Heat butter in a light-colored pan over medium heat until butter is melted, stirring occasionally.
Once butter begins foaming/bubbling, begin stirring more consistently.
Continue heating and stirring until butter begins to turn a more amber color and smell nutty. Little orange bits will begin forming on the bottom. That’s the good stuff.
You’ll want to remove the butter from the heat when the bits at the bottom START browning, but before they burn.
Remember, you can always brown your butter more, you can’t brown it less.
Once browned, letter butter cool until it reaches a spreadable consistency.
Preheat oven to 350 and line a baking sheet with parchment or a silpat.
Cream butter and sugar together until fluffy, at least 2 minutes in a mixer.
Add egg and vanilla and mix thoroughly.
Add flour mixture in two sections, and mix until just combined.
Make 6 equal balls of dough, then make a deep well in the middle of each. Similar to making a pinch pot.
Fill holes w 1⁄2 Tablespoon of Nutella, then seal the hole up and re-roll/pat into a ball.
Bake for 12 minutes, turning halfway through.
Let cool on a baking sheet for at least 30 minutes, then drizzle w Nutella by filling the corner of a piping bag/a ziploc and taking off a tiny bit of the tip.