Nutella Cookies

We secretly love Nutella over here, ok maybe not so secretly.  I sent my son to school in Kindergarten with a bagel nutella sandwich almost every day.  I was just happy that we was eating something, anything at school.  Now, he's in first grade and we've moved on to healthier options, but we still love Nutella.  So, when a friend shared this recipe, we had to make it.  And they are awesome... and surprisingly not too sweet.  It's a little more fuss than my usual scoop and bake cookies, but really, they're simple... and yum!

Check out the original recipe here from King Arthur.

Or I'll paste it below.  I didnt make any changes, well I skipped the sea salt and espresso.

Nutella Cookies
from King Arthur Flour
makes 12 cookies

Filling
1/2 cup Nutella chocolate-hazelnut spread

Cookie dough
1 cup Nutella chocolate-hazelnut spread
1 cup King Arthur 100% White Whole Wheat Flour or Unbleached All-Purpose Flour
1 large egg
1/2 teaspoon espresso powder, optional; for enhanced flavor

Topping
Fleur de Sel coarse sea salt

1) To make the filling: Scoop small balls of Nutella (chestnut-sized, about 1" diameter) onto a parchment-lined baking sheet. A teaspoon cookie scoop, filled level, is the perfect tool for this job; your goal is about 2 level measuring teaspoons of Nutella. You should have about 12 small balls.
2) Place the baking sheet into the freezer (uncovered is fine), and freeze until the balls are completely frozen, about 3 hours; or up to overnight.
3) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
4) To make the dough: Mix together all of the dough ingredients; the mixture will be cohesive, fairly soft, but not sticky; think modeling clay.
5) Scoop out heaping tablespoonfuls of the dough; a slightly heaped tablespoon cookie scoop works well here.
6) Flatten a ball of dough. Place one of the frozen Nutella balls in the center. Wrap the dough around the Nutella like a dumpling, enclosing it completely. Roll the ball of dough between your palms to seal any cracks and round it out. Repeat with the remaining dough and frozen Nutella balls.
7) Place the cookies on the prepared baking sheet; they won't spread much, so should all fit on one sheet. Sprinkle very lightly with a bit of coarse sea salt.
8) Bake the cookies for 8 to 10 minutes; when done, they will have lost much of their shine, and you may see a very faint lightening of color around the bottom third of each cookie.
9) Remove the cookies from the oven; serve warm, or at room temperature. For the full melting-center, lava-like effect, serve warm; if they're at room temperature, the centers will be solid. Reheat very briefly in the microwave to liquefy the centers, if desired.