Line a baking sheet with parchment paper or a silicone mat. Scoop sixteen 1/3 - 1/2 teaspoon sized balls of chocolate hazelnut spread and place them on the baking sheet. Place baking sheet in the freezer for 30 minutes.
Scoop out ONE tablespoon sized dough balls and flatten in your palm. Place ONE frozen chocolate ball and place into the middle of each dough ball. (Work with one frozen chocolate ball at a time and keep the rest in the freezer so they stay frozen)
Preheat oven to 350 degrees Fahrenheit.
Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over bake.
Meanwhile, sift 1/3 cup powdered sugar into a medium bowl. While cookies are still warm, roll them in powdered sugar. Place cookies on a cooling rack, once they have cooled completely, roll them in powdered sugar again.