Chocolate-Hazelnut Drop Cookies

1. 1

   Place an oven rack in the center of the oven.

2. 2

   Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners.

3. 3

   Set aside.

4. 4

   In an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the sugar on high speed until light and fluffy, 2 to 3 minutes.

5. 5

   Beat in the vanilla.

6. 6

   With the machine running, gradually add the flour until incorporated.

7. 7

   Beat in the chocolate-hazelnut spread.

8. 8

   Roll the dough into 36 (1 1/2-inch) balls and place 12 balls of dough onto each baking sheet.

9. 9

   Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes.

10. 10

    Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.

11. 11

    Place the remaining 1 cup powdered sugar in a medium bowl.

12. 12

    In batches, roll the cookies in the sugar until coated.

13. 13

    Store in an airtight container at room temperature.

14. 14

    Per cookie (38); Calories: 104; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 1 gram; Total carbohydrates: 11 grams; Sugar: 6 grams; Fiber: 0 grams; Cholesterol: 13 milligrams; Sodium: 2 milligrams

* Per serving · 4 servings · Values may vary.

No additional tips available.