Ferrero Rocher Cookies Recipe - 10 Ferrero Rochers (Frozen) - 115g Unsalted Butter (Cold, Cut into cubes) - 190g Brown sugar - 1 Tsp Vanilla Extract - 1 Egg (Cold) - 245g Plain Flour - 1 Tbsp Cornflour - 1/2 Tsp Baking Soda - 1/4 Tsp Salt - 200g Milk Chocolate Chips - 50g Toasted Hazelnuts (Roughly Chopped) Cookie Toppings: - Nutella To Garnish - Toasted Hazelnuts To Garnish (Finely Chopped) - Ferrero Rochers To Garnish (Chopped In Half) - Unwrap the Ferrero Rochers and place them in a small bowl. Freeze for about an hour. - In a large mixing bowl, beat together the cold butter and sugar until combined. - Add the vanilla and egg then beat again until just combined. - Fold in the flour, cornflour, baking soda and salt until just combined (Don’t Overmix). - Fold in the chocolate chips and chopped hazelnuts until evenly combined. - Cover the cookie dough with plastic wrap and refrigerate for about 45 minutes. - Preheat the oven to 160 degrees Celsius (Fan) and line two baking trays with parchment paper. - Spoon a medium sized ball of cookie dough into your hand and flatten slightly. Place the frozen Ferrero Rocher in the centre of the cookie and mold the cookie dough around it, sealing it in. - Place the cookie balls on the prepared baking trays, evenly spaced in case of spreading. - Bake for 15 minutes or until golden. - Allow to cool slightly. Spoon small amounts of Nutella on each cookie, then spread it to evenly coat the tops with a teaspoon. - Sprinkle the finely chopped hazelnuts on top. Place your chopped in half Ferrero Rochers on top of each cookie (You may need to put a little bit of Nutella under the Ferrero Rocher to help them stick better on top of your cookies). - Enjoy! #ferrerorocher #cookies #EasyRecipe #Love #bake - @cocosbakesnbuns