Brown Butter Ferrero Rocher Oatmeal Cookies
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These Ferrero Rocher cookies make a rich addition to a holiday platter. As brown butter holiday cookies, they’re perfect for Christmas cookie trays, cookie exchanges, and festive gatherings. You can scoop the Christmas oatmeal cookies small for sharing or generously for a bakery-style treat!
This recipe is part of my A Year of Small-Batch Chocolate Bliss Series, and it’s kicking off November with plenty of chocolate, hazelnut, and brown butter flavor.
Why You’ll Love These Ferrero Rocher Cookies
- Brown butter oatmeal cookies have that toasted, buttery flavor right down to the last chewy edge. Keep those golden bits from the pan!
- These chocolate hazelnut cookies have chopped candy throughout, so you get creamy chocolate and nutty crunch together.
- Nutella-drizzled cookies deserve a generous zigzag across the top. I like thin ribbons so the oatmeal still gets its turn.
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Plus, these brown butter holiday cookies welcome a few gold sprinkles when the dessert tray needs some sparkle!
Ingredients for Ferrero Rocher Cookies
You’ll need butter, two sugars, eggs, flour, rolled oats, Ferrero Rocher candies, and Nutella. For brown butter chocolate hazelnut oatmeal cookies with a hearty chew, choose old-fashioned oats. Also, spoon the flour into your measuring cup and level it off; scooping straight from the bag can leave you with a dry dough.
Brown Butter Oatmeal Cookie Dough
- 1 cup unsalted butter, measured before browning
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon, optional
Candies and Nutella Drizzle
- 10–12 Ferrero Rocher chocolates, unwrapped and quartered
- 1/2 cup chopped hazelnuts, optional
- 1/3 cup Nutella
- 1–2 teaspoons milk or cream, optional, only if needed for thinning
Ferrero Rocher chocolates have a whole hazelnut inside a filled wafer shell, with milk chocolate and chopped hazelnuts outside. As a result, quartering them gives the dough a lovely mix of chunky pieces and tiny wafer crumbs. Fold in both! Meanwhile, leave the optional hazelnuts out for a softer bite.
How to Make Ferrero Rocher Cookies
Brown the butter first, then cool it before mixing the dough. For Nutella-drizzled cookies with tidy ribbons, save the topping until the baked cookies have cooled completely. This dough makes approximately 32 regular cookies or 16 jumbo cookies, depending on your scoop and optional nuts.
- Brown 1 cup unsalted butter in a light-colored saucepan over medium heat, stirring and scraping the bottom until the milk solids turn golden brown and smell nutty, about 5–8 minutes. Immediately scrape everything into a heatproof bowl. Cool for 10–15 minutes, or longer until barely warm. For visual cues, follow how to make perfect brown butter.
- Whisk 1 cup packed brown sugar and 1/2 cup granulated sugar into the cooled browned butter. Then whisk in 2 large eggs and 2 teaspoons vanilla extract until smooth.
- In another bowl, whisk 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and the optional 1 teaspoon cinnamon. Stir into the butter mixture just until combined, then fold in 1 1/2 cups oats, 10–12 quartered Ferrero Rocher chocolates, and the optional 1/2 cup chopped hazelnuts.
Scoop, Chill, and Bake the Ferrero Rocher Cookies
- Scoop the dough into 2-tablespoon portions for regular cookies or 1/4-cup portions for jumbo cookies. Cover and refrigerate for 30–60 minutes. Meanwhile, heat the oven to 350°F and line baking sheets with parchment paper.
- Arrange the chilled portions about 3 inches apart. Bake one sheet at a time at 350°F for 10–13 minutes for regular cookies or 14–17 minutes for jumbo cookies. Look for set, lightly golden edges and soft centers without a wet shine. Then cool on the sheet for 5–10 minutes before moving to a rack.
- Once the cookies have cooled completely, warm 1/3 cup Nutella in a microwave-safe bowl for 10–15 seconds and stir. If necessary, stir in 1 teaspoon milk or cream, then the second teaspoon only if needed. Drizzle over the cookies. Because Nutella stays soft, keep them in a single layer until serving.
Chill, Freeze, or Bake Right Away
Chill brown butter oatmeal cookies for 30–60 minutes for thicker centers. Alternatively, freeze scooped dough for 20–30 minutes until firm on the outside, then bake and begin checking 1–2 minutes later than the usual range. That short freeze won’t necessarily freeze the centers solid. For Christmas oatmeal cookies made ahead, freeze the portions completely and allow extra baking time as needed. You can also bake immediately, although warm dough spreads more.
Tips for Thick Ferrero Rocher Cookies
Cool the butter and chill the scoops before baking. Brown butter oatmeal cookies spread quickly when the dough or baking sheet is warm, so let each pan cool between batches.
- If the butter smells acrid or has blackened bits, start again. Burnt butter gives the whole batch a bitter taste.
- For very firm dough, let the scoops stand for 10 minutes, then flatten slightly before baking.
- If the dough crumbles even after resting, work in milk 1 teaspoon at a time, up to 2 teaspoons. Avoid adding extra flour before trying a chilled test cookie.
