Ingredients for Ferrero Rocher Cookies
- ½ cup granulated sugar
- Splenda Sugar Substitute
- ¾ cup packed light brown sugar
- Butter
- Eggs
- Vanilla Extract
- Flour
- Multi Grain Flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Oatmeal
- Ground Hazelnuts
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How to Make Ferrero Rocher Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, ½ cup granulated sugar, and ½ cup Splenda until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup rolled oats and 1 cup finely chopped hazelnuts.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently press down on each cookie with a spoon.
- Bake for 10-15 minutes, or until the edges are set and the centers are still slightly soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your homemade Ferrero Rocher cookies with a glass of milk (or your preferred beverage)!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
39g
Fat
15g
Carbs
5g
