- 2 sticks unsalted butter room temperature
- 2/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup Nutella
- 1 cup mini chocolate chips
In a stand mixer, beat butter and confectioners’ sugar together on medium speed, until the mixture is very smooth. Beat in vanilla and Nutella. Reduce mixer speed to low and add in flour, mixing until dough comes together. Mix in the chocolate chips.
Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
Refrigerate the dough for at least 2 hours (I transferred the parchment paper and dough onto a cookie sheet for support and stuck it in the fridge so that the dough would not break/bend).
After the dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch x 1-inch rectangles.
Bake for 18 to 20 minutes, until the cookies turn brown at the edges. Let cookies cool before serving. Store in airtight container.
Recipe adapted from Use Real Butter