Ingredients
• ¾ cup (1½ sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder (Dutch-process for depth)
• ½ tsp baking soda
• ¼ tsp salt
• 24 (1 tsp) chilled Nutella dollops (freeze 15 mins for easy handling)
• 24 milk chocolate kisses, unwrapped
• Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, beat butter and sugar until light and fluffy (~3 mins). Add egg and vanilla; mix well.
- Whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients until a soft dough forms. Chill 30 mins (helps prevent spreading).
- Scoop 1-tbsp dough balls. Flatten slightly; place 1 frozen Nutella dollop in center. Wrap dough around, sealing completely. Roll into smooth balls.
- Place 2″ apart on sheets. Bake 10–11 mins—until puffed and just set (centers will be soft—don’t overbake!).
- Immediately press 1 chocolate kiss into center of each (it’ll melt slightly). Optional: sprinkle with flaky salt.
- Cool on sheet 5 mins, then transfer to a rack.
PREP TIME & NUTRITION :
Prep Time: 25 mins (+30 chill), Cook Time: 11 mins, Total Time: 1 hr 6 mins, Yield: 24 cookies
Calories: 130, Net Carbs: 15g, Fats: 8g, Protein: 2g
✅ Lower-sugar option: Use sugar-free cocoa + keto-friendly Nutella (e.g., ChocZero Hazelnut Spread) + sugar-free kisses — net carbs drop to ~4g/cookie.