1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
Pinch of salt
¾ to 1 jar of Nutella
Preheat oven to 375°F. Lightly spray muffin pans with baking spray or use silicone muffin pan.
Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy. Beat in eggs and vanilla and mix thoroughly.
In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined. Slowly add to wet ingredients until just combined.
Roll dough into balls 1.5 inches thick. Place them in the muffin pan and bake for 10-12 minutes, until golden brown but not too dark around the edges.
Remove from oven and use a shot glass or similar object to press your baked cookies down as soon as they come out of the oven. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth. Let cool 15-20 minutes in pan.