Nutella-Stuffed Chocolate Chip Cookies

• 1/2 cups Nutella
• 1 box (19 Oz. Size) Betty Crocker Gluten-free Chocolate Chip Cookie Mix
• 1 stick Butter
• 1 whole Egg
• 1 teaspoon Vanilla

1. 1. Refrigerate Nutella until it's firm.
2. 2. Prepare cookie mixture according to directions on box, using the butter, egg, and vanilla.
3. 3. Shape cookie dough into a log, approximately 1 1/2 inches round; chill cookie dough in fridge until firm.
4. 4. Preheat oven to 350u0b0F.
5. 5. Line 2 cookie sheets with parchment paper, nonstick foil, or grease with your choice of fat/oil (or a nonstick sheet, like Silpat).
6. 6. Cut cookie dough in thin slices (2 slices for each cookie). Add 1 teaspoon firm Nutella to the center; place second cookie dough slice on top of Nutella stuffing and press down around the edges, like a ravioli. Carefully cut away excess dough, making sure not to make any holes where Nutella might ooze out. Repeat for all the dough, approximately 24 cookies.
7. 7. Place each stuffed cookie on nonstick lined baking sheets; bake for 9 minutes on 350u0b0F.
8. 8. Let settle before eating.

nutella, chocolate chip cookie, butter, egg, vanilla

Taken from tastykitchen.com/recipes/desserts/nutella-stuffed-chocolate-chip-cookies-2/ (may not work)