Preheat your oven to 375 degrees F.

Lightly spray muffin pans with baking spray or use silicone muffin pan.

Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy.

Beat in eggs and vanilla and mix thoroughly.

In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined.

Slowly add to wet ingredients until just combined.

Roll dough into balls 1 or less inches thick.

Place them in the muffin pan (do not squish down yet!) and bake for 10-12 minutes, until golden brown but not too dark around the edges.

Remove from oven and use a heart shaped cookie cutter to make heartshaped cut on your cookie

and use teaspoon or similar object to press your heartshaped spot down as soon as they come out of the oven.

It creates a almost perfect heart shape for your Nutella to melt in!

Add 1 tsp Nutella to each cup – it will start to melt quickly so you can swirl it to the edges and make it nice and smooth.

Let cool 15-20 minutes in pan (At first the Nutella is nice and melty – be sure to eat at least one cookie this way!), and serve.

Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.