Storing and Freezing Ferrero Rocher Cookies
Store plain cookies or cookies drizzled with unthinned Nutella airtight at a cool room temperature for up to 3 days. However, refrigerate Nutella-drizzled cookies if you added milk or cream, and use within 4 days. Keep chocolate hazelnut cookies in a single layer or separate them carefully with parchment, since the topping can smear.
For longer storage, freeze undrizzled cookies airtight for up to 2 months. Then thaw them covered at room temperature before decorating. You can also freeze scooped dough for up to 2 months; bake from frozen and check the centers rather than relying only on the clock.
Christmas Oatmeal Cookies Variations
- For more crunch, include the optional 1/2 cup chopped hazelnuts. Toast them first if you like, then cool before folding them into the dough.
- For a spiced batch, add the optional 1 teaspoon cinnamon with the flour. It tastes lovely beside hot cocoa!
- For a party platter, finish Nutella-drizzled cookies with a light scattering of gold or red-and-green sprinkles.
Ferrero Rocher Cookie FAQs
Can I use quick oats in Ferrero Rocher cookies?
Yes, although quick oats give a finer, less chewy texture. Use the same 1 1/2 cups, and avoid instant oatmeal packets or steel-cut oats.
Can I make chocolate hazelnut cookies ahead?
Yes. Cover and refrigerate scooped dough for up to 2 days, or freeze it for up to 2 months. For freshly decorated Christmas hazelnut chocolate oatmeal cookies, add the drizzle after baking and cooling.
Why are my cookies spreading?
Warm dough or hot pans often cause excess spreading. First, chill the scoops for 30–60 minutes and use a cool baking sheet. Then bake one test cookie before adjusting the remaining dough.
Does the Nutella drizzle set firm?
No, Nutella stays soft at room temperature. Therefore, use a single layer for gifting, or pack the cookies plain and add the drizzle when serving.
Bake a Batch of Ferrero Rocher Cookies!
Give those gold-wrapped chocolates a buttery, chewy oatmeal home! Brown butter hazelnut chocolate oatmeal cookies bring the toasted flavor, while the candy adds creamy chocolate and hazelnut crunch. Finish your Nutella-drizzled brown butter holiday cookies with thin ribbons, then share your batch on Instagram, Pinterest, and Facebook. Happy baking!
More Delicious Treats
After these hazelnut chocolate oatmeal cookies, try another chewy cookie or keep the Nutella jar open for cheesecake!
- Brown Butter Cranberry Walnut Oatmeal Cookies
- Soft Caramel Apple Oatmeal Cookies
- Ultimate Brown Butter Blondies
- No Bake Nutella Cheesecake
- Nutella Chocolate Pistachio Protein Cheesecake
- Brown Butter Maple Cookies (Bakery Style Fall Favorite)
Brown Butter Ferrero Rocher Oatmeal Cookies
Equipment
- Light-colored saucepan
- Heatproof mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- 2-tablespoon or 1/4-cup cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
- Microwave-safe bowl
Ingredients
Brown Butter Oatmeal Cookie Dough
- 1 cup unsalted butter measured before browning
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon (optional)
- 10–12 Ferrero Rocher chocolates unwrapped and quartered
- ½ cup chopped hazelnuts (optional)
- ⅓ cup Nutella
- 1–2 teaspoons milk or cream (optional, only if needed for thinning)
Instructions
Brown the Butter
- Cook 1 cup unsalted butter in a light-colored saucepan over medium heat, stirring and scraping the bottom, until the milk solids turn golden brown and smell nutty, about 5–8 minutes. Immediately scrape the butter and golden bits into a heatproof mixing bowl. Cool for 10–15 minutes or longer, until barely warm.
Mix the Dough
- Whisk 1 cup packed brown sugar and 1/2 cup granulated sugar into the cooled browned butter. Whisk in 2 large eggs and 2 teaspoons vanilla extract until smooth.
- In another bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and the optional 1 teaspoon cinnamon. Stir into the butter mixture just until combined. Fold in 1 1/2 cups oats, 10–12 quartered Ferrero Rocher chocolates, and the optional 1/2 cup chopped hazelnuts.
Scoop and Chill
- Scoop into 2-tablespoon portions for approximately 32 regular cookies or 1/4-cup portions for approximately 16 jumbo cookies. Cover and refrigerate for 30–60 minutes. Meanwhile, heat the oven to 350°F and line baking sheets with parchment.
Bake and Cool
- Arrange the chilled 2-tablespoon or 1/4-cup dough portions about 3 inches apart. Bake one sheet at a time at 350°F for 10–13 minutes for regular cookies or 14–17 minutes for jumbo cookies, until edges are set and lightly golden and centers are soft without a wet shine. Cool on the sheet for 5–10 minutes, then transfer to a rack and cool completely.
Add the Drizzle
- Warm 1/3 cup Nutella in a microwave-safe bowl for 10–15 seconds and stir. If needed, add 1 teaspoon milk or cream, then the second teaspoon only if necessary. Drizzle over fully cooled cookies. Keep in a single layer because the topping remains soft.
