Cream Cheese Snickerdoodles with Nutella

Preheat the oven to 350 degrees and prepare your Nutella by scooping out 12 individual teaspoons of Nutella on a parchment paper and placing them in the freezer while you mix the dough.
In the bowl of a standing mixer add the butter and cream cheese, mix until softened.
Add the granulated sugar and brown sugar and mix until combined. Turn the mixer on high and whip until light and fluffy.
Stir in the eggs and vanilla extract.
Pour the dry ingredients into the bowl: flour, baking soda, tartar, cinnamon and salt. Mix on slow until the dough forms.
Using a standard cookie scoop, scoop out 12 cookie dough balls onto two light-metal cookie sheets lined with parchment paper. Flatten each dough ball onto the pan.
Remove the Nutella scoops from the freezer and place one scoop on each flattened cookie dough. Using the same standard scoop, scoop out another ball of cookie dough. Flatten the cookie dough in your hands and drape it over the frozen Nutella ball on each cookie dough disc. Lightly press the dough around the Nutella scoop to seal the cookie.
Once all 12 cookies are assembled, sprinkle the top of all of them with extra cinnamon and sugar mix.
Bake for 9-10 minutes
Remove and allow them to set on the pan for 5-10 minutes before removing.