Preheat oven to 375° F. Line two baking sheets with parchment paper and set aside.
Beat dark brown sugar, hazelnut spread, butter, vanilla and egg in large bowl with electric mixer on medium speed. Stir in flour, baking soda and salt.
Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in decorating sugar and place two inches apart on prepared baking sheets.
Bake 7 to 9 minutes or until edges are set and middle is puffed. Cook on baking sheets for one minute, then transfer cookies to wire racks to cool completely.
If you don’t have white decorating sugar, you may substitute with raw sugar or granulated sugar.
3/4 cup dark brown sugar
3/4 cup cocoa hazelnut spread
1/2 cup butter, softened
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons white decorating sugar
Number of servings: 4 dozen (48)
Cooking time: 7 to 9 minutes