My family discovered chocolate hazelnut spread during the pandemic. I think it was such a comfort food for everyone that I could not keep it in the house. I would buy a big jar at Aldi, a US discount grocer, and it was gone in a day or two. I would buy the little snack packs at Costco with the bread sticks and dip together in a little container thinking that would help with portion control. It does but three of them eating 1-2 a day? Still goes quickly.
24 chocolate hazelnut truffles, such as Ferrero Rocher unwrapped
Spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess.
Combine sugar, salt and flour in a bowl and mix well.
Beat the butter until it just starts to form a ball then add vanilla and egg. Beat until just mixed. Slowly beat in the flour mixture to the butter mixture until dough forms.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees. Place a clean cookie sheet in the center of the oven while preheating.
Press one tablespoon of cookie dough into the muffin tin pan holes. Make a cup using your fingers or a spoon. Then press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups or it may burn).
Place the muffin tin onto the heated cookie sheet in the oven, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 20-25 minutes.
Allow the cookies to cool completely in the muffin tin set on a cooling rack before removing from pan.