Freeze the Nutella dollops

• Line a plate or pan with parchment paper.
• Scoop equal dollops of Nutella onto the parchment.
• Freeze until firm.

Cream butter and sugars

• In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
• Mix in the egg and vanilla until fully combined.

Make the cookie dough

• Add the flour, baking soda, salt and cinnamon.
• Mix just until a dough forms.

Stuff the dough balls

• Divide the dough into equal portions.
• Flatten each portion, place a frozen Nutella dollop in the center and wrap the dough completely around it, sealing well.

Coat in cinnamon sugar

• Mix the granulated sugar and cinnamon together.
• Roll each dough ball in the cinnamon sugar until fully coated.

Arrange and freeze

• Place the dough balls in a parchment-lined round cake pan in a circle, leaving a little space between each one to help them hold their scoopable shape.
• Freeze until firm.

Bake

• Bake at 175 °C until the edges are lightly golden and the centers are still soft.

Cool and serve

• Let the cookies cool in the pan before serving.