- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla powder (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 13 oz. jar of Nutella
Preheat oven to 350 degrees F. Spray your mini muffin tin with Pam Baker spray (with oil and flour).
In a large mixing bowl, add butter and mix well with standing mixer. Add both sugars and mix 20 seconds or until fully mixed. Add eggs, vanilla, vanilla powder (optional) and mix for 40 seconds. Add dry ingredients and mix until all the flour is incorporated, about 1 minute.
With a 1 1/2 - inch cookie scoop, scoop dough and place in mini muffin tin or roll dough into balls 1 1/2 - inches thick. Gently pat down.
Bake for 10-12 minutes, until golden brown around the edges.
Remove from oven and let sit for 2 minutes. With a wooden dough press, press on top of the cookies or make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tablespoon Nutella to each cup.
Let cool 10 minutes in tin. Remove from tin and store in tupperware.