Mini Nutella® Cookie Cups

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.

2 . Stage

Combine flour, baking soda, and salt in a medium bowl. Set aside.

3 . Stage

Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.

4 . Stage

Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.

5 . Stage

Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes.

6 . Stage

Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.