Chocolate Hazelnut Spread Cookies

Ingredients:

• 220 g butter, room temperature
• 1/4 cup + 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups premium flour
• 0.5 cup Nutella chocolate-hazelnut spread, room temperature

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Line 3 baking sheets with parchment paper or silicone mats.
2. Cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2-3 minutes. Stir in the vanilla. With the mixer running, gradually add the flour. Stir in the chocolate-hazelnut spread.
3. Using a small cookie scoop or tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the cookies are slightly spreadable, 10-12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
4. Place 1 tablespoon of powdered sugar in a bowl. Roll the cookies in batches until completely coated. Store in an airtight container at room temperature.