Ferrero Rocher Blossom Cookies

• servings: 24 servings
• active time: 25 minutes
• total time: 32 minutes

Ingredients

150 g all-purpose flour

50 g natural cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

115 g unsalted butter (softened to room temperature)

100 g brown sugar

1 large egg (room temperature)

1 teaspoon vanilla extract

50 g granulated sugar

100 g hazelnuts (finely crushed/chopped)

24 Ferrero Rocher chocolates

Directions

Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Flour mixture: In a small bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it becomes very creamy. Add the brown sugar and beat until fluffy. Add the egg and vanilla extract and beat again until combined.

Combine flour and butter mixtures: Add the flour mixture to the butter mixture and mix on low speed until just combined.

Scoop dough: Use a 1.5-tablespoon cookie scooper to scoop the cookie dough into your hand.

Roll cookies: Roll the cookie dough ball in between your hands and then roll it in either granulated sugar or crushed hazelnuts until coated. Place the rolled cookie dough balls on your lined baking sheet, leaving about 1" in between each cookie for spreading.

Bake: Bake cookies for about 7-8 minutes. While the cookies are baking, unwrap all the Ferrero Rocher chocolates. After taking the cookies out of the oven, immediately press a Ferrero Rocher on top of each cookie. Let the cookies cool completely or enjoy while warm.

Nutrition

• Calories: 138 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Cholesterol: 18 mg
• Sodium: 89 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 2 g