350°F for 10-15 minutes.
  • Let cool and enjoy with a glass of milk -- or soy milk.

Nutrition Facts : Calories 127.1, Fat 6.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 81.4, Carbohydrate 16.6, Fiber 1, Sugar 9.8, Protein 1.8

FERRERO ROCHER COOKIE CUPS



Ferrero Rocher Cookie Cups image

These truffle-stuffed cookie cups are bursting with hazelnut flavor because the nuts are not only in the truffles themselves, but also in the dough. Make sure that the muffin tin you use is a good nonstick one, because the cookies might be hard to remove otherwise.

Provided by Food Network Kitchen

Time 2h45m

Yield 24 cookies

Number Of Ingredients 10

Nonstick cooking spray, for the muffin tin
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup blanched hazelnuts
1/2 cup sugar
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
24 chocolate hazelnut truffles, such as Ferrero Rocher
1/2 cup dark chocolate chips

Steps:

  • Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside.
  • Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
  • Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
  • Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
  • Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
  • Allow the cookies to cool completely in the muffin tin set on a cooling rack.
  • Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
  • Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.

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