Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.

Using a hand or stand mixer, cream the butter and sugar until light and fluffy.

Add in the eggs, the vanilla extract and beat until well-incorporated.

Next add in all of the dry ingredients and mix until just combined.

Scoop 2 tablespoons of cookie dough and flatten in the palm of your hand. Place on the baking tray and spoon 2-3 teaspoons of Nutella into the center (careful not to over fill).

Scoop an additional tablespoon of dough and gently press into a circle. Place this over the first layer of cookie and Nutella ensuring the Nutella is fully covered and the top and bottom layer of the cookie are pressed together, sealing it closed.

Repeat until all of the cookie dough is used.

Bake for roughly 12 minutes and allow to cool for 5 minutes before transferring to a wire rack.

These are best enjoyed day-of as that is when the center is at its most gooey.

These can be covered and stored in the fridge for up to 4 days.