Gluten-Free Nutella-Filled Cookies

To make the filling: In a medium bowl, use a flexible spatula to combine the Nutella, confectioner’s sugar, and salt, stirring until the mixture is combined. This filling will seem dry at first — continue mixing until everything comes together into a thick paste. 

Scoop the filling into 12 even portions (2 teaspoons or 15g each); a slightly mounded Teaspoon Scoop works well here. Gently roll each portion of filling between your palms to round them into neat balls. Place each ball of filling onto a piece of lightly greased plate or piece of parchment and set aside.  

To make the cookies: In the bowl of a stand mixer fitted with the flat beater attachment, beat the mix, butter, and egg for 1 to 2 minutes, starting on low speed and increasing to medium, scraping the bowl as needed. Alternatively, combine the ingredients in a large bowl and stir vigorously with a flexible spatula until thoroughly combined. The dough will be soft and sticky. 

Scoop the dough into 12 equal portions (about 2 tablespoons or 43g each); a level 2-Tablespoon Scoop works well here. Place the scooped dough on a parchment-lined or ungreased baking sheet. 

Using lightly greased hands, flatten each portion of dough into a disk that’s 2 1/2" in diameter.  

Place one portion of Nutella filling onto the center of each disk. Working with one at a time, wrap the dough around the filling like a dumpling, enclosing it completely. Roll the ball of dough between your palms to seal any cracks and smooth it into a neat ball. Repeat with the remaining dough, greasing your hands as needed to prevent sticking. 

Return the shaped cookie dough balls to the baking sheet, being sure to space them at least 2" apart. 

Use the palm of your hand to gently flatten each dough ball to 2" wide. Transfer the baking sheet to the freezer, uncovered, for 30 minutes to chill. Meanwhile, preheat the oven to 375°F with a rack in the center. (See “tips,” below if you’d like to freeze the dough.) 

Bake for 15 to 18 minutes, until the cookies have puffed and the edges are set. Remove from the oven and allow the cookies to cool on the pan for 2 to 3 minutes before using a spatula to transfer cookies to a wire rack to cool completely. 

Storage information: Store the Nutella-filled cookies in an airtight container at room temperature for up to 2 days; freeze for longer storage.